The influence of coagulation and curd processing on texture of Somborski cheese

Abstract

The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the technological characteristics of Somborski cheese it was established that the main manufacturing phases varied from one written document to another. These differences had a great impact on cheese texture and taste. The aim of the presented study was to research the influence of coagulation time and curd proccessing on texture of Somborski cheese.

Proces proizvodnje somborskog sira je bila dobro čuvana tajna u porodici koju je svekrva prenosila snaji. Izučavanjem karakteristika somborskog sira došlo se do nekih osnovnih tehnoloških faza, koje se veoma razlikuju od pisanog izvora do izvora, a značajno utiču na teksturu i ukus sira. U radu je praćen uticaj, dužine koagulacije, obrade gruša i grude na teksturu somborskog sira.