Event Title

Traditional and Industrial Production of Kosovo Sharri Cheese

Session

Food Science and Technology

Description

Sharri cheese is a traditional hard, fatty and salty type of cheese produced in Sharri, Gora, Opoja and Shtirpca towns in the Sharr Mountains region. Sharri cheese is produced by processing sheep milk, cow milk or their mixture. Traditional Sharri cheese usually is produced with fresh milk in the “stan” at the Sharri mountains. Milk is heated to the fermentation temperature, rennet is added and after 45 minutes coagulation process is finished. After that the cheese curd is cut, whey is drained and the cheese is left to dry. There is no significant difference between the traditional and industrial methods of Sharri cheese production. At industrial production the milk that is used to produce Sharri cheese is pasteurized. And then the rennet is added, coagulation process occurs and the cheese is left to dry. Sharri cheese production process lasts approximately 7-10 days and then starts the ripening process for 45-60 days. A research conducted by Ferati et al. Coagulase-positive Staphylococcus colony is not found in 45-day matured traditional produced Sharri cheese and aerobic mesophilic bacteria showed a decrease of 19 × 10-1 from 59 × 10-1 after 45 days ripening.

Keywords:

Sharri cheese, Milk, Staphylococcus

Session Chair

Fidan Feka

Session Co-Chair

Suzana Aliu

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-69-1

Location

Pristina, Kosovo

Start Date

27-10-2018 10:45 AM

End Date

27-10-2018 12:15 PM

DOI

10.33107/ubt-ic.2018.196

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Oct 27th, 10:45 AM Oct 27th, 12:15 PM

Traditional and Industrial Production of Kosovo Sharri Cheese

Pristina, Kosovo

Sharri cheese is a traditional hard, fatty and salty type of cheese produced in Sharri, Gora, Opoja and Shtirpca towns in the Sharr Mountains region. Sharri cheese is produced by processing sheep milk, cow milk or their mixture. Traditional Sharri cheese usually is produced with fresh milk in the “stan” at the Sharri mountains. Milk is heated to the fermentation temperature, rennet is added and after 45 minutes coagulation process is finished. After that the cheese curd is cut, whey is drained and the cheese is left to dry. There is no significant difference between the traditional and industrial methods of Sharri cheese production. At industrial production the milk that is used to produce Sharri cheese is pasteurized. And then the rennet is added, coagulation process occurs and the cheese is left to dry. Sharri cheese production process lasts approximately 7-10 days and then starts the ripening process for 45-60 days. A research conducted by Ferati et al. Coagulase-positive Staphylococcus colony is not found in 45-day matured traditional produced Sharri cheese and aerobic mesophilic bacteria showed a decrease of 19 × 10-1 from 59 × 10-1 after 45 days ripening.