Standardizing Cheese Types in Kosovo: Identification, Classification, and Implications for Quality Certification

One of the most important traditional dairy products in Kosovo is cheese. On the other hand, there are few data regarding the characterization and classification of cheese in Kosovo. The purpose of this paper is to identify and classify the varieties of cheese in Kosovo, depending on their physicochemical characteristics and properties. This paper collects samples of cheese from various regions in Kosovo and analyzes them regarding some of the most important physicochemical properties. The results showed that there are differences in their composition, which range from 42.5 to 74.5% in the moisture content, average 24.8% for the fat content of the cheese, and average 18.6% for the protein content of the cheese. There are differences about the kinds of milk used to produce these kinds of cheese, which are dominated by cow milk, followed by sheep, goat, and mixed milk. Cluster analysis grouped the cheeses into distinct categories corresponding to soft, semi-soft, and semi-hard varieties. As can be seen from the information provided above, one can notice that various kinds of cheese are available in Kosovo. Information provided above can be considered to serve as the scientific basis for standardization of traditional cheese products. Information provided above can be of major importance for quality control of cheese products in Kosovo.