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Mljekarstvo : journal for dairy production and processing improvement, Vol. 41 No. 1, 1991.

Original scientific paper

Tounj cheese - autochthonous product of Croatia

Jasmina Lukač-Havranek orcid id orcid.org/0000-0002-2653-3505 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb

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Abstract

Technology of worldwide famous cheeses is often based on autochthonous production. Smoked Tounj - cheese is product from district Tounj (Ogulin). Tounj cheese is daily available on Zagreb's market - place. Pleasant flavor, good texture, nice yellow colour and especially convenient "family form", are attractive to consumers. Characteristics, chemical composition, sensory evaluations and technology of cheese were studied. Determined data gave information about desirable quality of Tounj - cheese, quality that should be maintained indicating it, as a specific product of Croatia.

Keywords

autochthonous production; cheese composition; smoked Tounj - cheese; sensory appraisal

Hrčak ID:

95796

URI

https://hrcak.srce.hr/95796

Publication date:

6.1.1991.

Article data in other languages: croatian

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