Poređenje različitih metoda određivanja natrijum-hlorida u siru [PDF]
, 2010 The content of NaCl (weight fraction of Cl-ions, in %) was analysed in different cheeses, which were bought in supermarkets, and made by domestic manufacturers.
Rajković, Miloš +2 more
core +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
Specificity of geographic area as one of the prerequisites for the denomination of the geographic origin [PDF]
, 2012 Defined geographic area with their specifity regarding unique plant species and autochthonous breeds - Sjenica and Pirot Pramenka, among traditional cheese-making practice of local community, are prerequisite for protection of denomination of geographic ...
Bijelić, Zorica +6 more
core
Determinants of Consumer Purchase Intention Towards Cheeses with Geographical Indication in a Developing Country: Extending the Theory of Planned Behavior [PDF]
, 2023 Purpose – The present study attempts to investigate consumer intention to purchase cheeses with Geographical Indication (GI) by employing the Theory of Planned Behavior (TPB).
Filipović, Jelena, Užar, Dubravka
core +2 more sources
Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses [PDF]
, 2015 In order to preserve the traditional manufacturing of white pickled (WPC) and fresh soft cheeses (FSC), well-characterized autochthonous lactic acid bacteria (LAB) with advantageous characteristics were applied for the production of the cheeses at small ...
Beganović, Jasna +13 more
core +2 more sources
Economic aspects of sheep farming on the family farm models in the hilly-mountain regions of Serbia [PDF]
, 2018 The hilly-mountain villages are important factor in food production and rural development of Serbia. The sheep production is in the fourth place of importance among branches of livestock production in Serbia, behind the cattle, pig and poultry ...
Popović, Nikola
core +3 more sources
Mogućnosti i izazovi održivog razvoja ovčarstva Srbije [PDF]
, 2011 This paper analyzes the present state of sheep farming in Serbia and provide guidance for sustainable development in the future. It also discusses the challenges of the modern age that may affect the viability of sheep production.
Caro-Petrović, Violeta +6 more
core +2 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.
Željko Savić +3 more
openaire +2 more sources
Primjena autohtonih bakterija mliječne kiseline u proizvodnji bijelih sireva u salamuri [PDF]
, 2011 The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp.
Dragojlo Obradović +6 more
core +1 more source
Proizvodnja i kvalitet mleka i mesa goveda i ovaca u uslovima održive proizvodnje [PDF]
, 2011 Basic principles that inform organic livestock production are reviewed in this paper, with special emphasis on milk and meat production in cattle and sheep.
Aleksić, S. +3 more
core +1 more source