Croatian autochthonous cheeses

Prerada mlijeka u sir klasičan je primjer čuvanja hrane tijekom dužeg vremenskog razdoblja, a datira od 7000-6000. godine prije Krista. Očuvanje važnih sastojaka mlijeka, posebno mliječne masti i bjelančevina, klasičan je primjer konzerviranja hrane, temeljen na fermentaciji mliječnog šećera, smanjivanju količine vode i dodatku kuhinjske soli. Niski redoks-potencijal prouzorčen aktivnošću mikoorganizama daje stabilnost čuvanja proizvoda. Istraživanja sireva stvorila su vrlo bogate literaturne i znanstvene zapise u svijetu. Većina radova bavi se sirom tipičnim za pojedine zemlje, odnosno lokalitete u njoj. Različiti klimati, načini hranidbe i držanja stoke, te specifičnosti prerade, daju pojedinim sirovima različita organoleptička svojstva. Većina sireva na svjetskom tržištu, potekla je iz lokalnih - autohtonih proizvodnji. Tako npr. sir Gauda porijeklom iz Nizozemske, gdje su ga izrađivali seljaci, nazvavši ga "goudse boerenkaas". Ementalac - porijeklom je iz Švicarske, pokrajina Emmental, kanton Bern. Parmezan - talijanski Parmigiano reggiano s područja je Parme, Reggio Emilie, Modene, Montove i Bologne. Republika Hrvatska sa zemljopisnim i klimatskim posebnostima svoga nizinskog, planinskog i primorskog područja ima i posebne vrste sireva u svakom području. Neki od njih su istraženi, ponajviše zahvaljujući entuzijazmu pojedinih istraživača. Posebno treba istaći radove prof. dr. N. Zdanovskog, prof. dr. D. Sabadoša te prof. dr. D. Bakovića. Na taj način ostali su zabilježeni kao etnografsko bogatstvo Hrvatske. Daljnja istraživanja, te organizacija bolje proizvodnje na pojedinim lokalitetima, omogućila bi ponovni razvoj stočarstva i u onim krajevima gdje je nekad to bila važna gospodarska grana (npr. otoci, planinska područja ltd.), a i prepoznavanje Hrvatske u turističkoj i gastronomskoj ponudi, te plasman na strana tržišta. U radu su obuhvaćeni svi do sada istraživani sirevi Hrvatske.Processing milk into cheese is a classical example of preserving food for longer period and dates 7000-6000 years B.C. Preservation of important constituents, especially milk fat and proteins is an example of food conserving, based on Lactic acid fermentation, moisture elimination and salt addition. Storage stability of products is a result of low redox - potential and antibiotic production brought about by microorganisms. Cheese studying is a base for numerous scientific and literary articles throughout the world. The majority of these works is dealing with cheese typical for certain country or locality. Different climate, nutrition and cattle breeding, as well as specific processing characteristics could give different taste to the same cheese. Often this happens in relation to the texture depending on cheese composition and structure being a result of rheological characteristics. Most of the cheeses present on the world market originates from local-autochthonous productions, e.g. Gouda was produced by Dutch country-men and called "goudse boerenkass"; Emmental cheese is of Swiss origin, locality Emmental, canton Bern, Parmesan - Italian parmigiano reggiano from the district of Parma, Reggio Emilia, Modena, Montova and Bologna and many other world known cheeses recognized in world gastronomy. In Republic of Croatia owing to it\u27s geographical and climate characteristics (plains, mountains, coastal region) special cheese types are manufactured in each region. Some of them were studied mostly by enthusiastic researchers, such as prof dr. N. Zdanovski, prof dr. D. Sabadoš and prof dr. D. Baković. Thanks to these studies cheese types described, will remain a part of Croatian ethnic wealth. Further research and better production organization on certain localities could agin enable the development of animal production in those regions that once played and important part in economy (islands, mountains, etc.). Also, it could benefit Croatian recognition among touristic gastronomic offer, as well as possible production of greater amounts of autochthonous cheeses in dairies and promote cheese export to outside markets. Paper includes all studied autochthonous cheeses in Croatia