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Traditional manufacturing of hard cheese - kachkaval on Stara Planina mountain
Mijačević, Zora (Author), Bulajić, Snežana (Author)

URLURL - Presentation file, Visit http://www.dlib.si/details/URN:NBN:SI:doc-AWD90RQX This link opens in a new window

Abstract
Nomads from Greece implemented the tradition of kachkaval cheese making on Stara Planina, 100 years ago. At the beginning, the kachkaval was made exclusively from sheep's milk, during the graying period. In the past, kachkaval was made on "bačija" dairies, and besides the kachkaval the significant by-products were ghee and "urda". The historical data showed that in the year 1903, 160 wagons of kachkaval were exported to Vienna and Budapest. The changes in animal breeding conditions and increasing number of cattle in this region lead to significant reduction in number of sheep, and consequently caused the discontinuance in production of kachkaval. Nowadays, there are few "bačija"-dairies on Stara Planina Mountain which are producing kachkaval in the traditional way. The characteristics of chemical content of traditionally produced kachkaval are: 60.79 3.37% dry matter, 29.50 2.25% milk fat, 55.57 3.55% moisture on a fat-free basis, 48.52 2.41% fat in dry matter, 24.99 1.60% proteins, 3.8 2.57% NaCl and pH value 5.62 0.09. The traditionally made kachaval has a shape of a flatten cylinder, with the weigh of 6-7 kg, bright-yellow crust and firm dough. The traditional cheese making of kachkaval comprises the hand made process of "pasta filatta" cheese and forthe end product a spicy and salty taste are typical. Revitaliying the traditional kachkaval production also means the preservation of cultural identity of the region of Stara Planina.

Language:English
Keywords:milk products, cheese, kachkaval, Stara Planina, traditional cheese making, Serbia
Work type:Not categorized (r6)
Tipology:1.04 - Professional Article
Organization:BF - Biotechnical Faculty
Year:2004
Publisher:Biotehniška fakulteta
Number of pages:str. 11-15
Numbering:Letn. 84, št. 1
UDC:637
ISSN on article:1581-9175
COBISS.SI-ID:1673096 Link is opened in a new window
Views:794
Downloads:153
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Record is a part of a journal

Title:Acta agriculturae Slovenica
Shortened title:Acta agric. Slov.
Publisher:Biotehniška fakulteta
ISSN:1581-9175
COBISS.SI-ID:213840640 This link opens in a new window

Secondary language

Language:Slovenian
Title:Tradicionalna izdelava trdega sira kačkavalj na Stari Planini
Abstract:
Tradicija proizvodnje sira kačkavalj na Stari Planini izvira od nomadskih pastirjev iz Grčije, ki so jo tja prinesli pred več kot 100 leti. Na začetku so kačkavalj izdelovali izključno iz ovčjega mleka v pašnem obdobju. Kačkavalj so izdelovali v mlekarnah - "bačijah", poleg sira pa sta bila tipična stranska proizvoda se malso in "urda". Po zgodovinskih podatkih so leta 1903 izvozili 160 vagonov kačkavalja s Stare Planine na Dunaj in v Budimpešto. S spremembo pogojev v živinoreji in s povečanjem staleža govedi, se je število ovac na Stari Planini bistveno zmanjšalo, zato je tudi proizvodnja kačkavalja skoraj zamrla. Danes še obstoja nekaj mlekarn -"bačij" na področju Stare Planine, ki se vedno proizvajajo kačkavalj po tradicionalnem postopku. Kačkavalj, izdelan na tradicionalen način, vsebuje 60,79 3,37 % suhe snovi, 29,50 2,25 % maščobe, 48,52 2,41 % maščobe v suhi snovi, 24,99 1,60 % beljakovin, 3,8 2,57 % NaCl, in ima pH vrednost 5,62 0,09. Tradicionalna oblika kačkavalja je sploščen cilinder, ki tehta 6-7 kilogramov, ima svetlo rumeno skorjo, in čvrsto testo. Tradicionalna izdelava kačkavalja temelji na ročni pripravi pasta filata sira (kuhan sir), za koncni izdelek pa je značilen pikanten in slan okus. Oživljanje tradicije izdelave kačkavalja na podrocju Stare Planine je pomembno tudi zaradi ohranjanja kulturne identitete te regije.

Keywords:mlečni izdelki, sir, kačkavalj, Stara Planina, tradicionalna izdelava sira, Srbija

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