Abstract"Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in "kaca" (vat) and consumed as a mature "urda". Knowing the quality and technology of production of urda is significant regarding its nutritional and biological value, as well as in terms of its standardization, the preservation of traditional technology and the protection of geographic origin. Because of that, we examined the urda production technology in the artisanal conditions as well as the chemical composition of 14 urda samples from different production batches. Production of urda was done in a traditional manner with less modification. The results showed significant variations in the chemical composition of the tested samples. The mean value of dry matter content was 42.85%, fat content 21.74%, protein content 13.66%, salt content 2.67%, fat content in dry matter 50.77%, free fat dry matter content 21.11% and water content in free fat dry matter 49.67%. Due to significant statistical differences in the chemical parameters of investigated urda samples, it can be concluded that standardization of urda quality and technology has to be done.

In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat ratio of milk and the consequent influence on the chemical composition and yield of semi-hard cheese, commercially called "Montenegrin naturally dried cheese". The tests were conducted on six bulk milk samples and six cheese samples. The milk parameters were analysed by the Milkoscan 400 unit whereas chemical analysis of cheese and whey were carried out with the Milkoscan FT 120 device. The average composition of the cheeses was: 29.27% fat, 21.90% protein, 55.27% total dry matter and 0.78% sodium chloride. The mean value for the content of dry matter without fat was 26%, whereas the fat content of the cheese dry matter was 53.18%, the moisture content in cheese 44.73% and moisture content in fat-free matter 63.24%. There was a medium positive correlation between the ratio of fat to protein in milk and fat content in cheese (r = 0.60309), the ratio of fat to protein in milk and dry matter of cheese (r = 0.57103), weak positive correlation between the ratio of fat to protein in milk and cheese protein (r = 0.48067) and medium negative correlation between the ratio of fat to protein in milk and moisture content in cheese (r =-0.57103). Medium negative correlation was found between the ratio of protein to fat in milk and content of cheese fat (r =-0.56416), the ratio of protein to fat in milk and cheese protein content (r =-0.51899), the ratio of protein to fat in milk and dry matter of cheese (r =-0.53118) and medium positive correlation between the ratio of protein to fat in milk and moisture content in cheese (r =-0.53118). Ratio fat to protein in milk and the actual yield of cheese was determined as medium positive (r = 0.66459) and the ratio protein to fat in milk and the actual yield of cheese as M. Bojanić Rašović et al. 146 medium negative correlation (r =-0.67807). The protein to fat ratio in milk influences the decline of fat, protein, dry matter and yield of cheese and increase moisture content in cheese.

The purpose of the paper was to examine weight loss and correlation between total bacteria count and the somatic cells count and weight loss of semihard naturally dried cheese, product of dairy plant ZZ"Cijevna" in Podgorica. Weigt loss was calculated on the base of difference in mass of cheese at the beginning of ripening and after specified period of ripening, exposed in percents. Examination of weight loss was done on total six product series of cheese during 60 days of ripening on temperature 14,2 0 C and RH of 89%. Obtained average values for weight loss of cheese were: after 10 days 4.723%, 20 days 8.789% and after 30 days of ripening 11.020%. Weight loss of cheese in period of ripening 10-20 days was 4.266%, in period 20-30 days 2,445% and in period of ripening 30-60 days 5.507%. The total bacteria count in milk was determined on apparatus BactoScan FC 100 and the somatic cells count on apparatus Fossomatic 5000. The middle positive correlation between somatic cells count in milk and weight loss of cheese in period 1-10 days of ripening (0.69156), as well as middle positive correlation (0.767336) between total bacteria count and weight loss of cheese 1-10 days of ripening were determined. The obtained results show that weight loss of cheese was highest in period 1-10 days of ripening and that there is significant influence of hygienic quality of milk on weight loss of cheese and economy of production.

The aim of paper was to examine the impact of the milk quality on yield of semi-hard naturally dried cheese, produced in cheese plant factory ZZ "Cijevna" in Podgorica. Tests were conducted on 6 samples of bulk milk of cows and 6 productive batch of cheese. Chemical tests of the bulk milk have been done on the device MilcoScan 4000, and the determination content dry matter of whey and dry matter of cheese on the device MilcoScan FT 120. Theoretical yield of cheese was determined in two ways: 1) based on the content of fat and protein content in milk and 2) based on dry matter content of milk, dry matter of whey and dry matter of cheese. Actual yield of cheese is determined on the base of the total amount of cheese obtained after pressing and the amount of wasted milk. The average value for the fat content in the examined milk amounted to 3.79%, protein 3.24%, 4.26% lactose and dry matter content without fat 8.24%. The average value for the theoretical cheese yield by first method was 10.65% and by second method 9,30%. The average of actual cheese yield amounted to 11.26%. We found a very high positive correlation between content of fat in milk and actual cheese yield (0.929032) and mean positive correlation between content of protein in milk and actual cheese yield (0.613141), content of lactose in milk and actual cheese yield (0.651317) and between dry matter content in milk and actual cheese yield (0.651956).