Technology and composition of traditional and industrial Rugova cheese

Abstract

Rugova cheese is an endogenous dairy product in the Republic of Kosovo, which originates from the region of Peja, where it is traditionally produced from the raw milk of cows, sheep and goats. This research determined physicochemical characteristics such as dry matter, protein, fat, titratable acidity, pH and sensory attributes such as colour, taste, aroma, consistency and appearance. These parameters were determined in traditional and industrial cheeses from the Rugova region with an altitude of about 997.14 meters. These cheeses were analyzed on the first day, the 30th day and the 60th day of storage. The highest pH value was in traditional cheese. Traditional cheese had the highest value of dry matter on the end of ripening while the highest salt concentration was in industrial cheese. The significantly (P<0.05) higher protein and fat content was in traditional cheese. In conclusion, traditional cheese has a higher nutritional value but variable technological properties than industrial cheese and it needs to be standardized.