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Some characteristics of Mokrinski cheese

Ivica Vujičić ; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
Mirjana Vulić

Sažetak

Mokrinski cheese was recently identified in Banat, North-Eastern Yugoslavia. Preliminary observations on its technology and some findings on chemical and organoleptic properties are given in the paper. It is produced only by private farmers from ewe's milk and either from, mixed or only from, cow's milk. It is similar to the Somborski cheese. The cheese is formed, kept during ripening and storage in wooden containers (small tubs) under permanent pressure.

Ključne riječi

cheese; Mokrinski cheese; characteristics

Hrčak ID:

95970

URI

https://hrcak.srce.hr/95970

Datum izdavanja:

7.1.1985.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.516 *