Impact Of Types Of Milk In Production Cheese Kashkaval - Shukri, Maxhuni
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Organoleptic evaluation of cheese after 30 days ripening, showing that the technology can be applied to produce a cheese very good sensory characteristics. The best sensory characteristics achieved cheese produced from sheep milk. For the production of cheese samples was used in cows, sheep and a mixture of these two types of milk. According to their physic-chemical composition of cow's milk are according to acidity and amount of fat, but the amount of dry matter was too low. Sheep's milk had a small amount of fat and dry matter, it was not fresh, or had high acidity

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Produktbeschreibung
Organoleptic evaluation of cheese after 30 days ripening, showing that the technology can be applied to produce a cheese very good sensory characteristics. The best sensory characteristics achieved cheese produced from sheep milk. For the production of cheese samples was used in cows, sheep and a mixture of these two types of milk. According to their physic-chemical composition of cow's milk are according to acidity and amount of fat, but the amount of dry matter was too low. Sheep's milk had a small amount of fat and dry matter, it was not fresh, or had high acidity
Autorenporträt
I was born 1958th In Maxhunaj-Vushtrri I enrolled 1976/77 in the agricultural college "University of Kosova" in Prishtina and I graduated from the 1982nd Year.In 1992 I defended master thesis at the University of Zagreb,Faculty of Food Technology.I also defended my Dr.Sc title in 2009 in Plovdiv/BG