The influence of milk, additives and technology on the chemical composition and sensory properties of Trapist cheese

U radu je prikazana pokusna proizvodnja sira Trapista u zrenjaninskoj mljekari “Mlekoprodukt”. Upotrijebljeno je mlijeko proizvedeno na farmi “Agroklek”, a sir Trapist proizveden je uobičajenom tehnologijom. Pokus se sastojao u primjeni dviju vrsta mezofilne mljekarske kulture i dviju vrsta sirila (animalnoga i mikrobnog). Dobiveni sir dozrijevao je na dva načina - premazan zaštitnim premazom i zapakiran vakuumski u foliju. Kemijski sastav sira utvrđivan je 60. i 90. dana zrenja, nakon čega je senzorno ocijenjen. Analitički je utvrđeno da su vrijednosti sadržaja suhe tvari sira, masti, pepela, bjelančevina, ukupnog dušika, topljivog dušika, netopljivog dušika, pH-vrijednosti i koeficijent zrelosti kod sireva sa zaštitnim premazom kore više u odnosu na sireve koji su dozrijevali u foliji. Isto tako, utvrđeno je da su vrijednosti sadržaja masti u suhoj tvari sira, vode u bezmasnoj tvari, laktoze, kuhinjske soli, kalcija i titracijske kiselosti kod sireva sa zaštitnim premazom kore niže u odnosu na sireve koji su dozrijevali u foliji. Najvišu ocjenu kvalitete postigao je sir Trapist proizveden mljekarskom kulturom FD-DVS CH-N 11 (CHR HANSEN, Danska) i animalnim sirilom Caglificio Clerici (Italija). Sirevi s korom zaštićenom premazom u odnosu na sireve koji su zapakirani u foliju pokazali su se boljim rješenjem s aspekta senzorne ocjene.The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology. In the trials two types of mesophilic starter culture and two types of rennet (animal and microbial) were used. The obtained cheese underwent two different ripening processes: with applied protective coating, and in a vacuum foil. The cheese chemical composition was analysed after 60 and 90 days of ripening. After that its sensory characteristics were also evaluated. The cheese analysis established that dry matter content - fat, ash, protein, total nitrogen, soluble and insoluble nitrogen, pH value, and coefficient of ripening in cheese with protective coating were higher when compared with the cheese packed in a vacuum foil during ripening. The analysis also established that the content of fat in dry matter in cheese, and the contents of water in fat-free matter, sodium-chloride, calcium, and acid based titration for the cheese with the applied protective coating were lower when compared with the relevant contents in cheeses in a vacuum foil during ripening. Trapist cheese manufactured using the FD-DVS CH-N 11 (CHR HANSEN, Denmark) starter culture, and Caglificio Clerici (Italy) animal rennet, achieved the highest quality grade. The cheeses with the applied protective coating had better sensory properties when compared with cheeses packed in a vacuum foil