Influence of milk retentate used for feta cheesemaking on cheese yield and composition

Istraživanje utjecaja retentata na randman i sastav sira provedeno je sa ciljem da se provjeri hipoteza da se koagulacijom retentata, u odnosu na koagulaciju mlijeka, postiže bolji randman svježeg sira, te da različit tehnološki postupak ne utječe na kvalitetu sira. Za proizvodnju retentata koji se zatim prerađivao u sir feta, kao i za proizvodnju kontrolnih uzoraka sira od mlijeka, u modificiranom tradicionalnom postupku, koristilo se isto mlijeko. Pokus je proveden u industrijskim uvjetima iza 11 skupina uzoraka sira od retentata utrošeno je 6600 litara retentata, a za 11 skupina uzoraka sira od mlijeka 38500 litara mlijeka. Rezultati određivanja sastava mlijeka, retentata, uzoraka sira feta od retentata i od mlijeka, te određivanja randmana svježeg sira i ocjena kvalitete uzoraka sira 15. i 45. dana nakon proizvodnje, kao i rezultati statističke obrade tih podataka, potvrdili su hipotezu da se preradom retentata postiže bolji randman sira, a nisu potvrdili pretpostavku da kvaliteta sira proizvedenog tim postupkom nije bitno drugačija. Ocjena kvalitete uzoraka sira feta proizvedenih od retenteta bila je 45. dana nakon proizvodnje lošija od ocjena kvalitete uzoraka sira proizvedenih od mlijeka.The effect of milk retentate used for feta cheesemaking on cheese yield and comoposition was studied. Hypothesis that coagulation of retentate, compared to milk coagulation, achieves better cheese yield not changing its composition was proved. The same bulk milk was used in retentate preparation and in control traditional feta cheesemaking. The experiment was carried out under industrial conditions. To produce 11 groups of retentate feta cheese samples 66001 of milk retentate was used, and to produce 11 groups of control cheese samples 38500 l of milk. Results of milk, retentate and cheese samples analysis, cheese yield determinations and sensory evaluation of cheese samples 15th and 45th day after production as well the results of statistical analysis of mentioned data proved hypothesis that retentate coagulation achieves better cheese yield and did not prove the hypothesis that different cheesemaking would not influence cheese composition and quality. Score in sensory evaluation of retentate cheese samples 45 days after production were not as good as control samples and did not prove the hypothesis that different cheesemaking would not influence cheese composition and quality. Score of sensory evaluation of retentate cheese samples 45 days after production were not as good as milk cheese samples