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Pasta-filata cheeses
dc.creator | Licitra, G. | |
dc.creator | Radulović, Zorica | |
dc.creator | Miočinović, Jelena | |
dc.creator | Uzunsoy, I. | |
dc.creator | Özer, B. | |
dc.creator | Bintsis, T. | |
dc.creator | Alichanidis, E. | |
dc.creator | Herian, K. | |
dc.creator | Jelen, P. | |
dc.date.accessioned | 2020-12-17T22:03:43Z | |
dc.date.available | 2020-12-17T22:03:43Z | |
dc.date.issued | 2017 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4502 | |
dc.description.abstract | This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour. The flavour is more pronounced when cheeses are well matured. Ragusano PDO is a stretched-curd cheese made with cow's raw whole milk. It is a high in fat and protein cheese, and it has a low moisture content when aged. Ragusano PDO has a parallelepiped shape with a square section and rounded corners. Parenica is a pasta-filata-type cheese, made from full-fat sheep's milk that is not heat-treated. The most characteristic feature of Parenica is its unique form of the double ribbon, as well as its stringy structure and attractive, softly acidic flavour with the sheep's milk overtones. | en |
dc.publisher | Wiley-IEEE Press | |
dc.rights | restrictedAccess | |
dc.source | Global Cheesemaking Technology: Cheese Quality and Characteristics | |
dc.subject | Caciocavallo Podolico PDO | en |
dc.subject | Kachkaval cheese | en |
dc.subject | Kashar cheese | en |
dc.subject | Kasseri PDO | en |
dc.subject | Mozzarella di Bufala Campana PDO | en |
dc.subject | Parenica | en |
dc.subject | Provolone Valpadana PDO | en |
dc.subject | Ragusano PDO | en |
dc.title | Pasta-filata cheeses | en |
dc.type | bookPart | |
dc.rights.license | ARR | |
dc.citation.epage | 391 | |
dc.citation.other | : 368-391 | |
dc.citation.spage | 368 | |
dc.identifier.doi | 10.1002/9781119046165.ch8 | |
dc.identifier.scopus | 2-s2.0-85049620137 | |
dc.type.version | publishedVersion |