摘要：Study of autochthonous variants of cheese production based on boiled, acidified milk in the region of Bilogora and Podravina provided information for industrial production of a new type of cheese designated "Graničar". Experimental cheese samples produced using raw milk (6.5 to 9 °SH), heated (88 to 98 °C), added with 2.5% of vinegar, and reheated contained 51.15% of total solids, 48.85 of water, 46,00% of fat in total solids, 1.5% of salt, and average degree of acidity was of 45.10 °SH, the pH value 5.55. Average pH values of whey varied from 5.8 to 4.8, protein contents in whey attained 0.77% to 1.15%, and cheese yield 10.37% to 11.40%. Sensorial evaluation of quality of experimental cheese samples enabled samples to enter "Extra" and "1st" class. Keeping quality of cheese samples reached 1 to 2 months (temperatures 6 to 8 °C, or about 18 °C), and if proper case was taken 10 to 12 months (6 °C).
关键词：autochthonous scalded cheese; "Graničar" - new type of cheese; technology; content; keeping quality of cheese
