JHED | Volume 33 | FQS (10) - Technology and quality of Kučki cheese

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TECHNOLOGY AND QUALITY OF KUČKI CHEESE - TRADITIONAL MONTENEGRIN BRINED CHEESE

Olga Jokanović, Božidarka Marković, Jelena Miočinović, Slavko Mirecki*

Key words: Chemical and microbial quality, Kučki cheese,
Raw milk, Traditional technology.

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VOLUME 33 | Food Quality and Safety (10)

Olga Jokanović, Božidarka Marković, Jelena Miočinović, Slavko Mirecki (2020).
Technology and quality of Kučki cheese – traditional Montenegrin brined cheese.

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Olga Jokanović, Božidarka Marković, Jelena Miočinović, Slavko Mirecki*

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