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Lecevacki cheese

Siniša Matutinović
Ante Rako
Samir Kalit   ORCID icon orcid.org/0000-0003-1460-2072 ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Jasmina Havranek

Puni tekst: engleski, pdf (241 KB) str. 49-65 preuzimanja: 1.086* citiraj
APA 6th Edition
Matutinović, S., Rako, A., Kalit, S. i Havranek, J. (2007). Lecevacki cheese. Mljekarstvo, 57 (1), 49-65. Preuzeto s https://hrcak.srce.hr/11765
MLA 8th Edition
Matutinović, Siniša, et al. "Lecevacki cheese." Mljekarstvo, vol. 57, br. 1, 2007, str. 49-65. https://hrcak.srce.hr/11765. Citirano 31.03.2020.
Chicago 17th Edition
Matutinović, Siniša, Ante Rako, Samir Kalit i Jasmina Havranek. "Lecevacki cheese." Mljekarstvo 57, br. 1 (2007): 49-65. https://hrcak.srce.hr/11765
Harvard
Matutinović, S., et al. (2007). 'Lecevacki cheese', Mljekarstvo, 57(1), str. 49-65. Preuzeto s: https://hrcak.srce.hr/11765 (Datum pristupa: 31.03.2020.)
Vancouver
Matutinović S, Rako A, Kalit S, Havranek J. Lecevacki cheese. Mljekarstvo [Internet]. 2007 [pristupljeno 31.03.2020.];57(1):49-65. Dostupno na: https://hrcak.srce.hr/11765
IEEE
S. Matutinović, A. Rako, S. Kalit i J. Havranek, "Lecevacki cheese", Mljekarstvo, vol.57, br. 1, str. 49-65, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/11765. [Citirano: 31.03.2020.]
Puni tekst: hrvatski, pdf (241 KB) str. 49-65 preuzimanja: 851* citiraj
APA 6th Edition
Matutinović, S., Rako, A., Kalit, S. i Havranek, J. (2007). Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir. Mljekarstvo, 57 (1), 49-65. Preuzeto s https://hrcak.srce.hr/11765
MLA 8th Edition
Matutinović, Siniša, et al. "Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir." Mljekarstvo, vol. 57, br. 1, 2007, str. 49-65. https://hrcak.srce.hr/11765. Citirano 31.03.2020.
Chicago 17th Edition
Matutinović, Siniša, Ante Rako, Samir Kalit i Jasmina Havranek. "Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir." Mljekarstvo 57, br. 1 (2007): 49-65. https://hrcak.srce.hr/11765
Harvard
Matutinović, S., et al. (2007). 'Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir', Mljekarstvo, 57(1), str. 49-65. Preuzeto s: https://hrcak.srce.hr/11765 (Datum pristupa: 31.03.2020.)
Vancouver
Matutinović S, Rako A, Kalit S, Havranek J. Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir. Mljekarstvo [Internet]. 2007 [pristupljeno 31.03.2020.];57(1):49-65. Dostupno na: https://hrcak.srce.hr/11765
IEEE
S. Matutinović, A. Rako, S. Kalit i J. Havranek, "Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir", Mljekarstvo, vol.57, br. 1, str. 49-65, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/11765. [Citirano: 31.03.2020.]

Sažetak
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.

Ključne riječi
Croatian traditional hard cheese; sheep milk; quality and originality; characterization; technological parameters

Hrčak ID: 11765

URI
https://hrcak.srce.hr/11765

[hrvatski]

Posjeta: 3.020 *