Zlatar cheese - autochthonous technology and sensory characteristics | Zlatarski sir - autohtona tehnologija i senzorne karakteristike
2008
Vucic, T.R. | Macej, O.D. | Jovanovic, S.T. | Seratlic, S.V., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju | Niketic, G.B., JPS Zavod za mlekarstvo, Novi Beograd (Serbia)
Zlatar cheese is one of the most famous autochthnous dairy products from Serbia. It is produced in the area of Zlatar mountain by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheese group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, colour, cross section, flavour, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149.
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