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https://scidar.kg.ac.rs/handle/123456789/10465
Title: | Traditional manufacturing of white cheeses in brine in Serbia and Montenegro - Similarities and differences |
Authors: | Vesković Moračanin S. Mirecki, Slavko Trbovic, Dejana Turubatović L. Kurćubić, Vladimir Mašković, Pavle |
Issue Date: | 2012 |
Abstract: | This paper presents the results of a study dealing with the processes in the production of white cheese in brine, which are based on old, traditional technologies and are produced in Serbia (near Nova Varoš - Cheese from Zlatar) and Montenegro (Podgorica and the surrounding of Danilovgrad). In both cases, fresh cow's milk without heat treatment is used as a raw material. The paper presents the most important chemical quality parameters with the description of sensory properties. The autochthonous cheese in brine from both area, show distinct and characteristic sensory properties of the product, and also a high level of quality with the presence of certain individual differences. This research was aimed at a comparison of the autochthonous technologies, to save them from oblivion, and also to show the quality parameters of cheese which are similar according to the technological process, but are also very authentic. |
URI: | https://scidar.kg.ac.rs/handle/123456789/10465 |
Type: | article |
DOI: | 10.2298/APT1243107V |
ISSN: | 1450-7188 |
SCOPUS: | 2-s2.0-84873596034 |
Appears in Collections: | Faculty of Agronomy, Čačak |
Files in This Item:
File | Description | Size | Format | |
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PaperMissing.pdf Restricted Access | 29.86 kB | Adobe PDF | View/Open |
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