industrija autohtonih mlijecnih proizvoda bhs&eng

7/28/2019 Industrija Autohtonih Mlijecnih Proizvoda BHS&ENG

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Indigenous dairy products industry in Bosnia and Herzegovina

Industrija autohtonih mlijecnih proizvoda u Bosni i Hercegovini


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SADRAJ / CONTENT

1. OPE INFORMACIJE O BOSNI I HERCEGOVINIGENERAL INFORMATION ABOUT BOSNIA AND HERZEGOVINA

2. O BOSNI I HERCEGOVINIABOUT BOSNIA AND HERZEGOVINA

Pogodni klimatski uvjeti Favourable Climate

Organska hrana Organic Food

3. INDUSTRIJA MLIJEKA U BOSNI I HERCEGOVINIMILK INDUSTRY IN BOSNIA AND HERZEGOVINA

4. PRO IZVODNJA MLIJENIH PROIZ VODA U BOSNI I HERCEGOVINI

PRODUCTION OF DAIRY PRODUCTS IN BOSNIA AND HERZEGOVINA

5. AUTOHTONI PROIZVODIINDIGENOUS PRODUCTS

Kefr / Kefr Vlaiki/ravniki sir / Vlai/ravnik Cheese Livanjski sir / Livno Cheese Sir iz mijeha / Cheese rom Bellows (Cheese Presses) Masni sir/Sirac/Posni sir / Fat Cheese/Sirac/Posni Cheese Zajednica/Kalenderovaki /Zarica sir / Zajednica/Kalenderovacki /Zarica Cheese Urda / Urda Cheese Kajmak-Skorup / Kajmak-Skorup (Curd) Sirevi od kozijeg mlijeka / Cheeses made rom goat milk

LIDERI INDUSTRIJE U BiH / INDUSTRY LEADERS IN BH

BHEPA, Agencija za promociju izvoza Bosne i Hercegovine BHEPA, Bosnia and Herzegovina Export P romotion Agency

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Publication has been developed within the Value Chains or Employment Project o theUnited Nations Development Programme in Bosnia and Herzegovina (UNDP BH).

Te views expressed in this publication do not necessarily represent the views o the UNDP BH.

Publikacija je proizvedena unutar projekta Lanci vrijednosti za zapoljavanjeRazvojnog programa Ujedninjenih nacija u Bosni i Hercegovini (UNDP BiH).

Stavovi izneseni u ovoj publikaciji ne predstavljaju nuno i stavove UNDP-a u BiH.


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1. GENERAL INFORMATION ABOUT BOSNIA AND HERZEGOVINAOfcial Name: Bosnia and Herzegovina (BH)

Political system: Parliamentary democracy with a bicameral parliament; BH is composed oFederation o Bosnia and Herzegovina (FBiH), Republika Srpska (RS) and Brko District

Area: 51,209 km

Population: 3.8 million

Geographical location: Bosnia and Herzegovina is located on the Balkan Peninsula, borderingCroatia (932 km) on the north and west, Serbia (312 km) and Montenegro (215 km) to the eastand the Adriatic Sea in the south o the country

Ofcial languages in BH: Bosnian, Serbian and Croatian(owing to their mutual similarities these are oten labelled as the local language)

Religions in BH: Islam, Orthodox Christianity and Catholicism

Major cities: Sarajevo (the capital), Banja Luka, Mostar and uzla

Currency: Convertible Mark (BAM)

Exchange rates: 1 EUR = 1.95583 BAM

Gross National Product (2009): 12.2 billion euros

Internet domain: .ba

1. OPE INFORMACIJE O BOSNI I HERCEGOVINISlubeni naziv: Bosna i Hercegovina (BiH)

Politiko ureenje: Parlamentarna demokratija s dvodomnim parlamentom; BiH sainjavajuFederacija Bosne i Hercegovine (FBiH), Republika Srpska (RS) i Distrikt Brko

Povrina: 51.209 km

Stanovnitvo: 3,8 miliona

Geograski poloaj: Bosna i Hercegovina se nalazi na Balkanskom poluostrvu i granii s Hrvatskom(932 km) na sjeveru i zapadu, Srb ijom (312 km) i Crnom Gorom (215 km) na istoku, te Jadranskimmorem na jugu zemlje

Slubeni jezici u BiH: bosanski, srpski i hrvatski(zbog svoje meusobne slinosti esto se oznaavaju kao lokalni jezik)

Religije u BiH: islam, pravoslavlje i katolianstvo

Najvei gradovi: Sarajevo (glavni grad), Banja Luka, Mostar i uzla

Valuta: konvertibilna marka (BAM)

Kursna lista: 1 EUR = 1,95583 BAM

Bruto nacionalni dohodak (2009): 12,2 milijarde eura

Internet domena: .ba


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2. ABOUT BOSNIA AND HERZEGOVINA

Bosnia and Herzegovina has great potentials in agriculture and ood processing sector thanks tonumerous avorable conditions such as:

over 1.5 million hectares o agricultural land; excellent climate and ertile soil, as well as high quality water; most soils do not contain chemical ertilizers and there is no practice o using pesticides.

In addition, BH has a long tradition in this sector as well as experienced and skilled labor. All theseactors create excellent environment or intensive animal husbandry and development o livestockarming as an agricultural sector that has a long tradition in BH.

