Traditional fermented milk products have been prepared since ancient time by various
civilizations. Despite their long history, popularity, and nutritive and healthy value, the …

This study evaluated the physicochemical properties (moisture, pH, electrical conductivity,
free acidity, hydroxymethylfurfural (HMF), proteins, insoluble solids, and ash) of 45 Kosovo's …

Multiple factor analysis was used to examine naturally white, mature and spreadable
bryndza cheese varieties. Sensory and physiochemical properties were evaluated during …

This article aims to contribute to the reflection on sustainability in the field of Geographical
Indications (GI). GIs are instruments for organizing collective action that have great …

Bryndza is a natural, white, mature and spreadable kind of cheese, and since 2008, it has
been manufactured in specified mountainous areas of the Slovak Republic with Protected …

Milk is considered as a nutritional and healthy food product. Physicochemical analysis and
microbiological analysis of milk and traditional cheeses are important points in evaluating …

Abstract Background and Objective: Sharri cheese is considered as one of the most popular
brined cheeses in Kosovo produced on the highlands of the Sharri mountains. The modest …

Technology and composition of traditional and industrial Rugova cheese Page 1
Technology and composition of traditional and industrial Rugova cheese Erhan …

Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in
various ecosystems. They can produce a number of antimicrobial metabolites, including …

Abstract Changes on volatile profile and microstructure during manufacture and maturation
were determined in samples of Sharri mountain cheese obtained from farm batches in the …