TY  - JOUR
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/556
AB  - In this paper the results of organoleptic evaluation, chemical and microbiological analysis of Sombor cheese were presented. Sombor cheese is a type of autochthonous cheese whose traditional processing method is still in use in areas of northern part of Serbia. The sensory profile, chemical and microbiological analysis were performed on 19 samples of traditionally made cheese collected from two households. The sensory evaluation of cheese samples showed its variation in taste and consistency, as well as an unstable cheese flavour. Generally, the traditionally made Sombor cheese in wood modules received a higher score than the cheese produced in the cylindric form. According to the fat content in dry matter Sombor cheese can be classified as a fat cheese and depending of water content in non fat cheese matter, Sombor cheese belongs to the group of soft cheeses. Fat in dry matter and content of total nitrogen showed great variations which indicate the unevenness in technology and unconsistent quality of the raw substrate. Results of microbiological examination showed that lactic acid bacteria were the most abundant flora during manufacturing and early ripening of this cheese. Among them, Lactococci, Lactobacilli and Enterococci represented the main microbial groups of lactic microflora.
AB  - U radu su prikazani rezultati senzorne, hemijske i mikrobiološke analize Somborskog sira. Somborski sir je tip autohtonog sira čija tradicionalna proizvodnja opstaje u severnim delovima Srbije, u okolini Sombora. Procena organoleptič kih karakteristika, hemijska i mikrobiološka analiza je izvedena na 19 uzoraka sira proizvedenih u dva domaćinstva na tradicionalan način, od čega 10 uzoraka sira u obliku kačica sa pečurkom, a 9 u obliku spljoštenog cilindra. Na osnovu rezultata senzorne analize, tradicionalno proizvedeni Somborski sir u formi kačice je bolje ocenjen u odnosu na sir u obliku spljoštenog cilindra ('scheit'). Prema sadržaju masti u suvoj materiji, Somborski sir se klasifikuje u grupu masnih sireva, a na osnovu sadržaja vode u ostatku bez masti sir pripada grupi mekih sireva. Količina masti u suvoj materiji i sadržaj belančevina u analiziranim uzorcima sira pokazuju velike intervale varijacije što ukazuje na neujednačenost procesa proizvodnje ali i neujednačen sastav sirovine. Rezultati mikrobiološke analize pokazuju da laktokoke, laktobacili i enterokoke predstavljaju dominantne grupe bakterija mleka.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Sensory evaluation and microbiological characterization of autochthonous Sombor cheese
T1  - Senzorna analiza i mikrobiološka karakterizacija autohtonog Somborskog sira
VL  - 58
IS  - 5-6
SP  - 531
EP  - 541
DO  - 10.2298/AVB0806531M
ER  - 

