Pregledni rad
Croatian autochthonous cheeses
Jasmina Lukač Havranek
orcid.org/0000-0002-2653-3505
; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Sažetak
Processing milk into cheese is a classical example of preserving food for longer period and dates 7000-6000 years B.C. Preservation of important constituents, especially milk fat and proteins is an example of food conserving, based on Lactic acid fermentation, moisture elimination and salt addition. Storage stability of products is a result of low redox - potential and antibiotic production brought about by microorganisms. Cheese studying is a base for numerous scientific and literary articles throughout the world. The majority of these works is dealing with cheese typical for certain country or locality. Different climate, nutrition and cattle breeding, as well as specific processing characteristics could give different taste to the same cheese. Often this happens in relation to the texture depending on cheese composition and structure being a result of rheological characteristics. Most of the cheeses present on the world market originates from local-autochthonous productions, e.g. Gouda was produced by Dutch country-men and called "goudse boerenkass"; Emmental cheese is of Swiss origin, locality Emmental, canton Bern, Parmesan - Italian parmigiano reggiano from the district of Parma, Reggio Emilia, Modena, Montova and Bologna and many other world known cheeses recognized in world gastronomy. In Republic of Croatia owing to it's geographical and climate characteristics (plains, mountains, coastal region) special cheese types are manufactured in each region. Some of them were studied mostly by enthusiastic researchers, such as prof dr. N. Zdanovski, prof dr. D. Sabadoš and prof dr. D. Baković. Thanks to these studies cheese types described, will remain a part of Croatian ethnic wealth. Further research and better production organization on certain localities could agin enable the development of animal production in those regions that once played and important part in economy (islands, mountains, etc.). Also, it could benefit Croatian recognition among touristic gastronomic offer, as well as possible production of greater amounts of autochthonous cheeses in dairies and promote cheese export to outside markets. Paper includes all studied autochthonous cheeses in Croatia.
Ključne riječi
cheese; autochthonous cheeses; Croatia
Hrčak ID:
95042
URI
Datum izdavanja:
2.2.1995.
Posjeta: 5.959 *