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Professional paper
https://doi.org/10.31895/hcptbn.15.1-2.1

Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine)

Lovorka Blažević ; University of Apllied Scienses "Marko Marulić" in Knin, Knin, Croatia
Marija Vrdoljak ; University of Applied Scienses "Marko Marulić" in Knin, Knin, Croatia
Jadranka Frece ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Boris Dorbić ; University of Applied Scienses "Marko Marulić" in Knin, Knin, Croatia
Anita Pamuković ; University of Applied Scienses "Marko Marulić" in Knin, Knin, Zagreb
Andrijana Kegalj ; University of Applied Scienses "Marko Marulić" in Knin, Knin, Croatia
Sandra Mandinić ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Vesna Očić ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

Fulltext: english, pdf (406 KB) pages 72-76 downloads: 116* cite
APA 6th Edition
Blažević, L., Vrdoljak, M., Frece, J., Dorbić, B., Pamuković, A., Kegalj, A., ... Očić, V. (2020). Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine). Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (1-2), 72-76. https://doi.org/10.31895/hcptbn.15.1-2.1
MLA 8th Edition
Blažević, Lovorka, et al. "Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine)." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 15, no. 1-2, 2020, pp. 72-76. https://doi.org/10.31895/hcptbn.15.1-2.1. Accessed 2 Mar. 2021.
Chicago 17th Edition
Blažević, Lovorka, Marija Vrdoljak, Jadranka Frece, Boris Dorbić, Anita Pamuković, Andrijana Kegalj, Sandra Mandinić and Vesna Očić. "Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine)." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (2020): 72-76. https://doi.org/10.31895/hcptbn.15.1-2.1
Harvard
Blažević, L., et al. (2020). 'Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine)', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15(1-2), pp. 72-76. https://doi.org/10.31895/hcptbn.15.1-2.1
Vancouver
Blažević L, Vrdoljak M, Frece J, Dorbić B, Pamuković A, Kegalj A, et al. Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine). Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2020 [cited 2021 March 02];15(1-2):72-76. https://doi.org/10.31895/hcptbn.15.1-2.1
IEEE
L. Blažević, et al., "Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine)", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.15, no. 1-2, pp. 72-76, 2020. [Online]. https://doi.org/10.31895/hcptbn.15.1-2.1

Abstracts
Cheeses matured in skin sack is traditionally produced in several Mediterranean countries, which in Croatia has been retained in the territory of Dalmatian hinterland. The characteristic of this cheese is its piquant flavour and aroma, as a consequence of ripening in anaerobic conditions in lamb skin. This type of cheese has been recognized and has its customers in the wider area of the Croatia, and it is an interesting touristic product. The major constraint is that the production of this type of cheese in Croatia has been reduced to sporadic production in several families that preserve the tradition of their ancestors and the produced quantities are insufficient to meet customers needs. In 2009, Dalmatian hinterland had 11 registered
producers of this type of cheese, while there are currently only 2. A production and economic analysis was performed of the remaining producers in order to determine the production performance. Both family farms produce cheese from sheep milk, while the first farm owns 300 sheep and the second 500. The selling price of cheese reaches HRK 150 per kilo, which ensures the achievement of cost-effectiveness of production. The producers point out that all the produced quantity is sold to known customers through on-farm sales and the demand exceeds the supply. Such a product would arise extreme interest among tourists, while the basic prerequisite for that is increase of the annual production of cheese by increase of the number of producers, as well as their clustering and protection of the product by one of the quality marks at the EU level.

Keywords
cheese in lamb skin sack, economic performance, Dalmatian hinterland

Hrčak ID: 245708

URI
https://hrcak.srce.hr/245708

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