TY  - JOUR
AU  - Becskei, Zsolt
AU  - Paskaš, Snežana
AU  - Savić, Mila
AU  - Tarić, Elmin
AU  - Gáspárdy, András
AU  - Pajić, Marija
AU  - Rašeta, Mladen
AU  - Lazarova, Mariya
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3379
AB  - In order to determine the added value of the product, characterization of sheep milk
and cheese samples from Sjenica sheep were assessed and compared to British milk
sheep. The analyses were carried out according to standard chemical procedures. A
comparative study showed that the milk from the Sjenica sheep was higher in fat and
protein and had a lower casein/fat ratio. It also had higher total and somatic cell
counts than British milk sheep. Sjenica cheese had significantly higher dry matter
and fat content. However, both cheeses were classified as soft full-fat cheese with
brine. The study showed that sheep's milk contains many essential components for
cheesemaking and distinguishes sheep's cheese from other types of cheese, but
standardisation of cheese production is still needed. To preserve the autochthonous
sheep breeds of Serbia, promoting cheese production with added value is crucial and
together with increased production could contribute to the sustainable development
of rural areas
PB  - DAGENE - International Association for the Conservation of Animal Breeds in the Danube region
T2  - Danubian Animal Genetic Resources
T1  - Looking for added value of milk products of autochthonous sheep breeds
VL  - 8
IS  - 1
SP  - 29
EP  - 36
DO  - 10.59913/dagr.2023.12257
ER  - 

@article{
author = "Becskei, Zsolt and Paskaš, Snežana and Savić, Mila and Tarić, Elmin and Gáspárdy, András and Pajić, Marija and Rašeta, Mladen and Lazarova, Mariya",
year = "2023",
abstract = "In order to determine the added value of the product, characterization of sheep milk
and cheese samples from Sjenica sheep were assessed and compared to British milk
sheep. The analyses were carried out according to standard chemical procedures. A
comparative study showed that the milk from the Sjenica sheep was higher in fat and
protein and had a lower casein/fat ratio. It also had higher total and somatic cell
counts than British milk sheep. Sjenica cheese had significantly higher dry matter
and fat content. However, both cheeses were classified as soft full-fat cheese with
brine. The study showed that sheep's milk contains many essential components for
cheesemaking and distinguishes sheep's cheese from other types of cheese, but
standardisation of cheese production is still needed. To preserve the autochthonous
sheep breeds of Serbia, promoting cheese production with added value is crucial and
together with increased production could contribute to the sustainable development
of rural areas",
publisher = "DAGENE - International Association for the Conservation of Animal Breeds in the Danube region",
journal = "Danubian Animal Genetic Resources",
title = "Looking for added value of milk products of autochthonous sheep breeds",
volume = "8",
number = "1",
pages = "29-36",
doi = "10.59913/dagr.2023.12257"
}

Becskei, Z., Paskaš, S., Savić, M., Tarić, E., Gáspárdy, A., Pajić, M., Rašeta, M.,& Lazarova, M.. (2023). Looking for added value of milk products of autochthonous sheep breeds. in Danubian Animal Genetic Resources
DAGENE - International Association for the Conservation of Animal Breeds in the Danube region., 8(1), 29-36.
https://doi.org/10.59913/dagr.2023.12257

Becskei Z, Paskaš S, Savić M, Tarić E, Gáspárdy A, Pajić M, Rašeta M, Lazarova M. Looking for added value of milk products of autochthonous sheep breeds. in Danubian Animal Genetic Resources. 2023;8(1):29-36.
doi:10.59913/dagr.2023.12257 .

Becskei, Zsolt, Paskaš, Snežana, Savić, Mila, Tarić, Elmin, Gáspárdy, András, Pajić, Marija, Rašeta, Mladen, Lazarova, Mariya, "Looking for added value of milk products of autochthonous sheep breeds" in Danubian Animal Genetic Resources, 8, no. 1 (2023):29-36,
https://doi.org/10.59913/dagr.2023.12257 . .