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dc.contributor.authorMateva, Natashaen_US
dc.contributor.authorLevkova, Vesnaen_US
dc.contributor.authorSrbinovska, Sonjaen_US
dc.contributor.authorSanta, Dushicaen_US
dc.contributor.authorMojsova, Sandraen_US
dc.contributor.authorSulejmani, Erhanen_US
dc.date.accessioned2021-11-17T21:57:56Z-
dc.date.available2021-11-17T21:57:56Z-
dc.date.issued2019-
dc.identifier.urihttp://hdl.handle.net/20.500.12188/15406-
dc.description.abstractTraditional cheeses are specific products of the Republic of North Macedonia, mainly produced in small-scale farms or farm houses located in high mountains and rural areas. Some of the best-known cheese types are produced in almost all regions in North Macedonia: kashkaval, white brined cheese and beaten cheese (“bieno sirenje”). These types of cheese can also be found in other Balkan countries, only with different tastes and properties. Kashkaval is a type of hard yellow cheese with a natural rind and it belongs to the Pasta filata cheese group. Traditionally, it is made from sheep milk. White brined cheese is the most commonly consumed type of cheese that can be produced from sheep, cow and goat milk. Beaten cheese is a type of yellow hard cheese and the scalding procedure is a crucial step in its production. The great diversity in the manufacturing procedures results with variations in the physical, chemical and microbiological composition, as well as with variations in the proteolysis, the texture, and volatiles. In this chapter, the properties of cheese, the cheese-making technology and the artisan culture of the traditional cheese varieties in the Republic of North Macedonia are discussed.en_US
dc.language.isoenen_US
dc.publisherBentham Science Publishers Pte. Ltd. Singaporeen_US
dc.relation.ispartofTraditional Cheeses from Selected Regions in Asia, Europe, and South Americaen_US
dc.subjectBeaten cheese (“bieno sirenje”)en_US
dc.subjectkashkaval cheese; sheep milk; traditional productionen_US
dc.subjectProteolysisen_US
dc.subjectVolatilesen_US
dc.subjectWhite brined cheeseen_US
dc.titleCharacteristics of Traditional Cheeses Produced in the Republic of North Macedoniaen_US
dc.typeBook chapteren_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
crisitem.author.deptFaculty of Agricultural Sciences and Food-
crisitem.author.deptInstitute of Cattle-breeding-
crisitem.author.deptFaculty of Agricultural Sciences and Food-
crisitem.author.deptFaculty of Veterinary Medicine-
Appears in Collections:Institute of Cattle-breeding: Journal Articles
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