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Pirotski kačkavalj
dc.creator | Mijačević, Zora | |
dc.creator | Bulajić, Snežana | |
dc.creator | Božić, Tatjana | |
dc.creator | Niketić, Gordana | |
dc.date.accessioned | 2023-05-09T08:31:59Z | |
dc.date.available | 2023-05-09T08:31:59Z | |
dc.date.issued | 2005 | |
dc.identifier.issn | 0026-704X | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/2898 | |
dc.description.abstract | Na području Stare planine, a u općini Pirot, u posljednjih 100 godina razvijena je proizvodnja kačkavalja koji je na širem području poznat pod nazivom Pirotski kačkavalj. Na Staroj planini pašnjaci su pogodni za ispašu ovaca i krava, a zbog nadmorske visine klima je veoma karakteristična. Pirotski kačkavalj proizvodili su pastiri u bačijama (stočarskim naseljima u planini) u vrijeme ispaše ovaca, od svibnja do rujna. Proizvodili su ga tradicionalno, parenjem dozrelih baskija i ručnim oblikovanjem koluta sira. Zrenje i soljenje sira, u klimatskim uvjetima Stare planine, rezultiralo je prepoznatljivošću okusa Pirotskog kačkavalja. Da bi zaštitili tradicionalnu proizvodnju Pirotskog kačkavalja, provedena su ispitivanja koja su pokazala da su u uvjetima tradicionalne proizvodnje zadržane karakteristike proizvoda, te da istražena tradicionalna proizvodnja Pirotskog kačkavalja ispunjava zahtjeve za dobivanje geografske oznake izvornosti podrijetla (PDO). | sr |
dc.description.abstract | In the Stara planina region, around county Pirot, in the last 100 years the production of kachkaval cheese, known in the wide region as Pirotski kachkaval, has been developed. Stara Planina is well known by its pastures for sheep and cattle, high height above the sea level and specific climate. Pirotski kachkaval was produced on Stara planina in the period of sheep pasture, May - September. It was manufactured traditionally by soaking of mature cheese (baskija) and hand making a wheel of cheese. Ripening and salting of cheese in the climate conditions of Stara Planina, gave recognizable taste of Pirotski kachkaval. The necessity of protection of traditionally manufactured Pirotski kachkaval cheese, brought up the investigations which proved that all characteristics of cheese produced in traditional way, are kept, pointing out that this unique procedure satisfies demands for PDO (Protected Denomination of Origin) mark. | sr |
dc.language.iso | sr | sr |
dc.publisher | Zagreb : Hrvatska mljekarska udruga | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Mljekarstvo | sr |
dc.subject | Pirotski kačkavalj | sr |
dc.subject | tradicionalna proizvodnja | sr |
dc.subject | geografska oznaka izvornosti podrijetla (PDO) | sr |
dc.subject | Pirotski kachkaval | sr |
dc.subject | traditional production | sr |
dc.subject | PDO (Protected Denomination of Origin) mark | sr |
dc.title | Pirotski kačkavalj | sr |
dc.type | article | sr |
dc.rights.license | BY | sr |
dc.citation.volume | 55 | |
dc.citation.issue | 3 | |
dc.citation.spage | 203 | |
dc.citation.spage | 213 | |
dc.identifier.fulltext | http://veterinar.vet.bg.ac.rs/bitstream/id/8527/bitstream_8527.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_veterinar_2898 | |
dc.type.version | publishedVersion | sr |