Quality of Podravec cheese produced with concentrated starters

U radu je istražena mogućnost primjene koncentriranih startera u proizvodnji sira Podravca. Koncentrirani starteri korišteni su za 6 industrijskih proizvodnji sira Podravca. Primjena koncentriranih startera u proizvodnji sira Podravca uzrokovala je promjene u tehnološkom postupku. Istraživanjima je utvrđeno da je umjesto 1,5-2,0% proizvodne kulture potrebno dodati 0,2% koncentriranog startera i skratiti vrijeme obrade koaguluma za oko 20 minuta. Industrijski proizvedeni uzorci sira primjenom koncentriranih startera bolje su ocijenjeni od uzoraka sira proizvedenih primjenom proizvodne kulture.In the work a possibility of the application in the manufacturing of the "Podravec" cheese has been explored. Concentrated starters have been used for 6 industrial productions of the "Podravec" cheese. The application of concentrated starters in the production of the "Podravec" cheese has caused some changes in the technological process itself. Testings have shown that instead 1,5-2,0% of culture it\u27s necessary to put 0,2% of concentrated starter. Also, it is necessary to shorten the time of coagulum treatment for about 20 min. Industrially manufactured cheese samples by application of concentrated starters, have been better evaluated than those samples produced by application of a technical starter