@article{
author = "Mijačević, Zora and Bulajić, Snežana",
year = "2008",
abstract = "In this paper the results of organoleptic evaluation, chemical and microbiological analysis of Sombor cheese were presented. Sombor cheese is a type of autochthonous cheese whose traditional processing method is still in use in areas of northern part of Serbia. The sensory profile, chemical and microbiological analysis were performed on 19 samples of traditionally made cheese collected from two households. The sensory evaluation of cheese samples showed its variation in taste and consistency, as well as an unstable cheese flavour. Generally, the traditionally made Sombor cheese in wood modules received a higher score than the cheese produced in the cylindric form. According to the fat content in dry matter Sombor cheese can be classified as a fat cheese and depending of water content in non fat cheese matter, Sombor cheese belongs to the group of soft cheeses. Fat in dry matter and content of total nitrogen showed great variations which indicate the unevenness in technology and unconsistent quality of the raw substrate. Results of microbiological examination showed that lactic acid bacteria were the most abundant flora during manufacturing and early ripening of this cheese. Among them, Lactococci, Lactobacilli and Enterococci represented the main microbial groups of lactic microflora., U radu su prikazani rezultati senzorne, hemijske i mikrobiološke analize Somborskog sira. Somborski sir je tip autohtonog sira čija tradicionalna proizvodnja opstaje u severnim delovima Srbije, u okolini Sombora. Procena organoleptič kih karakteristika, hemijska i mikrobiološka analiza je izvedena na 19 uzoraka sira proizvedenih u dva domaćinstva na tradicionalan način, od čega 10 uzoraka sira u obliku kačica sa pečurkom, a 9 u obliku spljoštenog cilindra. Na osnovu rezultata senzorne analize, tradicionalno proizvedeni Somborski sir u formi kačice je bolje ocenjen u odnosu na sir u obliku spljoštenog cilindra ('scheit'). Prema sadržaju masti u suvoj materiji, Somborski sir se klasifikuje u grupu masnih sireva, a na osnovu sadržaja vode u ostatku bez masti sir pripada grupi mekih sireva. Količina masti u suvoj materiji i sadržaj belančevina u analiziranim uzorcima sira pokazuju velike intervale varijacije što ukazuje na neujednačenost procesa proizvodnje ali i neujednačen sastav sirovine. Rezultati mikrobiološke analize pokazuju da laktokoke, laktobacili i enterokoke predstavljaju dominantne grupe bakterija mleka.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Sensory evaluation and microbiological characterization of autochthonous Sombor cheese, Senzorna analiza i mikrobiološka karakterizacija autohtonog Somborskog sira",
volume = "58",
number = "5-6",
pages = "531-541",
doi = "10.2298/AVB0806531M"
}

Mijačević, Z.,& Bulajić, S.. (2008). Sensory evaluation and microbiological characterization of autochthonous Sombor cheese. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 58(5-6), 531-541.
https://doi.org/10.2298/AVB0806531M

Mijačević Z, Bulajić S. Sensory evaluation and microbiological characterization of autochthonous Sombor cheese. in Acta Veterinaria-Beograd. 2008;58(5-6):531-541.
doi:10.2298/AVB0806531M .

Mijačević, Zora, Bulajić, Snežana, "Sensory evaluation and microbiological characterization of autochthonous Sombor cheese" in Acta Veterinaria-Beograd, 58, no. 5-6 (2008):531-541,
https://doi.org/10.2298/AVB0806531M . .

TY  - JOUR
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
AU  - Katić, Vera
PY  - 2006
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/384
AB  - Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local practice. Nowadays, traditional cheese-making of Sombor cheese still remains at few local farms near Sombor and is being sold at the local market in the form of cylindrical basket so called "scheit" or in the wood module called "Kačica". The physicochemical characteristics of Sombor cheese (two distinctive forms - "kačica" and "scheit") as represented by pH, fat in dry matter (FDM) moisture in nonfat substance (MNFS) were determined. The mean value of pH FDM and MNFS (Sombor cheese in the form of "kačica") were 5,14±0,10 53,58±5,61% and 72,97+3,45%, respectively. The average value of pH, FDM and MNFS (Sombor cheese in the form of "scheit") were 5,34+0,10, 44,40±3,34% and 73,18 ±1,95%, respectively. The sensory evaluation of traditionally made Sombor cheese showed its variation in taste and consistency, as well as unstable flavor of cheese.
AB  - Danas se tradicionalni somborski sir proizvodi na nekoliko preostalih salaša u okolini Sombora i iznosi na pijace u kačici ili u obliku spljoštenog cilindra sa uobičajenim nazivom "šajt". Somborski sir proizveden u različitim domaćinstvima značajno se razlikuje u teksturi i ukusu. Odabrana dva domaćinstva već niz godina proizvode ovaj sir i prepoznatljivi su na somborskoj pijaci. Jedno domaćinstvo pravi tipičan somborski sir u kačicama a drugo domaćinstvo proizvodi somborski sir u obliku spljoštenog cilindra. Hemijski sastav tradicionalnog somborskog sira iz kačice je karakterističan za grupu mekih punomasnih sireva i sadrži: vodu u ostatku bez masti u proseku 72,97+3,45%, mast u suvoj materiji 53,58±5,61%, dok je pH u proseku 5,14±0,10. Hemijski sastav tradicionalnog somborskog sira u obliku spljoštenog cilindra je: voda u ostatku bez masti 73,18 ±1,95, mast u suvoj materiji 44,40±3,34, a pH 5,34+0,10. Senzornom ocenom tradicionalnog somborskog sira utvrđene su razlike u ukusu, konzistenciji, mirisu i preseku sira.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation
T1  - Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
VL  - 17
IS  - 3-4
SP  - 45
EP  - 47
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_384
ER  - 

