White cheeses in the brine from goat's milk
Bijeli sirevi u salamuri od kozijeg mlijeka
Апстракт
The brief survey on the development of goat breeding and processing of goat's milk into the cheeses is presented in this paper. This part of milk manufacturing was loaded by many problems. There are numerous varieties of cheeses made from goat's milk. Due to a wide production of white cheeses, (in many countries and regions) we paid attention to brined white cheeses. The composition, properties and validity of goat's milk were emphasized by its quality. According to general principles of manufacturing, the production of brined cheeses of goat's milk is divergent and specific. On the base of the available literature, the cheese are classified into subcategories by the common technology elements, but first of all by their ripening and conserving in the brine or salty whey, as well as by their specific taste and smell.
U ovom radu dat je kratak osvrt na razvoj kozarstva i preradu mlijeka u kozije sireve. To je grana mljekarske proizvodnje, koja je bila opterećena mnogim problemima. Mnogobrojni su sirevi od kozijeg mlijeka, a u ovom radu smo obradili bijele sireve u salamuri, jer se proizvode na dosta širokom području, u više zemalja i regiona. Kratkim pregledom kvaliteta kozijeg mlijeka, istakli smo njegov sastav, svojstva i vrijednost. Proizvodnju sireva u salamuri od kozijeg mlijeka, uz opšte principe prerade, karakteriše raznovrsnost i specifičnost prerade. Prema dostupnoj literaturi, istaknute su podgrupe sireva koje imaju zajedničke elemente tehnologije, ali osnovna pripadnost ovoj velikoj grupi je zrenje i čuvanje sira u salamuri ili slanoj surutki, i specifičan ukus i miris.
Кључне речи:
bijeli sirevi u salamuri / kozije mlijeko / miris / ukusИзвор:
Journal of Scientific Agricultural Research, 2000, 61, 1-2, 337-350Издавач:
- Savez poljoprivrednih inženjera i tehničara, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Dozet, Natalija AU - Maćej, Ognjen AU - Jovanović, Snežana PY - 2000 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/258 AB - The brief survey on the development of goat breeding and processing of goat's milk into the cheeses is presented in this paper. This part of milk manufacturing was loaded by many problems. There are numerous varieties of cheeses made from goat's milk. Due to a wide production of white cheeses, (in many countries and regions) we paid attention to brined white cheeses. The composition, properties and validity of goat's milk were emphasized by its quality. According to general principles of manufacturing, the production of brined cheeses of goat's milk is divergent and specific. On the base of the available literature, the cheese are classified into subcategories by the common technology elements, but first of all by their ripening and conserving in the brine or salty whey, as well as by their specific taste and smell. AB - U ovom radu dat je kratak osvrt na razvoj kozarstva i preradu mlijeka u kozije sireve. To je grana mljekarske proizvodnje, koja je bila opterećena mnogim problemima. Mnogobrojni su sirevi od kozijeg mlijeka, a u ovom radu smo obradili bijele sireve u salamuri, jer se proizvode na dosta širokom području, u više zemalja i regiona. Kratkim pregledom kvaliteta kozijeg mlijeka, istakli smo njegov sastav, svojstva i vrijednost. Proizvodnju sireva u salamuri od kozijeg mlijeka, uz opšte principe prerade, karakteriše raznovrsnost i specifičnost prerade. Prema dostupnoj literaturi, istaknute su podgrupe sireva koje imaju zajedničke elemente tehnologije, ali osnovna pripadnost ovoj velikoj grupi je zrenje i čuvanje sira u salamuri ili slanoj surutki, i specifičan ukus i miris. PB - Savez poljoprivrednih inženjera i tehničara, Beograd T2 - Journal of Scientific Agricultural Research T1 - White cheeses in the brine from goat's milk T1 - Bijeli sirevi u salamuri od kozijeg mlijeka EP - 350 IS - 1-2 SP - 337 VL - 61 UR - https://hdl.handle.net/21.15107/rcub_agrospace_258 ER -
@article{ author = "Dozet, Natalija and Maćej, Ognjen and Jovanović, Snežana", year = "2000", abstract = "The brief survey on the development of goat breeding and processing of goat's milk into the cheeses is presented in this paper. This part of milk manufacturing was loaded by many problems. There are numerous varieties of cheeses made from goat's milk. Due to a wide production of white cheeses, (in many countries and regions) we paid attention to brined white cheeses. The composition, properties and validity of goat's milk were emphasized by its quality. According to general principles of manufacturing, the production of brined cheeses of goat's milk is divergent and specific. On the base of the available literature, the cheese are classified into subcategories by the common technology elements, but first of all by their ripening and conserving in the brine or salty whey, as well as by their specific taste and smell., U ovom radu dat je kratak osvrt na razvoj kozarstva i preradu mlijeka u kozije sireve. To je grana mljekarske proizvodnje, koja je bila opterećena mnogim problemima. Mnogobrojni su sirevi od kozijeg mlijeka, a u ovom radu smo obradili bijele sireve u salamuri, jer se proizvode na dosta širokom području, u više zemalja i regiona. Kratkim pregledom kvaliteta kozijeg mlijeka, istakli smo njegov sastav, svojstva i vrijednost. Proizvodnju sireva u salamuri od kozijeg mlijeka, uz opšte principe prerade, karakteriše raznovrsnost i specifičnost prerade. Prema dostupnoj literaturi, istaknute su podgrupe sireva koje imaju zajedničke elemente tehnologije, ali osnovna pripadnost ovoj velikoj grupi je zrenje i čuvanje sira u salamuri ili slanoj surutki, i specifičan ukus i miris.", publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd", journal = "Journal of Scientific Agricultural Research", title = "White cheeses in the brine from goat's milk, Bijeli sirevi u salamuri od kozijeg mlijeka", pages = "350-337", number = "1-2", volume = "61", url = "https://hdl.handle.net/21.15107/rcub_agrospace_258" }
Dozet, N., Maćej, O.,& Jovanović, S.. (2000). White cheeses in the brine from goat's milk. in Journal of Scientific Agricultural Research Savez poljoprivrednih inženjera i tehničara, Beograd., 61(1-2), 337-350. https://hdl.handle.net/21.15107/rcub_agrospace_258
Dozet N, Maćej O, Jovanović S. White cheeses in the brine from goat's milk. in Journal of Scientific Agricultural Research. 2000;61(1-2):337-350. https://hdl.handle.net/21.15107/rcub_agrospace_258 .
Dozet, Natalija, Maćej, Ognjen, Jovanović, Snežana, "White cheeses in the brine from goat's milk" in Journal of Scientific Agricultural Research, 61, no. 1-2 (2000):337-350, https://hdl.handle.net/21.15107/rcub_agrospace_258 .