TY  - JOUR
AU  - Savić, Željko
AU  - Gligorijević, Zoran
AU  - Maćej, Ognjen
AU  - Dozet, Natalija
AU  - Jovanović, Snežana
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/259
AB  - The comparative survey of quality of Sjenički cheese manufactured by the autochthonous technology and under industrial conditions (control cheese), is presented in this paper. The basic properties of the autochthonous cheese are the high content of fat in DM, the lower content of proteins and the higher content of water, in comparison to control cheeses. Ewe's milk cheeses had the highest yield (32.15%), cheese produced from mixed ewe's and cow's milk had the yield of 21.55%, and the lowest yield was detected in cheeses of cow's milk (15.17%). The results of chemical compositions and the yield were in agreement with literature data pertained to this group of cheeses.
AB  - U radu je dat uporedni prikaz kvaliteta sjeničkog sira proizvedenog autohtonom tehnologijom i istog sira proizvedenog u industrijskim uslovima (ogledni sir). Osnovne odlike autohtonog sira su visok sadržaj masti u suvoj materiji, nešto niži sadržaj proteina i viši sadržaj vode u odnosu na ogledne sireve. Sirevi proizvedeni od ovčijeg mleka imali su najveći randman (32,15%), od mešanog ovčijeg i kravljeg mleka nešto manji (21,55%), a najmanji randman bio je kod sireva izrađenih od kravljeg mleka (15,7%). Dobijeni rezultati koji se odnose na hemijski sastav i randman u saglasnosti su sa rezultatima drugih autora koji se odnose na ovu grupu sireva.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese
T1  - Komparativni pokazatelji autohtone i industrijske proizvodnje sjeničkog sira
EP  - 322
IS  - 1-2
SP  - 313
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_259
ER  - 

@article{
author = "Savić, Željko and Gligorijević, Zoran and Maćej, Ognjen and Dozet, Natalija and Jovanović, Snežana",
year = "2000",
abstract = "The comparative survey of quality of Sjenički cheese manufactured by the autochthonous technology and under industrial conditions (control cheese), is presented in this paper. The basic properties of the autochthonous cheese are the high content of fat in DM, the lower content of proteins and the higher content of water, in comparison to control cheeses. Ewe's milk cheeses had the highest yield (32.15%), cheese produced from mixed ewe's and cow's milk had the yield of 21.55%, and the lowest yield was detected in cheeses of cow's milk (15.17%). The results of chemical compositions and the yield were in agreement with literature data pertained to this group of cheeses., U radu je dat uporedni prikaz kvaliteta sjeničkog sira proizvedenog autohtonom tehnologijom i istog sira proizvedenog u industrijskim uslovima (ogledni sir). Osnovne odlike autohtonog sira su visok sadržaj masti u suvoj materiji, nešto niži sadržaj proteina i viši sadržaj vode u odnosu na ogledne sireve. Sirevi proizvedeni od ovčijeg mleka imali su najveći randman (32,15%), od mešanog ovčijeg i kravljeg mleka nešto manji (21,55%), a najmanji randman bio je kod sireva izrađenih od kravljeg mleka (15,7%). Dobijeni rezultati koji se odnose na hemijski sastav i randman u saglasnosti su sa rezultatima drugih autora koji se odnose na ovu grupu sireva.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese, Komparativni pokazatelji autohtone i industrijske proizvodnje sjeničkog sira",
pages = "322-313",
number = "1-2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_259"
}

Savić, Ž., Gligorijević, Z., Maćej, O., Dozet, N.,& Jovanović, S.. (2000). The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 61(1-2), 313-322.
https://hdl.handle.net/21.15107/rcub_agrospace_259

Savić Ž, Gligorijević Z, Maćej O, Dozet N, Jovanović S. The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese. in Journal of Scientific Agricultural Research. 2000;61(1-2):313-322.
https://hdl.handle.net/21.15107/rcub_agrospace_259 .

Savić, Željko, Gligorijević, Zoran, Maćej, Ognjen, Dozet, Natalija, Jovanović, Snežana, "The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese" in Journal of Scientific Agricultural Research, 61, no. 1-2 (2000):313-322,
https://hdl.handle.net/21.15107/rcub_agrospace_259 .