Lecevacki cheese
In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high pr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2007-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=18101 |
| _version_ | 1811314996339015680 |
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| author | Siniša Matutinović Ante Rako Samir Kalit Jasmina Havranek |
| author_facet | Siniša Matutinović Ante Rako Samir Kalit Jasmina Havranek |
| author_sort | Siniša Matutinović |
| collection | DOAJ |
| description | In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high profitability (high price) of the products is very important it is necessary to conduct one of possible protections on European level. In that sense, hard cheeses from Adriatic and Dinara areas have significant potential due to the fact that high value raw material - sheep milk produced from breed with very extensively management using natural pasture with characteristic botanical composition consisting aromatic Mediteranean plants, is used in their production. This milk is characterized with high percentage of some chemical components, especially fat and protein. Considering that fact, this milk represents the best material especially for hard cheese production. In this paper the review of milk chemical composition of the most important Croatian sheep breeds which milk is used for production of hard cheeses, was performed. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening is represented. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant microflora which dominates in technological production procedure and determines taste and odour of mature cheese, are shown. The basic characteristics and technology of Lecevacki cheese production was described too, as the most important traditional cheese from Split area surroundings. This cheese type was produced on family farms as well as on industrial level for some time. Its sensory characteristics are described in the paper. |
| first_indexed | 2024-04-13T11:22:29Z |
| format | Article |
| id | doaj.art-a0630bfdf56a469a98e8b49b94984836 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-13T11:22:29Z |
| publishDate | 2007-04-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-a0630bfdf56a469a98e8b49b949848362022-12-22T02:48:48ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252007-04-015714965Lecevacki cheeseSiniša MatutinovićAnte RakoSamir KalitJasmina HavranekIn this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high profitability (high price) of the products is very important it is necessary to conduct one of possible protections on European level. In that sense, hard cheeses from Adriatic and Dinara areas have significant potential due to the fact that high value raw material - sheep milk produced from breed with very extensively management using natural pasture with characteristic botanical composition consisting aromatic Mediteranean plants, is used in their production. This milk is characterized with high percentage of some chemical components, especially fat and protein. Considering that fact, this milk represents the best material especially for hard cheese production. In this paper the review of milk chemical composition of the most important Croatian sheep breeds which milk is used for production of hard cheeses, was performed. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening is represented. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant microflora which dominates in technological production procedure and determines taste and odour of mature cheese, are shown. The basic characteristics and technology of Lecevacki cheese production was described too, as the most important traditional cheese from Split area surroundings. This cheese type was produced on family farms as well as on industrial level for some time. Its sensory characteristics are described in the paper.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=18101Croatian traditional hard cheesesheep milkquality and originalitycharacterizationtechnological parameters |
| spellingShingle | Siniša Matutinović Ante Rako Samir Kalit Jasmina Havranek Lecevacki cheese Mljekarstvo Croatian traditional hard cheese sheep milk quality and originality characterization technological parameters |
| title | Lecevacki cheese |
| title_full | Lecevacki cheese |
| title_fullStr | Lecevacki cheese |
| title_full_unstemmed | Lecevacki cheese |
| title_short | Lecevacki cheese |
| title_sort | lecevacki cheese |
| topic | Croatian traditional hard cheese sheep milk quality and originality characterization technological parameters |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=18101 |
| work_keys_str_mv | AT sinisamatutinovic lecevackicheese AT anterako lecevackicheese AT samirkalit lecevackicheese AT jasminahavranek lecevackicheese |