Brined Cheeses

Total Page:16

File Type:pdf, Size:1020Kb

Brined Cheeses Brined Cheeses Edited by Dr Adnan Tamime Dairy Science and Technology Consultant Ayr, UK 1405124601_1-3 (prelims).indd iii 06/04/2006 18:56:38 Brined Cheeses Edited by Dr Adnan Tamime Dairy Science and Technology Consultant Ayr, UK 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd iiiiii 006/04/20066/04/2006 118:56:388:56:38 Brined Cheeses 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd i 006/04/20066/04/2006 118:55:578:55:57 © 2006 by Blackwell Publishing Ltd Editorial Offi ces: Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK Tel: +44 (0)1865 776868 Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: +1 515 292 0140 Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton, Victoria 3053, Australia Tel: +61 (0)3 8359 1011 The right of the Author to be identifi ed as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. First published 2006 by Blackwell Publishing Ltd ISBN-10: 1-4051-2460-1 ISBN-13: 978-1-4051-2460-7 Library of Congress Cataloging-in-Publication Data Brined cheeses / edited by Adnan Tamime. p. cm. Includes bibliographical references and index. ISBN-13: 978-1-4051-2460-7 (alk. paper) ISBN-10: 1-4051-2460-1 (alk. paper) 1. Brined cheeses. I. Tamime, A. Y. SF272.B76B75 2006 637’.35--dc22 2005030970 A catalogue record for this title is available from the British Library Set in 10/12 pt Times New Roman by Sparks, Oxford – www.sparks.co.uk Printed and bound in Singapore by COS Printers PTE Ltd The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. For further information on Blackwell Publishing, visit our website: www.blackwellpublishing.com 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd iivv 006/04/20066/04/2006 118:56:398:56:39 Contents Preface to Technical Series xiii Preface xv Contributors xvii 1 Constituents and Properties of Milk from Different Species 1 T. HUPPERTZ, V.K. UPADHYAY, A.L. KELLY & A.Y. TAMIME 1.1 Introduction 1 1.2 Chemical composition of milk 3 1.3 Constituents of milk 4 1.3.1 Lactose 5 Introduction 5 Biosynthesis of lactose 5 Physical properties of lactose 6 Reactions of lactose 7 Signifi cance of lactose in dairy products 8 1.3.2 The milk salts 8 Introduction 8 Partitioning of milk salts between the colloidal and soluble phases of milk 9 Factors affecting the salt balance in milk 9 1.3.3 Lipids 10 Introduction 10 Composition and fatty acid profi le 11 Milk fat globules 11 Stability of the milk fat emulsion 12 1.3.4 Proteins 15 Introduction 15 Whey proteins 15 Caseins 17 Casein micelles 19 1.3.5 Indigenous milk enzymes 24 Plasmin 24 Lipoprotein lipase 26 Alkaline phosphatase 26 Lactoperoxidase 27 Other indigenous milk enzymes 27 1.4 Rennet-induced coagulation of milk 29 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd v 006/04/20066/04/2006 118:56:398:56:39 vi Contents 1.4.1 Introduction 29 1.4.2 Primary stage of rennet-induced coagulation of milk 29 1.4.3 Secondary stage of rennet-induced coagulation of milk 30 1.4.4 Factors that infl uence rennet-induced coagulation of milk 31 Milk pH 31 Calcium concentration 31 Ultrafi ltration (UF) 32 Cold storage 32 Heat treatment of milk 33 High-pressure treatment of milk 33 1.5 Conclusions 33 References 34 2 Feta and Other Balkan Cheeses 43 E.M. ANIFANTAKIS AND G. MOATSOU 2.1 Background 43 2.2 Feta cheese 43 2.2.1 Introduction 43 2.2.2 Production methods 44 2.2.3 Manufacturing stages 45 Milk for cheese production 45 Treatment of the cheese milk 47 Renneting 48 Cutting and moulding 