@article{
author = "Mijačević, Zora and Bulajić, Snežana and Katić, Vera",
year = "2006",
abstract = "Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local practice. Nowadays, traditional cheese-making of Sombor cheese still remains at few local farms near Sombor and is being sold at the local market in the form of cylindrical basket so called "scheit" or in the wood module called "Kačica". The physicochemical characteristics of Sombor cheese (two distinctive forms - "kačica" and "scheit") as represented by pH, fat in dry matter (FDM) moisture in nonfat substance (MNFS) were determined. The mean value of pH FDM and MNFS (Sombor cheese in the form of "kačica") were 5,14±0,10 53,58±5,61% and 72,97+3,45%, respectively. The average value of pH, FDM and MNFS (Sombor cheese in the form of "scheit") were 5,34+0,10, 44,40±3,34% and 73,18 ±1,95%, respectively. The sensory evaluation of traditionally made Sombor cheese showed its variation in taste and consistency, as well as unstable flavor of cheese., Danas se tradicionalni somborski sir proizvodi na nekoliko preostalih salaša u okolini Sombora i iznosi na pijace u kačici ili u obliku spljoštenog cilindra sa uobičajenim nazivom "šajt". Somborski sir proizveden u različitim domaćinstvima značajno se razlikuje u teksturi i ukusu. Odabrana dva domaćinstva već niz godina proizvode ovaj sir i prepoznatljivi su na somborskoj pijaci. Jedno domaćinstvo pravi tipičan somborski sir u kačicama a drugo domaćinstvo proizvodi somborski sir u obliku spljoštenog cilindra. Hemijski sastav tradicionalnog somborskog sira iz kačice je karakterističan za grupu mekih punomasnih sireva i sadrži: vodu u ostatku bez masti u proseku 72,97+3,45%, mast u suvoj materiji 53,58±5,61%, dok je pH u proseku 5,14±0,10. Hemijski sastav tradicionalnog somborskog sira u obliku spljoštenog cilindra je: voda u ostatku bez masti 73,18 ±1,95, mast u suvoj materiji 44,40±3,34, a pH 5,34+0,10. Senzornom ocenom tradicionalnog somborskog sira utvrđene su razlike u ukusu, konzistenciji, mirisu i preseku sira.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation, Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena",
volume = "17",
number = "3-4",
pages = "45-47",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_384"
}

Mijačević, Z., Bulajić, S.,& Katić, V.. (2006). Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 45-47.
https://hdl.handle.net/21.15107/rcub_veterinar_384

Mijačević Z, Bulajić S, Katić V. Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):45-47.
https://hdl.handle.net/21.15107/rcub_veterinar_384 .

