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The influence of coagulation and curd processing on texture of Somborski cheese / Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the ...
Characteristics of traditional somborski cheese: Lactic acid bacteria / Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the southern part of Serbia. The knowledge of the microbial diversity of this traditional product is in turn fundamental for the attainment of ...
Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation / Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local ...