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.
Key words: Chemical and microbial quality, Kučki cheese,
Raw milk, Traditional technology.
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Journal of Hygienic Engineering and Design
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Olga Jokanović, Božidarka Marković, Jelena Miočinović, Slavko Mirecki (2021).
Technology and quality of Kučki cheese – traditional Montenegrin brined cheese.
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