Favourable Climate

Te south o the country is dominated by a mild sub-Mediterranean climate, characterized bylong and hot summers and mild winters. More than 200 sunny days and the annual averageprecipitation o 1400 L / m allows or the cultivation o virtually all crops. Te central part oBH has mountainous-continental climate. Vast mountain pastures, abundant in water, allow orextensive and intensive livestock arming. With its avorable climate and eatures, these areasoer ideal conditions or organic livestock arming. Continental climate is typical in the northernpart o the country. Given the diverse climate and topography o the country, there are highlyavorable conditions or arming a variety o li vestock and ood o animal origin.

Organic Food

Bosnia and Herzegovina has large areas o ecologically sound, unpolluted and ertile land, cleanwater sources and clean air, which represent the optimal conditions or intensive organic armingo plant cultures and a nimals. Further advantages include relatively low labor costs and the rareusage o mineral ertilizers and chemicals or plant protection in BH in the last decade.

Awareness about health and physical appearance has led to constant growth in demand or theso-called light, healthy, unctional and organic ood products, which, in addition to the

2. O BOSNI I HERCEGOVINI

Bosna i Hercegovina posjeduje veliki potencijal u poljoprivredi i u sektoru prerade hrane zbogbrojnih pogodnih uvjeta kao to su:

preko 1,5 miliona hektara poljoprivrednog zemljita, odlini klimatski uvjeti kao i plodno tlo, te visoko kvalitetna voda, veina tla u sebi ne sadrava hemijska gnojiva i nema praksu upotrebe pesticida.

Osim toga, BiH ima dugu tradiciju u ovom sektoru, kao i iskusnu i vjetu radnu snagu. Svi oviuslovi stvaraju sjajno okruenje za intenzivan uzgoj stoke i razvoj stoarstva kao poljoprivrednegrane, koja je i tradicionalno dugo prisutna u BiH.

Pogodni klimatski uvjeti

Na jugu zemlje preovladava blaga submediteranska klima, koju karakteriziraju duga topla ljeta teblage zime. Vie od 200 sunanih dana i u prosjeku 1400 L/m padavina godinje omoguava uzgojskoro svih poljoprivrednih kultura. U centralnom dijelu BiH vlada planinsko-kontinentalna klima.Veliki planinski panjaci koji su bogati vodom omoguavaju intenzivno obiman uzgoj stoke.Ovi predjeli isto tako sa svojim klimatskim pogodnostima i osobinama pruaju idealne uvjete zaorganski uzgoj stoke. Na sjeveru zemlje je tipina kontinentalna klima. Zbog raznolike klime i topograjezemlje, postoje veoma povoljni uvjeti za uzgoj razne stoke kao i hrane ivotinjskog porijekla.

Organska hrana

Bosna i Hercegovina ima velike povrine ekoloke, nezagaene i obradive zemlje, istih izvoravode i istog zraka to predstavlja optimalne uvjete za intenzivnu organsku proizvodnju kakobiljnih tako i ivotinjskih kultura. Dodatne prednosti su relativno niski trokovi radne snage irijetka upotreba mineralnih gnojiva te hemikalija za zatitu biljaka u BiH u zadnjih 10 godina.

Svijest o zdravlju i tjelesnom izgledu dovela je do konstantnog rasta potranje za tzv. laganim,zdravim, unkcionalnim i organskim prehrambenim proizvodima, to uz blizinu najveihsvjetskih trita ini ovaj ekonomski sektor izuzetno privlanim za ulaganja. Istovremeno,


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vicinity o the worlds largest markets, make this economic sector extremely attractive orinvestment. At the same time, permanent reduction o the number o areas or cultivatingorganic ood in Europe makes BH a potentially leading producer o organic oods on this continent.

Lately, the issue o organic arming o livestock and organic oods o animal origin has beenincreasingly addressed. Bosnia and Herzegovina has ideal prerequisites or organic livestockarming, and organic ood production in general.

Organic Control (OK) is a certication body in BH or the certication o organic ood producers,

accredited by IFOAM in 2007.

3. MILK INDUSTRY IN BOSNIA AND HERZEGOVINA

Milk production is considered a strategic agricultural sector in BH, involving cattle, sheep andgoats husbandry. Milk production is the most common orm o agricultural production, takinginto account the act that about 100,000 arm households keeps cows. O the number, about33,000 households produce milk or commercial purposes.

In 2008, there were 35 dairies operational in Bosnia and Herzegovina, o which 22 in the FBiHand 13 in RS. Apart rom the registered dairy arms, there is a certain number o small amilydairy arms, but these are exclusively ocused on the immediate local market.According to estimates, the capacity o milk processing actories that operated in 2008 (35 dairyarms) was about 400 million liters (260 million liters in the FBiH, while in the RS the number was

160 million), and the utilization was around 59%.

Te number o dairies certied under international standards is as ollows: HACCP - 10, ISO 9001- 8; ISO 22000 2. Te total number o dairy arms that export their products outside o BH is 11.

In the breakdown o milk processing in Bosnian-Herzegovinian dairy arms, liquid dairy p roductsaccount or 77.1%, cheese or 19.2% and other products 4.7%. Figures in milk processing, withpredominant liquid products and sterile UH milk as leading among them, did not signicantlychange since 2002.

trajno smanjenje broja povrina za uzgoj organske hrane u Evropi ini BiH vodeim potencijalnimproizvoaem organske hrane na ovom kontinentu.

U posljednje vrijeme sve se vie govori o organskom uzgoju stoke kao i organskim namirnicamaivotinjskog porijekla. Bosna i Hercegovina ima idealne preduvjete za organski uzgoj stoke kao iproizvodnju organske hrane uope.

Organska kontrola (OK) je certikacijsko tijelo u BiH za certikaciju proizvoaa organske hranekoje je akreditirano od IFOAM-a 2007. godine.

