Solčavski sirnek is a traditional fermented dairy product from the Solčava region whose production technology has not yet been systematically described in detail. The aim of this master's thesis was to describe the technological process of solčavski sirnek production and to evaluate its chemical, microbiological and sensory characteristics. Four farms were visited, their production practices were documented, and a basic technological flow chart was developed based on the collected information. Sirnek samples obtained from the farms and samples ripened under different laboratory conditions were analysed. Chemical analyses revealed considerable variability among the samples, mainly associated with differences in the raw material and production practices. Lactic acid bacteria represented the predominant microbial group. Salmonella spp. and Listeria monocytogenes were not confirmed in the analysed samples, while the counts of Escherichia coli and coagulase-positive staphylococci were below the applied microbiological limits. Different ripening conditions of the laboratory-ripened samples were associated with differences in their microbiological and sensory characteristics. The highest sensory quality was achieved by the sample ripened at 6.5 °C; however, due to the limited number of samples, the optimal ripening temperature could not be determined. Sensory evaluation revealed several common characteristics of solčavski sirnek, particularly a sour-salty taste, pungency and a characteristic consistency. The results provide a basis for further research, a more detailed definition of the technological process and the potential standardization of solčavski sirnek production.
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