Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation
Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
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 var...iation 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, konzis...tenciji, mirisu i preseku sira.
Keywords:
Sombor cheese / traditional cheese making / chemical composition / sensory evaluation / somborski sir / tradicionalna proizvodnja sira / hemijski sastav / senzorna ocenaSource:
Prehrambena industrija - mleko i mlečni proizvodi, 2006, 17, 3-4, 45-47Publisher:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Funding / projects:
- Projekat Ministarstva nauke Republike Srbije, br. BTN-351002B
Collections
Institution/Community
Fakultet veterinarske medicineTY - 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 .