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Sustainable Production of Traditional Cheeses from Local Sheep Milk, in the Balkans: 1. Improved Reproductive Management of Indigenous-Sheep-Breeds Populations, 2. Ensuring of Traditional Cheeses Hygiene and Quality
[PROJECT URL | CORDIS URL]
Project status:
From: 2010-10-01
To: 2012-12-31
(Completed)
Contract number:
226156, SEEERAPLUS-083
Action line:
SEE-ERA.NET Plus
Type (Programme):
MULTILAT
Instrument:
CSAs
Project cost:
130.969,00 EUR
Project funding:
130.969,00 EUR
Project coordinator
Organisation Name:
Veterinary Research Institute, National Agricultural Research Foundation (VRI-NAGREF)
FACULTY OF VETERINARY MEDICINE - SKOPJE, SS. CYRIL AND METHODIUS UNIVERSITY
Makedonija
FACULTY OF VETERINARY MEDICINE, UNIVERSITY OF THESSALY
Grčka
FACULTY OF VETERINARY MEDICINE, UNIVERSITY OF BELGRADE
Srbija
Short description of project
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 this proposal is to support the local producers in making safe and certified traditional cheeses from indigenous-sheep-breeds milk; this can be achieved through: APPPROACH I: rapid improvement of productivity of the indigenous sheep breed population by application of A.I. and MOET programs, in order to encourage breeders to use exclusively sheep of the local breed. Initially, suitable protocols for the induction of superovulation in local sheep should be established and freezabilty of ram semen and embryos should be investigated in the view of formation of a germ cell bank. APPROACH II: Determination of the breed’s reproductive profile. Application of natural / alternative methods for the control of estrus and increase of fecundity (ram effect / light manipulation / flushing), suitable for extensive and semiextensive, environmentally viable sheep breeding, in the view of the increasing demand for organic products in the EU market. ENSURING THE HYGIENE AND UNDERSCORING THE QUALITATIVE SUPERIORITY OF TRADITIONAL CHEESES I. EVALUATION OF MILK QUALITY: microbiological examination and chemical analysis of milk II. EVALUATION OF CHEESE QUALITY: a) microbiological examination of cheese: effect of milk pasteurization on microbial evolution, composition of NSLAB during ripening, evolution of pathogens; b) biochemical analysis of cheese: chemical and biochemical characteristics during ripening and; c) organoleptic evaluation of cheese. DEVELOPMENT OF A DATABASE MANAGEMENT SYSTEM Populations, threats, description of the different production systems (emphasis on health, housing, feeding, appropriate behavior), for the indigenous breed under study.
Short description of the task performed by Croatian partner
Work package 1. Task 1. Superovulation. Study the superovulatory response of Lesvos sheep to different hormonal treatments. Daily assessment of follicular population (transrectal real-time ultrasound scanner 5 - 7.5 MHz probe) and evaluation of ovarian response. Work package 2. Task 1. Reproductive performance of Dalmatian Pramenka Breed. Determination of the reproductive profiles: start / end of seasonal anoestrus, duration of estrus cycle and estrus, timing of ovulation (assessment of blood progesterone and LH, ultrasonic follow up of follicular dynamics and ovulation during sexual cycle). Task 2. Reproductive management of Dalmatian Pramenka breed. Study the possibility to advance the start of the breeding season, the average date of fertilisation and the lambing season and to increase fertility and litter size using the ram-effect or the light manipulation-flushing combination. Ram-effect: introduction of intact rams to the flock 1 month before the start of the breeding season. Melatonin subcutaneous implants at the end of April in combination with “flushing”. Work package 3. Sir iz mišine cheese will be studied - Milk will be analyzed after sampling in one household producing cheese from “misina”. Sampling of cheese during ripening (days 1, 10, 20, 30, 40), in duplicates. Task 1. Evaluation of milk quality. Estimate the effect of stage of lactation and geographical region (different climate/pastures) on milk quality. Milk sampling: beginning, middle, end of lactation. Microbiological examination. Physicochemical analysis. Task 2. Evaluation of cheese quality. Estimate: the hygienic status of traditional cheeses production, the effect of production process on microbial and physicochemical characteristics of cheese. Identify specific microbiological factors influencing the final product and their possible benefits. Study the effect of milk pasteurization on microbial evolution in cheeses. Microbiological examination (cheese, water used in cheese production, food contact surfaces and materials - swabs). Physicochemical analysis of cheese during ripening. Task 3. Organoleptic evaluation of cheese. Estimate the effect of stage of lactation, region of production and production process on sensory characteristic of cheese. The method of Fivebal point system will be applied after ripening.
Ovo web sjedište koristi tehnologiju "kolačića" (eng. cookie) da bi se korisnicima prikazao dinamičan i personaliziran sadržaj, te su oni nužni za ispravan rad. Ako nastavite pregledavati ove stranice, kolačići će biti korišteni u suradnji s vašim preglednikom Weba.
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