49 Salting 50 Packaging and maturation of the cheese 51 2.2.4 New trends in Feta cheese manufacture 53 2.2.5 Properties of Feta cheese 53 2.2.6 Defects of Feta cheese 60 2.2.7 Feta cheese whey 60 2.3 Miscellaneous brined Greek cheeses 61 2.3.1 Sfela cheese 61 2.3.2 Batzos cheese 62 2.3.3 Kalathaki Limnou cheese 63 2.4 Telemes (Telemea cheese) 63 2.4.1 Manufacturing stages 63 2.4.2 Characteristics of Telemes cheese 67 2.5 Some examples of Balkan brined cheeses 68 2.5.1 Bjalo Salamureno Sirene (white brined cheese) 68 2.5.2 Belir Sir U Kriškama (white cheese in pieces) 69 2.6 Turkish brined cheeses 69 Acknowledgement 71 References 71 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd vvii 006/04/20066/04/2006 118:56:398:56:39 Contents vii 3 Industrial Manufacture of Feta-Type Cheeses 77 A.Y. TAMIME, R.K. ROBINSON AND G. KIERS 3.1 Background 77 3.2 The cheesemaking process 79 3.2.1 Composition and hygiene quality of raw milk 81 3.2.2 Milk reception and storage 82 3.2.3 Optional preliminary treatments 83 Bactofugation 84 Microfi ltration (MF) 85 3.2.4 Standardisation of the casein-to-fat ratio 86 3.2.5 Tetra Tebel process 87 Pretreatment 87 Module 1 88 Module 2 88 Module 3 89 Packaging 92 3.2.6 Tetra Tebel Casofi ll® glucono-δ-lactone (GDL) 92 3.2.7 Tetra Tebel Casofi ll® cast Feta-type 94 3.3 Miscellaneous additives and treatments related to Feta-type cheeses 95 3.3.1 Starter cultures 95 3.3.2 Calcium chloride 95 3.3.3 Decolorising agents 97 3.3.4 Lipase 98 3.3.5 Preservatives 99 3.4 Recombined Feta-type cheeses 99 3.4.1 Introduction 99 3.4.2 Recombination of powders 100 3.4.3 Mimic the traditional method of production 101 3.4.4 Ultrafi ltration of recombined powders 102 3.4.5 Miscellaneous recombination methods 102 3.5 Plant specifi cation 103 3.6 Implementation of a hazard appraisal (analysis) critical control points (HACCP) system 103 3.7 Conclusion and future development(s) 107 References 109 4 Halloumi Cheese 117 P. PAPADEMAS 4.1 Historical background 117 4.2 The importance of Halloumi cheese to the Cypriot economy 117 4.3 Forecasts on the future of Halloumi cheese 118 4.4 Raw materials used for the production of Halloumi cheese 118 4.4.1 Milk 118 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd vviiii 006/04/20066/04/2006 118:56:398:56:39 viii Contents 4.4.2 Salt 121 4.4.3 Mint 121 4.4.4 Coagulant 122 4.4.5 Starter cultures 122 4.5 Manufacturing methods 122 4.5.1 Outline of the traditional process 122 4.5.2 Outline of the industrial process and comparison with the traditional method 123 4.5.3 Experimental production of Halloumi-type cheese using ultrafi ltration (UF) technology 126 4.6 Types of Halloumi cheeses 127 4.6.1 Fresh Halloumi cheese 127 4.6.2 Mature Halloumi cheese 128 4.6.3 Low-fat Halloumi cheese 128 4.7 Chemical composition and microbiological quality of the cheese 129 4.7.1 Chemical composition 129 4.7.2 Microbiological quality 130 4.8 Sensory profi ling and rheological properties of the cheese 132 4.8.1 Flavour and taste 132 4.8.2 Texture 133 4.8.3 Sensory profi ling 134 4.9 Quality and safety of dairy products 134 4.10 Nutritional value of Halloumi cheese 135 4.11 Conclusion 135 Acknowledgement 136 References 136 5 North African Brined Cheeses 139 M. ABD-EL SALAM AND N. BENKERROUM 5.1 Background 139 5.2 Production and consumption of dairy products in North African countries 141 5.3 Egyptian pickled cheeses 142 5.3.1 Domiati cheese 142 Technological aspects 142 Coagulants 143 Starter cultures 144 Cheese yield 144 Compositional changes