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Kaltrina Berisha Mentor Thaqi Hysen Bytyqi

Abstract

The study was conducted to identify the technological process of cottage cheese production as well as its diversity produced in traditional way in Kosovo. The data were collected by survey realized during the period October 2015 – April 2016. The sample size was calculated as 450 small-scale households and was randomly selected, representing all regions of Kosovo. The data were collected by face to face survey in rural settlements. The study was focused on the mode of cottage cheese production, as a way of coagulation, pasteurization, storage and use of cottage cheese produced. According to study result, it was found that Kosovo is characterized by a very small diversity of cottage cheese produced in the traditional form and the technological process of curd production differ slightly between the regions of Kosovo (mainly in the way of coagulation of curd).

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References

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How to Cite
BERISHA, Kaltrina; THAQI, Mentor; BYTYQI, Hysen. Traditional Cottage Cheese production in Kosovo. Food Science and Applied Biotechnology, [S.l.], v. 1, n. 2, p. 125-130, oct. 2018. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/34>. Date accessed: 19 dec. 2018. doi: https://doi.org/10.30721/fsab2018.v1.i2.34.