Pregled bibliografske jedinice broj: 70575
Processing of goat milk in Croatia
Processing of goat milk in Croatia // Symposium on Development Strategy for the Sheep and Goat Dairy Sector / Marangos, A. ; Hopkin, E. ; Kalantzopoulos, G. ; Psathas, G. (ur.).
Nikozija: Christis Dairies, 2000. str. 10-10 (poster, domaća recenzija, sažetak, stručni)
CROSBI ID: 70575 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Processing of goat milk in Croatia
Autori
Antunac, Neven ; Pavić, Vesna ; Mioč, Boro ; Lukač-Havranek, Jasmina
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni
Izvornik
Symposium on Development Strategy for the Sheep and Goat Dairy Sector
/ Marangos, A. ; Hopkin, E. ; Kalantzopoulos, G. ; Psathas, G. - Nikozija : Christis Dairies, 2000, 10-10
Skup
Symposium on Development Strategy for the Sheep and Goat Dairy Sector
Mjesto i datum
Nikozija, Cipar, 13.04.2000. - 14.04.2000
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
goat milk; milk production; goat cheese
Sažetak
Goat farming was outlawed in Croatia until the 1980s when, with the aim of promoting milk production, breeds of goat with a high genetic potential in milk production (Alpine, Saanen and German improved Fawen were imported from France and Germany. At this point in time there are about 85 000 goats in Croatia, bred for meat and milk production. In the Mediterranean karst areas, where vegetation is sparse, production concentrates on meat, while in the continental parts of the country the focus on milkproduction. As a rule, goats are farmed intensively in smaller herds of 20-40 animals ; milking is mostly done by machine, with milk being bought and processed into different types of cheese industrially. The number of family holdings processing goat milk and offering products to the market is small. The milk yield of goats depends on the breed, sequence of lactation, feed and individual family holding, and ranges from 500 to 800 litres per lactation period of 220 to 270 days. Goat milk contains between 3.2%-3.5% fat, 2.8%-3.2% protein and 4.2%-4.6% lactose. Family holdings produce different types of cheese, most of them hard or semi-hard, while some are smoked. The "Vindija" dairy industry in Varaždin produces several types of cream cheese from full cream milk: Capril, Capron, Caprozola, Capro blue and Caprilo which are round cheeses and come in various weights (from 100 gr Caprilo t0 4.800 gr Caprozola). Capril and Caprilo are cheeses with white moulds, Caprozola with green moulds and Capro blue bith blue moulds. Fetaca is a white goat cheese in pickle, packed in plastic containers of 2.500 gr. The above listed types of cheese contain a minimum of 45% of fat in dry matter.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
