hrcak mascot   Srce   HID

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 64 No. 2, 2014.

Prethodno priopćenje

Traditional production and main characteristics of Galichki kashkaval

Dushica Santa ; Institute of Animal Biotechnology, Faculty of Agricultural Sciences and Food, Ss.Cyril and Methodius University Skopje, Blvd Edvard Kardelj bb, 1000 Skopje, Republic of Macedonia
Sonja Srbinovska ; Institute of Animal Biotechnology, Faculty of Agricultural Sciences and Food, Ss.Cyril and Methodius University Skopje, Blvd Edvard Kardelj bb, 1000 Skopje, Republic of Macedonia

Puni tekst: engleski, pdf (932 KB) str. 119-126 preuzimanja: 866* citiraj
APA 6th Edition
Santa, D. i Srbinovska, S. (2014). Traditional production and main characteristics of Galichki kashkaval. Mljekarstvo, 64 (2), 119-126. Preuzeto s https://hrcak.srce.hr/121606
MLA 8th Edition
Santa, Dushica i Sonja Srbinovska. "Traditional production and main characteristics of Galichki kashkaval." Mljekarstvo, vol. 64, br. 2, 2014, str. 119-126. https://hrcak.srce.hr/121606. Citirano 23.01.2019.
Chicago 17th Edition
Santa, Dushica i Sonja Srbinovska. "Traditional production and main characteristics of Galichki kashkaval." Mljekarstvo 64, br. 2 (2014): 119-126. https://hrcak.srce.hr/121606
Harvard
Santa, D., i Srbinovska, S. (2014). 'Traditional production and main characteristics of Galichki kashkaval', Mljekarstvo, 64(2), str. 119-126. Preuzeto s: https://hrcak.srce.hr/121606 (Datum pristupa: 23.01.2019.)
Vancouver
Santa D, Srbinovska S. Traditional production and main characteristics of Galichki kashkaval. Mljekarstvo [Internet]. 2014 [pristupljeno 23.01.2019.];64(2):119-126. Dostupno na: https://hrcak.srce.hr/121606
IEEE
D. Santa i S. Srbinovska, "Traditional production and main characteristics of Galichki kashkaval", Mljekarstvo, vol.64, br. 2, str. 119-126, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/121606. [Citirano: 23.01.2019.]

Sažetak
In this study, principles of traditional production and main characteristics of the traditional sheep cheese Galichki kashkaval from Bistra Mountain are presented. The contents of main components during ripening and storage of cheese were monitored. Analyses were performed on 1st, 30th, 60th and 100th day of ripening and 180th and 360th day of storage. On the first day cheese samples contained 20.75 % fat, 11.88 % total proteins, 1.20 % salt and 3.54 % ash. After 100 days of ripening cheese samples contained 27.87 % fat, 23.05 % total proteins, 2.02 % salt and 4.85 % ash. The technology process of kashkaval production was described in details. This cheese was produced and prepared in specific geographical area and fulfills the requirements listed in the National Law on quality of agricultural products. The data from this research might be a good starting point in the process of achieving the protected geographical indication.

Ključne riječi
kashkaval cheese; sheep milk; traditional production

Hrčak ID: 121606

URI
https://hrcak.srce.hr/121606

[hrvatski]

Posjeta: 1.188 *