Naslov
Croatian traditional cheeses
(Tradicionalni sirevi Hrvatske)

Autori
Havranek, Jasmina ; Kalit, Samir ; Mikulec, Nataša

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstract "International Conference on Traditional Dairy Foods" / Arora, S., Singh, A. K., Singh, R.B.B., Sabhiki, L. - Karnal : Intech Printers & Publisher, 2007, 17-18

Skup
International Conference on Traditional Dairy Foods

Mjesto i datum
Karnāl, Indija, 14.11.2007. - 17.11.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Tradicionalni sirevi; tehnologija proizvodnje; karakterizacija i marketing sireva
(Croatian traditional cheeses; technology; cheese characterization and marketing)

Sažetak
Croatia is small but very reach country with numerous of traditional cheese. As the country is located in the south-east of Europe it posses Mediterranean, mountain and continental climate that influence on specificity of traditional cheese production. Traditional cheese production has been developed since several hundred years. Mostly, the cheeses were produced on family farm small scale dairy plant processing on farm produced milk. On farm cheese production in Croatia is very important due to environmental protection (avoiding fire incidence on Adriatic coast area), rural development and increasing on farm income. By cheese production, the problem of milk collecting organization is solved especially on dislocated mountain areas as well as on many Adriatic islands. Numerous tourists every season come for vacation and consume a lot of Croatian traditional food among them cheeses take special position. Therefore, in the past ten years several projects conduced with general aim to develop technology, characterization and marketing of traditional cheeses. Considering all, this paper present Croatian traditional cheeses, their importance and the resent investigations conduced on Croatian traditional cheeses. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant micro flora which dominates in technological production procedure and determines traditional flavour of mature cheese are described.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA