SPECIFICS IN THE PRODUCTION OF ISTRIAN CHEESE IN THE ŠPIN CHEESE FACTORY

Cilj ovog završnog rada je istražiti kvalitetu i tehnologiju proizvodnje Istarskog ovčjeg sira (autohtonog hrvatskog tvrdog ovčjeg sira). U ovom radu su praćene promjene određenih kemijskih parametara tijekom proizvodnje ovčjeg sira, i opisan je cijeli proces proizvodnje, od sirovog ovčjeg mlijeka do završnog finalnog proizvoda. Praćenjem pet šarži proizvodnje Istarskog ovčjeg sira ispitani su osnovni kemijski parametri sirovog ovčjeg mlijeka (pH, stupanj kiselosti, mliječna mast, bjelančevine i suha tvar, kao i prisutnost antibiotika, aflatoksina i kravljeg mlijeka u ovčjem mlijeku) i kemijski parametri gotovog ovčjeg sira (pH, postotak vode, suhe tvari, mliječne masti u suhoj tvari i postotak soli). Te je utvrđeno da je proces proizvodnje Istarskog ovčjeg sira kod svih pet šarži rezultirao zadovoljavajućim kvalitetnim gotovim proizvodom.The goal of this final paper is exploring quality and technology of producing Istrian sheep cheese (autochthonous Croatian hard cheese). In this paper certain chemical parameters were monitored during the process of making sheep cheese, and entire process is described, from raw sheep milk to final product. Monitoring five lot's of Istrian sheep cheese, chemicals parametars of raw sheep milk were observed (pH, degree of acidity, milk fat, proteins, hard matter, like as pressence of antibiotics, aflatoxins and cow milk in sheep milk) and chemicals parametars of finished sheep cheese were monitored (pH, percentage of water, hard matter, milk fat in hard matter and salt percentage). And it was determined that process of making Istrian hard cheese in all five lot's resulted in satisfying quality finished product