The chemical composition and rheological properties of Macedonian "beaten" cheese

Bijeni sir je autohtoni proizvod SR Makedonije. U prošlosti to je bio sir uskog područja južnog dijela Republike zvanog "Mariovo", dok danas već postaje sir svih njenih krajeva. Kako njegova proizvodnja uslijed sve veće potražnje iz godine u godinu raste, ovaj se sir na tržištu sreće u sve većim količinama a njegova cijena često premašuje cijenu kvalitetnijeg kačkavalja.Results are presented on the chemical composition and rheological properties of Macedonian »beaten« cheese. Its production is located in the south part of Macedonia named "Mariovo". This kind of cheese is produced by country families only from sheep\u27s milk. It is the cheese with waxy-yellow colour, with typical flavour and taste. On the cut, it has a large number of different holes which are irregularly distributed on the surface. For that reason "beaten" cheese looks like sponge