Autochthonous Pirot kackavalj | Autohtoni Pirotski kačkavalj
2011
Ostojić, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Lazarević, V., Fond za razvoj poljoprivrede Opštine Pirot, Pirot (Serbia) | Relić, R., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Knowledge of all aspects of autochthonous cheese from the Balkan area manufacturing is very important for achieving and maintaining consistent and high quality of these products. Research in the field of autochthonous production technology offers the possibility of making cheese on a semi-industrial or industrial level. In this way, would be allowed placement of autochthonous cheeses in different markets. In this paper, characteristics of traditional way of Pirot kackavalj production are showed, as well as some elements relevant for the standardization of production.
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Эту запись предоставил Matica Srpska Library