3. INDUSTRIJA MLIJEKA U BOSNI I HERCEGOVINI

Proizvodnja mlijeka smatra se stratekim poljoprivrednim sektorom u BiH, a oslonjena je na uzgojstoke, ovaca i koza. Proizvodnja mlijeka je najei oblik poljoprivredne proizvodnje, uzimajui uobzir injenicu da oko 100.000 poljoprivrednih domainstava dri krave. Od tog broja, oko 33.000domainstava proizvodi mlijeko u komercijalne svrhe.

Na teritoriji Bosne i Hercegovine u 2008. godini bilo je u unkciji 35 mljekara, od ega su 22 radilena podruju FBiH i 13 na podruju RS-a. Pored registriranih mljekara, posluje i jedan broj malihporodinih mljekara, ali one su iskljuivo usmjerene na neposredno lokalno trite.

Prema procjenama, kapacitet abrika za preradu mlijeka koje su poslovale u 2008. godini (35mljekara) iznosio je oko 400 miliona litara (260 miliona litara u FBiH, dok je u RS-u iznosio 160miliona), a iskoritenost je bila oko 59%.

Broj mljekara certiciranih prema meuna rodnim standardima je sljedei: HACCP 10; ISO 9001 8; ISO 22000 2 . Ukupan b roj mljekara koje izvoze svoje proizvode van BiH je 11.

U strukturi prerade mlijeka u bosanskohercegovakim mljekarama teni mlijeni proizvodiuestvuju sa 77,1%, sir sa 19,2%, a ostali proizvodi sa 4,7%. Struktura u oblasti prerade mlijekanije se znaajno mijenjala jo od 2002. godine, gdje preovladavaju teni proizvodi, od kojih najviedominira UH sterilno mlijeko.


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4. PROIZVODNJA MLIJENIH PROIZVODA U BOSNI I HERCEGOVINI

Nivo proizvodnje svih proizvoda poveao se svake godine u odnosu na prethodnu godinu, osimslatkog pasteriziranog mlijeka i mlijeka u prahu. Najvei porast u proizvodnji postignut je kod UHsteriliziranog mlijeka, oko 26,9 miliona litara, kao posljedica uvoenja novih proizvodnih kapacitetai znaajnog porasta izvoza.

Proizvodnja ermentiranih konzumnih proizvoda (jogurt i kiselo vrhnje) na nivou BiH poveala seza oko 17% u odnosu na prethodnu godinu. Meutim, proizvodnja u FBiH zabiljeila je dinamian

porast (preko 30%), dok je u RS stagnirala.

Ukupna proizvodnja sira poveana je za 15% u odnosu na prethodnu godinu i jo uvijek ima niskouee u cjelokupnoj preradi mlijeka (19,2%). Ohrabruje injenica da je primijeen znaajan pozitivanpomak u strukturi proizvodnje sira prema proizvodnji sireva s duim vijekom trajanja, naroitotvrdim, polutvrdim i krika sirevima. Proizvodnja namaza i vrhnja je za 49% vea u odnosu naprethodnu godinu i ima tendenciju dinaminog razvoja u narednom periodu.

Mlijeko u prahu i maslac imaju znaajnog udjela u cjelokupnoj proizvodnji mlijenih proizvoda,a njihova proizvodnja je organizirana uglavnom u obliku nusproizvoda ili kao nain rjeavanjaproblema viaka mlijeka.

4. PRODUCTION OF DAIRY PRODUCTS IN BOSNIA AND HERZEGOVINA

Te production level o all products, except or sweet pasteurized milk and milk powder, hasbeen increasing every year compared to the previous. Te largest increase in production wasachieved with UH sterile milk, about 26.9 million liters, as a result o the introduction o newproduction capacities and a signicant rise in exports.

Production o consumable ermented products (yogurt and sour cream) at the state levelhas increased by about 17% over the previous year. However, production in the FBiH recorded

dynamic growth (over 30%), while it stagnated in RS.

otal cheese production was increased by 15% compared to the last year and still has a lowparticipation in the overall processing o milk (19.2%). An encouraging act is the observedsignicant positive shit in the structure o cheese production towards the production o cheeseswith longer lietime, especially hard and semi-hard cheese and slice cheese. Productiono spreads and cream is 49% higher than the previous year, with a tendency o dynamicdevelopment in the uture.

Milk powder and butter have a signicant share in the overall production o dairy products andtheir production is organized mainly in the orm o by-products or as a way o solving the problemo milk surplus.


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5. AUTOHTONI PROIZVODI

Potroai su danas svjesni znaaja ishranei njenog uinka na zdravlje i kvalitet ivota.Stvara se potreba za irom lepezom kvalitetnihprehrambenih proizvoda, meu kojima sir igravanu ulogu. U odnosu na mlijeko, on sadriveu koliinu proteina i masti, a posebno jeznaajan po visokom sadraju kalcija. Pored

kvantitativnih promjena na komponentamamlijeka, u siru se tokom zrenja deavaju isloeni biohemijski procesi pri kojima se pojedinisastojci znatno mijenjaju i razlau na prostijekomponente, to omoguava lake varenje ibolju resorpciju u ljudskom organizmu. Stoga,danas sir predstavlja vanu namirnicu u ishrani ljudi, ali sve vie ima i iri znaaj predstavljajuikulturno i tradicionalno ogledalo neke zemlje. Svi sirevi autohtoni za neko podruje predstavljajublago zemlje iz koje potjeu, oznaavajui njenu tradiciju i kulturnu batinu. Oni ine vano obiljejenekog naroda i zemlje i pokazatelj su ope i tehnike kulture.

