Mitrovica producing cheese from ashes

He has managed to produce cheese from the ashes, and with that he has defended the diploma theme, titled “, the assessment of cheese-hything technology”.

“With a group of students during our stay in the Netherlands, we have launched an experiment on the production of cheese from the ashes, and professors have been amazed at the presentation of our work”, Idriz said, saying this has been new to the nature of research work done on FTU, but has found support from teachers.

He also shows that it has also aroused curiosity among students, since such an experiment has not been conducted in Kosovo so far.

By means of a media communique, it is also known that an important fact in scientific terms is that produced cheese has been done to microbiological tests and that it has come into normal parameters.

“As such, this product is ready for the market”, he says. From the information he has requested, this type of cheese is produced and sold in Scandinavian countries, where a kilogram is sold for 20-30 euros.

According to the studeft, the cheese produced from the ashes is red, has no salt, and is preferred to be used in the morning. As far as the compound is concerned, it says it has carbohydrates, proteins, and iodine.

The “is especially good for those dealing with the fits, as it strengthens and increases the muscle mass”.

As for the idea that this type of cheese is produced by the milk industry in Kosovo, Idrizi stresses that there is still no serious project, since a market study is needed first. However, he already has the recipe ready and expects the interest of industry so that even Kosovo will have a production of cheese-hyde, just as in developed Scandinavian countries.