Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Doru NECULA, Octavia Maria TAMAS-KRUMPE, Daria FENEȘAN, Diana TODORAN, Laurenţiu OGNEAN
The pastures and hayfields from the Dorna area are characterized by rich floristic biodiversity, which favors the production of organic milk with high content of bioactive principles and propionic bacteria, specific to the production of a local Swiss cheese. The Dorna Swiss cheese is a very demanding product that requires particular knowledge to process Emmental cheeses. In this paper, we have analyzed the current state of some traditional procedures, specific to the Dorna Swiss cheese production. Moreover, the present research documents and describes a procedure characteristic of the area, which consists of the selection, verification, and processing of the raw material, until obtaining the finished product. The processing is based on obtaining "wheels" of cheese (12-13 kg) from a mixture of raw milk (60%) with pasteurized milk (40%) at a temperature of 70°C, by pressing and salting, followed by ripening in three rooms, differentiated by the time interval, temperature and humidity provided. The entire procedure lasts for 60-70 days, throughout this interval the evolution of temperature and humidity being monitored. All these characteristics of biodiversity and processing give the Swiss cheese the characteristics of a highly appreciated assortment of Emmental cheeses.
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