Experimental production of heat-acid coagulating cheese with addition of prune

摘要

Cheesemaking is one of the most complex technologies in dairy and cheese science as a product of this art enjoys a special status among dairy products thanks to its high-value ingredients. Facts about rich cheese culture and tradition affect the modern consumer society, occupied by brands and consumers, as a result, are no longer satisfied only with good products. Thus, cheese is ideal product for modern consumers. Upon this the idea of joining cheese and traditional Bosnian product - the prune was born. In this research the experimental preparation of thermally - acidic coagulating cheese with the addition of prune is presented with the assumption that this cheese is acceptable for consumers. The cheese was tested for chemical composition and the quality parameters and it is shown that the quality parameter values correspond to heat-acid coagulating cheese type. In order to examine the shelf life of the product cheese was stored for 5 and 10 days and the changes of that samples occurred were noted. As a fundamental part of the research to determine the acceptability of the product sensory analysis was performed and the research showed that the experimental product was 95% acceptable by consumers and 100% acceptable by panel of expert evaluators. The cheese cannot be stored for a long time and it is proper to be consumed in a fresh state.