TY  - CHAP
AU  - Bintsis, T.
AU  - Alichanidis, E.
AU  - Uzunsoy, I.
AU  - Özer, B.
AU  - Papademas, Photis
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4499
AB  - This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.
PB  - Wiley-IEEE Press
T2  - Global Cheesemaking Technology: Cheese Quality and Characteristics
T1  - White-brined cheeses
EP  - 367
SP  - 349
DO  - 10.1002/9781119046165.ch7
ER  - 

@inbook{
author = "Bintsis, T. and Alichanidis, E. and Uzunsoy, I. and Özer, B. and Papademas, Photis and Radulović, Zorica and Miočinović, Jelena",
year = "2017",
abstract = "This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.",
publisher = "Wiley-IEEE Press",
journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics",
booktitle = "White-brined cheeses",
pages = "367-349",
doi = "10.1002/9781119046165.ch7"
}

Bintsis, T., Alichanidis, E., Uzunsoy, I., Özer, B., Papademas, P., Radulović, Z.,& Miočinović, J.. (2017). White-brined cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley-IEEE Press., 349-367.
https://doi.org/10.1002/9781119046165.ch7

Bintsis T, Alichanidis E, Uzunsoy I, Özer B, Papademas P, Radulović Z, Miočinović J. White-brined cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:349-367.
doi:10.1002/9781119046165.ch7 .

Bintsis, T., Alichanidis, E., Uzunsoy, I., Özer, B., Papademas, Photis, Radulović, Zorica, Miočinović, Jelena, "White-brined cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):349-367,
https://doi.org/10.1002/9781119046165.ch7 . .

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 . .