Proizvodnja i konzumiranje sira datira unazad nekoliko hiljada godina, to ga ini jednom odnajstarijih namirnica. Najvei broj sireva nosi ime po svom porijeklu, ali je est sluaj da su pojedinigradovi i regioni postali poznati po sirevima koji nose njihovo ime. U vremenu razvoja proizvodnjehrane, tradicionalna proizvodnja autohtonih mlijenih proizvoda, a posebno sireva, dobija sve vei

znaaj.

Proizvodnja autohtonih mlijenih proizvoda u Bosni i Hercegovini sauvana je stoljeima, uprkosbrojnim ratovima, raseljavanju i uestalim migracijama stanovnitva u gradove. Ovi proizvodiodlikuju se velikom raznolikou.

U BiH se danas proizvodi niz autohtonih sireva kao to su: Livanjski sir, Vlaiki sir, Mjeinski sir,Masni sir, Vareni sir, Kalenderovaki sir, Posni sir ili orotan, Svjei kiseli sir, Sueni kiseli sir, vrdikoziji sir iz ulja, Bijeli koziji sir, Zajednica, Urda ili Hurda, Zarice itd.

5. INDIGENOUS PRODUCTS

Consumers today are aware o the importance onutrition and its impact on health and quality olie. Tere is need created or a wider range oquality ood products, among which cheeseplays an important role. When it comes tomilk, it contains more protein and at, and isparticularly signicant due to the high calciumcontent. In addition to quantitative changes inthe components o milk, cheese undergoescomplex biochemical processes that occurduring ripening and in which individual ingredientsare signicantly changed and decomposedto simpler components, allowing or easierdigestion and better absorption in the humanbody. Tus, cheese today represents an important ood in the nutrition o the people, but itis also gaining importance through mirroring a cultural and traditional image o a country. Allcheeses native to an area represents a treasure or the country o their origin, highlighting itstradition and cultural heritage. Tey constitute an important eature o a people and a countryand are an indication o the general and technical culture.

Production and consumption o cheese d ates back several thousand years, making it one o theoldest oods. Te greatest number o cheeses is named ater its origin, but it is oten the casethat certain cities and regions have become known or cheeses that bear their name. In time odevelopment o ood production, traditional production o indigenous dairy products, especially

cheeses, is gaining importance.

Production o indigenous dairy products in Bosnia and Herzegovina has been preserved orcenturies, in spite o numerous wars, displacement and requent migration o population to thecities. Tese products are characterized by great diversity.

In BH today, a range o authentic cheeses is being produced, such as: Livno cheese, Vlaicheese, Mjeinski cheese, Masni cheese, Vareni cheese, Kalenderovaki cheese, Posni cheese ororotan, Fresh pickled chee se, Dried pickled cheese, Hard goat cheese in oil, White goat cheese,Zajednica, Urda or Hurda, Zarice, etc.


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Ker spada u grupu tenih kiselo-mlijenih pjenuavih proizvoda pripremljenih posebnimtehnolokim postupkom, uz dodatak mlijeno-kiselinskih kernih kultura. Specine je arome,blago pjenuav od mjehuria izdvojenog ugljen-dioksida, koji mu daje osvjeavajua svojstva.

Ker je mlijeni napitak d uge tradicije, porijeklom s Kavkaza, gdje se povezuje sa zdravim nainomprehrane i predstavlja simbol du govjenog ivota. Bogat je B1, B2, E i D vitaminima.

Ker belongs to the group o liquid sour-milk oamy products, prepared in a special technologicalprocess, with the addition o lactic acid ker cultures. Its aroma is specic and is slightly oamydue to bubbles rom separated carbon dioxide, giving rereshing properties to ker.

Ker is a dairy beverage with a long tradition, originating rom the Caucasus, where it is associated

with a healthy diet and symbolizes longevity. It is rich in B1, B2, D and E vitamins.

Kefr

Kefr


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Bitan utjecaj u razvoju stoarstva BiH, a time i u preradi mlijeka, kroz historiju imali su narodi koji suivjeli na ovim prostorima, u prvom redu Iliri, S loveni i Vlasi. Vlaiki sir, po kojem je planina Vlainadaleko poznata, spada meu najbolje bijele sireve u salamuri/sirutki. Pretpostavka je da sutehniku spravljanja sira u salamuri u ove krajeva donijeli stoari nomadi s istoka koji su se nazivaliVlasima. Otud je i planina Vlai dobila ime. Ovu tradiciju kasnije su preuzeli stoari s okolnih planina,pa se danas Vlaiki sir proizvodi irom BiH i ire regije. Sir se izvorno proizvodi od nepasteriziranog,svjeeg ovijeg mlijeka, odmah poslije mue. Radi se na planini u sirarskim kolibama (katunima)i obino se na planini uva 2-3 mjeseca da zrije. Vlaiki sir spada u grupu bijelih mehkih sirevakoji zriju u salamuri. Autohtono se proizvodi od ovijeg mlijeka. Krike sira moraju biti lijepog

oblika, ouvane povrine, bez tragova ispiranja, odnosno rezanja, teine od 0,5 do 0,75 kilograma.Boja sira je bijela, karakteristina za sir od ovijeg mlijeka. Konzistencija mora biti vrsta, ali nesuvie tvrda. Na presjeku je sirno tijesto zbijeno s malim brojem upljina nepravilnog oblika. Okus

je mlijeno-kiseo, tipian za sireve od ovijeg mlijeka. Miris je, takoer, tipian za proizvode odovijeg mlijeka. Vlaiki sir se proizvodi u domainstvima kao i u industriji.

