摘要：As a service to agricultural cooperatives "Šiprage" from Šiprage and "15 maj" from Skender Vakuf our Dairy performed vacuum packing of "Travnik" cheese. Cheese slices that were broken or irregulat in shape and remaining cheese fragments (10-I5%) could not be individually vacuum packed. In order to utilize the remaining "Travnik" cheese and market it we came up with the idea of "Travnik" processed cheese spread. Processed "Travnik" cheese was manufactured with domestic and imported salts, comparatively. Quality of the cheese is controlled organoleptically and through physical, chemical and bacteriological features. The production of processed "Travnik" cheese allows simple and economic marketing of the remaining cheese and expansion of our cheese product assortment.
