Characteristics of autochthnous production [of] Homolje white cheese in brine | Karakteristike autohtone proizvodnje homoljskog belog sira u salamuri
2004
Jovanovic, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Barac, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Macej, O., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Homolje cheese belongs to a group of white cheese in brine. By its production, it is similar to other varieties of white cheeses in brine such as Sjenica cheese, Zlatar cheese, etc. Autochthnous production of this cheese is practised in period of April to the end of October, during sheep pasture, at the area of Homolje mountains, Serbia. However, today it is also made of mixed and cow milk. Characteristics of Homolje cheese are: piquant taste and aroma of ewe milk, white colored, with few or without holes. Ripening is running in salt whey and it affects specific taste and aroma of this cheese.
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