Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci [PDF]
Acta Veterinaria, 2015 Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau.
Bulajić Snežana +3 more
doaj +6 more sources
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses [PDF]
Mljekarstvo, 2018 This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw ...
Miroljub Barać +6 more
doaj +10 more sources
The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. [PDF]
Foods, 2019 This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme ...
Barac M +8 more
europepmc +7 more sources
Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution [PDF]
Agroznanje, 2015 Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry.
Savić Željko +2 more
doaj +2 more sources
Potentials for developing the promotion and sale of Sjenica cheese [PDF]
Marketing (Beograd. 1991), 2019 The aim of this study was to establish potentials for the improvement of sales and awareness of Sjenica cheese in both domestic and international markets.
Filipović Jelena
doaj +2 more sources
Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses. [PDF]
J Food Sci Technol, 2018 The aim of this study was to investigate the presence of tetracycline resistance in lactobacilli isolated from traditional Serbian white brined raw milk cheeses (Homolje, Sjenica, Zlatar).
Ledina T +5 more
europepmc +3 more sources
Traditional production and characteristics of Sjenica cheese and Pirot kachkaval [PDF]
, 2011 In this paper, principles of traditional production and main characteristics of Sjenica cheese and Pirot kachkaval are presented. Sjenica cheese belongs to the group of soft, white cheeses in brine and it is produced as autochthonous product made of ...
Bijelić, Zorica +6 more
core +4 more sources
The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology [PDF]
Biotechnology in Animal Husbandry, 2004 In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is ...
Ognjen Macej +2 more
openaire +7 more sources
Sustainability performance of certified and non-certified food social and economic history [PDF]
, 2021 Related data set “Sustainability performance of certified and non-certified food” with doi www.doi.org/10.15454/OP51SJ in repository “Data inrae”The dataset Sustainability performance of certified and non-certified food (https://www.doi.org/10.15454 ...
Antonioli, Federico +13 more
core +7 more sources
Lactic acid bacteria strains isolated from Sjenica cheese [PDF]
Biotechnology in Animal Husbandry, 2004 Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC ...
Radulović, Zorica +3 more
openaire +3 more sources