during the storage period of the cheese in brine 145 Texture and microstructure of the cheese 147 Microbiological quality 148 5.3.2 UF Domiati cheese 149 Introduction 149 Technical aspects 150 Compositional quality and yield of the cheese 150 Texture and microstructure of the cheese 151 11405124601_1-3405124601_1-3 ((prelims).inddprelims).indd vviiiiii 006/04/20066/04/2006 118:56:398:56:39 Contents ix Packaging of the cheese 151 5.3.3 Tallaga cheese 151 5.3.4 Mish cheese 152 Technical aspects 152 Compositional quality and general characteristics of the cheese 153 Microbiological quality 154 5.4 North African brined cheeses 154 5.4.1 Traditional technology and properties of the cheeses 154 Milk preparation 156 Milk coagulation 156 Draining and moulding of the curd 159 Salting and preservation of the cheese 160 Maturation of the cheese 162 Quality appraisal of the cheeses 162 5.4.2 Some examples of North and East African brined cheeses 166 Soft-type brined cheeses 166 Semihard brined cheese 171 Camel’s milk brined cheeses 172 5.5 Conclusion 175 Acknowledgement 180 References 180 6 Brined Cheeses from the Middle East and Turkey 188 I. TOUFEILI AND B. ÖZER 6.1 Introduction 188 6.2 Middle Eastern cheeses 188 6.2.1 Cheese specifi cations, standards and chemical composition 188 6.2.2 Technology of manufacture 188 General aspects 188 Mujaddal or Braided cheese 189 Nabulsi cheese 190 Comparative compositional quality of brined cheeses 194 6.3 Traditional Turkish cheeses 194 6.3.1 Technology of cheesemaking 195 6.3.2 Microbiological quality 200 Starter cultures (lactic acid bacteria, LAB, and non-starter lactic acid bacteria, NSLAB) 200 Microbial contaminants 204 6.3.3 Development of texture and microstructure of White cheese 204 6.4 Concluding remarks 205 References 207 7 Brined Cheeses and Analogues of Latin American Origin 211 M.N.
Recommended publications
  • Travel Information for Expeditionplus! Euro Velo 6 – Atlantic Ocean to the Black Sea
    Travel Information for ExpeditionPlus! Euro Velo 6 – Atlantic Ocean to the Black Sea A. Travel and Transportation B. Timeline Checklist C. While There A. Travel and Transportation Passport Weather Data Websites View You need a passport. Check yours today to see that it is valid for at least six historical weather information months beyond the date you intend to return to the U.S. You can obtain for your destination. application and renewal forms for a U.S. passport online at www.travel.state.gov www.weather.com or at a local Post Office. It can take up to six weeks to receive your passport. www.wunderground.com www.weatherspark.com www.eurometeo.com Visas You will not need a visa for any of the countries that you are passing through on this tour. Flight & Travel Websites View itineraries to book your trip. Booking your Flights Most international flights leave Europe in the morning often requiring you to book www.kayak.com www.orbitz.com your homebound flight for the day after the tour ends. Check your Getting To and www.expedia.com Away information specific to your ExperiencePlus! cycling departure for start and www.whichairline.com end towns and airports. www.yapta.com (to track flight prices) Tips for booking flights: Search the web. Be sure to review their policies for restrictions and Currency Conversion cancellation penalties. Websites Contact your travel agent. A good agent can help you find a competitive fare. View exchange rates for local He or she will charge a fee for this service. currencies. Fly into smaller airports.
