Naslov
Je li Hrvatska kolijevka sirarstva?
(Is Croatia the cradle of cheesemaking?)

Autori
Kalit, Samir ; Tudor Kalit, Milna ; Rako, Ante

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

Izvornik
Book of Abstracts 44th International Dairy Experts Symposium / - , 2022, 35-35

Skup
44. hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem

Mjesto i datum
Rovinj, Hrvatska, 12.10.2022. - 15.10.2022

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Nije recenziran

Ključne riječi
tradicionalni sir, povijest, izvornost, Hrvatska, Mediteran
(traditional cheese, history, originality, Croatia, Mediterranean)

Sažetak
Cheese production is a centuries-old process, originally created as an ancient man’s desire to preserve the most valuable ingredients of milk for later consumption, taking into account that these ingredients in milk as a medium are highly perishable. Literature’s data related to the beginning of cheese production agree that the first cheese production started in an agriculturally fertile area known as the “fertile crescent” located between the Euphrates and Tigris rivers in the present-day territory of Iraq 6000-7000 years BC. On the other hand, recently published scientific work has shown that the first known cheeses had been produced in the Croatian part of the Mediterranean 5700 BC. Considering the fact that the knowledge of cheese production in a short time came from its area of origin to the territory of Croatia and from there it spread to other parts of Europe, as well as due to the fact of the climatic and ecological diversity of Croatia, some unique and even ancient cheese types are produced in Croatia, whose production has continued to these days. The paper describes the famous autochthonous cheeses of Croatia and the probable reasons of their origin and specificity.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA