Sensory characteristics of Zlatar white cheese in brine
2006
Macej, O., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Jovanovic, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Niketic, G., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Vucic, T., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Seratlic, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
In this paper the main sensory characteristics of Zlatar white cheeses in brine were examined. Zlatar white cheese in brine is one of the most important representative of white cheeses in brine in Serbia, and it is made of whole cow milk by autochthnous technology, which ranks it in a group of full fat cheeses. The sensory analyses included the evaluation of appearance, cross action, colour, aroma, flavor nd consistency. Among 83 samples, 8 were evaluated as excellent, 39 had a very good rate, 19 were good and 17 were evaluated with a positive rate.
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