Optimising of technological process of production of cooked cheese in laboratory conditions

Kuhani sir karakterističan je za područje sjeverozapadne i istočne Hrvatske. Tradicionalno se proizvodi od kravljeg mlijeka, a u posljednje vrijeme pojedini proizvođači ga proizvode i od kozjeg, odnosno mješavine kozjeg i kravljeg mlijeka. Proces proizvodnje kuhanog sira nije standardiziran i razlikuje se od proizvođača do proizvođača. Kako bi utvrdili optimalne tehnološke parametre za njegovu proizvodnju proizvedeno je šest različitih uzoraka kuhanog sira. Ispitivan je optimalni udio mliječne masti u mlijeku, volumen dodane octene kiseline te količina soli za soljenje gruša. Optimalni parametri proizvodnje određeni su nakon određivanja iskorištenja, fizikalno-kemijskih svojstava sira te senzorske analize. Iz provedenih analiza utvrđeni su optimalni parametri za proizvodnju kuhanog sira: mlijeko s udjelom mliječne masti 3,2 ili 4,0%, dodatak alkoholnog octa u količini od 1,5% na ukupnu količinu mlijeka te zasoljavanje gruša s 1,5% soli na ukupnu količinu mlijeka.Cooked cheese is typical of the northwestern and eastern Croatia. It is traditionally produced from cow's milk but lately some manufacturers are producing it from goat's milk or from mix of goat's and cow's milk. Process of making cooked cheese is not standardized and varies from manufacturer to manufacturer.. To determine optimal technological parameters for its production six different versions of cooked cheese samples were produced. Optimal percentage of milk fat in milk, volume of added acetic acid and quantity of salt added to curd were examined. Optimal technological parameters were determined after evaluation of yield, physical-chemical and sensory properties of cheese. From the conducted analysis, optimal technological parameters for production of cooked cheese were determined: milk with 3.2 or 4.0% of milk fat coagulated with addition of 1.5% of acetic acid and addition of salt of 1,5% based on the mass of milk used for production of cheese