Vlaicki / Travnicki sir

An important infuence in the development o animal husbandry in BH, and thereore in theprocessing o milk, came throughout the history rom the peoples who had lived in this area, primarilyrom the Illyrians, Slavs and Vlachs. Vlai ch eese, ater which Vlai Mt. is widely known, is oneo the best among white cheeses in souse / whey. It is assumed that the technique o makingcheese in souse was introduced in this country by nomadic herders rom the East who calledthemselves Vlachs, and hence, the name o Vlai Mt. Tis tradition was later adopted by armers

rom the surrounding mountains, so Vlai cheese is nowadays produced throughout the country andthe wider region. Tis cheese is originally produced rom unpasteurized, resh sheep milk immediatelyater milking. It is produced on the mountain in cheese huts (katuns) and is usually kept or 2 to3 months on the mountain in order to mature. Vlai cheese belongs to a group o white sotcheeses ripened in souse. Indigenously, it is made rom sheep milk. Slices o cheese need to beshapely, with a well-preserved surace, and no traces o rinsing, or cutting, weighing 0.5 to 0.75kilograms. Te color o the cheese is white, characteristic o the cheese rom sheep milk. Consistencymust be rm but not too hard. At the section, the cheese paste is packed, with a small numbero irregularly shaped cavities. Te favor is lactic-acidy, typical o cheese rom sheep milk. Teragrance is also typical or products made rom sheep milk. Vlai cheese is produced in thehouseholds as well as in the industry.

Vlaic / Travnik Cheese

1716


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Livanjski sir se poeo proizvoditi u 19. vijeku u okolini Livna po uzoru na tehnologiju proizvodnjerancuskog sira Grojera na porodinim gazdinstvima. Zrenje sira prosjeno traje 60-65 dana ukontroliranim uvjetima. Miris sira je izrazit i svojstven krakim sirevima. Okus je pun i ugodan, akod starijih sireva pomalo pikantan. Mjesto nastanka Livanjskog sira je podruje jugozapadneBosne i Hercegovine, odnosno iroko podruje Livanjskog polja, odakle se njegova proizvodnjaproirila i na podruja Glamoa i omislavgrada. Prvobitni se Livanjski sir proizvodio od ovijegmlijeka po recepturi vicarskog sira Gruyera, samo u manjim kolutovima. Zbog sve veih zahtjevatrita za ovim sirom, postepeno se poeo proizvoditi i od kravljeg mlijeka. Livanjski sir spada ugrupu tvrdih sireva. radicionalno se proizvodi od mjeavine ovijeg i kravljeg mlijeka u razliitim

omjerima, ali se kao najbolji omjer ovijeg i kravljeg mlijeka preporuuje 80:20. Livanjski sir spadau grupu tvrdih sireva. Cilindrinog je oblika, teine od 2 do 2,5 kilograma. Kora ne smije imatitragove krpe, mora biti ravna, dobro njegovana i slamnatoute boje. Na presjeku sir mora imatine preveliki broj okruglih, pravilno rasporeenih rupica srednje veliine. S irno tijesto je ukasteboje. Konzistencija mora biti vrsta, ali ne suvie tvrda. Okus je umjereno slan, pikantan, tipianza sireve od ovijeg mlijeka.

Livanjski sir

Livno CheeseTe production o Livno cheese started in the 19th century around Livno, modeled ater theFrench Gruyere cheese production technology on amily arms. Ripening takes on average o60 to 65 days in controlled conditions. Te smell o cheese is a distinct and typical or kras cheeses.Te taste is ull and pleasing, and somewhat spicy in older cheeses. Place o origin o Livnocheese is an area o southwestern Bosnia and Herzegovina, that is, the wider area o Livno Polje,rom where its production spread to areas o Glamo and omislavgrad. Originally, Livno cheesewas produced rom sheep milk per recipe o Swiss Gruyere cheese, but in smaller rings. Due toincreasing market demand or this cheese, it gradually began to be produced rom cow milk aswell. Livno cheese belongs to the group o hard cheeses. It is traditionally produced rom a mix-ture o sheep and cow milk in dierent proportions, but the best recommended ratio o sheepand cow milk is 80:20. Livno cheese belongs to the group o hard cheeses. It is cylindrical in shape,weighing rom 2 to 2.5 kilograms. Te crust should not have traces o cloth, it must be fat, well-groomed and straw color. At the section, the cheese must have a small number o round, evenlyarranged medium-sized holes. Cheese paste is yellowish. Consistency must be rm but not toohard. Te favor is moderately salty and spicy, typical or all cheeses made rom sheep milk.

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1918

Te manuacture o cheese rom bellows is characteristic or the entire region o Herzegovina.With minor dierences, the same technology is used to produce cheese rom cow, sheep andgoat milk, or their mixtures. Full-at and skim milk is also used. Maturation takes place in sheepor goat bellows. Tere is no accurate data as to when this cheese started to be produced andstored in the bellows.

Cheese rom bellows belongs to a group o semi-hard and hard cheeses. It is preserved in bellows.Cheese paste is white to yellowish color. Consistency must be rm but not too hard. Whenremoved rom the bellows, the cheese is dry and in clumps. Te favor is moderately salty andspicy, typical or cheeses rom sheep, cow or goat milk. Te ragrance is also typical, dependingon the type o milk that the cheese produced rom. In addition, during ripening in the bellows, thecheese receives a distinctive taste and odor that are very much appreciated by some consumers.

No industrial processing o cheese rom bellows exists. It is produced in households.

