TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ’’BIENO CHEESE” IN THE REPUBLIC OF MACEDONIA

Gordana DIMITROVSKA, Sonja SRBINOVSKA, Stefce PRESILSKI, Violeta MANEVSKA, Ljupce KOCHOSKI, Elena JOSHESKA

Abstract

Bieno cheese is an autochtonous dairy product in our country with indigenous production technology which dates back from the Ottoman Empire. The research includes and presents results of the chemical composition and safety of raw milk for traditional production of Bieno cheese, technology and physico-chemical quality of Bieno cheese. Milk samples quality was determined within the permissible maximum according to data legislation. After 45 days of ripening the Bieno cheese registered average results for the following parameters: moisture (38.96%), dry matter (61.13%), milk  fat (26.30%), milk fat in dry matter (43.02%), protein (26.21%), ash (9.37%), salt (5.09%) and average of yield (9.14%). In this experiment the microbiological quality of bieno cheese cheese maturing in 45 days is studied. The technology, physico-chemical and microbiological quality could be used in the protection of the origin and geographical label based on its unique technology.

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