Autochthonous cheeses of Bosnia and Herzegovina

Autor: Zlatan Sarić, Sonja Bijeljac
Jazyk: chorvatština
Rok vydání: 2003
Předmět:
Zdroj: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 53
Issue 2
ISSN: 1846-4025
0026-704X
Popis: U Bosni i Hercegovini sačuvani su autohtoni mliječni proizvodi, pa i sirevi, uprkos brojnim migracijama stanovništva u gradove. Tehnologija većine ovih sireva je jednostavna, prilagođena skromnim planinskim uvjetima. Uz sireve od kravljeg mlijeka proizvode se i ovčji sirevi. Zbog komunikacijske izoliranosti udaljenih brdsko-planinskih područja proizvodnja je često "zatvorena" u domaćinstvima. Podrijetlo autohtonih sireva u Bosni i Hercegovini je različito, pa su i različite vrste autohtonih sireva: Travnički sir, Masni sir, Presukača, Sirac, Livanjski sir, Posni sir, "Suvi" ili "Mješinski" punomasni sir, svježi "Kiseli" i sušeni "Kiseli" sir, Zajednica, Basa, Kalenderovački sir, te kozji sirevi (tvrdi i bijeli meki kozji sir), "Zarica" i Urda. Pored navedenih vrsta sireva, u Bosni i Hercegovini proizvode još autohtone mliječne proizvode: kajmak, maslo i zimsko kiselo mlijeko. Karakteristično je, da je i proizvodnja i potrošnja ovih proizvoda, dobrim dijelom u seoskim domaćinstvima a izuzetak su kajmak i Travnički sir koji proizvode u malim gazdinstvima ali ih plasiraju na tržište, dok se Livanjski sir proizvodi industrijski.
Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations. Geographical occasions and rich mountain pastures created a certain participation of ewe's milk cheeses. Communicative isolation of hilly-mountain regions resulted in "closed" cheese production in small households. Autochthonous cheeses in Bosnia and Herzegovina have various origins. Different cheeses are produced in different parts of Bosnia and Herzegovina. There are : Travnički cheese, Masni (fat cheese), Presukača, Sirac, Livanjski cheese, Posni (lean cheese), "Suvi" (dry cheese) or "Mješinski" full fat cheese matured in sheepskin bag, fresh sour milk cheese "Kiseli" and dried sour milk cheese "Kiseli", Zajednica, Basa, Kalenderovački cheese and goat's milk cheeses (Hard and White soft goat's milk cheese), "Zarica" and Urda. Besides above-mentioned types of cheese in Bosnia and Herzegovina some other autochthonous dairy products are produced: Kajmak (Cream), Maslo (Rendered butter) and Zimsko kiselo mlijeko (Winter sour milk). The specificity in Bosnia and Herzegovina is that autochthonous dairy products are still mainly both produced and consumed in small rural households. Exceptions are Travnički cheese and Kajmak that are significantly sold at market. Only Livanjski cheese is manufactured as industry dairy product.
Databáze: OpenAIRE
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