SažetakSjenički sir je jedan od naših najpoznatijih sireva iz grupe belih sireva u salamuri. Proizvodi se autohtonom tehnologijom na području Sjenicko-Pešterske visoravni, a u poslednje vreme i industrijski u mlekarama. Istraživanja imaju za cilj da se kroz randman proizvodnje sira pokažu komparativne prednosti ovčijeg mleka za proizvodnju sira, stepen iskorišćenosti sastojaka mleka i ekonomski aspekti izrade sira, a kroz distribuciju sastojaka mleka u sir da se pokaže pravilnost uvođenju tehnološkog procesa. Randman je pri izradi sira od ovčijeg mleka iznosio 32,15 %, a kod kravljeg 15,17 %. Distribucija osnovnih sastojaka mleka u sir bila je dobra i to suve materije kod ovčjeg mleka 61,14 %, a kod kravljeg 48,68 %; mlečne masti kod ovčjeg mleka 90,91 % i 93,55 % kod kravljeg mleka; proteina kod ovčjeg mleka 75,86 % i 71,69 % pri izradi sira od kravljeg mleka.Ključne reči: Sjenički sir, randman, distribucija, sastojci mleka Uvod Randman proizvodnje, kvalitet i opšte vrednosti sireva, zavise prvenstveno od hemijskog sastava i kvaliteta mleka pri čemu poseban značaj ima sadržaj suve materije, masti i proteina (Savić, 2011).Od svih komponenata mleka najveći značaj u proizvodnji velike većine sireva pripada kazeinu. Tehnološki postupak proizvodnje sireva

SUMMARYSjenica cheese is one of the most famous of the group of white cheese in brine of the Republic of Serbia. Center of the production are mountain plateau surrounding the city Sjenica. It is produced by indigenous technology on individual farms, as well as in industrial conditions of micro dairies. The raw material for the production is fresh whole fat cow and sheep milk, which is made without the application of heat treatment. Because proteins are the most important parameter of chemical composition and milk quality, which affects the course of making cheese, and the quality and overall value of the cheese depends on them, it is necessary to establish their content and the changes during cheese ripening. Research results have shown that the total protein content of 1-day maturity in cow milk cheese was 14.80%, and in sheep milk cheese 17.67%. The differences between two kinds of cheese were statistically highly significant. The total protein content in both kinds of cheese during the first 30 days of ripening uniformly increased and it reached the maximum. After this period the total protein content was found in cow milk cheese 17:54% and 19.07% in sheep milk cheese. These differences were statistically significant. In the last period of 30-45 days of maturity we had in both kinds of cheese a slight reduction in total protein levels. At the end of the ripening period of 45 days, total protein ranged in cow milk cheese 17, 41% and 18.75% in sheep milk cheese. These differences were statistically significant.

The quality and overall values of the cheese depend on the type and quality of milk. Milk fat is the most important parameters of quality which determines randman, consistency, rheological characteristics and sensory properties of cheese dough. The studies aimed to determine the significance of milk type for the percentage of milk fat content after cheese making, changes during ripening, as well as the content of mature cheeses for a 45-day ripening period when it comes to Sjenica cheese of industrial production. Studies have shown that the milk fat content in cottage cheeses were for cow milk cheese 21.33% and 23:43% for sheep milk cheese. During ripening, the milk fat content in both kinds of cheese for the whole period of ripening steadily increased. After 45-day period of ripening cow milk cheese had an average content of 25.66%, and sheep milk cheese had 29.36% milk fat. At the end of the ripening period of 45 days average content of milk fat was in cow milk cheese 25.66% and 29.36% in sheep milk cheese. Dynamics of milk fat in dry matter had a different trend. In cow milk cheese was recorded a decrease in the first 30 days and a slight increase in the last 15 days. Sheep milk cheese had a trend of balanced increase for the entire period of ripening. The content of milk fat in dry matter (MF in DM) in mature kinds of cheese in average was 51.07% in cow milk cheese and 52.72% in sheep milk cheese. These results showed that the cheese had a high content of fat in dry matter and belong to the group of full-fat kind of cheese.