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The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined in this paper. The two varieties, with commercial names "Blue sapphire" and 'Blue birch', were produced from pasteurized cow milk, using two types of Penicillium roqueforti (type esportazione and type dolce, respectively). The production was held in PIQ3 Agroengineering Belgrade. The cheese weight was measured 1 day after self pressing, than after salting and 14, 30 and 60 days of ripening. According to results, the yield of both 60 days old varieties was -10%, i.e. for the production of 1 kg of cheese was used -10 liters of milk. Considering the fact that the proteolytical changes in "Blue birch" variety were higher, the weight loss of 60 days old samples was -15%, comparing to -13% in "Blue sapphire" variety. U radu je prikazano ispitivanje randmana i kala u proizvodnji dva varijeteta sireva sa plavo-zelenim plesnima u tipu gorgonzole, proizvedenih u pogonu DP. PKB Agroinzenjering, Beograd. Ogledni sirevi, čiji su komercijalni nazivi "plavi safir" i "plava breza", proizvedeni su od pasterizovanog kravljeg mleka upotrebom dva tipa kulture plasni Penicillium roqueforti (tip esportazione i tip dolce, respektivno). Merenje mase sireva vršeno je 1 dan nakon samopresovanja, zatim soljenja i nakon 14, 30 i 60 dana zrenja. Prema rezultatima istraživanja, randman oba varijeteta nakon 60 dana zrenja bio je približno isti (-10%), odnosno za izradu 1 kg sira bilo je potrebno utrošiti -10 litara mleka. Međutim, s obzirom na intenzivnije promene na proteinima u uzorcima varijeteta "plava breza", kalo nakon 60 dana zrenja iznosio je -15%, dok je Rod uzoraka.plavi safir" iznosio -13%. |
