Overview

Ruža is a traditional fermented dairy product consumed in parts of the Balkan region. It is produced through lactic acid fermentation of milk, resulting in a mildly sour product with a soft, curd-like texture.

Raw Materials

  • Fresh cow’s milk

Fermentation Process

Fresh milk is allowed to ferment naturally or with starter cultures at moderate temperatures. During fermentation, lactic acid bacteria metabolise lactose into lactic acid, causing milk proteins to coagulate and forming a soft fermented dairy product.

Microbial Ecology

Fermentation is dominated by:

  • Lactobacillus spp.
  • Lactococcus spp.

These lactic acid bacteria contribute to acidification, flavour development, and preservation.

Functional and Nutritional Aspects

  • Improved digestibility of lactose
  • Development of mild acidity
  • High protein and calcium content

Cultural Significance

Ruža forms part of traditional dairy consumption in rural Balkan communities and reflects longstanding milk fermentation practices in the region.

References

  1. Tamang, J. P. (2010). Fermented Foods and Beverages of the World. CRC Press.
  2. Hutkins, R. (2018). Microbiology and Technology of Fermented Foods. Wiley.
  3. Steinkraus, K. H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker.