Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

Open access


Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM). Higher differences in milk fat content (minimum 3.25%, maximum 4.36%) were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC) and the somatic cell count (SCC) in samples from most RAHs did not exceed the values specified in Regulation (EC) 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • ANTUNAC N. HAVRANEK J.L.: Production composition and properties of sheep's milk. Mljekarstvo 49(4):241-254 1999.

  • ANTUNAC N. SAMARDZIJA D.: Production composition and characteristics of goat milk. Mljekarstvo 50(4):297-304 2000.

  • BAŽANIĆ R. TRATNIK LJ. DRGALIĆ I.: Goat milk: characteristics and possibilities Mljekarstvo 52(3):207-237 2002.

  • ČAČIĆ Z . K ALIT S . A NTUNAC N . Č AČIĆ M .: Somatic cells and factors affecting their n umber in milk M ljekarstvo 53(1):23-26 2003.

  • CORRADINI C.: Chimica e tecnologia del latte. Tecniche Nuove Milan 1995.

  • EUROPEAN COMMISSION: Regulation (EC) No 853/2004 laying down specific hygiene rules for the hygiene of foodstuffs. Official Journal of the European Union L139:55 2004.

  • FOISSY H.: Aktuelle Aspekte bei Trinkmilch. Weiterbildungszentrum Salern Südtirol 2004.

  • FORSTNERIČ F.: Mikrobiologija tvrdih sireva. Mljekarstvo 17(9):193-198 1967.

  • HAVRANEK J. RUPIĆ V.: Mlijeko - od farme do mljekare Hrvatska mljekarska udruga Zagreb 2003.

  • ISO 13366-2: Milk - enumeration of somatic cells - part 2: guidance on the operation of fluoro-opto-electronic counters. International Organization for Standardization Geneva 2006.

  • ISO 16297: Milk bacterial count protocol for the evaluation of alternative methods. International Organization for Standardization Geneva 2013.

  • ISO 9622/IDF141: Milk and liquid milk products -- Guidelines for the application of mid-infrared spectrometr. International Organization for Standardization Geneva 2013.

  • KALIT S.: Somatic cells and their influence on the production and ripening of Podravac cheese. Master thesis Faculty of Agriculture University of Zagreb 1999.

  • MEMIŠI N.: Razvoj kozarstva u Vojvodini Praktične osnove 2007.

  • MIOČ B. PAVIĆ V.: Proizvodnja i sastav kozjeg mlijeka u usporedbi s kravljim i ovčjim. Stočarstvo 45(3-4):117-123 1991.

  • POPOVIĆ-VRANJEŠ A. MARKOVIĆ M. BAĆOVIĆ S. KUČ J.: Hygiene in Milk Production University of Montenegro Biotechnical Faculty Livestock Selection Service 2012.

  • POPOVIĆ-VRANJEŠ A.: Specijalno sirarstvo Novi Sad 2015.

  • SALVADORI DEL PRATO O. (2001): "Trattato di Tecnologia casearia." Edagricole-Edizione Agricole della Calderini Bologna 735-737 2001.

  • SCOTT R. ROBINSON R.K. WILBEY R.A.: Cheesemaking practice. Springer Science & Business Media 1998. Službeni glasnik RS: Pravilnik o kvalitetu sirovog mleka 21/2009 2009.

  • TRATNIK LJ.: Mlijeko-tehnologija biokemija i mikrobiologija Hrvatska mljekarska Udruga Zagreb 1998.

  • VUJIČIĆ I.F. BAČIĆ B.: Protein contents of milk in Vojvodina Mljekarstvo 24(3):50-53 1974.

Journal information
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 264 160 7
PDF Downloads 138 93 4