Influence of Penicillium candidum spores addition way on soft goats cheese "Blanka" properties

Pretpostavka da u postupku proizvodnje sira s plijesnima na površini način primjene spora utječe na sastav i svojstva sira provjerena je u pokusu postavljenom u industrijskim, uvjetima proizvodnje. Tri su skupine uzoraka kozjeg sira "Blanka" proizvedene u po deset dnevnih proizvodnji i za svaku je proizvodnju utrošeno po 2.000 litara miješanog kozjeg i kravljeg mlijeka (omjer I -.1). Vodena suspenzija spora Penicillium candidum dodavana je: a) u mlijeko prije dodavanja sirila, h) raspršivanjem na površinu sira i c) u mlijeko i raspršivanjem na površinu sira. Zrenje je sira trajalo deset do dvanaest dana u prostoriji za zrenje temperature 8 °C do 10 °C i relativne vlage 95%. Rezultati planiranih kemijskih, mikrobioloških i organoleptičkih analiza mlijeka i sira, te rezultati statističke obrade podataka navode na zaključak da način dodavanja spora nije utjecao na kemijski sastav i randman sira, ali je utjecao na razvoj površinskog micelija i organoleptička svojstva sira, dok je kiselost zrelog sira tek djelomice ovisila o načinu dodavanja spora. Najpovoljniji je način dodavanja spora u mlijeko i raspršivanjem po površini sira, a samo raspršivanje po površini bolje je od dodavanja spora samo u mlijeko.Experimental production of soft mold-matured goat\u27s cheese "Blanka" was carried out on large scale with a view of testing statement that the way of addition Penicillium candidum spores has influence on cheese properties. Three groups of cheese samples formed part of ten every day\u27s cheese productions using daily 2000 l of blended cow\u27s and goat\u27s milk (ratio 1:1). Water suspension of Penicillium candidum spores was added: a) in milk before renneting, b) spraying young cheese surface, and c) combining addition of spores in milk and spraying the surface of young cheese. Cheese samples ripened 10 to 12 days in curing rooms (temperature 8 to 10 °C relative humidity 95%). Results of chemical, microbiological and sensory analysis of milk and cheese, and statistical analysis data rended possible the conclusion that the way of spores addition did not influence chemical composition and cheese yield, it influenced development of surface mycelia and sensory cheese properties. Acidity of ripened cheese depended on the way of spores addition only in part. The most favourable way of spores addition was the one combining addition in milk before renneting and spraying cheese surface. The spraying of cheese surface was better than mere spores addition in milk before renneting