Slika naslovnice

Economic performance of production of Croatian cheese ripened in a lamb skin sack (Sir iz mišine)

Cheeses matured in skin sack is traditionally produced in several Mediterranean countries, which in Croatia has been retained in the territory of Dalmatian hinterland. The characteristic of this cheese is its piquant flavour and aroma, as a consequence of ripening in anaerobic conditions in lamb ski...

Full description

Permalink: http://skupni.nsk.hr/Record/nsk.NSK01001128674/Details
Matična publikacija: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online)
15 (2020), 1/2 ; str. 72-76
Glavni autori: Blažević, Lovorka (Author), Vrdoljak, Marija, agronom, Frece, Jadranka, Dorbić, Boris, Pamuković, Anita, Kegalj, Andrijana, Mandinić, Sandra, Očić, Vesna
Vrsta građe: e-članak
Jezik: eng
Predmet:
Sir iz mišine > Proizvodnja > Gospodarski učinci
Dalmatinska zagora
Online pristup: https://doi.org/10.31895/hcptbn.15.1-2.1
Hrčak
LEADER 03229naa a22004454i 4500
001 NSK01001128674
003 HR-ZaNSK
005 20220224085044.0
006 m d
007 cr||||||||||||
008 220221s2020 ci d |o |0|| ||eng
024 7 |2 doi  |a 10.31895/hcptbn.15.1-2.1 
035 |a (HR-ZaNSK)001128674 
040 |a HR-ZaNSK  |b hrv  |c HR-ZaNSK  |e ppiak 
042 |a croatica 
044 |a ci  |c hr 
080 1 |a 636/639  |2 2011 
080 1 |a 663  |2 2011 
080 1 |a 338  |2 2011 
100 1 |a Blažević, Lovorka  |4 aut 
245 1 0 |a Economic performance of production of Croatian cheese ripened in a lamb skin sack (Sir iz mišine)  |h [Elektronička građa] /  |c Lovorka Blažević, Marija Vrdoljak, Jadranka Frece, Boris Dorbić, Anita Pamuković, Andrijana Kegalj, Sandra Mandinić, Vesna Očić. 
300 |b Graf. prikazi. 
504 |a Bibliografija: str. 76. 
504 |a Summary. 
520 |a Cheeses matured in skin sack is traditionally produced in several Mediterranean countries, which in Croatia has been retained in the territory of Dalmatian hinterland. The characteristic of this cheese is its piquant flavour and aroma, as a consequence of ripening in anaerobic conditions in lamb skin. This type of cheese has been recognized and has its customers in the wider area of the Croatia, and it is an interesting touristic product. The major constraint is that the production of this type of cheese in Croatia has been reduced to sporadic production in several families that preserve the tradition of their ancestors and the produced quantities are insufficient to meet customers needs. In 2009, Dalmatian hinterland had 11 registered producers of this type of cheese, while there are currently only 2. A production and economic analysis was performed of the remaining producers in order to determine the production performance. Both family farms produce cheese from sheep milk, while the first farm owns 300 sheep and the second 500. The selling price of cheese reaches HRK 150 per kilo, which ensures the achievement of cost-effectiveness of production. The producers point out that all the produced quantity is sold to known customers through on-farm sales and the demand exceeds the supply. Such a product would arise extreme interest among tourists, while the basic prerequisite for that is increase of the annual production of cheese by increase of the number of producers, as well as their clustering and protection of the product by one of the quality marks at the EU level. 
653 0 |a Sir iz mišine  |a Proizvodnja  |a Gospodarski učinci 
653 5 |a Dalmatinska zagora 
700 1 |a Vrdoljak, Marija,  |c agronom  |4 aut 
700 1 |a Frece, Jadranka  |4 aut 
700 1 |a Dorbić, Boris  |4 aut 
700 1 |a Pamuković, Anita  |4 aut 
700 1 |a Kegalj, Andrijana  |4 aut 
700 1 |a Mandinić, Sandra  |4 aut 
700 1 |a Očić, Vesna  |4 aut 
773 0 |t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online)  |x 1847-7461  |g 15 (2020), 1/2 ; str. 72-76  |w nsk.(HR-ZaNSK)000740670 
981 |b Be2020  |b B04/20 
998 |b dalo2202 
856 4 0 |u https://doi.org/10.31895/hcptbn.15.1-2.1 
856 4 0 |u https://hrcak.srce.hr/245708  |y Hrčak 
856 4 1 |y Digitalna.nsk.hr 

Slični primjerci