Proizvodnja sira iz mijeha karakteristina je za itavo podruje Hercegovine. Uz male razlike, poistoj se tehnologiji proizvode sirevi od kravljeg, ovijeg i kozijeg mlijeka ili njihove mjeavine. Koristise i punomasno i obrano mlijeko. Zrenje se obavlja u ovijim ili kozijim mjeinama. Nema tanihpodataka kada se sir poeo proizvoditi i spremati u mjeine.

Sir iz mijeha spada u grupu polutvrdih i tvrdih sireva. uva se u mjeinama. Sirno tijesto je bijeledo ukaste boje. Konzistencija mora biti vrsta, ali ne suvie tvrda. Kada se izvadi iz mjeine,sir je suh i u grudicama. Okus je umjereno slan, pikantan, tipian za sireve od ovijeg, kravljeg ilikozijeg mlijeka. Miris je, takoer, tipian, zavisno od vrste mlijeka od koje je sir proizveden. Pored

toga, u toku zrenja u mjeini sir poprimi karakteristian okus i miris, koji neki potroai izuzetnocijene.

Nema industrijske prerade sira iz mijeha. Njegova proizvodnja se obavlja u domainstvima.

Sir iz mijeha

Cheese from Bellows (Cheese Presses)

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Masni sirProizvodi se na podruju istone Bosne oko ajnia, jentita, Sokoca i nekim dru gim krajevima.Proizvodnja mu je uglavnom ograniena na zimski period i na periode kada se ne pravi kajmak.Zrenje je u salamuri, a spada u kvalitetne proizvode, iako nema veu trinu vrijednost.SiracProizvodi se na podruju Bosanske krajine, osobito u planinskim podrujima. Proizvodi se odsvjeeg mijeanog ovijeg i kravljeg mlijeka. etvrtastog je oblika, vrstog zbijenog tijesta, smalo rupica.Posni sir

Proizvodi se na irem podruju Bosne i Hercegovine i razliito ga nazivaju: orotan, Vareni sir,arenik, uenik, Mjeinski, Diga, Prljo i dr ugi lokalni na zivi. Proizvodi se od obranog mlijeka poslijeskidanja kajmaka. U nekim domainstvima nabija se u mjeine i zrije u njima, a u nekima zrijeu salamuri. Izgled sira je mrviast, grudast, bijelo-ukaste boje i specinog okusa. Sadriznaajnu koliinu proteina to predstavlja njegovu glavnu vrijednost.

Masni sir / Sirac / Posni sir

Fat cheeseIt is produced in eastern Bosnia, around ajnie, jentite, Sokolac and some other regions. Itsproduction is mainly limited to the winter period and the periods when cream is not being made.It is ripening in a souse and belongs in the category o quality products, although it does nothave a higher market value.SiracIt is produced in the area o Bosanska Krajina, especially in mountainous areas. It is made romresh mix o sheep and cow milk. It is rectangular in shape, with compacted solid paste and asmall number o holes.Posni cheeseIt is produced in a wider area o Bosnia and Herzegovina and it has a number o names:orotan, Vareni cheese, arenik, uenik, Mjeinski, Diga, Prljo and other local names. It is made romskim milk ater removing the cream. In some households, it is beaten up in the bellows where itripens, and in some ripens in a souse. Te appearance o the cheese is crumbly, clumpy, o white-yellowish color and specic taste. It contains a signicant amount o protein which is its main value.

Fat Cheese / Sirac / Posni Cheese

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Zajednica sirProizvodnja ovog sira je karakteristina za podru je istone Bosn e u krajevima gdje se proizvodikajmak. Pravi se od posnog, mladog kiselog sira i kajmaka ili jomue. ehnologija je jed nostavna.Zajednica proizvedena s kajmakom je slojevita, specinog okusa i arome, i dobrog je kvaliteta.Kalenderovaki sirProizvodi se u sjevernoj Bosni na obroncima Motajice i u nekim krajevima oko Majevice i ekovia.Za ovaj sir je karakteristino obaranje kazeina siretnom kiselinom. Po mjestu proizvodnje dobio

je lokalne n azive npr. Kalenderovaki sir. Proizvodi se od djelimino obranog ili punomasnogmlijeka. Mlijeko se kuha i dok je vrelo dodaje mu se kiselo mlijeko i siretna ili vinska kiselina.

Konzumira se mlad, p oslije 3-6 dana zrenja. Radi dueg uvanja se sui.Zarica sirProizvodi se na podruju istone Bosne od sir utkinih proteina tako to se sirutka i mlaenica odkajmaka griju do temperature kljuanja. Male je mase, okruglastog ili kupastog oblika, a tijesto jeveoma tvrdo kao kod sireva za ribanje.

Zajednica / Kalenderovacki / Zarica sir

Zajednica CheeseTe production o this cheese is typical or the region o eastern Bosnia in areas where thecream is produced. It is made rom lean, young sour cheese and cream or jomua. Te technologyis simple. Zajednica cheese, being produced together with the cream, is layered, with specicfavor and aroma, and o good quality.Kalenderovaki CheeseIt is produced in northern Bosnia, on the slopes o Motajica and in some areas around Mt. Majevicaand ekovii. Breaking casein with acetic acid is characteristic o this cheese. According toproduction sites, it has been assigned local n ames such as, or example, Kalenderovaki cheese.It is made rom partially skimmed or whole milk. Milk is boiled and while it is hot, sour milk andacetic acid or tartaric acid are added to it. It is consumed young, ater 3 to 6 days o ripening. It isdried in order to be preserved longer.Zarica CheeseIt is produced in the area o e astern Bosnia rom whey protein, by having the whey and butter-milk rom cream heated to a boiling temperature. It is small in mass, rounded or conical in sh ape,and the dough is very hard, similar to cheeses or grating.

