Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

Mljekarstvo

article

Ana Satric¹  Zorana Miloradovic¹  Milica Mirkovic²  Nemanja Mirkovic²  Jelena Miocinovic¹ 

[1] University of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology;University of Belgrade, Faculty of Agriculture, Department of Technological Microbiology

关键词: Kačkavalj cheese;    characteristics comparison;    proteolysis;    microbiological characteristics;    regulatory compliance;   

DOI  :  10.15567/mljekarstvo.2023.0105

学科分类：社会科学、人文和艺术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling.

【 授权许可】

CC BY-NC