Naslov
Herstellungsweise und Qualitat des Kases aus dem Balg (Alkschafskase aus Westherzegowina)
(Production and quality of "cheese in pelts" (sheep's cheese from the mountain pastures of Western Herzegovina))

Autori
Mioković, Branimir ; Grbavac, Jozo ; Kozačinski, Lidija ; Cvrtila, Željka

Izvornik
Archiv für Lebensmittelhygiene (0003-925X) 55 (2004), 5; 112-114

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Kases aus dem Balg; Qualitat
(cheese in pelts; sheep's cheese; mountain pastures of Western Herzegovina; quality of cheese)

Sažetak
"Cheese in pelt" is manufactured from whole or skimmed sheep's milk during summer mountain grazing. It is characterized by a specific pleasant smell, a moderate salty taste and a soft compact dough which becomes slightly harder after some time of storage. The cheese varies from white to light yellow in colour and shows a few oval irregularly placed holes. The surface is a little bit darker. The cheese loaves vary in their shape and weigh about 200 g. The cheese is best before 4-6 months after production. The chemical composition is not different from other types of sheep's cheese. The fat content in dry matter averages out at 53.56%. Therefore, it can be defined as full fat cheese which is put on the market under the name of the region where it is produced.

Izvorni jezik
Ger

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA