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
openaire +1 more source
Autochthonous microflora of Sjenica cheese [PDF]
, 2006 U radu su izdvojeni i identifikovani izolati bakterija mlečne kiseline i enterokoka iz sjeničkog sira, proizvedenog na tradicionalan način, bez dodavanja starter kulture. Iz 10 uzoraka sjeničkog sira izdvojeno je 53 termofilna, mezofilna i citrat+ izolata na odgovarajućim selektivnim podlogama (MRS agar, M17 agar, LDCagar i LDV agar). Postupkom bojenja
Radulović, Zorica +2 more
openaire
Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region
, 2004 Beli sirevi u salamuri čine veliku grupu sireva koje odlikuje zrenje u salamuri. Opšte karakteristike ovih sireva su kiselo testo, slan ukus zatvorena, monolitna tekstura sirnog testa.Na brdsko planinskom području Republike Srbije i Crne Gore ovi sirevi se izrađuju autohtonom tehnologijom i nose različite nazive (Zlatarski, Zlatiborski, Homoljski itd).
Maćej, Ognjen +5 more
openaire +1 more source
Improvement of production and quality of Sjenica cheese
, 2002 Autochthonous technology of Sjenica cheese was the base for experiments applied in the modern cheese production. Research of the autochthonous processing of Sjenica cheese was performed by poll in the region of Sjenica–Pester plateau and in experimental households. In order to improve technology in modern conditions, and at the same time, to keep basic
Savić, Željko M. +3 more
openaire +1 more source
Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese [PDF]
, 2013 Proceedings
Vasilev, Dragan +5 more
openaire
Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. [PDF]
Foods, 2021 Ivanovic M +6 more
europepmc +1 more source
Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese. [PDF]
Foods, 2021 Shaukat A +8 more
europepmc +1 more source
, 2000 Ukupno 160 prirodnih izolata bakterija mlečne kiseline (BMK) je dobijeno iz uzoraka sjeničkog sira (tipa mešanac - od kravljeg i ovčijeg mleka) iz različitih faza proizvodnje i zrenja (u periodu od devet meseci). Izolati su pripadali rodovima Lactococcus sp., Lactobacillus sp.
Dimitrijević-Branković, Suzana +2 more
openaire +1 more source
, 2003 Investigations are based on use of natural potentials on the wide region of Sjenica-Pešter highlands. Certain parameters on selected locations are recorded (soil, vegetation, livestock production, technology of milk and cheese production). On selected locations, farms and processing capacities detail researches are carried out relating to soil ...
Petrović, Milan M. +13 more
openaire +1 more source
Characterisation of natural isolates of lactic acid bacteria from white soft cheese from Sjenica
, 2000 Selection of natural isolates of lactic acid bacteria (LAB) according to criteria that are significant for cheese manufacture and their application as starter cultures, contributed to unifying quality and better control of traditional manufacture process.
Dimitrijević-Branković, Suzana +2 more
openaire +1 more source