APA 6th Edition Kirin, S. (2006). Bjelovarski autohtoni "sušeni sir". Mljekarstvo, 56 (4), 343-356. Preuzeto s https://hrcak.srce.hr/8411
MLA 8th Edition Kirin, Slavko. "Bjelovarski autohtoni "sušeni sir"." Mljekarstvo, vol. 56, br. 4, 2006, str. 343-356. https://hrcak.srce.hr/8411. Citirano 12.06.2021.
Chicago 17th Edition Kirin, Slavko. "Bjelovarski autohtoni "sušeni sir"." Mljekarstvo 56, br. 4 (2006): 343-356. https://hrcak.srce.hr/8411
Harvard Kirin, S. (2006). 'Bjelovarski autohtoni "sušeni sir"', Mljekarstvo, 56(4), str. 343-356. Preuzeto s: https://hrcak.srce.hr/8411 (Datum pristupa: 12.06.2021.)
Vancouver Kirin S. Bjelovarski autohtoni "sušeni sir". Mljekarstvo [Internet]. 2006 [pristupljeno 12.06.2021.];56(4):343-356. Dostupno na: https://hrcak.srce.hr/8411
IEEE S. Kirin, "Bjelovarski autohtoni "sušeni sir"", Mljekarstvo, vol.56, br. 4, str. 343-356, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/8411. [Citirano: 12.06.2021.]
Sažetak «Dried cheese» is in autochthonous group of Bjelovar region cheeses which is still produced in rural domestic scale. The name of cheese originates from production procedure - drying for longer or shorter period in airy place after which the cheese is smoked, or is smoked only without drying. This type of cheese is produced in whole central region of Croatia which includes Međimurje, Podravina, Bilogora; Moslavina, Posavina and region around the capital. The aim of this paper is to describe and determine sensory, chemical and microbiological composition to determine its characteristics and production standards. As standards for sensory properties following characteristics can be used: a) Outer shape: dimensions: diameter: 140-145 mm, height: 58-61 mm, mass: 700-750 g, equal, rounded shape, smooth skin, equal colour; b) Consistency: easily cut, elastic, soft; c) Cut: nicely combined white body, few improper holes of equal size; d) Odour: pleasant milky acid odour, fairly smoky; e) Taste: Fairly milky acidic taste, medium salty, fairly smoky taste. Depending on fat in dry matter content and water content in non fat dry matter, analyzed samples can be characterized as quarter fat, soft and semidry cheese. Higher acidity and saltiness was determined in some samples, microbiological analyses has shown that the most common contaminants are yeasts and moulds.