Cheeses with medicinal and aromatic plants, produced in Europe | Karakteristike sireva sa dodatkom lekovitog i aromaticnog bilja
2009
Macej, O.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Seratlic, S.V., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Jovanovic, S.T., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Radin, D.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Vucic, T.R., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Miloradovic, Z.N., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet
In production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf-life of final products. Also, the final products gets new physiological properties, of the so-called functional food. The antimicrobial properties of aromatic and medicinal plants essential oils are well established against wide spectra of microbes including bacteria, viruses, yeasts and fungi. Cheeses with medicinal and aromatic herbs are tradicionally produced in Turkey. However, there is a large assortment of this kind of cheeses that is produced throughout Europe, from the soft and semi-soft to semi-hard and hard cheeses. The main charactristic of all these cheeses is the use of medicinal and aromatic plants from the unique geographic area for each European country. There are numerous medicinal and aromatic plants used in cheese production. Also, in many countries these cheeses are traditionally produced from cow, sheep and goat or mixed milk.
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