Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region

Author:

Jovanovic Snezana1,Macej Ognjen1,Barac Miroljub1ORCID

Affiliation:

1. Poljoprivredni fakultet Zemun-Beograd

Abstract

Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstac, Cetanovice, Rasno, Stavalj, Karajukica Bunari, Crnis, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole milk, and according to moisture on a fat-free basis (73.32%) it belongs to soft cheeses group. Sensory characteristics of cheese were good. Flavor, aroma and color had all characteristics of cheese made of ewe's milk. High level of acidity and low pH value were characteristic for a group of white cheeses in brine, to which Sjenica cheese belongs.

Publisher

National Library of Serbia

Subject

General Medicine

Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

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