Pregled bibliografske jedinice broj: 226370
Improvement of quality of sheep cheese on Adriatic coast
Improvement of quality of sheep cheese on Adriatic coast // Sustainable utilization of indigenous plant and animal genetic resources in the mediterranean region / Pehar, Jakov (ur.).
Mostar: Agronomski fakultet Sveučilišta u Zagrebu, 2004. (poster, međunarodna recenzija, sažetak, ostalo)
CROSBI ID: 226370 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Improvement of quality of sheep cheese on Adriatic coast
Autori
Kalit, Samir ; Havranek, Jasmina ; Čubrić Čurik, Vlatka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo
Izvornik
Sustainable utilization of indigenous plant and animal genetic resources in the mediterranean region
/ Pehar, Jakov - Mostar : Agronomski fakultet Sveučilišta u Zagrebu, 2004
Skup
Sustainable utilization of indigenous plant and animal genetic resources in the mediterranean region
Mjesto i datum
Mostar, Bosna i Hercegovina, 14.10.2004. - 16.10.2004
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
sheep production; genetic polymorphism; maturation of cheese
Sažetak
Production of artisanal cheeses on farms in Croatia has a long tradition, especially in Mediterranean areas, which are characterized by limited land and pasture resources. In such areas, traditional, on-farm, cheese production has been inherited for generations and has helped to protect the cultural diversity of traditional agricultural products. There are lot of cheeses which are considered as typical artisanal farm-manufactured cheese produced from raw milk. Some of them are: Brac cheese, Cres cheese, Dubrovnik cheese, Istrian cheese, Krk cheese, Pag cheese. An association between a region of production (island), a breed, and a brand name of a high quality cheese is well known. In last decade according to new enlarged demands especially in tourist season many farmers on Adriatic islands started production of autochthonous cheese which is specific for each islands. According to new demands, many projects were started in Adriatic coastline area trying to help farmers to improve technology and quality of cheeses. With the goal of improving the quality and increasing the market value of sheep’ s milk cheese, it is essential a more in depth knowledge of the genetic polymorphism of ovine milk proteins and its impact on ovine milk quality. During the maturation process of cheese importance is given on biochemical changes that occur during the ripening process include glycolysis, lipolysis and proteolysis that directly influence sensorial characteristits of cheese.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
