Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Sjenica cheese"'
Autor:
Filipović Jelena
Publikováno v:
Marketing (Beograd. 1991), Vol 50, Iss 1, Pp 57-66 (2019)
The aim of this study was to establish potentials for the improvement of sales and awareness of Sjenica cheese in both domestic and international markets. Building on a review of the scarce promotional activities that have been conducted in this doma
Externí odkaz:
https://doaj.org/article/35e08ba7991a4d91aaaa087b70688259
Publikováno v:
Acta Veterinaria, Vol 65, Iss 4, Pp 518-537 (2015)
Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau.
Externí odkaz:
https://doaj.org/article/ca8d7eda0dcb47d083ddd8d223ff78d6
Publikováno v:
Agroznanje, Vol 16, Iss 4, Pp 531-538 (2015)
Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry. The aim of researches is to show comparative advantages of sheep milk through u
Externí odkaz:
https://doaj.org/article/f603975536b54e658c30ccb635d587a3
Autor:
Jelena Filipović
Publikováno v:
Marketing
Marketing (Beograd. 1991), Vol 50, Iss 1, Pp 57-66 (2019)
Marketing (Beograd. 1991), Vol 50, Iss 1, Pp 57-66 (2019)
The aim of this study was to establish potentials for the improvement of sales and awareness of Sjenica cheese in both domestic and international markets. Building on a review of the scarce promotional activities that have been conducted in this doma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a11c25a58ba35041e0681eb09d0fa108
Publikováno v:
Acta Veterinaria-Beograd
Acta Veterinaria, Vol 65, Iss 4, Pp 518-537 (2015)
Acta Veterinaria, Vol 65, Iss 4, Pp 518-537 (2015)
Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau. The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10897234666469bffdb7af6640999961
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1296
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1296
Autor:
Zorica Radulovic, Thomas Bintsis, İrem Uzunsoy, Jelena Miocinovic, Efstathios Alichanidis, Photis Papademas, Barbaros Özer
Publikováno v:
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology
Global Cheesemaking Technology
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9b3e87ca938e0bd414e978e4c55d4c
https://hdl.handle.net/20.500.12628/8544
https://hdl.handle.net/20.500.12628/8544
Autor:
Ružić-Muslić, Dragana, Petrović, Milan M., Petrović, Milan P., Škrbić, Z.D., Bijelić, Zorica, Pantelić, Vlada, Perišić, Predrag
Publikováno v:
CEFood 2012-Proceedings of 6th Central European Congress on Food
Defined geographic area with their specifity regarding unique plant species and autochthonous breeds - Sjenica and Pirot Pramenka, among traditional cheese-making practice of local community, are prerequisite for protection of denomination of geograp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e772f0467499ada28a6262651f4218f7
https://hdl.handle.net/21.15107/rcub_ristocar_363
https://hdl.handle.net/21.15107/rcub_ristocar_363
Autor:
Ružić-Muslić, Dragana, Petrović, Milan M., Petrović, Milan P., Bijelić, Zorica, Pantelić, Vlada, Perišić, Predrag, Bogdanović, Vladan
Publikováno v:
Bulgarian Journal of Agricultural Science
In this paper, principles of traditional production and main characteristics of Sjenica cheese and Pirot kachkaval are presented. Sjenica cheese belongs to the group of soft, white cheeses in brine and it is produced as autochthonous product made of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::87cdd184c4365a968909e140938ac07e
https://hdl.handle.net/21.15107/rcub_agrospace_2448
https://hdl.handle.net/21.15107/rcub_agrospace_2448
Autor:
Mijačević, Zora, Bulajić, Snežana
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient. U radu j
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::9afddc9f12bb4742e99d26bd75b5b259
https://hdl.handle.net/21.15107/rcub_veterinar_824
https://hdl.handle.net/21.15107/rcub_veterinar_824
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
Autochthonous isolates of lactic acid bacteria and enterococci, from Sjenica cheese had been isolated and identified. From 10 samples of Sjenica cheese that were traditionally produced without starter cultures, 53 thermophile mesophile and citrate (+
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::9b06bb38b0f0e287e674adca510ebe35
http://aspace.agrif.bg.ac.rs/bitstream/id/234/1260.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/234/1260.pdf