Open AccessAutohthonous milk products basis for specific, original milk products development in modern conditions
Author(s) -
Natalija Dozet,
Ognjen Maćej,
Snežana Jovanović
Publication year - 2004
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0404031d
Subject(s) - milk products , production (economics) , product (mathematics) , quality (philosophy) , milk fat , business , dairy industry , milk production , modified milk ingredients , food science , microbiology and biotechnology , biology , mathematics , economics , zoology , philosophy , geometry , epistemology , macroeconomics , linseed oil
A short review of characteristic processing and protection of autohthonous milk products on mountain systems, with aim to observe the importance of this processing in further development of these areas, was given in this paper. Autohthonous milk processing is a part of production which can highly effect and contribute to the animal science development and resuscitating of the area. This is a part of dairy production which was not regarded enough nor it was influenced on further processing development. Milk processing in autohthonous products is still retained at our mountain areas. Categorization of the most important product groups-cheeses, kajmak and low-fat cheeses was performed in this short review. Their basic technology characteristics, composition, properties and market value are presented. Significant relevance of original products and area, through geographic and origin protection process was emphasized. Autohthonous milk products are base for expansion of assortment and quality of original cheeses and kajmak at the market.