Traditional production and characteristics of Sjenica cheese and Pirot kachkaval
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2011
Authors
Ružić-Muslić, DraganaPetrović, 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, 664-672Collections
Institution/Community
Poljoprivredni fakultetTY - 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://aspace.agrif.bg.ac.rs/handle/123456789/2448 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. T2 - Bulgarian Journal of Agricultural Science T1 - Traditional production and characteristics of Sjenica cheese and Pirot kachkaval EP - 672 IS - 5 SP - 664 VL - 17 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2448 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.", journal = "Bulgarian Journal of Agricultural Science", title = "Traditional production and characteristics of Sjenica cheese and Pirot kachkaval", pages = "672-664", number = "5", volume = "17", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2448" }
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, 17(5), 664-672. https://hdl.handle.net/21.15107/rcub_agrospace_2448
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_agrospace_2448 .
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_agrospace_2448 .