Pasta‐Filata Cheeses
| Autor: | Jelena Miocinovic, Barbaros Özer, Paul Jelen, Thomas Bintsis, İrem Uzunsoy, Giuseppe Licitra, Zorica Radulovic, Efstathios Alichanidis, Karol Herian |
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| Přispěvatelé: | Zonguldak Bülent Ecevit Üniversitesi |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
2. Zero hunger
Provolone Valpadana PDO 0303 health sciences Mozzarella di Bufala Campana PDO Cheeses | Cheese | Acid FA 030309 nutrition & dietetics Chemistry Kashar cheese 0402 animal and dairy science Ragusano PDO 04 agricultural and veterinary sciences 040201 dairy & animal science Parenica 03 medical and health sciences Kachkaval cheese Caciocavallo Podolico PDO Kasseri PDO |
| Zdroj: | Global Cheesemaking Technology: Cheese Quality and Characteristics Global Cheesemaking Technology |
| Popis: | This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour. The flavour is more pronounced when cheeses are well matured. Ragusano PDO is a stretched-curd cheese made with cow's raw whole milk. It is a high in fat and protein cheese, and it has a low moisture content when aged. Ragusano PDO has a parallelepiped shape with a square section and rounded corners. Parenica is a pasta-filata-type cheese, made from full-fat sheep's milk that is not heat-treated. The most characteristic feature of Parenica is its unique form of the double ribbon, as well as its stringy structure and attractive, softly acidic flavour with the sheep's milk overtones. © 2018 John Wiley & Sons, Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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