Naslov
Origin, production and Specificities of Croatian Traditional Cheeses

Autori
Barukčić, Irena ; Tudor Kalit, Milna

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Cheeses around the world - Types, production, properties and cultural and nutritional relevance

Urednik/ci
Guine P.F., Raquel ; Correia M.R., Paula ; Ferrao, Ana Cristina

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2019

Raspon stranica
153-182

ISBN
978-1-53615-418-4

ISSN
9781-4184

Ključne riječi
traditional cheeses, Croatia

Sažetak
This chapter reviews traditional Croatian cheeses including their importance in maintaining national heritage. Croatia is considered a treasure of traditional cheeses, as there are about thirty different types of traditional cheeses. Considering the climate and geographic conditions, traditional cheeses in Croatia could be divided into two main groups – cheeses from the coastal region and cheeses from the continental region. Among the most important properties of traditional cheeses are geographical origin and production specificities, which are crucial for their unique characteristics. In that sense, hard cheeses from the Adriatic area hold a special place among traditional Croatian cheeses due to a high value raw material –sheep milk produced from local breeds using natural pasture composed of characteristic aromatic Mediterranean plants. Continental cheeses are mostly produced from raw cow’s milk by acid fermentation. Some traditional Croatian cheeses are in the process of protection by marks of geographical indication or designated origin, however more efforts need to be made towards keeping traditional cheese-making alive.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA