Quality of “urda” obtained after production of montenegrin semi-hard cheese
Journal Title: Food Research - Year 2017, Vol 1, Issue 5
Abstract
"Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in “kaca” (vat) and consumed as a mature “urda”. Knowing the quality and technology of production of urda is significant regarding its nutritional and biological value, as well as in terms of its standardization, the preservation of traditional technology and the protection of geographic origin. Because of that, we examined the urda production technology in the artisanal conditions as well as the chemical composition of 14 urda samples from different production batches. Production of urda was done in a traditional manner with less modification. The results showed significant variations in the chemical composition of the tested samples. The mean value of dry matter content was 42.85%, fat content 21.74%, protein content 13.66%, salt content 2.67%, fat content in dry matter 50.77%, free fat dry matter content 21.11% and water content in free fat dry matter 49.67%. Due to significant statistical differences in the chemical parameters of investigated urda samples, it can be concluded that standardization of urda quality and technology has to be done.
Authors and Affiliations
M. Bojanic Rasovic, N. Nikolic, R. Rasovic
Keywords
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- EP ID EP290488
- DOI 10.26656/fr.2017.5.107
- Views 161
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