{"id":33277,"date":"2021-06-14T12:29:29","date_gmt":"2021-06-14T12:29:29","guid":{"rendered":"http:\/\/umib.net\/?p=33277"},"modified":"2021-06-14T12:29:29","modified_gmt":"2021-06-14T12:29:29","slug":"special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories","status":"publish","type":"post","link":"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/","title":{"rendered":"Special cheeses are obtained in the Faculty of Food Technology laboratories"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text]As part of the practical work but also the research work done in the laboratories of the Faculty of Food Technology, students Djellza Zejnullahu and Fjolla Latifi assisted by the assistant MSc. Arb\u00ebr Hyseni obtained Halloumi, Requfort and Parmigiano Reggiano cheeses.<\/p>\n[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;]<div class=\"wpex-slider-preloaderimg\"><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu3.png\" width=\"\" height=\"\" alt=\"Ftu3\" data-no-retina=\"\" \/><\/div><div class=\"wpex-slider slider-pro no-margin-thumbnails vcex-image-gallery-slider clr  lightbox-group\" data-thumbnails=\"true\" data-thumbnail-height=\"auto\" data-auto-play-delay=\"5000\" data-animation-speed=\"600\" data-path=\"horizontal\"><div class=\"wpex-slider-slides sp-slides\"><div class=\"wpex-slider-slide sp-slide\"><div class=\"wpex-slider-media\"><a href=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu3.png\" title=\"ftu3\" class=\"vcex-galleryslider-entry-img wpex-lightbox-group-item\" data-show_title=\"false\"><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/themes\/Total\/images\/blank.gif\" data-src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu3.png\" width=\"\" height=\"\" alt=\"Ftu3\" data-no-retina=\"\" \/><\/a><\/div><\/div><div class=\"wpex-slider-slide sp-slide\"><div class=\"wpex-slider-media\"><a href=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu1.png\" title=\"ftu1\" class=\"vcex-galleryslider-entry-img wpex-lightbox-group-item\" data-show_title=\"false\"><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/themes\/Total\/images\/blank.gif\" data-src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu1.png\" width=\"\" height=\"\" alt=\"Ftu1\" data-no-retina=\"\" \/><\/a><\/div><\/div><div class=\"wpex-slider-slide sp-slide\"><div class=\"wpex-slider-media\"><a href=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu.png\" title=\"ftu\" class=\"vcex-galleryslider-entry-img wpex-lightbox-group-item\" data-show_title=\"false\"><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/themes\/Total\/images\/blank.gif\" data-src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu.png\" width=\"\" height=\"\" alt=\"Ftu\" data-no-retina=\"\" \/><\/a><\/div><\/div><\/div><div class=\"wpex-slider-thumbnails sp-thumbnails cols-5\"><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/themes\/Total\/images\/blank.gif\" data-src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu3.png\" width=\"\" height=\"\" class=\"wpex-slider-thumbnail sp-thumbnail\" alt=\"Ftu3\" data-no-retina=\"\" \/><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/themes\/Total\/images\/blank.gif\" data-src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu1.png\" width=\"\" height=\"\" class=\"wpex-slider-thumbnail sp-thumbnail\" alt=\"Ftu1\" data-no-retina=\"\" \/><img decoding=\"async\" src=\"https:\/\/umib.net\/wp-content\/themes\/Total\/images\/blank.gif\" data-src=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu.png\" width=\"\" height=\"\" class=\"wpex-slider-thumbnail sp-thumbnail\" alt=\"Ftu\" data-no-retina=\"\" \/><\/div><\/div>[\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text]As part of the practical work but also the research work done in the laboratories of the Faculty of Food Technology, students Djellza Zejnullahu and Fjolla Latifi assisted by the assistant MSc. Arb\u00ebr Hyseni obtained Halloumi, Requfort and Parmigiano&hellip;<\/p>\n","protected":false},"author":7,"featured_media":33181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[196,42,65],"tags":[],"class_list":["post-33277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fft_news","category-news","category-uncategorized-en","entry","format-video","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.3.1 (Yoast SEO v25.3.1) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Special cheeses are obtained in the Faculty of Food Technology laboratories - Universiteti &quot;Isa Boletini&quot;<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Special cheeses are obtained in the Faculty of Food Technology laboratories\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text]As part of the practical work but also the research work done in the laboratories of the Faculty of Food Technology, students Djellza Zejnullahu and Fjolla Latifi assisted by the assistant MSc. Arb\u00ebr Hyseni obtained Halloumi, Requfort and Parmigiano&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/\" \/>\n<meta property=\"og:site_name\" content=\"Universiteti &quot;Isa Boletini&quot;\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uibm02\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-14T12:29:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"234\" \/>\n\t<meta property=\"og:image:height\" content=\"223\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"ber.fjolla\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":[\"Article\",\"BlogPosting\"],\"@id\":\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/\"},\"author\":{\"name\":\"ber.fjolla\",\"@id\":\"https:\/\/umib.net\/#\/schema\/person\/6f3af1c71fff654ced3a6844d07cdbc3\"},\"headline\":\"Special cheeses are obtained in the Faculty of Food Technology laboratories\",\"datePublished\":\"2021-06-14T12:29:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/\"},\"wordCount\":81,\"publisher\":{\"@id\":\"https:\/\/umib.net\/#organization\"},\"image\":{\"@id\":\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/umib.net\/wp-content\/uploads\/2021\/06\/ftu1.png\",\"articleSection\":[\"fft_news\",\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/\",\"url\":\"https:\/\/umib.net\/en\/special-cheeses-are-obtained-in-the-faculty-of-food-technology-laboratories\/\",\"name\":\"Special cheeses are obtained in the Faculty of Food Technology laboratories - 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