engleski

Sensory evaluation of the quality of the Croatian traditional cheeses

The aim of this study is to present the results of sensory evaluation of ewes’ milk cheeses, in period from 2004 to 2010 and to promote quality and diversity of Croatian traditional cheeses. Sensory evaluation of the quality of cheese was done according to the Rules for assessing the quality of milk and milk products (2004). Sensory evaluation included 777 cheese samples. The results showed that 71% of cheeses were in the extra and first class, 20% in the second, 6.8% in the third, and 1.2% in the other class. This indicates a continuous high quality of ewes’ milk cheeses, by the recognition of importance of hygienic production of cheese milk, preservation of traditional production, which leads to recognizable organoleptic properties of cheese, which are widely appreciated by consumers.

cheese; sensory evaluation; ewes milk

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