Assessing the vulnerability of mountain value chains to environmental and social drivers in Europe: A land-use and stakeholder-based approach. [PDF]
AmbioGonzález-Moreno P +5 more
europepmc +1 more source
Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. [PDF]
Food Sci BiotechnolAltin C +3 more
europepmc +1 more source
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci. [PDF]
HeliyonRampanti G +11 more
europepmc +1 more source
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 B Barac +2 more
exaly +8 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
exaly +4 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 B Barac +2 more
exaly +3 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
exaly +2 more sources
Sjenica sheep cheese is produced in the south-western municipality of Serbia. The production of both sheep milk and cheese takes place in small households. The primary characteristics are that it is produced from fresh sheep milk without thermal treatment, and grazing is the dominant part of the animal diet.
Bojan Ristic +2 more
exaly +2 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 sheep milk, on the territory of Sjenica-Pester plateau. Pirot kachkaval is firm cheese of steamed curdle
Ružić-Muslić, Dragana +6 more
openaire +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.
Bozidar Milosevic +2 more
exaly +3 more sources