Results 21 to 30 of about 56 (43)

The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. [PDF]

Foods, 2019
Barac M, Vucic T, Zilic S, Pesic M, Sokovic M, Petrovic J, Kostic A, Sredovic Ignjatovic I, Milincic D.   +8 more
europepmc   +1 more source

Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses. [PDF]

J Food Sci Technol, 2018
Ledina T, Mohar-Lorbeg P, Golob M, Djordjevic J, Bogovič-Matijašić B, Bulajic S.   +5 more
europepmc   +1 more source

Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses. [PDF]

Foods
Ledina T, Đorđević J, Glišić M, Čobanović N, Kovandžić M, Bulajić S.   +5 more
europepmc   +1 more source

Base Characteristics, Preservation Methods, and Assessment of the Genetic Diversity of Autochthonous Breeds of Cattle, Sheep and Pigs in Serbia: A Review. [PDF]

Animals (Basel)
Djedovic R, Radojkovic D, Stanojevic D, Savic R, Vukasinovic N, Popovac M, Bogdanovic V, Radovic C, Gogic M, Gligovic N, Stojic P, Mitrovic I.   +11 more
europepmc   +1 more source

A Semantic Knowledge Graph of European Mountain Value Chains. [PDF]

Sci Data
Bartalesi V, Coro G, Lenzi E, Pratelli N, Pagano P, Moretti M, Brunori G.   +6 more
europepmc   +1 more source

Assessing the vulnerability of mountain value chains to environmental and social drivers in Europe: A land-use and stakeholder-based approach. [PDF]

Ambio
González-Moreno P, Schmitt E, Moreno-Ortiz J, Pinto-Correia T, Guiomar N, Delgado-Serrano MDM.   +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 Biotechnol
Altin C, Kabwanga TI, Kiran F, Ozturkoglu-Budak S.   +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]

Heliyon
Rampanti G, Nikolovska Nedelkoska D, Kalevska T, Stojanovska T, Harasym J, Cardinali F, Orkusz A, Milanović V, Garofalo C, Bonifazi A, Aquilanti L, Osimani A.   +11 more
europepmc   +1 more source

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PGI Sjenica Cheese in Serbia

2019
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, Jelena Filipovic, Stojanović Žaklina   +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, Petrović, Milan M., Petrović, Milan P., Bijelić, Zorica, Pantelić, Vlada, Perišić, Predrag, Bogdanović, Vladan   +6 more
openaire   +2 more sources