[HTML][HTML] Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese …
C Carrascosa, R Millán, P Saavedra, JR Jaber… - Journal of dairy …, 2016 - Elsevier
The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese
farms that can influence the microbial contamination of their products. Various assessment …
farms that can influence the microbial contamination of their products. Various assessment …
Evaluating the physicochemical properties of some kosovo's and imported honey samples
This study evaluated the physicochemical properties (moisture, pH, electrical conductivity,
free acidity, hydroxymethylfurfural (HMF), proteins, insoluble solids, and ash) of 45 Kosovo's …
free acidity, hydroxymethylfurfural (HMF), proteins, insoluble solids, and ash) of 45 Kosovo's …
Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
J Frece, M Vrdoljak, M Filipčić, M Jelić… - Food technology and …, 2016 - hrcak.srce.hr
Sažetak As in the traditional production of cheese in lambskin sacks raw cow's or sheep's
milk is mostly used, the purpose of this study is to see how the production affects the …
milk is mostly used, the purpose of this study is to see how the production affects the …
[HTML][HTML] Some properties of fresh and ripened traditional akcakatik cheese
Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without
adding cloves or black cumin. The main objective of this study was to detect the properties of …
adding cloves or black cumin. The main objective of this study was to detect the properties of …
Sensory properties and chemical composition of Sharri cheese from Kosovo
A Rysha, F Delaš - Mljekarstvo: časopis za unaprjeđenje proizvodnje i …, 2014 - hrcak.srce.hr
Sažetak Food sensory properties, analyses and chemical composition are very important
because they provide information about product quality and end-user acceptance or …
because they provide information about product quality and end-user acceptance or …
Isolation and Identification of Brucella melitensis Biovar 3 from Vaccinated Small Ruminants: A Public Health Threat in Kosovo
In 2011, a human brucellosis case with severe clinical symptoms was reported at the
University Clinic for Infectious Diseases in Prishtina, Kosovo. A trace‐back investigation was …
University Clinic for Infectious Diseases in Prishtina, Kosovo. A trace‐back investigation was …
GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ
Bu araştırmada, geleneksel peynirlerimizden biri olan Mengen peynirinin kimyasal,
biyokimyasal, tekstürel ve mikrobiyolojik özelliklerinin tanımlanması ve bazı uçucu …
biyokimyasal, tekstürel ve mikrobiyolojik özelliklerinin tanımlanması ve bazı uçucu …
[PDF][PDF] Influence of brine concentration and ripening temperature on quality of Sharri cheese
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 …
brined cheeses in Kosovo produced on the highlands of the Sharri mountains. The modest …
Dietary habits and food intake frequency of preschool children
A Rysha, TM Gjergji, A Ploeger - Nutrition & Food Science, 2017 - emerald.com
Purpose The study aims to assess the dietary habits and frequency of food intake by
preschool-aged children in Kosovo. Design/methodology/approach The study is based on a …
preschool-aged children in Kosovo. Design/methodology/approach The study is based on a …
Bacteriocin production by lactic acid bacteria (LAB) isolated from traditional cheese
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 …
various ecosystems. They can produce a number of antimicrobial metabolites, including …