Technology of Semi-Hard Cheese Production

Proizvodnja sira ima dugu tradiciju. Sir je prehrambeni mliječni proizvod dobiven grušanjem mlijeka uz izdvajanje sirutke. Sir je vrlo zastupljen na tržištu, te zauzima mjesto kao vrlo često konzumirani prehrambeni proizvod u ljudskoj prehrani. Proizvode se veliki broj različitih vrsta sireva u ovisnosti o korištenoj sirovini (kravlji, ovčji, kozji,...), s različitim dodacima (različite vrste bakterija i plijesni, začini,...) koji utječu na okus i teksturu sira. Sirevi se mogu podijeliti u više različitih kategorija primjerice prema vrsti mlijeka, prema načinu grušanja, količini masti u suhoj tvari sira, konzistenciji sira, zrenju sira itd. Sirevi se dobivaju zagrijavanjem mlijeka pri čemu dok se odvija fermentacija šećeri se pretvaraju u mliječnu kiselinu i odvaja se kazein od sirutke. Mlijeku se dodaje sirilo kako bi se ubrzao proces sirenja. Završetkom sirenja odvaja se sirutka i dodaje se sol. Sirni gruš se stavlja u kalupe na završno oblikovanje, a prema kalupima se najčešće i prepoznaju sorte sira. Naposljetku, sir se ostavlja da zri.Production of milk and cheese has a long tradition. Cheese is a diary product obtained by coagulation of milk with a separation of whey. Cheese is very representated on the market, it takes place as very frequentl devoured food product. It generates a large number of different cattegories of cheese in correlation of used feedstock(cow, sheep, goat,...), with different additions (divergent forms of bacterium and moulds, spices,...) whic affect o flavor and texture of cheese. Cheese could be assigned in multiple cattegories for an example accordig to type of milk, consistency, way of coagulation, amount of fats in dry matter of cheese etc. The cheese is obtained by gradual heating of milk while during fermentation milk sugars turns into lactic acid and than come to the separation of casein from whey. To improve and accelerate the process curdling milk is added rennet. In the final process of spreading, squeezing the whey separates, adds salt for flavor. The cheese s formed by placing the molds, and by the shape and size of the mold the most frequently variety of cheese are identified. Finnally, it leaves to ripen