Technology and composition of traditional and industrial Rugova cheese

Rugova cheese is an endogenous dairy product in the Republic of Kosovo, which originates from region Peja, where it traditionally produced raw milk cows, sheep and goats. This research determined physicochemical characteristics such as dry matter, protein, fat, titratable acidity, pH sensory attributes colour, taste, aroma, consistency appearance. These parameters were traditional industrial cheeses with altitude about 997.14 meters. analyzed on first day, 30th day 60th storage. The highest value was cheese. Traditional had matter end ripening while salt concentration significantly (P<0.05) higher protein fat content In conclusion, has a nutritional but variable technological properties than needs to be standardized.