Kitonic, T; Tratnik, L

Milchwissenschaft, vol. 53, no. 1, pp. 20-22, 1998

The original "Paski sir" cheese is made from sheep milk and has properties resembling Parmesan cheese. It served as control. The proportion of cow milk (20 and 25%) in mixture with sheep milk did not affect to any great extent the chemical composition and acidity of experimental cheese samples, either before or after ripening. However, the yields of experimental cheeses were slightly lower (17.1 and 16.1%) in respect to "Paski sir" (18.6%), which on the other hand showed greatest weight loss after ripening (8.7%). Cheeses showed no great difference in their sensory properties. The experimental cheese with a higher cow milk content even received slightly higher scores than the control "Paski sir".