SUSTAINABLE PRODUCTION OF TRADITIONAL CHEESES FROM LOCAL SHEEP MILK, IN THE BALKANS

摘要

INDI_SHEEP TRADI_CHEESE is a research project under the SEE-ERA.NET PLUS Call for Joint European Research Projects of the Seventh Framework Programme. The project falls into the topic AgroFood, subtopic "Preservation of indigenous species and traditional food products". The objective of this project is to support the local producers in making safe and certified traditional cheeses from indigenous-sheep-breeds milk. Cheese production represents each geographical area, a fact well recognized via established special labels of origin. Consumers recognize traditional cheeses for their unique quality characteristics, while they ask for certification of their hygiene. The objective of the project could be achieved through the following approaches: 1. Ensuring the supply of milk from indigenous sheep 1.1 Rapid improvement of productivity of the indigenous-breed population (Lesvos and Pramenka-Ovcepolian); the superovulatory response and the freezability of semen and embryos will be investigated. 1.2 Application of natural/alternative methods for the control of estrus and increase of fecundity (ram-effect/light manipulation/flushing), based on the breed's reproductive profile (Pramenka, Lika and Sjenicka strains). 2. Ensuring the hygiene and underscoring the qualitative superiority of traditional cheeses 2.1 Evaluation of raw milk quality, including physical and chemical analysis and microbiological examination at different stages of lactation and different regions will be performed 2.2 Evaluation of cheese quality, including biochemical analysis (chemical characteristics during ripening), microbiological examination (effect of milk pasteurization on microbial evolution, composition of NSLAB during ripening, evolution of pathogens), and organoleptic evaluation will be performed. The possible effect of stage of lactation, geographical location (climate, pastures) and differences in production process on the quality of milk and cheese will be studied. Four traditional cheeses will be studied: Ladotyri Mytilinis, light yellow, hard cheese, stored in olive oil, produced in the island of Lesvos, Ovco belo sirenje, white soft cheese, made in the summer in the mountain regions of FYR of Macedonia, Sir iz misine light yellow cheese produced in Dalmatia (Croatia) during the summer and Sjenicki cheese, soft cheese stored in brine, produced in the southern part of Serbia. In addition to all the above, a database management system will be developed, focusing on existing populations, threats and different production systems for Lesvos breed. Milk sampling and testing at the middle and/or the end of the milking period have been completed; the first lots of the cheeses have been prepared, chemical analysis and microbiological examination of cheese samples have also been performed. The work is under way.