Quality of raw milk for Dojkinci [Serbia (Serbia and Montenegro)] kachkaval [hard cheese]

Niketic, G.; Miocinovic, D.; Kasalica, A.

Quality of raw milk for Dojkinci [Serbia (Serbia and Montenegro)] kachkaval [hard cheese]

2005

Niketic, G. | Miocinovic, D. | Kasalica, A.(Zavod za mlekarstvo, Beograd - Novi Beograd (Serbia and Montenegro))

This paper presents a research that was carried out on quality of raw milk from Dairy Dojkinci, Serbia (Serbia and Montenegro). Aim of this research was to define potential resources of available raw material in order to obtain hard cheese - kachkaval of good standard quality. Raw milk quality was evaluated according to its chemical composition, technology characteristics and microbiological quality.

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AGROVOC Keywords

calidad de procesamiento composición aproximada composition globale flora microbiana flore microbienne fromage à pâte dure hard cheese lait leche microbial flora milk processing quality proximate composition qualité technologique queso duro serbia and montenegro serbia y montenegro serbie-monténégro

Bibliographic information

Published in

Prehrambena industrija (Serbia and Montenegro) | Mleko i mlecni proizvodi

Volume 16 Issue 1-2 ISSN 0353-6564

Pagination

pp. 100-102

Language

Serbian

Note

Summaries (En, Sr)

2 tables

16 ref.

Translated Title

Kvalitet mleka za proizvodnju dojkinackog [Srbija (Srbija i Crna Gora)] kackavalja [tvrdi sir]

Type

Summary

In AGRIS since: 2006-05-15

Format: AGRIS AP

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Quality of raw milk for Dojkinci [Serbia (Serbia and Montenegro)] kachkaval [hard cheese]

2005

AGROVOC Keywords

Bibliographic information