    [Show full text]
  • Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood Through Food in Suheir Hammad's Drops of This Story An
    Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood through Food in Suheir Hammad’s Drops of this Story and Diana Abu Jaber’s The Language of Baklava اﻟﻬﻮﻳﺔ وﻣ ﺬﻛﺮات اﻟﻄﻬﻲ ﻓﻲ اﻟﺸﺘﺎت: ﺗﺄﻛﻴﺪ اﻟﺬات اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل اﻟﻄﻌﺎم ﻓﻲ ﻗﻄﺮات ﻣﻦ ﻫﺬﻩ اﻟﻘﺼﺔ ﻟﺴﻬﻴﺮ ﺣﻤﺎد وﻟﻐﺔ اﻟﺒﻘﻼوة ﻟﺪﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ 1Soumaya Guebla 1, Pr. Hocine Maoui 2 2 ﺳﻤﻴﺔ ﻗﺒﻠﺔ 1 ﻣﻌﺎوي ﺣﺴﻴﻦ Badji Mokhtar University, Annaba (Algeria) LECUCRA Laboratory ﺟﺎﻣﻌﺔ ﻋﻨﺎﺑﺔ - اﻟﺪزاﺋﺮ [email protected] [email protected] Rec. Day : 15/04/2020 Acc. day: 13/05/2020 Pub. day: 15/09/2020 Abstract: This article spotsthe light on how, through the use of the memoir genre, Diana Abu Jaber and Suheir Hammad purposefully show the complexities of their identities. It emphasizes onhow they assert their Arab identity through cooking Arab food within the U.S. landscape. It also stresseson how as contemporary Arab American memoirists, Abu Jaber and Hammad tend to bridge the gap between Eastern and Western worlds, and rely on the journey motif in the search for their identities. The purpose of this study is to show how, in their culinary diasporic memoirs, the writers enhance the nostalgia of the homeland and remembering of the beautiful sense of Jordan and Palestine, via smell and taste memory. Keywords : Nostalgia, Culinary Diasporic Memoir, Identity, Food. ﻳﻠﻘﻲ ﻫﺬا اﳌﻘﺎل اﻟﻀﻮء ﻋﻠﻰ ﻛﻴﻔﻴﺔ ﻋﺮض دﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ وﺳﻬﲑ ﲪﺎد، ﳍﻮﻳﺘﻬﻤﺎ اﳌﻌﻘﺪة، ﻋﻦ ﻃﺮﻳﻖ اﺳﺘﺨﺪام اﻟﻨﻮع اﻷدﰊ اﳌﺬﻛﺮة. إﻧﻪ ﻳﻮﺿﺢ ﻛﻴﻒ ﺗﺜﺒﺘﺎن ﻫﻮﻳﺘﻬﻤﺎ اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل ﻃﻬﻲ اﻟﻄﻌﺎم 527 اﳌﺮﻛﺰ اﳉﺎﻣﻌﻲ ﻟﺘﺎﻣﻨﻐﺴﺖ - اﳉﺰاﺋﺮ University Center of Tamanghasset Algeria Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) اﻟﻌﺮﰊ داﺧﻞ اﳌﺸﻬﺪ اﻷﻣﺮﻳﻜﻲ.
    [Show full text]
  • Traditional Bulgarian Cooking Free
    FREE TRADITIONAL BULGARIAN COOKING PDF Silvia Vangelova Zheleva | 78 pages | 22 Dec 2015 | Createspace Independent Publishing Platform | 9781519718792 | English | United States Bulgarian Food: 18 Traditional & Tasty Dishes • A Little Nomad BulgariaWhere to Eat. If Bulgaria has a national dish, it is certainly shopska salad, the queen of all Bulgarian food. This Bulgarian dish is simple and best eaten in the height of summer, when tomatoes are at their very best. It is somewhat similar to a Greek salad but the ingredients and preparation are slightly different. A true shopska salad is made of roughly chopped fresh summer tomatoes and cucumbers, plus sweet green peppers and red or green onions with a truckload of finely grated sirene cheese a local Bulgarian feta and some parsley on top. This coats each bite of salad with delicious, salty cheese — just how it should be. Fun fact: the salad is the same colors of the Bulgarian flag! Funner fact: It is often served with a shot of rakia at the beginning of a meal, which is how I think all future salads should be consumed, tbh. Banitsa is a traditional breakfast pastry or anytime snack. It is similar to borek which is found in other Balkan countries but the filling is a little different and so is the shape of Traditional Bulgarian Cooking pastry. Made of a phyllo dough brushed with butter, inside it houses a blend of Bulgarian dairy deliciousness. Local Traditional Bulgarian Cooking, sirene cheese, and eggs are all mixed together and baked in their phyllo house, rolled into a snail-like coil which is then served in slices.
