Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution
Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry. The aim of researches is to show comparative advantages of sheep milk through utilization rate, as well as the utilization rate o...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Banja Luka - Faculty of Agriculture, Banja Luka
2015-01-01
|
| Series: | Agroznanje |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2015/2233-00701504531S.pdf |
| _version_ | 1797205111607394304 |
|---|---|
| author | Savić Željko Radović Bisa Ilić Zoran |
| author_facet | Savić Željko Radović Bisa Ilić Zoran |
| author_sort | Savić Željko |
| collection | DOAJ |
| description | Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry. The aim of researches is to show comparative advantages of sheep milk through utilization rate, as well as the utilization rate of milk ingredients and economical aspects of cheese production. It also shows correctness of technological process through distribution of milk components into cheese. Utilization rate, during cheese production, is 32,15% of sheep milk, and 15,17 % of cow milk. Distribution of basic ingredients in cheese production is good, with pure content of 61,14% from sheep milk, and 48,68 % from cow milk; milk fat is 90,91 % in sheep milk and 93,55 % in cow milk. Proteins percentage is 75,86 % in sheep milk and 71,69 % in cow milk. |
| first_indexed | 2024-04-24T08:45:56Z |
| format | Article |
| id | doaj.art-f603975536b54e658c30ccb635d587a3 |
| institution | Directory Open Access Journal |
| issn | 2233-0070 |
| language | English |
| last_indexed | 2024-04-24T08:45:56Z |
| publishDate | 2015-01-01 |
| publisher | University of Banja Luka - Faculty of Agriculture, Banja Luka |
| record_format | Article |
| series | Agroznanje |
| spelling | doaj.art-f603975536b54e658c30ccb635d587a32024-04-16T13:35:03ZengUniversity of Banja Luka - Faculty of Agriculture, Banja LukaAgroznanje2233-00702015-01-0116453153810.7251/AGRSR1504531S2233-00701504531SUtilization rate of milk in autochtonous production of Sjenica cheese and its distributionSavić Željko0https://orcid.org/0000-0001-6553-5282Radović Bisa1Ilić Zoran2https://orcid.org/0000-0001-7777-1565Univerzitet u Prištini, Poljoprivredni fakultet, Lešak, SerbiaUniverzitet u Prištini, Poljoprivredni fakultet, Lešak, SerbiaUniverzitet u Prištini, Poljoprivredni fakultet, Lešak, SerbiaSjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry. The aim of researches is to show comparative advantages of sheep milk through utilization rate, as well as the utilization rate of milk ingredients and economical aspects of cheese production. It also shows correctness of technological process through distribution of milk components into cheese. Utilization rate, during cheese production, is 32,15% of sheep milk, and 15,17 % of cow milk. Distribution of basic ingredients in cheese production is good, with pure content of 61,14% from sheep milk, and 48,68 % from cow milk; milk fat is 90,91 % in sheep milk and 93,55 % in cow milk. Proteins percentage is 75,86 % in sheep milk and 71,69 % in cow milk.https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2015/2233-00701504531S.pdfsjenica cheeseutilization ratedistributionmilk ingredients |
| spellingShingle | Savić Željko Radović Bisa Ilić Zoran Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution Agroznanje sjenica cheese utilization rate distribution milk ingredients |
| title | Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution |
| title_full | Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution |
| title_fullStr | Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution |
| title_full_unstemmed | Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution |
| title_short | Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution |
| title_sort | utilization rate of milk in autochtonous production of sjenica cheese and its distribution |
| topic | sjenica cheese utilization rate distribution milk ingredients |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2015/2233-00701504531S.pdf |
| work_keys_str_mv | AT saviczeljko utilizationrateofmilkinautochtonousproductionofsjenicacheeseanditsdistribution AT radovicbisa utilizationrateofmilkinautochtonousproductionofsjenicacheeseanditsdistribution AT iliczoran utilizationrateofmilkinautochtonousproductionofsjenicacheeseanditsdistribution |