Results 1 to 10 of about 56 (43)
Potentials for developing the promotion and sale of Sjenica cheese [PDF]
Quarterly Marketing Journal, 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.
Jelena Filipovic, Filipovic Jelena
exaly +3 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 ...
Miroljub Barac
exaly +8 more sources
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 +3 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
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 ...
Aleksandra Martinović +1 more
exaly +4 more sources
Market-Oriented Sustainability of Sjenica Sheep Cheese [PDF]
Sustainability, 2019 This study investigated the nature and level of market-oriented sustainability of Sjenica sheep cheese, a Serbian Protected Designation of Origin (PDO)-registered product. In the analysis of the supply chain market sustainability, three theories were used: Resource dependence theory, upper echelons theory, and signaling theory.
Jelena Filipovic, Filipovic Jelena
exaly +2 more sources
Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region [PDF]
Biotechnology in Animal Husbandry, 2004 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.
Miroljub Barac
exaly +3 more sources
Changes of total proteins during maturation period of Sjenica cheese
Zbornik radova 26. medunarodni kongres Mediteranske federacije za zdravlje i produkciju preživara - FeMeSPRum - zbornik radovaProteins are one of the most important milk quality parameters and the course of coagulation, composition and technological properties of cheese curd depend on them. Proteins form the basis of the structure of Curds and cheese in which milk fat is incorporated, and represent the substrate for enzymes during the ripening of Sjenica cheese.
Božidar Milosevic +2 more
exaly +3 more sources
EuroChoices, Volume 21, Issue 2, Page 66-71, August 2022., 2022 Summary In the European context, geographical indications (GIs) are tools that contribute to the achievement of rural development policy objectives. In this article, we propose that GI value chains produce positive environmental, social and economic benefits, defined as Public Goods (PGs), resulting from the rules defined in the Code of Specifications (
Maria Cecilia Mancini +3 more
wiley +1 more source
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
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 +1 more source