    [Show full text]
  • DB Chemical Composition-Protect.Pdf
    tblSource Super SOU QUA Organi RCE Source Acq Comp Creation LAS Organisat sation Postal Coun Telep Short ID Name Type Sender Lang Date SM ion Name Name Address try hone Fax Email WWW1 WWW2 Remarks Content Name ContentName Responsible Body Legal Restrictions Summary Of Content Bibliographic Reference Content Remarks Bulgarian food composition database consists of 826 food products with17 main food groups.Each product is analyzed for 37 components as foods + components are given in the original BG language and with their english names.Most of them are analyzed in laboratory"Food chemistry", Danish Danish Borgedig later recalled "Food chemical composition" during the last 10-15 years. Bulgarian National Centre of Public Health NCPHP plans to publish the same Bulgarian BG Food Food et 12, +45 am@d http://ww Bulgarian Food National Centre of National Centre of Some foods are borrowed from the other references source, because of Protection (2009) Bulgarian food food composition database and then put it up NCPHP Informatio Informatio DK-4000 3696 anfood w.danfo http://www Composition Public Health Public Health scientific interest. We intend to refresh permanently the BG database with composition database. web site of Institute: BG1 2009 F n bg 2009 n Roskilde DK 5696 .info od.info/ .danfir.dk/ Database 2009 BG NCPHP 2009 Protection (NCPHP) Protection (NCPHP) new interesting foods. www.en.ncphp.government.bg www.en.ncphp.government.bg Page 1 tblFood OrigF dCd OrigFdNm OrigFdNm2 EngFdNam SciNam OrigGpCd NCF FACF Remarks 1 Pile (broiler) tcialo
    [Show full text]
  • Tastes from the Green Paradise That Will Change the Taste of the World
    Tastes from the green paradise that will change the taste of the world... 2 3 Green Bursa, which lies in the foothills of magnificent Mount Uludağ, is one of the rare cities that houses many identities. It is a city of industry, tourism, history and above all, agriculture with important fertile lands. The meeting of the crystal waters of this city that flowed from Uludağ with the fertile lands of the plains yielded cornucopia. In addition to its developing industry and commerce, Bursa has always been famous for its agriculture and agricultural products, as well. 4 5 The secret of this unique richness and pruSIAS premıum tastes is the Cluster Olive oil tr Virgi monocultıvar ® Nature Sızm fertile lands of Brands tek bahçe ® Bursa... ® Net 500 ml. / 17 fl oz. ® pruSIAS premıum Olive oil 6 7 President’s Message / İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors Distinguished trading partner; operating in the food sector with our companies. The high quality that our companies have caught up to in the sector Bursa, which succeeds in exporting the goods and services from the production facilities to the final product and the it produces to 195 countries, is an important center of great potential that we carry as the city opened the way to richness with its fertile lands and strong industry based on new commercial agreements. agriculture. As the Bursa Chamber of Commerce and Industry, it is one of our most important goals to bring the richness I believe that strong trade links will be established with your of our lands together with the world, thanks to the strength valuable participation both during the 2nd Buyer Delegation that we receive from our members.
    [Show full text]
  • Playia-Menu-NEW.Pdf
    On the vineyard filled hillside of Omodos village, at an altitude fluctuating between 800 metres (Laona’s summit) and 1060 metres (Afami’s summit), “Oenou Yi – Ktima Vassiliades” proudly maintains the tradition of the Mediterranean vine estate; the “ktima”. Throughout the centuries, the inhabitants of Omodos village have worked tirelessly to create a powerful earth/people bond by taming the mountainous nature of its terroir and created a vast landscape of lush and fruitful vineyards, which now flourish on the slopes of Omodos village. Today, “PLAYIA restaurant” (meaning slope in Greek) honours the very same slopes that have given the region its charismatic terroir. “PLAYIA restaurant” introduces its visitors to the real tastes of Cyprus by pairing contemporary Cypriot regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. For the ultimate in vine-to-table dining, thoughtfully selected wines from the “Oenou Yi – Ktima Vassiliades” cellar are offered with every item on our menu. Enjoy wine in its homeland through a pleasant culinary journey where you can indulge yourself in a unique gastronomic and wine sensation, while overlooking the evergreen vineyards of Omodos village. APPETIZERS THE BREAD BASKET* *(1, 12) Assortment of home-made bread buns HOME-MADE OLIVE TEPENADE* A savoury paste made from Black olives, Green olives, Kalamata olives, with capers, garlic, balsamic vinegar and olive oil *Complimentary SALADS HALLOUMI SALAD *(3, 9, 12, 13) Mix baby leaves, crispy halloumi cheese, dry
    [Show full text]
  • Dictionary of Food Science and Technology
    DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY Second Edition Compiled and edited by the International Food Information Service A John Wiley & Sons, Ltd., Publication C International Food Information Service (IFIS Publishing) 2005 Second edition published 2009 C International Food Information Service (IFIS Publishing) 2009 FSTA – Food Science and Technology Abstracts® and Food Science Central® are registered trade marks within Europe and the USA. IFIS Publishing, Lane End House, Shinfield Road, Shinfield, Reading RG2 9BB, UK Telephone +44 118 988 3895, email ifis@ifis.org, or visit www.foodsciencecentral.com ISBN 978-0-86014-186-0 (IFIS Publishing e-Book) Disclaimer The information contained herein, including any expression of opinion and any projection or forecast, has been obtained from or is based upon sources believed by us to be reliable, but is not guaranteed as to accuracy or completeness. The information is supplied without obligation and on the understanding that any person who acts upon it or otherwise changes his/her position in reliance thereon does so entirely at his/her own risk. Use of general descriptions, trademarks and the like, even if not specifically identified as such, does not imply that they are not protected by relevant regulations. Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offices 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.
    [Show full text]
  • Muncan-Food-Corp Price List July 2015 Sheet1.Pdf
    Muncan Food Corporation $/lb Cold Cut Salami $/lb Hot Smoked Sausage $/lb Cold-Smoked Sausage 7.99 Extra (Garlic) Salami 7.99 Krajnska Sausage 12.99 Domaca Sausage 7.99 Tirola Salami 7.99 Neparovana Sausage 12.99 Domaca Sausage /w Paprika 7.99 Tirola Small 7.99 Debrecin Sausage 12.99 Kulen Sausage 7.99 Boiled Ham Salami 7.99 Cabanos Sauage 12.99 Sibiu Sausage 7.99 Roasted Ham Salami 7.99 Rings Sausage 12.99 Landjaeger Sausage 7.99 Krakovska Salami 7.99 Hunter Sausage 12.99 Cajna Sausage 7.99 Banat Salami 14.99 Crisana Sausage 7.99 Chicken Salami Hot Smoked Bacon 12.99 Sudjuk Sausage 7.99 Double Smoked Bacon 12.99 Ghiudem Sausage Bologna 7.99 Black Forest Bacon 12.99 Babic Sausage 7.99 Bologna 7.99 Karlovacki Spec 12.99 Istrijanska Sausage 7.99 Small Bologna 7.99 Paprika Bacon 12.99 Dry Selijacka Sausage 7.99 Garlic Bologna 8.99 Tarska Bacon 12.99 Njeguska Sausage 7.99 Ham Bologna 8.99 Paprika Rolled Bacon 12.99 Spicy Hungarian Sausage 7.99 Chicken Bologna 8.99 Garlic Rolled Bacon 12.99 Cserkesz Kolbasz 7.99 Small Chicken Bal. 6.29 Smoked Slana 14.99 Karlovacki Sausage 7.99 Bologna /w Vegetables 7.99 Smoked Guanciale 12.99 Dry Jalapeno Sausage 6.99 Meatloaf 8.99 Pressed Bacon 12.99 Kraljevska Sausage 6.99 Meatloaf w/ Vegetables 7.99 Chicken Bacon 12.99 Spicy Ajvar Sausage 7.99 Mortadella Smoked Meat Ham 8.99 Smoked Canadian Bacon Cold-Smoked Salami 7.99 Banat Ham 8.99 Stuffed Canadian Bacon 15.99 Muncan Special Salami 7.99 Prague Ham 7.99 Smoked Pork Butt 15.99 Istra Salami 7.99 Black Forest Ham 9.59 Smoked Pork Tenderloin 15.99 Prosciutto Salami 7.99 Novi Ham 7.59 Smoked Porckchops 15.99 Soppressata 7.99 Striped "Zebra" Ham 6.29 Smoked Spare Ribs 15.99 Spicy Soppressata 7.99 Jambon Haiducesc 7.29 Smoked Babyback Ribs 15.99 Summer Salami 8.99 Muschi Tiganesc Ham 7.29 Smoked St.
    [Show full text]
  • To View Online Click Here
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Jewels of Bohemia: Czech Republic, Slovakia & Hungary 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Jewels of Bohemia: Czech Republic, Slovakia & Hungary itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: In my mind, there is nothing more quaint and picturesque than the rural villages that dot the countryside of the Czech Republic. To immerse myself in their traditions and everyday life, I explore rural communities like Slavonice, a small village nestled on the border with Austria. You’ll see what I mean when you experience A Day in the Life of a small, family-run farm here, where you’ll have the opportunity to meet the owners, lend a hand with the daily farm chores, and share a Home-Hosted Lunch with your hosts around the warmth of a bonfire. I believe the most moving stories you’ll hear are from the locals who live and work in the regions you travel to around the world, and that is what I found to be true in Prague when I spoke with Zdenek Vacek, a local teacher and lifelong Prague resident, about the Velvet Revolution. I was saddened to hear the reality of their turbulent past under the Czech Communist regime.
    [Show full text]
  • Assessment of Vitamin Content in Different Types of Romanian Cheese
    Copyright © 2021 University of Bucharest Rom Biotechnol Lett. 2021; 26(2): 2375-2383 Printed in Romania. All rights reserved doi: 10.25083/rbl/26.2/2375.2383 ISSN print: 1224-5984 ISSN online: 2248-3942 Received for publication, September, 20, 2020 Accepted, December, 4, 2020 Original paper Assessment of vitamin content in different types of romanian cheese EVELINA GHERGHINA1,3, FLORENTINA ISRAEL-ROMING1, DANIELA BĂLAN1*, GABRIELA LUŢĂ1, AGLAIA POPA1, MARTA ZACHIA2 1University of Agronomical Sciences and Veterinary Medicine Bucharest, Romania 2National Research and Development Institute for Food Bioresources-IBA Bucharest, Romania 3Centre for Applied Biochemistry and Biotechnology BIOTEHNOL Bucharest, Romania Abstract In recent years there was a preference for healthy natural products hence an increased interest in functional food including fermented dairy products occurred. Dairy products contain nutrients essential for health, of which vitamins could help reduce the risk of certain diseases. Cheese is a highly nutritious food that can play an important role in a well- balanced diet. The aim of this research was to investigate the vitamin composition of various types of cheese and to evaluate the vitamins intake provided by cheese as part of the daily diet. The determinations were performed on traditional Romanian cheese, meaning cow, sheep, goat and buffalo Telemea and some Kashkaval types purchased from local supermarkets. The samples were subjected to vitamins B1, B2, B12, A and E analysis using spectrofluorometric, spectrophotometric, HPLC and microbiological methods. The results showed a higher content of vitamins B2 and E in Telemea cheese while Kashkaval types were distinguished for vitamin B1, B12 and A. Regarding the vitamin content depending on raw material used for obtaining the different types of cheese, those made from goat milk recorded the highest level of the analyzed vitamins, followed by those from sheep milk, while lowest amounts were found in products obtained from cow.
