Traditional production and characteristics of Sjenica cheese and Pirot kachkaval

2011
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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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 kachkavalSource:
Bulgarian Journal of Agricultural Science, 2011, 17, 5, 664-672Publisher:
- Scientific Issues Natl Centre Agrarian Sciences, Sofia
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RIStocarTY - JOUR AU - Ružić-Muslić, Dragana AU - Petrović, Milan M. AU - Petrović, Milan P. AU - Bijelić, Zorica AU - Pantelić, Vlada AU - Perišić, Predrag AU - Bogdanović, Vladan PY - 2011 UR - http://r.istocar.bg.ac.rs/handle/123456789/252 AB - 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. PB - Scientific Issues Natl Centre Agrarian Sciences, Sofia T2 - Bulgarian Journal of Agricultural Science T1 - Traditional production and characteristics of Sjenica cheese and Pirot kachkaval VL - 17 IS - 5 SP - 664 EP - 672 UR - https://hdl.handle.net/21.15107/rcub_ristocar_252 ER -
@article{ author = "Ružić-Muslić, Dragana and Petrović, Milan M. and Petrović, Milan P. and Bijelić, Zorica and Pantelić, Vlada and Perišić, Predrag and Bogdanović, Vladan", year = "2011", 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.", publisher = "Scientific Issues Natl Centre Agrarian Sciences, Sofia", journal = "Bulgarian Journal of Agricultural Science", title = "Traditional production and characteristics of Sjenica cheese and Pirot kachkaval", volume = "17", number = "5", pages = "664-672", url = "https://hdl.handle.net/21.15107/rcub_ristocar_252" }
Ružić-Muslić, D., Petrović, M. M., Petrović, M. P., Bijelić, Z., Pantelić, V., Perišić, P.,& Bogdanović, V.. (2011). Traditional production and characteristics of Sjenica cheese and Pirot kachkaval. in Bulgarian Journal of Agricultural Science Scientific Issues Natl Centre Agrarian Sciences, Sofia., 17(5), 664-672. https://hdl.handle.net/21.15107/rcub_ristocar_252
Ružić-Muslić D, Petrović MM, Petrović MP, Bijelić Z, Pantelić V, Perišić P, Bogdanović V. Traditional production and characteristics of Sjenica cheese and Pirot kachkaval. in Bulgarian Journal of Agricultural Science. 2011;17(5):664-672. https://hdl.handle.net/21.15107/rcub_ristocar_252 .
Ružić-Muslić, Dragana, Petrović, Milan M., Petrović, Milan P., Bijelić, Zorica, Pantelić, Vlada, Perišić, Predrag, Bogdanović, Vladan, "Traditional production and characteristics of Sjenica cheese and Pirot kachkaval" in Bulgarian Journal of Agricultural Science, 17, no. 5 (2011):664-672, https://hdl.handle.net/21.15107/rcub_ristocar_252 .