Production of new types of milk layers based on fresh cheese and milk cream

U radu su detaljno opisani svi parametri proizvodnje namaza koji su proizvedeni u laboratorijskim uvjetima. Na osnovi 6 različitih normativa izrađeni su sirni namazi na bazi svježeg sira i vrhnja, te niza odabranih dodataka sušenog povrća, začina i ribe. Senzorsko ocjenjivanje namaza proveo je panel koji se sastojao od 14 ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocjenjivana svojstva su: okus, miris, naknadni okus u ustima, konzistencija i sinereza. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, namazi na bazi svježeg sira i vrhnja mogu se svrstati u skupinu proizvoda vrhunske kakvoće.Processing parameters of different milk layers produced in laboratory conditions were described in this work. Milk layers were prepared on the 6 normative bases; as mixture of fresh cheese and sour cream, with or without certain additives. Sensory evaluation of prepared layers was conducted using a 20 pondered points method. 14 sensory analysts evaluated prepared milk layers. Taste,smell, odour, consistency and syneresis were appreciated. Based on overall sensory results, produced milk layers, with or without additives, were evaluated as excellent products