Naslov
Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese

Autori
Dolenčić Špehar, Iva ; Tudor Kalit, Milna ; Kalit, Samir

Izvornik
Journal of central European agriculture (1332-9049) 19 (2018), 4; 810-822

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
dried acid-coagulated cheeses, microbiological quality, physicochemical composition, Preveli cheese

Sažetak
The aim of this paper was to study physicochemical composition and microbiological characteristics of Preveli cheese, Croatian artisanal dried acid-coagulated cheese, as well as physicochemical composition and hygienic quality of cheese milk. The production of 35 batches of Preveli cheese was observed at 18 small scale dairy plants. Research showed that hygienic quality of milk was partially satisfying, which means that 51.42% and 17.14% of milk samples had total bacterial count and somatic cell counts above the threshold value (> 300, 000 and > 400, 000∙mL-1 , respectively). According to the content of total solids, Preveli cheese belongs to the group of soft cheeses, while according to the content of fat in total solids it can be categorized as a fat cheese. Due to the non- standardized technological processes, mainly during skimming the milk fat, salting and drying, results of analysis showed notable variability in the physicochemical composition of the Preveli cheese and sour cream. The presence of yeast and moulds as well as Staphylococcus aureus were detected in 22.86% and 11.43% of cheese samples, respectively, which indicated the need of improving the hygiene of the manufacturing processes.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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