Zajednica / Kalenderovacki / Zarica Cheese

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Urda cheese is produced rom whey. It is rich in protein and albumin acids which have benecialeects on the stomach fora. It has been proven that it enhances liver regeneration. Tis cheesecontains a very small percentage o at and no sal t. It belongs to a group o dietary products. It isproduced in all mountainous regions, under various names: Skuta, Furda, Hurd, Bjelava, etc.

Urda je sir koji se proizvodi od sirutke. Bogat je proteinima i albuminskim kiselinama kojeblagotvorno utjeu na stomanu foru. Dokazano je da pospeuje regeneraciju jetre. Sir sadriveoma mali procent masti i nema soli. Spada u dijetetsku grupu proizvoda. Proizvodi se u svimplaninskim krajevima pod raznim nazivima: Skuta, Furda, Hurda, Bjelava itd.

Urda

Urda Cheese

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It is a specic product, characterized by high contents o ats, proteins and the process omaturation. In the classication, it is located between the cheese and butter, and is closest tothe group o products which is based on milk at. It is a h igh-calorie ood that can be stored or arelatively long period o time. In Bosnia and Herzegovina, it is produced in Romanija, Herzegovinaand western Bosnia areas.

o je specian proizvod, karakteristian po visokom sadraju masti, prisutnim proteinima iprocesu zrenja. U klasikaciji nalazi se izmeu sira i maslaca, a najblie je grupi proizvoda ija

je osnova mlijena mast. o je visokokalorina hrana koja se moe uvati u relativno duemvremenskom periodu. U Bosni i Hercegovini se proizvodi na podrujima Romanije, Hercegovine izapadne Bosne.

Kajmak - Skorup

Kajmak - Skorup (Curd)

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Te production o two types o authentic cheeses made rom goat milk is mainly related to theregion o Herzegovina:

Hard Goat Cheese

It is used as relatively young, and or longer storage periods it is placed into oil. Te mass o thesecheeses is small, they are closed at the section, an d o white to white-yellow color. Te taste oresh cheese is mild, and or older cheeses, preserved in oil, it is slightly sharper.

White Goat Cheese

It is produced in a souse by ravnik cheese production technology. It is also made in somevillages in the vicinity o Vlai. Tis cheese has a specic taste and smell. Te slices are smallerand soter than those o the cheese made rom sheep milk.

Proizvodnja dva tipa autohtonih sireva od kozijeg mlijeka uglavnom je vezana za podrujeHercegovine:

Tvrdi koziji s ir

Upotrebljava se relativno mlad, a za due uvanje se stavlja u ulje. Masa ovih sireva je mala, napresjeku su zatvoreni, bijele je do bijelo-ute boje. Okus mladog sira je blag, a starijih sireva, iz ulja,neto je otriji.

Bijeli koziji sir

Proizvodi se u salamuri p o tehnologiji ravnikog sira. Prave ga i u nekim se lima u okolini Vlaia.Sir je specinog okusa i mirisa. Krike su manje i meke negoli sira od ovijeg mlijeka.

Sirevi od kozijeg mlijeka

Cheeses made from goat milk

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LIDERI INDUSTRIJE U BIH / INDUSTRY LEADERS IN BH

Mljekara Livno d.o.oSplitska 380 101 Livnoel/Fax: +387 34 201 [email protected]: livanjski sir, trapist sir, edamec sir, eta sir.Products: Livno cheese, trappist cheese, Edam

cheese, eta cheese.

Milkos d.o.o.Mostarsko raskre bb71 000 Sarajevoel: +387 33 763775Fax: +387 33 [email protected], [email protected], www.milkos.baProizvodi: mlijeko, ermentirani proizvodi, pavlaka,mileram, eta sir.Products: milk, ermented milk products, sourcream, double cream, eta cheese.

MEGGLE Mljekara d.o.o.Grabeka 34

77 000 Bihael: +387 37 319102Fax: +387 37 [email protected]: mlijeko, ermentirani proizvodi, sir,pavlaka, vrhnje za kuhanje, maslac.Products: milk, ermented milk products, cheese,sour cream, cooking cream, butter.

ZIM-mljekara d.d.Kanal 3272 000 Zenicael: +387 32 457393Fax: +387 32 [email protected], www.zim.baProizvodi: mlijeko, pavlaka, mileram, mlijeni namazi.Products: milk, sour cream, double cream, dairy spreads.

Poljorad d.o.o.Bosanska bb72283 urbeel: +387 32 457393Fax: +387 32 [email protected]: mlijeko, travniki sir.Products: milk, ravnik cheese.

Inmer d.o.o.eljeznika bb

76250 Gradaacel: +387 35 822055Fax: +387 35 821 [email protected], www.inmer.baProizvodi: mlijeko, ermentirani proizvodi, sir, mileram.Products: milk, ermented milk products, cheese, doublecream.

PPM d.d.Mitra riunovia Ue 12575000 uzlael: +387 35 398088Fax: +387 35 [email protected], www.tuzlanskamljekara.baProizvodi: mlijeko, ermentirani proizvodi, sir,mileram, mlijeni namazi, kajmak, malsac.

Products: milk, ermented milk products, cheese,double cream, dairy spreads, curd, butter.

Mlijekoprodukt d.o.o.Vrioci bb79240 Kozarska Dubicael: +387 52 448244Fax: +387 52 [email protected], www.mlijekoprodukt.comProizvodi: mlijeko, ermentirani proizvodi, sir.Products: milk, ermented milk products, cheese.

