Domestic cooked cheese

U radu su prikazani rezultati istraživanja senzorskih svojstava, kemijskog sastava i mikrobiološke kakvoće domaćeg kuhanog sira koji se proizvodi u okolici Bjelovara. Domaći kuhani sir je hrvatski autohtoni sir koji se proizvodi na širem području sjeverozapadne Hrvatske (Bilogora, zagrebačka okolica, Lika, Banovina, Gorski Kotar), te bi ga trebalo zaštiti oznakama izvornosti i/ili zemljopisnog podrijetla. Senzorska, kemijska i mikrobiološka kakvoća istražena je za 16 sireva (7 nedimljenih i 9 dimljenih). Svi sirevi proizvedeni su po tradicionalnoj recepturi. Utvrđena je značajna neujednačenost senzorskih, kemijskih i mikrobioloških svojstava sira. Prema udjelu suhe tvari domaći kuhani sir pripada skupini mekih, a prema udjelu vode u nemasnoj tvari sira skupini polutvrdih sireva. Prema udjelu masti u suhoj tvari, sir pripada skupini masnih sireva. Predloženi su elementi standardizacije.The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper. Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika, Banovina, Gorski Kotar and around Zagreb), and therefore should be registered as Protected Denomination of Origin (PDO) and/or Protected Geographical Indication (PGI). Sensory properties, chemical and microbiological analyses were performed on 16 samples (7 non-smoked and 9 smoked cheeses). All cheese samples were produced according to tradition. Significant unevenness was determined in sensory, chemical and microbiological quality. Domestic cooked cheese can be classified as soft cheese according to dry matter content, and as semi-hard cheese according to water content in non fat cheese matter. According to fat content in dry matter, domestic cooked cheese can be classified as fat cheese. Standardization elements are proposed