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dc.creatorRužić-Muslić, Dragana
dc.creatorPetrović, Milan M.
dc.creatorPetrović, Milan P.
dc.creatorŠkrbić, Zdenka
dc.creatorBijelić, Zorica
dc.creatorPantelić, Vlada
dc.creatorPerišić, Predrag
dc.date.accessioned2018-12-14T15:01:51Z
dc.date.available2018-12-14T15:01:51Z
dc.date.issued2012
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/363
dc.description.abstractDefined geographic area with their specifity regarding unique plant species and autochthonous breeds - Sjenica and Pirot Pramenka, among traditional cheese-making practice of local community, are prerequisite for protection of denomination of geographic origin of Sjenica cheese and Pirot kachkaval. 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.en
dc.rightsopenAccess
dc.sourceCEFood 2012 - Proceedings of 6th Central European Congress on Food
dc.subjectPirot kachkavalen
dc.subjectSjenica cheeseen
dc.subjectSpecificity of geographic areaen
dc.titleSpecificity of geographic area as one of the prerequisites for the denomination of the geographic originen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractПеришић, Предраг; Пантелић, Влада; Бијелић, Зорица; Шкрбић, Зденка; Петровић, Милан П.; Петровић, Милан М.; Ружић-Муслић, Драгана;
dc.citation.spage1307
dc.citation.epage1312
dc.citation.other: 1307-1312
dc.identifier.rcubKonv_1045
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs//bitstream/id/1665/CEFood-proceedings2012-1307.pdf
dc.identifier.scopus2-s2.0-84926040434


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