Mijačević, Zora, Bulajić, Snežana, Katić, Vera, "Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):45-47,
https://hdl.handle.net/21.15107/rcub_veterinar_384 .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Mijačević, Zora
PY  - 2006
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/388
AB  - Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the southern part of Serbia. The knowledge of the microbial diversity of this traditional product is in turn fundamental for the attainment of its unique sensory properties. A study of the resident microbial population of Somborcheese has been undertaken. The main groups of native lactic acid bacteria (lactococci, lactobacilli, enterococci) were determined following conventional microbiological procedures. The Lactoccoccus spp. reached level of 106- 108 cfu/g, and the microbial counts for presumptive lactobacilli and enterococci attained 104-107cfu/g and 103-107cfu/g, respectively. Isolated strains of lactococci, lactobacilli and enterococci were further characterized regarding their technological properties such as acidification proteolytic ability and production of diacetyl in order to evaluate their possible application as a co-culture in cheese-making practice.
AB  - Somborski sir je meki sir koji se tradicionalno proizvodi iz ovčijeg mleka u severnom delu Srbije. Poznavanje diverziteta mikrobne populacije ovog tradicionalnog proizvoda jeste od posebnog značaja za održavanje jedinstvenih senzornih karakteristika sira. Ispitivana je autohtona mikroflora bakterija mlečne kiseline somborskog sira. Glavne grupe autohtone mikroflore bakterija mlečne kiseline (laktokoke, laktobacili, enterokoke) određene su primenom uobičajenih metoda mikrobiološke analize. Broj Lactococcus spp.u somborskom siru je 106- 108 cfu/g, Lactobacillus spp. 104-107cfu/g sira a Enterococcus spp. 103-107cfu/g. Izolovani sojevi laktokoka, laktobacila i enterokoka su dalje okarakterisani u odnosu na tehnološke karakteristike kao što su acidifikacija, proteolitička aktivnost i sposobnost stvaranja diacetila a u cilju njihove moguće primene kao pomoćnih kultura u procesu proizvodnje sira.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characteristics of traditional somborski cheese: Lactic acid bacteria
T1  - Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline
VL  - 17
IS  - 3-4
SP  - 48
EP  - 51
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_388
ER  - 

@article{
author = "Bulajić, Snežana and Mijačević, Zora",
year = "2006",
abstract = "Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the southern part of Serbia. The knowledge of the microbial diversity of this traditional product is in turn fundamental for the attainment of its unique sensory properties. A study of the resident microbial population of Somborcheese has been undertaken. The main groups of native lactic acid bacteria (lactococci, lactobacilli, enterococci) were determined following conventional microbiological procedures. The Lactoccoccus spp. reached level of 106- 108 cfu/g, and the microbial counts for presumptive lactobacilli and enterococci attained 104-107cfu/g and 103-107cfu/g, respectively. Isolated strains of lactococci, lactobacilli and enterococci were further characterized regarding their technological properties such as acidification proteolytic ability and production of diacetyl in order to evaluate their possible application as a co-culture in cheese-making practice., Somborski sir je meki sir koji se tradicionalno proizvodi iz ovčijeg mleka u severnom delu Srbije. Poznavanje diverziteta mikrobne populacije ovog tradicionalnog proizvoda jeste od posebnog značaja za održavanje jedinstvenih senzornih karakteristika sira. Ispitivana je autohtona mikroflora bakterija mlečne kiseline somborskog sira. Glavne grupe autohtone mikroflore bakterija mlečne kiseline (laktokoke, laktobacili, enterokoke) određene su primenom uobičajenih metoda mikrobiološke analize. Broj Lactococcus spp.u somborskom siru je 106- 108 cfu/g, Lactobacillus spp. 104-107cfu/g sira a Enterococcus spp. 103-107cfu/g. Izolovani sojevi laktokoka, laktobacila i enterokoka su dalje okarakterisani u odnosu na tehnološke karakteristike kao što su acidifikacija, proteolitička aktivnost i sposobnost stvaranja diacetila a u cilju njihove moguće primene kao pomoćnih kultura u procesu proizvodnje sira.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Characteristics of traditional somborski cheese: Lactic acid bacteria, Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline",
volume = "17",
number = "3-4",
pages = "48-51",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_388"
}

Bulajić, S.,& Mijačević, Z.. (2006). Characteristics of traditional somborski cheese: Lactic acid bacteria. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 48-51.
https://hdl.handle.net/21.15107/rcub_veterinar_388

Bulajić S, Mijačević Z. Characteristics of traditional somborski cheese: Lactic acid bacteria. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):48-51.
https://hdl.handle.net/21.15107/rcub_veterinar_388 .

Bulajić, Snežana, Mijačević, Zora, "Characteristics of traditional somborski cheese: Lactic acid bacteria" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):48-51,
https://hdl.handle.net/21.15107/rcub_veterinar_388 .