Preveli cheese is Croatian artisanal dried acid-coagulated cheese. The aim of this paper was to study its physicochemical composition and microbiological properties, as well as physicochemical composition and hygienic quality of cheese milk. The results could be used for the improvement of Preveli cheese quality and for getting a mark of Protected Geographical Indication (PGI). The production of 35 batches of Preveli cheese was observed at 18 family farmsteads. Research showed that hygienic quality of milk was partially satisfying, which means that 51.42% and 17.14% of milk samples had total bacterial count and somatic cell counts above the threshold value (>300,00 and >400,000∙mL-1, respectively). According to the content of total solids, ...
Domaći kuhani sir je karakterističan za područje sjeverozapadne Hrvatske te je najčešći proizvod već...
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of ...
Domaći kuhani sir se proizvodi na području većeg dijela Hrvatske i spada pod hrvatski autohtoni proi...
Preveli cheese is Croatian artisanal dried acid-coagulated cheese. The aim of this paper was to stud...
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochth...
This study aimed to assess the microbi- ological quality of Livno cheese and milk as its raw materia...
The aim of this paper is to review the existing knowledge of manufacturing procedures, chemical comp...
Industrialization of agricultural production and depopulation of areas that are recognized by tradit...
Traditional beaten cheese was manufactured in two different farms located in Mariovo region (souther...
The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and ...
Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the ad...
Cottage cheese is the largest segment of the dairy market and is most often consumed as a fresh food...
The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain chees...
The paper presents technological parameters, basic chemical composition and sensory evaluation, as w...
Kuhani sir karakterističan je za područje sjeverozapadne i istočne Hrvatske. Tradicionalno se proizv...
Domaći kuhani sir je karakterističan za područje sjeverozapadne Hrvatske te je najčešći proizvod već...
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of ...
Domaći kuhani sir se proizvodi na području većeg dijela Hrvatske i spada pod hrvatski autohtoni proi...
Preveli cheese is Croatian artisanal dried acid-coagulated cheese. The aim of this paper was to stud...
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochth...
This study aimed to assess the microbi- ological quality of Livno cheese and milk as its raw materia...
The aim of this paper is to review the existing knowledge of manufacturing procedures, chemical comp...
Industrialization of agricultural production and depopulation of areas that are recognized by tradit...
Traditional beaten cheese was manufactured in two different farms located in Mariovo region (souther...
The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and ...
Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the ad...
Cottage cheese is the largest segment of the dairy market and is most often consumed as a fresh food...
The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain chees...
The paper presents technological parameters, basic chemical composition and sensory evaluation, as w...
Kuhani sir karakterističan je za područje sjeverozapadne i istočne Hrvatske. Tradicionalno se proizv...
Domaći kuhani sir je karakterističan za područje sjeverozapadne Hrvatske te je najčešći proizvod već...
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of ...
Domaći kuhani sir se proizvodi na području većeg dijela Hrvatske i spada pod hrvatski autohtoni proi...