Looking for added value of milk products of autochthonous sheep breeds
Autori
Becskei, ZsoltPaskaš, Snežana
Savić, Mila
Tarić, Elmin
Gáspárdy, András
Pajić, Marija
Rašeta, Mladen
Lazarova, Mariya
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 developm...ent
of rural areas
Ključne reči:
sheep / autochthonous breed / added value product / sheep cheeseIzvor:
Danubian Animal Genetic Resources, 2023, 8, 1, 29-36Izdavač:
- DAGENE - International Association for the Conservation of Animal Breeds in the Danube region
Finansiranje / projekti:
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - 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 . .