Looking for added value of milk products of autochthonous sheep breeds

Zsolt BECSKEI; Snežana PASKAŠ; Mila SAVIĆ; Elmin TARIĆ; András GÁSPÁRDY; Marija PAJIĆ; Mladen RAŠETA; Mariya LAZAROVA

doi:10.59913/dagr.2023.12257

Zsolt BECSKEI Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine University of Belgrade, Belgrade, Serbia
Snežana PASKAŠ Department of Animal Science, Faculty of Agriculture University of Novi Sad, Novi Sad, Serbia
Mila SAVIĆ Department of Animal Science, Faculty of Agriculture University of Novi Sad, Novi Sad, Serbia
Elmin TARIĆ Department of Animal Science, Faculty of Agriculture University of Novi Sad, Novi Sad, Serbia
András GÁSPÁRDY Department of Animal Breeding and Genetics, University of Veterinary Medicine, Budapest, Hungary
Marija PAJIĆ Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
Mladen RAŠETA Institute of Meat Hygiene and Technology, Belgrade, Serbia
Mariya LAZAROVA Department of Animal Husbandry - Ruminants and Dairy Farming, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria

DOI: https://doi.org/10.59913/dagr.2023.12257

Keywords: sheep, autochthonous breed, added value product, sheep cheese

Abstract

In order to determine the added value of the product, characterization of sheep milk and cheese samples from Sjenica sheep were assessed and compared to British milk sheep. The analyses were carried out according to standard chemical procedures. A comparative study showed that the milk from the Sjenica sheep was higher in fat and protein and had a lower casein/fat ratio. It also had higher total and somatic cell counts than British milk sheep. Sjenica cheese had significantly higher dry matter and fat content. However, both cheeses were classified as soft full-fat cheese with brine. The study showed that sheep's milk contains many essential components for cheesemaking and distinguishes sheep's cheese from other types of cheese, but standardisation of cheese production is still needed. To preserve the autochthonous sheep breeds of Serbia, promoting cheese production with added value is crucial and together with increased production could contribute to the sustainable development of rural areas.

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