Contribution to investigation of traditional Bosnian cheese technology and quality
2006
Saric, Z. | Dizdarevic, T. | Alkic, M. | Busovaca, D. | Mujic, I. | Sahinovic, R.
This work was done within the frame of EU project Preservation of Traditional Cheese Production in Tuzla Region. The area of smoked or dry cheese was subject of investigations. Manufacture of this cheese type is fading out especially in region where milk colection is organized by local dairies. Therefore, only few farmers produce this type of cheese in small quantity. It is made of cow milk and belongs to acid coagulate cheeses. Cheese technology was analyzed and its chemical composition and yield were tested in this work. Sensory analyses was done. It was concluded that analyze cheese type had been of high quality. There is no problem with its sale since it is very popular at local market.
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