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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
Caracterización cualitativa de los quesos tradicionales elaborados en empresas ganaderas de Andalucía [PDF]
, 2002 Ares Cea, José Luis
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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.
Filipović, Jelena +2 more
openaire +1 more source
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.
Filipović, Jelena +2 more
openaire +1 more source
2012
Traditional and typical agri-food products in the Republic Serbia have an important place in consumption. These products, especially from the Pester region in the South-Western of the Republic of Serbia where the Sjenica cheese is produced, have a good image in the Serbian market.
Zarić, Vlade +6 more
openaire +1 more source
Traditional and typical agri-food products in the Republic Serbia have an important place in consumption. These products, especially from the Pester region in the South-Western of the Republic of Serbia where the Sjenica cheese is produced, have a good image in the Serbian market.
Zarić, Vlade +6 more
openaire +1 more source