engleski

Improvement of quality of sheep cheese on Adriatic coast

Production of artisanal cheeses on farms in Croatia has a long tradition, especially in Mediterranean areas, which are characterized by limited land and pasture resources. In such areas, traditional, on-farm, cheese production has been inherited for generations and has helped to protect the cultural diversity of traditional agricultural products. There are lot of cheeses which are considered as typical artisanal farm-manufactured cheese produced from raw milk. Some of them are: Brac cheese, Cres cheese, Dubrovnik cheese, Istrian cheese, Krk cheese, Pag cheese. An association between a region of production (island), a breed, and a brand name of a high quality cheese is well known. In last decade according to new enlarged demands especially in tourist season many farmers on Adriatic islands started production of autochthonous cheese which is specific for each islands. According to new demands, many projects were started in Adriatic coastline area trying to help farmers to improve technology and quality of cheeses. With the goal of improving the quality and increasing the market value of sheep’ s milk cheese, it is essential a more in depth knowledge of the genetic polymorphism of ovine milk proteins and its impact on ovine milk quality. During the maturation process of cheese importance is given on biochemical changes that occur during the ripening process include glycolysis, lipolysis and proteolysis that directly influence sensorial characteristits of cheese.

sheep production; genetic polymorphism; maturation of cheese

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