Naslov
Senzorna procjena kvalitete hrvatskih tradicionalnih sireva
(Sensory evaluation of the quality of the Croatian traditional cheeses)

Autori
Havranek, Jasmina ; Mikulec, Nataša ; Gagić, Ružica ; Antunac, Neven

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
22nd International Symposium food safety production. Proceedings / - Trebinje : University of Novi Sad Serbia, Faculty of Agriculture, 2011, 31-33

ISBN
978-86-7520-219-6

Skup
22nd International Symposium food safety production.

Mjesto i datum
Bosna i Hercegovina, 19.11.2011. - 25.11.2011

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
cheese; sensory evaluation; ewes milk

Sažetak
The aim of this study is to present the results of sensory evaluation of ewes’ milk cheeses, in period from 2004 to 2010 and to promote quality and diversity of Croatian traditional cheeses. Sensory evaluation of the quality of cheese was done according to the Rules for assessing the quality of milk and milk products (2004). Sensory evaluation included 777 cheese samples. The results showed that 71% of cheeses were in the extra and first class, 20% in the second, 6.8% in the third, and 1.2% in the other class. This indicates a continuous high quality of ewes’ milk cheeses, by the recognition of importance of hygienic production of cheese milk, preservation of traditional production, which leads to recognizable organoleptic properties of cheese, which are widely appreciated by consumers.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA