Possibility Of Obtaining Of The Cheese

Production of Mozzarella cheese takes very important place in productivity of dairy, at the same time takes very important roll in domestic economy. Mozzarella is produced by fresh milk, from different sorts of animals, naturally the physical and chemical quality and composition changes too at the sorts of milk (by buffalo s, cow s and goat s) and also acquired quality of Mozzarella cheese. As the results of these changes it was idea for work and research on this theme of manuscript, to research the analyses of milk sorts at (buffalo s cows and goat s) to produce Mozzarella cheese, and the physical chemical, biological analyses and its peculiarity of milk sorts as well as acquired cheese of these milk sorts. It is of greater importance that we have not economic profitability to produce cheese From un-standardized milk.

Autorentext

I, the undersigned, Shukri Ajet Maxhuni, was born on 01.12.1958 in Maxhunaj, Vushtërri district, Republic of Kosova.I graduated in Agri. Faculty of the Univers. of Prishtina in 1982.I was graduated in master 1992 in Food Technology in Unuvers. of Zagreb. I was gradued in Doctor of Science am 2009 in Food Technolory in Univers. of Plovdiv-Bulgaria