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Description:

Learning outcomes:

1. Describe the production process of traditional cheese varieties
2. Compare the characteristics of the main representatives of traditional cheeses
3. Describe available patterns of protecting traditional cheeses by the PDO/PGI status
4. Relate typical defects of traditional cheeses to the applied technological processes of production
5. Apply the main principles of cheese sensory evaluation
6. Present the nutritive value of traditional cheeses,
7. Describe the problematic evaluating quality and authenticity of traditional cheeses
8. Suggest the main technological requirements for small scale cheese plants regarding their current legal categorization
9. Apply main principles of combining cheese with beverages, recognize appropriate techniques portioning and methods of serving for a certain cheese type

Literature:

1. Mlijeko i mliječni proizvodi, Poglavlje sveučilišnog udžbenika vezana uz Sirarstvo, Tratnik, Lj. Božanić, R., HMU, Zagreb, 2012.
2. Od mlijeka do sira, Poglavlja
   Analize sirovog mlijeka
   Sirarstvo
   Proizvodnja sira
   Zrenje i podsiravanje mlijeka
   Njega, pakiranje is kladištenje sira
   Greške i mane sireva
   zračuni u sirarstvu
   Tradicionalni sirevi Hrvatske
   Proizvodnja nekih poznatih vrsta sureva
   Sirarsko sommeliertsvo, Lisak Jakopović, K., Barukčić Jurina, I., Božanić, R., Gospodarski list, Zagreb, 2023.
3. Analiza mlijeka i mliječnih proizvoda, Sva poglavlja vezana uz analize mlijek ai sreva, Božanić, R., Jeličić, I., Bilušić, T., Plejada, Zagreb, 2010.

Optional literature:

1. Sirartsvo u teoriji i praksi, Sva poglavlja, Matijević, B., Božanić, R., Kalit, S., Barukčić, I., Stručić, D., Rogelj, I., Perko, B., Magdić, V., Lisak Jakopović, K., Veleučilište u Karlovcu, 2015.
2. Origin, production and Specificities of Croatian Traditional Cheeses u Cheeses around the world - Types, production, properties and cultural and nutritional relevance, Pregled proizvodnje i specifičnosti tradicinalnih hrvatskih sireva, Barukčić. I., Tudor Kalit, M., New York: Nova Science Publishers, 2019.
3. Sirarstvo, Sva poglavlja, Havranek, J., Kalit, S., Antunac, N., Samaržija, D., HMU, Zagreb, 2014.