    [Show full text]
  • Les Appellations D'origine
    Les appellations d’origine No 32 janvier 2003 Organisation Mondiale de la Propriété Intellectuelle La publication Les appellations d’origine se vend au numéro Le prix du présent numéro est de 18 francs suisses par courrier ordinaire et 21 francs suisses par courrier aérien Les appellations Chèques postaux : OMPI No 12-5000-8, Genève Banque : Crédit Suisse, CH-1211 Genève 70, Swift : CRESCH ZZ12A, Compte OMPI No CH35 0425 1048 7080 8100 0 d’origine Administration : Bureau international de l’ORGANISATION MONDIALE DE LA PROPRIÉTÉ INTELLECTUELLE (OMPI) 34, chemin des Colombettes CH-1211 GENÈVE 20 (Suisse) (+41) 22 338 91 11 Télécopieur : (+41) 22 733 54 28 Messagerie électronique : [email protected] Publication du Bureau international de l’Organisation Internet : http://www.ompi.int Mondiale de la Propriété Intellectuelle (OMPI) Janvier 2003 – No 32 ISSN 0253-8180 OMPI 2003 _______________________________________________________________________________________ Sommaire Page Remarques relatives à la publication Les appellations d’origine .............................. 2 Enregistrement .......................................................................................................... 3 Modifications ............................................................................................................ 4 - 6 Rectifications ............................................................................................................ 7 Refus de protection ..................................................................................................
    [Show full text]
  • Pantheon Menu
    Στις τιµές συµπεριλαµβάνεται ο Φ.Π.Α / Prices include V.A.T ΣΑΝΤΟΥΙΤΣ XΑΜΠΟΥΡΓΚΕΡ ΑΛΚΟΟΛΟΥΧΑ ΠΟΤΑ ΚΡΥΑ ΡΟΦΗΜΑΤΑ FRESHLY MADE SANDWICHES HOMEMADE BURGERS ALCOHOLIC DRINKS COLD DRINKS Σπιτικά φτιαγµένα µε τα καλύτερα υλικά Ντόπιο εµφιαλωµένο νερό 500ml Επιλογή Ψωµιού Μπαγκέτα Ολικής Αλέσεως | Τριάρα Εµφιαλωµένες µπύρες / Bottled beers Σερβίρονται µε πατάτες κοµµένες στο χέρι και σαλάτα Carlsberg 330ml €2,50 Local mineral water €1,00 Whole wheat Βaguette | Triara Bread Bread Selection Homemade burgers using only the best ingredients Keo 330ml €2,50 Perrier αεριούχο νερό 330ml Served with hand-cut chips and side salad Leon 250ml €2,00 Perrier sparkling water €2,30 Κυπριακό διάφορα σπέσιαλ Το Αυθεντικό Smirnoff Ice 330ml €3,00 Μίλκσεικς Mixed Cypriot special €5,95 The Original €7,00 Κρασιά / Wines Milkshakes €4,00 Παραδοσιακό Κυπριακό λουκάνικο, λούντζα, µπέικον, Ποτήρι Μπουκάλι Μπιφτέκι από χοιρινό κιµά από φάρµες της περιοχής µαζί µε τη µυστική Με παγωτό βανίλια, σοκολάτα ή φράουλα χαλλούµι, ντοµάτα και αγγούρι Glass Bottle ανάµειξη καρικευµάτων, λιωµένο τυρί, ψηµένα κόκκινα κρεµµύδια, With vanilla, chocolate or strawberry ice cream Traditional Cypriot loukaniko (sausage), with lountza House white, red or rosé €3,50 €13,00 µαρούλι και ντοµάτα. Προσθέστε µπέϊκον ή τυρί €0,50 (smoked ham), bacon, grilled halloumi cheese, fresh tomato Παγωµένο τσάι 330ml Locally sourced farmhouse pork-mince burger with our secret Premium white, red or rosé €5,00 €15,00 and cucumber Iced tea €2,75 ΜΕ selection of herbs and spices, melted cheese, grilled red
    [Show full text]