Original research article
Chemical and Microbiological Characterization of Turoš Cheese
2014, 79 (3) p. 201-207
Kristijan Valkaj, Samir Kalit, Krešimir Salajpal, Marija Zubović, Tea Marković
Abstract
Turoš cheese belongs to the group of fresh, acidic, dried cheeses, flavoured with dried red pepper and cone shaped, produced in Međumurje region of Croatia and Hungary by Croats from Pomurje. The goal of this paper was to investigate the production procedure, physico-chemical properties and microbiological qulity of Turoš cheese, whose production takes place on the family farms and in small dairy plants. Due to skimming the sour cream during the production at family farms a significant part of milk fat was removed that resulted in a lower content of milk fat in traditional Turoš cheese (P
Keywords
Turoš, cream, fresh cheese, yeasts and mold
Download Find similar journal articles