Production, composition and characteristics of organic hard cheese
| Autor: | Branislava Belić, Snežana Paskaš, Anka Popović-Vranješ, Anka Kasalica, Milka Popović, Marija Jevtic |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
hard-type cheese
040301 veterinary sciences General Mathematics media_common.quotation_subject Organic production Raw material 0403 veterinary science 0502 economics and business Added value Production (economics) Quality (business) Organic milk media_common lcsh:SF1-1100 2. Zero hunger Applied Mathematics 05 social sciences the organic production 04 agricultural and veterinary sciences Pulp and paper industry quality technology Composition (visual arts) Business lcsh:Animal culture Value added 050212 sport leisure & tourism |
| Zdroj: | Biotechnology in Animal Husbandry (2016) 32(4):393-402 Biotechnology in Animal Husbandry, Vol 32, Iss 4, Pp 393-402 (2016) |
| ISSN: | 1450-9156 |
| Popis: | Organic cheeses are value added products that provide small dairy farmers with a viable source of income and has the potential to revitalize farms, provide new jobs, and develop new cheese varieties with unique flavours for consumers to experience. Production of hard organic cheese must comply with organic standards and regulations of organic production. Whole organic milk that does not contain residues of pesticides, hormones and antibiotics represents a quality raw material for hard organic cheese with added value. Together with the existing, producers develop and create new technologies and new branded products which are more original and recognizable. The goal of any technology is obtaining technologically reproducible protocol and constant uniform quality of the cheese with desired properties. In this paper some variables which influence quality of organic hard cheese were investigated. Tested samples of hard organic cheese from different production time showed consistent quality and obtained parameters followed the standards of full-fat hard cheeses. |
| Databáze: | OpenAIRE |
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