engleski

Advantages and disadvantages of the traditional production as opposed to highly sophisticated industrial production of cheese?

In Mediterranean countries, as well as on Croatian islands, ewe’s milk is completely processed into cheese. With a high nutritional value, cheese has a number of specific flavours and aromas. Specific vegetation on the islands and the presence of its Mediterranean aromatic ingredients give a special flavour to milk and dairy products, which are highly in demand on the market. Among tourist gastronomic offers, some Croatian traditional ewes’ milk cheeses became very popular, such as: Istrian, Pag, Brač, Krk, Cres, Rab, Grobnik, Tar cheese and ewes’ milk albumins cheese. Some of these cheeses are produced on small family farms and in industrial conditions (Istrian cheese and Pag cheese). The production of traditional cheeses in industrial conditions may, with standardized technology, keep the same specific aroma as a cheese produced on a small family farm. It is a known fact that the quality of cheese depends on raw materials and on the technological procedure of production. The key phase of the production process of semi hard and hard cheeses is ripening, which directly affects the quality of the final product, whether it is traditional or industrial production. While conditions in the industrial production of cheese are carefully controlled, and because of this there are no large differences in quality from one batch to another, differences in quality occur in traditional cheeses produced on family farms, and these differences need to be minimised, as is the case with cheeses protected under European criteria. The aim of this paper is to present the specifics of the production of traditional cheeses on small farms as well as the production of traditional cheeses in an industrial way.

Traditional cheese; Industrial cheese; Dairy Industry

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