Quality and Technology of White Sheep’s Cheese from Bjelašnica

Author:

Milišić Adela,Sarić Zlatan,Dizdarević Tarik,Sakić-Dizdarević Svjetlana

Publisher

Springer Nature Switzerland

Reference32 articles.

1. Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H.: Fundamentals of Cheese Science. Aspen Publisher Inc, Gaithersburg (2000)

2. IDF: Cheese and Varieties. Part II: Cheese Styles. IDF Factsheet 18/2021

3. Abd Es-Salam, M.H., Alichanidis, E.: Cheese varieties ripened in brine. In: Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. (eds.) Cheese: Chemistry, Physics and Microbiology. Major Cheese Groups, vol. 2. Academic Press, London (2004)

4. Bijeljac, S., Sarić, Z.: Autohtoni mliječni proizvodi sa osnovama sirarstva. Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu (2005)

5. Sarić Z., Dizdarević T.: Vlašić (or Travnik) cheese. In: Donnelly C. (ed.) The Oxford Companion to Cheese, p. 754. Oxford University Press. New York (2016)

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