Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution

Abstract

Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry. The aim of researches is to show comparative advantages of sheep milk through utilization rate, as well as the utilization rate of milk ingredients and economical aspects of cheese production. It also shows correctness of technological process through distribution of milk components into cheese. Utilization rate, during cheese production, is 32,15% of sheep milk, and 15,17 % of cow milk. Distribution of basic ingredients in cheese production is good, with pure content of 61,14% from sheep milk, and 48,68 % from cow milk; milk fat is 90,91 % in sheep milk and 93,55 % in cow milk. Proteins percentage is 75,86 % in sheep milk and 71,69 % in cow milk.

Keywords

• sjenica cheese
• utilization rate
• distribution
• milk ingredients