[HTML][HTML] Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese
E Sulejmani, L Beqiri… - Mljekarstvo: časopis za …, 2021 - hrcak.srce.hr
Sažetak This study aimed to investigate the influence of substitution of milk fat with palm fat
on the composition, yield and technological quality of White cheese, a Macedonian …
on the composition, yield and technological quality of White cheese, a Macedonian …
[HTML][HTML] Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia
S Josifovska, V Posheva, VV Doytchinov… - Food Bioscience, 2024 - Elsevier
The main goal of this study was to investigate the microbiota of the “Bieno” cheese, a
traditional cheese produced only in the Republic of North Macedonia, which has never been …
traditional cheese produced only in the Republic of North Macedonia, which has never been …
Sustainability and perspectives of the North Macedonian dairy industry
E Sulejmani, M Iseni - Journal of Agricultural Sciences (Belgrade), 2023 - aseestant.ceon.rs
Sažetak The subject of this review is the dairy industry in the Republic of North Macedonia.
This industry can generate many economic and social benefits for society and the economy …
This industry can generate many economic and social benefits for society and the economy …
[PDF][PDF] Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters
T Balabanova, M Ivanova - 2021 - dspace.emu.ee
It is challenging to ensure Kashkaval cheese consistent quality during the production
process which is directly correlated to the somatic cell count (SCC) and bacterial presence …
process which is directly correlated to the somatic cell count (SCC) and bacterial presence …
Microbiological risks in the traditional production of white brined sheep's cheese
G Talevski - Journal of Food Technology & Nutrition, 2023 - eprints.unite.edu.mk
In this paper, the microbiological risks in the traditional production of Macedonian white
brined sheep's cheese were investigated. The microbiological quality of the raw milk was …
brined sheep's cheese were investigated. The microbiological quality of the raw milk was …
[HTML][HTML] Utjecaj biljne masti na teksturu, boju i senzorska svojstva makedonskog bijelog sira u salamuri
E Sulejmani, L Beqiri… - Mljekarstvo: časopis za …, 2021 - hrcak.srce.hr
Sažetak Cilj ovog istraživanja bio je istražiti utjecaj zamjene mliječne masti palminom masti
na sastav, prinos i tehnološku kvalitetu bijelog sira, makedonskog tradicionalnog sira. U …
na sastav, prinos i tehnološku kvalitetu bijelog sira, makedonskog tradicionalnog sira. U …