Sensory evaluation and microbiological characterization of autochthonous Sombor cheese
Senzorna analiza i mikrobiološka karakterizacija autohtonog Somborskog sira
Апстракт
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 unconsi...stent 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 sirovin...e. Rezultati mikrobiološke analize pokazuju da laktokoke, laktobacili i enterokoke predstavljaju dominantne grupe bakterija mleka.
Кључне речи:
Sombor cheese / sensory evaluation / chemicalanalysis / microbiological investigationИзвор:
Acta Veterinaria-Beograd, 2008, 58, 5-6, 531-541Издавач:
- Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
Финансирање / пројекти:
- Projekat Ministarstva nauke Republike Srbije, br. BTN-351002B
DOI: 10.2298/AVB0806531M
ISSN: 0567-8315
WoS: 000262356200012
Scopus: 2-s2.0-58249116772
Колекције
Институција/група
Fakultet veterinarske medicineTY - 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 . .