Dimitrovska, Gordana and Srbinovska, Sonja and Presilski, Stefce and Manevska, Violeta and Kocoski, Ljupce and Joshevska, Elena (2016) TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ’’BIENO CHEESE” IN THE REPUBLIC OF MACEDONIA. Journal of Faculty of Food Engineering, XV (1). pp. 55-60. ISSN 2559 - 6381
Full text not available from this repository.Abstract
Abstract: Bieno cheese is an autochtonous dairy product in our country with indigenous production
technology which dates back from the Ottoman Empire. The research includes and presents results of
the chemical composition and safety of raw milk for traditional production of Bieno cheese,
technology and physico-chemical quality of Bieno cheese. Milk samples quality was determined within
the permissible maximum according to data legislation. After 45 days of ripening the Bieno cheese
registered average results for the following parameters: moisture (38.96%), dry matter (61.13%), milk
fat (26.30%), milk fat in dry matter (43.02%), protein (26.21%), ash (9.37%), salt (5.09%) and
average of yield (9.14%). In this experiment the microbiological quality of bieno cheese cheese
maturing in 45 days is studied. The technology, physico-chemical and microbiological quality could
be used in the protection of the origin and geographical label based on its unique technology.
Keywords: traditional production, raw milk, chemical composition, quality.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | PhD Goran Mihajlovski |
| Date Deposited: | 18 Jan 2019 11:36 |
| Last Modified: | 18 Apr 2020 11:53 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/1594 |
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