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Traditional production and characteristics of Sjenica cheese and Pirot kachkaval

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2011
250.pdf (331.3Kb)
Authors
Ružić-Muslić, Dragana
Petrović, Milan M.
Petrović, Milan P.
Bijelić, Zorica
Pantelić, Vlada
Perišić, Predrag
Bogdanović, Vladan
Article (Published version)
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Abstract
In this paper, principles of traditional production and main characteristics of Sjenica cheese and Pirot kachkaval are presented. Sjenica cheese belongs to the group of soft, white cheeses in brine and it is produced as autochthonous product made of sheep milk, on the territory of Sjenica-Pester plateau. Pirot kachkaval is firm cheese of steamed curdle produced from mix of sheep and cow milk (1: 2 ratio) on the territory of Stara Planina Mountain. These are geographical areas where production takes place in village households/farms and on mountains in summer cottages (katun, bacija), which is characteristic of craft dairy processing. Specific traits of traditional manufacturing of Sjenica cheese and Pirot kachkaval derive from climatic conditions, characteristic grass associations of the specific mountain region and milk from autochthonous populations (Sjenica and Pirot sheep). In order to maintain the traditional manufacturing technology of these native products and to have organized ...production, it is necessary to protect the geographical origin of these products.

Keywords:
Traditional production / Sjenica cheese / Pirot kachkaval
Source:
Bulgarian Journal of Agricultural Science, 2011, 17, 5, 664-672
Publisher:
  • Scientific Issues Natl Centre Agrarian Sciences, Sofia

ISSN: 1310-0351

WoS: 000299494200013

Scopus: 2-s2.0-84856641460
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URI
http://r.istocar.bg.ac.rs/handle/123456789/252
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