Proteolytic Changes During Ripening Of Kučki Cheese

Autor: Jokanović Olga, Radonjić Dušica, Đokić Milena, Mirecki Slavko, Marković Božidarka

Publikováno v: Contemporary Agriculture, Vol 72, Iss 4, Pp 230-234 (2023)

Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this

Externí odkaz: https://doaj.org/article/af9ce505f4d0478386d95818abca4f73

Chapter 27 - Hygiene in Primary Production

Autor: Kopper, Gisela, Mirecki, Slavko, Kljujev, Igor S., Raicevic, Vera B., Lalevic, Blazo T., Jovicic-Petrovic, Jelena, Stojanovski, Stojmir, Blazekovic-Dimovska, Dijana

Publikováno v: In Food Safety Management Edition: Second Edition. 2023:521-585

Traditional manufacturing of white cheeses in brine in Serbia and Montenegro: Similarities and differences

Autor: Vesković-Moračanin Slavica M., Mirecki Slavko, Trbović Dejana K., Turubatović Lazar R., Kurćubić Vladimir S., Mašković Pavle Z.

Publikováno v: Acta Periodica Technologica, Vol 2012, Iss 43, Pp 107-113 (2012)

This paper presents the results of a study dealing with the processes in the production of white cheese in brine, which are based on old, traditional technologies and are produced in Serbia (near Nova Varoš - Cheese from Zlatar) and Montenegro (Podg

Externí odkaz: https://doaj.org/article/eb1df0ecd3e546a684a70cb17a0d1183

Technology and quality of kuČki cheese-traditional montenegrin brined cheese

Autor: Jokanović, Olga, Marković, Božidarka, Miočinović, Jelena, Mirecki, Slavko

Publikováno v: Journal of Hygienic Engineering and Design

Kučki cheese is an inseparable part of the heritage of the Kuči region, because of the depopulation of this area, there is a danger of losing its original technology. The aim of the present study is Kučki cheese, traditional Montenegrin brined che

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10029::db76838b17f3ba5c8882ce24c4fe9767
https://hdl.handle.net/21.15107/rcub_agrospace_6285

Contributors

Autor: Adams, Martin R., Ahrné, Lilia, Andersen, Veslemøy, Bánáti, Diána, Barbut, Shai, Bell, Christopher H., Blanchard, Sarah, Blazekovic-Dimovska, Dijana, Bouxin, Arnaud, Brück, Wolfram M., Carrión, Pablo A., Chaven, Suchart, Chieffi, Daniele, Cochrane, Stella, Crevel, René, de la Cruz García, Carlos, de Roda Husman, Ana Maria, Deak, Tibor, Desmarchelier, Patricia, Dijkstra, Arnold F., Elez-Martínez, Pedro, Fanelli, Francesca, Fusco, Vincenzina, Gelderblom, Wentzel C.A., Ghiasi, Alireza, Griffith, Christopher J., Hanna-Wakim, Lara, Hernandez-Jover, Marta, Holah, John, Imboden, Serge, Issa, Aline, Jackson, Tim, James, Christian, James, Stephen J., Janči, Tibor, Jovicic-Petrovic, Jelena, Kastelein, Jacques, Kljujev, Igor S., Kopper, Gisela, Lalevic, Blazo T., Lelieveld, Huub, Liu, Cheng, Lücke, Friedrich-Karl, Manouselis, Nikos, Marsellés-Fontanet, A. Robert, Martín-Belloso, Olga, Mirecki, Slavko, Mitenius, Ned, Moerman, Frank, Mohácsi-Farkas, Csilla, Moragas, Gloria Sánchez, Mortimore, Sara, Motarjemi, Yasmine, Moy, Gerald G., Nordqvist, David, Nuutinen, Mikko, Ohlsson, Thomas, Okyere, Abenaa A., Overbosch, Peter, Peterman, Marjana, Piližota, Vlasta, Raicevic, Vera B., Rheeder, John P., Rugh, Timothy, Ryther, Robert, Sathe, Shridhar K., Schleining, Gerhard, Schonrock, F. Tracy, Shephard, Gordon S., Sîrbu, Alexandrina, Soliva-Fortuny, Robert, Speijers, Gerrit J.A., Speijers-Lafferty, Marijntje H.M., Stoitsis, Giannis, Stojanovski, Stojmir, Stokes, Rick, Tang, John Y.H., Tenud, Remy, Terrell, Gry Carl, Thomsen, Marianne, Todd, Ewen C.D., van de Ligt, Jennifer, van Duijn, Gerrit, Veflen, Nina, Vega-Mercado, Humberto, Vidaček Filipec, Sanja, Vintilă, Iuliana, Wallace, Carol A., Warren, Benjamin R., Winkler, Anett, Zeidan, Marc Bou, Žontar, Tanja Pajk

Publikováno v: In Food Safety Management Edition: Second Edition. 2023:xxiii-xxv