“Pregreta smetana” (overheated cream) – a revived Slovenian traditional dairy product
DOI:
https://doi.org/10.14720/aas.2017.110.1.4Keywords:
traditional dairy products, overheated cream, technology, standardization, chemical analysis, sensory evaluation, SloveniaAbstract
The aim of the study was to standardize the technological process for an almost unknown traditional dairy product from the south-eastern part of Slovenia, called “pregreta smetana” or “overheated cream”. Traditional process for its production was and still is passed from generation to generation by oral tradition and personal notes, resulting in many variations of a final product. Nevertheless, there are some steps, common in all traditional processes regardless to the local area of origin: milk is poured into wide and shallow containers, and after fat-layer is formed on the milk surface during cooling period, the overheating follows. However, time/temperature regimes of overheating and other handlings differ from producer to producer. Therefore, four different technological processes were accomplished, where special attention was focused to parameters as follows: the size of crust patches, the temperature and the time of overheating, and the mode of stirring. From the results of chemical and sensory analysis of the overheated cream samples, the technological process was standardized. Taste and aroma of the standardized product were typical, soft, creamy and caramelized, the texture was buttery, smooth to slightly crumbly with crust patches, while colour was golden brown to brownish and evenly marbled with crust patches.References
Bijeljac, S., & Sarić, Z. (2005). Autohtoni mliječni proizvodi sa osnovama sirarstva. Sarajevo: Poljoprivredni fakultet Univerziteta u Sarajevu.
Bogataj, J. (2007). Okusiti Slovenijo. Retrieved from https://books.google.si/books?id=0aqK6C2K9rcC&printsec=frontcover&hl=sl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
Grum, A. (1983). Slovenske narodne jedi. Ljubljana: Centralni zavod za napredek gospodinjstva.
Ilich, I. (2013). Posavska pustna pojedina pri »tericah«. http://www.delo.si/druzba/odprta-kuhinja/posavska-pustna-pojedina-pri-tericah.html
International Organization for Standardization. (2004). Milk—Quantitative determination of bacteriological quality—Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results (ISO Standard No. 21187). Retrieved from https://www.iso.org/standard/34434.html
International Organization for Standardization. (2008). Milk—Enumeration of somatic cells—Part 1: Microscopic method (Reference method) (ISO Standard No. 13366-1). Retrieved from https://www.iso.org/standard/40259.html
International Organization for Standardization. (2009) Milk: Determination of freezing point—Thermistor cryoscope method (Reference method) (ISO Standard No. 5764). Retrieved from https://www.iso.org/obp/ui/#iso:std:iso:5764:ed-3:v1:en
International Organization for Standardization. (2010). Milk, cream and evaporated milk—Determination of total solids content (Reference method) (ISO Standard No. 6731). Retrieved from https://www.iso.org/standard/56815.html
International Organization for Standardization. (2013) Milk and liquid milk products—Guidelines for the application of mid-infrared spectrometry (ISO Standard No. 9622). Retrieved from https://www.iso.org/obp/ui/#iso:std:iso:9622:ed-2:v1:en
International Organization for Standardization. (2014). Milk and milk products: Determination of nitrogen content—Part 1: Kjeldahl principle and crude protein calculation (ISO Standard No. 8968-1). Retrieved from https://www.iso.org/standard/61020.html
Kuhar, B. (2002): Dolenjska in belokranjska kuhinja. Ljubljana: Kmečki glas.
Methodenbuch. (1985). Chemische, physikalische und mikrobiologische Untersuchungsverfahren für Milch, Milchprodukte und Molkereihilfsstoffe (Band VI, C 15.3.3.). Darmstadt: VDLUFA Verlag.
Ministry of Agriculture, Forestry and Food. (2017). Mleko in mlečni izdelki. Retrieved from http://www.mkgp.gov.si/si/delovna_podrocja/kmetijstvo/kakovost_pridelkov_in_zivil/mleko_in_mlecni_izdelki/
Puđa, P., Radovanović, M., Ðerovski J. (2006). Proizvodnja in svojstva kajmaka. Mljekarstvo, 56(4), 221−232. Retrieved from http://hrcak.srce.hr/file/12758
Renčelj, S., Perko, B., Bogataj J. (1995): Siri − nekdaj in zdaj. Ljubljana: Kmečki glas.
Uredba (ES) št. 853/2004 evropskega parlamenta in sveta z dne 29. aprila 2004 o posebnih higienskih pravilih za živila živalskega izvora. (2004). Official Journal of the European Union, L139, 14−74. Retrieved from http://eur-lex.europa.eu/legal-content/SL/TXT/PDF/?uri=CELEX:32004R0853&from=SL
Downloads
Published
Issue
Section
License
Copyright (c) 2017 Andreja ČANŽEK MAJHENIČ

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.