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Faculty of Agriculture and Food Science, University of Sarajevo
Bosna i Hercegovina
University of Ljubljana, Biotechnological Faculty
Slovenija
Faculty for Food Technology and Biotechnology
Hrvatska
Short description of project
There is a mutually recognised rich tradition of ewe cheese production in Western Balkans. However, research, protection and promotion of these cheeses is not coordinated neither on national nor on regional level The project aims to bring together the research teams from Bosnia and Herzegovina, Croatia, Serbia and Slovenia in developing a scientifically based system for the characterization of traditional cheeses from Western Balkans and apply it for the characterization of selected traditional ewe cheeses from the participating countries. The system will involve standardization of the current practices and parameters of the technological processes of production of traditional ewe cheeses in the region, as well as characterization of their physico-chemical and sensory properties, definition of dominant LAB communities involved in ripening processes and chromatographic fingerprinting. The data on cheese profiles developed through this system will be presented in the first Regional Atlas of traditional ewe cheeses from Western Balkans and Slovenia. The data in the Atlas will enable the producers to protect their products on the level of European Union through the system of Protected Designation of Origin. Furthermore, methodology will be developed for monitoring and analysing the changes during the ripening process, based on the analysis of peptide/free amino-acid chromatographic profile evolution, changes in sensory properties and monitoring the profiles of organic acids during cheese ripening. Finally, RegTraC will aim to re-establish the exchange of knowledge among Dairy Research Institutions across the region enabling scientific exchange of young researchers.
Short description of the task performed by Croatian partner
1. TO DEVELOP A SCIENTIFICALLY BASED SYSTEM FOR THE CHARACTERISATION OF TRADITIONAL CHEESES AND APPLY IT TO THE CHARACTERISATION OF SELECTED TRADITIONAL EWES CHEESES FROM B&H, CROATIA, SERBIA AND SLOVENIA. 2. TO ESTABLISH THE FIRST REGIONAL ATLAS OF TRADITIONAL EWE CHEESES OF WESTERN BALKANS AND SLOVENIA WHICH WILL PRESENT THE CHARACTERISTICS OF SELECTED TRADITIONAL EWE CHEESES DEFINED THROUGH THE UNIFORM SYSTEM OF CHARACTERISATION 3. TO DEVELOP A METHODOLOGY FOR MONITORING AND ANALYSING THE CHANGES DURING THE CHEESE RIPENING BASED ON THE ANALYSIS OF PEPTIDE/FREE AMINOACID CHROMATOGRAPHIC PROFILE EVOLUTION, CHANGES IN SENSORY PROPERTIES AND MONITORING THE PROFILES OF ORGANIC ACIDS DURING CHEESE RIPENING. 4. TO RE-ESTABLISH THE NETWORK AND EXCHANGE OF KNOWLEDGE AMONG DAIRY RESEARCH INSTITUTIONS ACROSS THE REGION, ENABLING SCIENTIFIC EXCHANGE OF YOUNG RESEARCHERS.
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