Krčki cheese

Krčki sir je autohtoni hrvatski otočki sir koji pripada skupini tvrdih, punomasnih sireva, proizvedenih iz sirovog, toplinski neobrađenog ovčjeg mlijeka. Posljednja istraživanja Krčkog sira provedena su sredinom prošlog stoljeća. Od tada do danas došlo je do određenih promjena u tehnologiji proizvodnje ovoga sira. Autohtonost proizvodnje i svojstva Krčkog sira predstavljaju temelj eventualne oznake zaštite njegovog zemljopisnog podrijetla. Stoga je namjera ovog rada istražiti kakvoću ovčjeg mlijeka za proizvodnju Krčkog sira, kakvoću sirutke (kao sirovine u proizvodnji skute) i Krčkog sira, te tehnologiju proizvodnje Krčkog sira na obiteljskom poljoprivrednom gospodarstvu (OPG) otoka Krka. Na osnovi rezultata analize sastava ovčjeg mlijeka za proizvodnju Krčkog sira utvrđene su prosječne vrijednosti sljedećih parametara: mliječna mast 7,81%; bjelančevine 5,59%; laktoza 4,97%; suha tvar 19,04%; bezmasna suha tvar 11,06%; pH 6,66; titracijske kiselosti 9,41ºSH i točke ledišta - 0,555 °C. Broj somatskih stanica (BSS) iznosio je prosječno 407 000 stanica/ mL, a ukupni broj mikroorganizama (UBM) 950 000/mL. Prosječni sastav Krčkog sira bio je: mast 34,38%; bjelančevine 23,24%; suha tvar 63,22%; voda u bezmasnoj suhoj tvari 57,36%; mast u suhoj tvari 54,38%; sol 1,97%; pH 5,78; mliječna kiselina 1,216; WSN/TN 10,15% i TCNSN/TN 6,28%. Rezultati mikrobiološke analize Krčkog sira pokazuju da samo 55% analiziranih uzoraka sira odgovara odredbama Pravilnika o mikrobiološkim standardima za namirnice (NN, 46/94.). Nužne su modifikacije u tehnologiji proizvodnje ovčjeg mlijeka i Krčkog sira radi podizanja mikrobiološke kakvoće te smanjivanja varijabilnosti u sastavu i kakvoći Krčkog sira između OPG, a u cilju pripreme ovog sira za zaštitu oznake kvalitete zemljopisnog podrijetla (PGI).Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krčki cheese was done in the middle of the last century, probably some changes in technology of Krčki cheese production have occurred since this time. Therefore, the objectives of this paper were investigate the quality of sheep′s milk for Krčki cheese production, the quality of whey (as the material for production of albumin cheese quargs) and Krčki cheese, as well as the technology of Krčki cheese production on family farms on the island of Krk. Results of the composition and characteristics analyses of sheep′s milk for Krčki cheese production were as follows: milk fat 7.81%; proteins 5.59%; lactose 4.97%; total solids 19.04%; non-fat dry matter 11.06%; pH 6.66; titratable acidity 9.41 °SH, and freezing point –0.555 °C. Somatic cell count (SCC) was 407 000 cells/ml and total bacterial count (cfu) was 950 000/mL. Average composition of Krčki cheese was as follows: fat 37.38%; protein 23.24%; total solids 63.22%; moisture in solid non-fat 57.36%; fat in total solids 54.38%; salt 1.97%; pH 5.78; lactic acid content 1.216%; WSN/TN 10.15%, and TCASN/TN 6.28%. Microbiological analyses of Krčki cheese showed that only 55% of analysed samples were hygienically acceptable according to the Regulations of Microbial Standards for Foods (NN 46/94.). Therefore, the necessary modifications have to be introduced into technology of production of sheep′s milk and Krčki cheese in order to increase microbiological quality and to reduce variability in composition and quality of Krčki cheese between family farms. These are necessary for preparing the Krčki cheese for Protection Geographical Indication (PGI)