Pasta-filata cheeses
Само за регистроване кориснике
2017
Аутори
Licitra, G.Radulović, Zorica
Miočinović, Jelena
Uzunsoy, I.
Özer, B.
Bintsis, T.
Alichanidis, E.
Herian, K.
Jelen, P.
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Caciocavallo Podolico PDO / Kachkaval cheese / Kashar cheese / Kasseri PDO / Mozzarella di Bufala Campana PDO / Parenica / Provolone Valpadana PDO / Ragusano PDOИзвор:
Global Cheesemaking Technology: Cheese Quality and Characteristics, 2017, 368-391Издавач:
- Wiley-IEEE Press
Институција/група
Poljoprivredni fakultetTY - CHAP AU - Licitra, G. AU - Radulović, Zorica AU - Miočinović, Jelena AU - Uzunsoy, I. AU - Özer, B. AU - Bintsis, T. AU - Alichanidis, E. AU - Herian, K. AU - Jelen, P. PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4502 AB - 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. PB - Wiley-IEEE Press T2 - Global Cheesemaking Technology: Cheese Quality and Characteristics T1 - Pasta-filata cheeses EP - 391 SP - 368 DO - 10.1002/9781119046165.ch8 ER -
@inbook{ author = "Licitra, G. and Radulović, Zorica and Miočinović, Jelena and Uzunsoy, I. and Özer, B. and Bintsis, T. and Alichanidis, E. and Herian, K. and Jelen, P.", year = "2017", 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.", publisher = "Wiley-IEEE Press", journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics", booktitle = "Pasta-filata cheeses", pages = "391-368", doi = "10.1002/9781119046165.ch8" }
Licitra, G., Radulović, Z., Miočinović, J., Uzunsoy, I., Özer, B., Bintsis, T., Alichanidis, E., Herian, K.,& Jelen, P.. (2017). Pasta-filata cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics Wiley-IEEE Press., 368-391. https://doi.org/10.1002/9781119046165.ch8
Licitra G, Radulović Z, Miočinović J, Uzunsoy I, Özer B, Bintsis T, Alichanidis E, Herian K, Jelen P. Pasta-filata cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:368-391. doi:10.1002/9781119046165.ch8 .
Licitra, G., Radulović, Zorica, Miočinović, Jelena, Uzunsoy, I., Özer, B., Bintsis, T., Alichanidis, E., Herian, K., Jelen, P., "Pasta-filata cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):368-391, https://doi.org/10.1002/9781119046165.ch8 . .