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- W176989457 abstract "Summary The aim of this paper is to review the existing knowledge of manufacturing procedures, chemi-cal composition, sensory attributes, biochemistry and microbiology of different kind of cheeses which ripen in the animal skin. These kinds of cheeses are produced in Croatia, Bosnia and Herzegovina, Montenegro and Turkey and there are few differences in the manufacturing procedure between them. The main specificity of these cheeses is ripening in a sack made of the whole lamb or goat body skin. Two or three months of anaerobic ripening in the skin gives the cheese markedly piquant taste and flavour. These cheese characteristics originate from intensive lipolysis and proteolysis. According to the content of moisture in the non fat solids and fat in total solids, cheeses in a sack belong to the group of hard or semi hard, full-fat or low-fat cheeses. Key words: cheese in a sack, properties, technology, animal skin, ripening skin. Probably, two or three months of anaerobic rip-ening in the skin gives the cheese unique sensory at-tributes: markedly piquant taste and odour. The aim of this research is to review the exist-ing knowledge of manufacturing procedures, chemi-cal composition, sensory attributes, biochemistry and microbiology during ripening of different kind of cheeses which ripen in the animal skin.The manufacturing procedure of cheese in a sack According to the literature data, the production of cheese in sack in Croatia started in the period of Illyrians and Thracians when they grazed their sheep on the pastures on mountain Dinara. The cheese in a sack is traditionally produced on family farms in relatively small amounts in the hinterland of the town Sibenik. It is produced from full-fat raw ewe or cow milk or their mixture without using starter cultures according to the manufacturing procedure of semi-hard cheeses. Table 1 shows the average composition of ewe milk used for the manufacturing of cheese in a sack (Tudor et al., 2008)." @default.
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- W176989457 date "2010-09-29" @default.
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- W176989457 title "An overview of researches on cheeses ripening in animal skin" @default.
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