Year: 2025
Type: conference-paper
Abstract: Kupres cheese is hard, full-fat cheese made at Kupres plateau, rich in pastures region of Bosnia and Herzegovina. In last decades this cheese became popular among consumers and known by its quality which was proven by manny awards and recognitions obtained at exibitions and fairs in wider region. While its technology, chemical composition and sensory quality are already described in some paper’s articles data on its physical properties related to sensory profile are yet scarce. Thus, the aim of this work is to give an overwiev of the history data, chemical and sensory features with emphasize to new results on physical properties of Kupres cheese and their connection with sensory quality.
DOI: 10.46793/sbt30.46zs
Authors: Zlatan Sarić, Smail Žilić, Dairy „Kupres- Milch“ d.o.o., Kupres, Bosnia&Herzegovina, Munevera Begić, Nevena Barać, Miroljub Barać
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4409085088