Oscypek z Podhala

Evidence: 52 • authority: 72

Evidence: 70 • authority: 88

Sheep in the Polish Carpathians: genetic resources conservation of the Podhale zackel and coloured mountain sheep. Native breeds of sheep in the Polish Carpathians (Polish Mountain Sheep, Podhale Zackel, Coloured Mountain Sheep) are very well adapted to the local environmental conditions, undemanding in feed and highly resistant to adverse living conditions. They play an important role in rural tourism as a component of landscape, folk culture and supplier of many valuable products. To save local breeds from extinction and preserve valuable characteristics in the population they were included in the sheep genetic resources conservation program, while the national agri-environmental program…

Evidence: 64 • authority: 92

Traditional smoking of wallachian cheeses and could cuts in Polish and Slovak parts of the Carpathian Mountains. Abstract Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy - farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions - mainly sheep of the Cakiel breed group. Mountain sheep's milk is used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka - on the Polish side and Slovenská bryndza, Slovenská parenica, Slovenský oštiepok, Ovčí hrudkový syr salašnícky - on the Slovak side. From sheep meat are made sausages. These cheeses and sausages are salted and then traditionally smoked…

Evidence: 59 • authority: 72

Evidence: 57 • authority: 92

The Origin Link Between "Śląski" Cheese and the Silesia Region: A Basis for Obtaining Protection for Geographical Indications.. This paper presents the history of cheese produced in the Silesian region (Poland). The purpose of the research was to collect documentation on cheese, for which the name "śląski" cheese ("Silesian" cheese) is adopted in this paper. The research method was a query, and the research materials were archival documents collected in Polish libraries and archives. Conducting a comprehensive search made it possible to collect relevant information on "śląski" cheese. The authors also carried out a survey to obtain data on consumer behaviour in the regional food market. Bas…

Evidence: 45 • authority: 72

Evidence: 44 • authority: 92

Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them.. (1) Unique sensory values of traditional and regional dairy products made them more and more popular among consumers. Lactic acid bacteria naturally occurring in these products can express antibiotic resistance and be a reservoir of antibiotic resistance genes (ARG) in the environment. The aim of the study was to characterize the microbial diversity of twenty regional cheeses produced from non-pasteurized cow, goat and ewe milk, and investigate the phenotypic and genotypic antibiotic resistance (AR) of lactic acid bacteria isolated…

Evidence: 38 • authority: 80

Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

Evidence: 38 • authority: 80

MICROBIOTA OF THE TRADITIONAL SLOVAK SHEEP CHEESE “BRYNDZA”

Evidence: 38 • authority: 80

Evidence: 38 • authority: 80

Evidence: 38 • authority: 80