Mljekarska industrija A.D.Mladena Stojanovia 2878 000 Banja Luka

el: +387 51 308765Fax: +387 51 [email protected]: mlijeko, ermentirani proizvodi, sir.Products: milk, ermented milk products, cheese.

Mljekara DTD d.o.o.njegotinaGornja njegotina bb74279 esliel: +387 53 453002Fax: +387 53 [email protected], www.dtdmljekara.comProizvodi: trapist sir, edamer sir, ermentirani proizvodi,

kajmak, mlijeko u prahu, malsac.Products: trappist cheese, Edam cheese, ermented milkproducts, curd, milk powder, butter.

Mljekara Paeni d.o.o.BileaPlana bbel: +387 59 482150Fax: +387 59 [email protected], www.padjeni.comProizvodi: mlijeko, ermentirani proizvodi, sir iz mjeha,kajmak.Products: milk, ermented milk products, cheese rombellows, curd.

Natura Vita d.o.o.Blatnica bb74270 esli

el: +387 53 427150Fax: +387 53 [email protected], www.naturavita.inoProizvodi: mlijeko, ermentirani proizvodi, pavlaka,mileram, svjei sir.Products: milk, ermented milk products, sour cream,double cream, cottage cheese.

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BHEPA - Agencija za promociju izvoza Bosne i Hercegovine djeluje u okviru Vanjskotrgovinske/Spoljnotrgovinskekomore Bosne i Hercegovine (V/SKBiH), a rukovodi se VIZIJOM da postane uspjena proesionalna agencija ijedjelovanje doprinosi stalnom poveanju broja izvozno sposobnih bosanskohercegovakih kompanija i njihovog izvozana meunarodno trite.

MISIJA BHEPA-e je, stoga, pruanje podrke BiH izvoznicima kako bi odrali i poveali svoj izvoz, kao i davanje doprinosau kreiranju povoljnijeg ambijenta za meunarodnu trgovinu u BiH.

Primarni klijenti BHEPA-e su bosanskohercegovake kompanije koje nastoje da zaponu ili poveaju izvoz svojihproizvoda/usluga.

Domaim kompanijama BHEPA nudi vie USLUGA , a to su:

INFORMACIJE regulativa ciljnih trita, sajmovi u inostranstvu, standardi i zahtjevi za pojedine proizvode, struktura konkurenata, itd.SAVJETI poslovne mogunosti na inostranim tritima (liste uvoznika i sl.), kanali distribucije i potencijalni distributeri.POSLOVNI KLUBOVI povezivanje izvoznika iz BiH zainteresiranih za pojedina trita, planiranje programa razvoja trita za odreeni sektor privrede na ciljnom tritu, adresiranje i rjeavanje kljunih pitanja kroz instituciju Izvoznog vijea BiH.PROMOCIJA kolektivna uea i posjete trgovinskim sajmovima u inostranstvu, izvozne misije na ciljna trita, prijem delegacija iz inostranstva i povezivanje sa stranim partnerima, promotivni materijali i web-stranica za strane partnere, baza podataka o izvoznicima iz BiH.EDUKACIJA obuke s ciljem razvoja izvoznih strategija, poboljanja proizvoda/usluga potencijalno pogodnih za izvoz i njihovogprilagoavanja zahtjevima stranog trita i kupaca, i sl.,

praktini vodii za izvoznike (o planiranju izvoznog posla, izvorima nansiranja izvoza, itd.).

BHEPA isto tako pomae kupcima iz inostranstva i poduzetnicima da: nau inormacije o Bosni i Hercegovini, nau ponudu proizvoda, nau najbolje dobavljae, identikuju proizvodne kapacitete, susretnu se sa potencijalnim partnerima kroz linu posjetu kompaniji ili kroz poslovne susrete.

BHEPA Export Promotion Agency o Bosnia and Herzegovina operates within the Foreign rade Chamber o Bosniaand Herzegovina (FCBH) and is governed by the VISION to become a successul proessional agency whoseoperations contribute to the continuous increase o a number o export companies and their exports to internationalmarkets.

Te BHEPAs MISSION is, thereore, to provide support to BH exporting companies in order to sustain and increasetheir exports and to contribute to creating an environment that is more conducive to international trade in Bosnia andHerzegovina.

Primary clients o BHEPA are BH companies attempting to begin exporting or increase their exports o products orservices.

BHEPA provides a range o SERVICES to domestic companies, as ollows:

INFORMATIONregulatory ramework in target markets; oreign airs; standards and requirements or specic products; structure o competitors, etc.ADVICE business opportunities in oreign markets (lists o importers or similar); distribution channels and potential distributors.BUSINESS CLUBS linking BH exporters interested in specic markets; planning o market development program or specic sectors in target markets; addressing and resolving key questions through the Export Council o Bosnia and Herzegovina.PROMOTION collective participation in and visits to trade airs abroad; export missions to target markets; reception o oreign delegations and linking with oreign partners; promotional publications and web-sites or oreign partners; Bosnia and Herzegovina Export Directory (data-base o BH exporters).EDUCATION trainings aimed at development o export strategies, improvement o potentially exportable goods/services andadapting them to market and client requirements, etc.;

practical guides or exporters (planning export activity, nding sources o nance, etc.).

In addition, BHEPA helps oreign buyers and entrepreneurs to: nd inormation about Bosnia and Herzegovina; discover the oered products; locate the best suppliers; identiy production capacities; meet potential partners through company visits or B2B events.

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industrija autohtonih mlijecnih proizvoda bhs&eng

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