TY  - CHAP
AU  - Eugster-Meier, E.
AU  - Fröhlich-Wyder, M.-T.
AU  - Jakob, E.
AU  - Wechsler, D.
AU  - Morales, M.B.L.
AU  - Licitra, G.
AU  - Berthier, F.
AU  - Papademas, Photis
AU  - Ardö, Y.
AU  - Tavares, T.G.
AU  - Xavier, M.F.
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4501
AB  - 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.
PB  - Wiley-IEEE Press
T2  - Global Cheesemaking Technology: Cheese Quality and Characteristics
T1  - Semi-hard cheeses
EP  - 300
SP  - 247
DO  - 10.1002/9781119046165.ch3
ER  - 

@inbook{
author = "Eugster-Meier, E. and Fröhlich-Wyder, M.-T. and Jakob, E. and Wechsler, D. and Morales, M.B.L. and Licitra, G. and Berthier, F. and Papademas, Photis and Ardö, Y. and Tavares, T.G. and Xavier, M.F. and Radulović, Zorica and Miočinović, Jelena",
year = "2017",
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.",
publisher = "Wiley-IEEE Press",
journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics",
booktitle = "Semi-hard cheeses",
pages = "300-247",
doi = "10.1002/9781119046165.ch3"
}

Eugster-Meier, E., Fröhlich-Wyder, M.-T., Jakob, E., Wechsler, D., Morales, M.B.L., Licitra, G., Berthier, F., Papademas, P., Ardö, Y., Tavares, T.G., Xavier, M.F., Radulović, Z.,& Miočinović, J.. (2017). Semi-hard cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley-IEEE Press., 247-300.
https://doi.org/10.1002/9781119046165.ch3

Eugster-Meier E, Fröhlich-Wyder M, Jakob E, Wechsler D, Morales M, Licitra G, Berthier F, Papademas P, Ardö Y, Tavares T, Xavier M, Radulović Z, Miočinović J. Semi-hard cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:247-300.
doi:10.1002/9781119046165.ch3 .

Eugster-Meier, E., Fröhlich-Wyder, M.-T., Jakob, E., Wechsler, D., Morales, M.B.L., Licitra, G., Berthier, F., Papademas, Photis, Ardö, Y., Tavares, T.G., Xavier, M.F., Radulović, Zorica, Miočinović, Jelena, "Semi-hard cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):247-300,
https://doi.org/10.1002/9781119046165.ch3 . .

TY  - 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 . .