Production, yield and characteristics of Feta and Domiati type cheeses produced from goat´s milk

Sirevi u salamuri tipa Feta i Domiati proizvedeni su od kozjeg mlijeka. Korišteni su različiti postupci proizvodnje, sa zakiseljavanjem kozjeg mlijeka limunskom kiselinom do pH=6,00 i bez zakiseljavanja te sa i bez dodatka kalcijevog klorida. Sirenje uzoraka kozjeg mlijeka provedeno je pomoću 0,03% renilaze na 30°C za sireve tipa Feta i na 40°C za sireve tipa Domiati. Dodaci (limunska kiselina i kalcijev klorid) nisu utjecali na vrijeme grušanja kozjeg mlijeka za sireve tipa Feta, ali dodatak limunske kiseline u zasoljeno kozje mlijeko za sireve tipa Domiati uzrokovao je znatno skraćenje vremena grušanja. Sirevi Domiati bili su mekši, znatno manje kiseli i posjedovali su manji udjel proteina i masti u odnosu na sireve tipa Feta. Prinos sireva Domiati bio je u prosjeku 18,37% veći od prinosa sireva tipa Feta. Zrenje sireva provodilo se u salamuri s 10% NaCl-a tijekom 14 dana na 12°C. Nakon 14 dana zrenja svi uzorci sireva imali su manji udjel proteina, masti i kalcija u usporedbi sa sirevima prije zrenja, osobito sirevi tipa Feta. Senzorsko ocjenjivanje sireva provedeno je nakon 7 i 14 dana zrenja u salamuri. Nakon 14 dana zrenja znatno je poboljšan okus i miris svih sireva. Najbolja senzorska svojstva posjedovali su uzorci sira Domiati proizvedeni od nezakiseljenog kozjeg mlijeka bez obzira na dodatak kalcijevog klorida.Brined Feta and Domiati type cheeses were produced from whole goat´s milk. Different types of production were used; with and without goat´s milk acidification with citric acid. The effect of calcium chloride addition was also examined. Renneting of goat´s milk with 0.03% renilase was conducted at 40°C for Domiati type cheese and at 30°C for Feta type cheese. Additives (citric acid and calcium chloride) presence had no effect on reneting time for Feta type cheeses while citric acid addition significantly reduced reneting time for Domiati type cheeses. Domiati type cheeses possessed softer consistency, lower acidity, lower protein and fat content than Feta type cheeses. The yield of Domiati type cheeses was approximately 18.37% higher than of Feta type cheeses. Ripening of both types of cheeses was conducted in the brine with 10% sodium chloride at 12°C for 14 days. All cheese samples had lower protein, fat and calcium content in comparison with quality of cheeses before ripening in a brine. This especially occurred in Feta type cheeses. Sensory evaluation of analysed type of cheese was determined at 7th and 14th day of ripening. Better sensory scores are obtained for both types of cheeses after 14 days of ripening, when flavour and taste improvements were significantly higher. The best scores were obtained for Domiati cheese samples from unacidified goat´s milk, regardles of calcium chloride addition