Looking for Added Value of Milk Products of Autochthonous Sheep Breeds [PDF]
, 2023 In order to determine the added value of the product, characterization of sheep milk and cheese samples from Sjenica sheep were assessed and compared to British milk sheep. The analyses were carried out according to standard chemical procedures.
Becskei, Zsolt +4 more
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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.
Snezana Jovanovic +2 more
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Economic spill-over of food quality schemes on their territory [PDF]
, 2021 We study the effect of a set of food quality scheme (FQS) products within the local economy using a local multiplier approach based on LM3 methodology.
Antonioli, Federico +8 more
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The legal structure of households in Serbia and Bulgaria in the 19th century [PDF]
, 2003 This scholarly work treats only the legal structure of households in Serbia and Bulgaria in the 19th century. The author's intention is to describe and present similarities and differences between the most important household's structural elements ...
Svirčević Miroslav M.
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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.
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Tradicionalni proizvodi - osnove za održivi razvoj proizvoda životinjskog porekla u Srbiji [PDF]
, 2016 Research results on the diversity of traditional products of animal origin from certain areas of the Republic of Serbia, provides an opportunity to become part of the sustainable quality development, which would be based on their promotion and protection
Karabasil, Nedjeljko +5 more
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Strain typing with ISLpl1 in lactobacilli [PDF]
, 2006 Twenty-seven Lactobacillus plantarum ssp. plantarum, 11 Lactobacillus paraplantarum and five Lactobacillus casei-related strains, isolated from various autochthonous Serbian and Montenegro-fermented foods, were identified using phenotypical ...
Françoise Bringel +5 more
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DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE [PDF]
, 2021 The main objective of this scientific research was to determine the free fatty acids content of Macedonian white brined cheese. Four variants of white brined cheese were selected and analysed for concentration of free fatty acids.
Dimitrovska, Gordana +1 more
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[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri] [PDF]
, 2020 The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined
Barać, Miroljub +7 more
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Sjenica cheese as immaterial cultural heritage. An anthropological approach to the issue
Etnoantropološki problemi / Issues in Ethnology and Anthropology, 2016 The paper deals with traditional technologies as immaterial cultural heritage and offers an ethnography which is the result of fieldwork conducted as part of the project of preparing documentation to list the technology of cheese manufacturing in the Sjenica region on the National list of immaterial cultural heritage.
Ljiljana Gavrilović, Ivan Đorđević
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