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Semi-hard cheeses
dc.creator | Eugster-Meier, E. | |
dc.creator | Fröhlich-Wyder, M.-T. | |
dc.creator | Jakob, E. | |
dc.creator | Wechsler, D. | |
dc.creator | Morales, M.B.L. | |
dc.creator | Licitra, G. | |
dc.creator | Berthier, F. | |
dc.creator | Papademas, Photis | |
dc.creator | Ardö, Y. | |
dc.creator | Tavares, T.G. | |
dc.creator | Xavier, M.F. | |
dc.creator | Radulović, Zorica | |
dc.creator | Miočinović, Jelena | |
dc.date.accessioned | 2020-12-17T22:03:39Z | |
dc.date.available | 2020-12-17T22:03:39Z | |
dc.date.issued | 2017 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4501 | |
dc.description.abstract | This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time. | en |
dc.publisher | Wiley-IEEE Press | |
dc.rights | restrictedAccess | |
dc.source | Global Cheesemaking Technology: Cheese Quality and Characteristics | |
dc.subject | Appenzeller | en |
dc.subject | Arzua-Ulloa PDO | en |
dc.subject | Castelmagno PDO | en |
dc.subject | Comte PDO | en |
dc.subject | Flaouna Cheese | en |
dc.subject | Fossa cheese | en |
dc.subject | Galician cheese | en |
dc.subject | Mahón-Menorca | en |
dc.title | Semi-hard cheeses | en |
dc.type | bookPart | |
dc.rights.license | ARR | |
dc.citation.epage | 300 | |
dc.citation.other | : 247-300 | |
dc.citation.spage | 247 | |
dc.identifier.doi | 10.1002/9781119046165.ch3 | |
dc.identifier.scopus | 2-s2.0-85049659192 | |
dc.type.version | publishedVersion |