Cristin-prosjekt-ID: 415991
Sist endret: 15. januar 2015 18:52

Cristin-prosjekt-ID: 415991
Sist endret: 15. januar 2015 18:52
Prosjekt

Project 3. Standardization of Technology and Chemical, Physical and Microbiological Quality Characteristics of Autochthonous White Pickled (Travni?ki) and Hard (Livanjski) Cheese in Bosnia & Herzegovina, (UMB, Project no. 332 015 for 2006-2007)

prosjektleder

Roger K. Abrahamsen
ved Kjemi, bioteknologi og matvitenskap ved Norges miljø- og biovitenskapelige universitet

prosjekteier / koordinerende forskningsansvarlig enhet

  • Realfag og teknologi ved Norges miljø- og biovitenskapelige universitet
  • Institutt for internasjonale miljø- og utviklingsstudier ved Norges miljø- og biovitenskapelige universitet

Klassifisering

Vitenskapsdisipliner

Andre landbruksfag

Emneord

Standarder • Ost

Tidsramme

Avsluttet
Start: 1. januar 2006 Slutt: 1. januar 2010

Beskrivelse Beskrivelse

Tittel

Project 3. Standardization of Technology and Chemical, Physical and Microbiological Quality Characteristics of Autochthonous White Pickled (Travni?ki) and Hard (Livanjski) Cheese in Bosnia & Herzegovina, (UMB, Project no. 332 015 for 2006-2007)

Sammendrag

Project activities should be done during period of 4 years. Visit to Norwegian partner is first step of the project in the scope of introducing in area of standardization technology procedure and eventual protection of its origin. First workshop would be held in Sarajevo with aim to define and plane shedule for project. Besides, debate about PDO and PGI as well as system of control would be organized. Afterwards, the visit of area with chosen autochthonous milk products (travni?ki and livanjski cheese) will be done in the sense of finding the target group of producers and forming the associations. In the second year, standard technology and parameters will be settled for target group. The milk and autochthonous cheese samples will be taken for chemical, physical and microbiological analyses for determine the quality level. The animal blood and diet samples will be taken for biochemical and qualitative and quantitative analysis, respectively, to determine metabolic and nutritional status of animals as well. One part of analysis will be done at FA Sarajevo and FVM Sarajevo. The most sensible analysis will be done at UMB, Norway. One researcher from the FA Sarajevo (or partners institution) or Ph.D. student should spent 5 months at UMB; Norway and done these analysis. Second year will finish with workshop to evaluate results and to set standard technological parameters that would be followed during third project year. In third year of project, the normative for chemical, physical and microbiological quality characteristics for chosen traditional cheese should be settled. The most optimal method and parameters of nutritional and metabolic status of animals should be settled in correlation with autochthonous cheese quality standards. Regular control of chosen quality parameters should be done too. FA Sarajevo and FMV Sarajevo would be responsible for the analysis. One researcher from partners institution or PhD. student should spent 5 months at UMB; Norway and done analysis on very sensibile asspects of aroma compounds in cheese. For both research years (2nd and 3rd) are predicted also microbiological analyses since protection of traditional cheeses must include investigation of natural microflora as necessary precondition for PDO or PGI introduction. Evaluation of results should be done. In the same time, procedure for protection of chosen autochthonous milk product should be continued. Partner institution, UMB, Norway, should do final supervision of activities. In the scope of project activities, it is planned to launch initiative for creation of body at State level for active participation in the process of origin protection and technology protection of autochthonous food including dairy products. Final evaluation and presenting of results would be done at last workshop which would be made in Banja Luka.

Vitenskapelig sammendrag

Project activities should be done during period of 4 years. Visit to Norwegian partner is first step of the project in the scope of introducing in area of standardization technology procedure and eventual protection of its origin. First workshop would be held in Sarajevo with aim to define and plane shedule for project. Besides, debate about PDO and PGI as well as system of control would be organized. Afterwards, the visit of area with chosen autochthonous milk products (travni?ki and livanjski cheese) will be done in the sense of finding the target group of producers and forming the associations. In the second year, standard technology and parameters will be settled for target group. The milk and autochthonous cheese samples will be taken for chemical, physical and microbiological analyses for determine the quality level. The animal blood and diet samples will be taken for biochemical and qualitative and quantitative analysis, respectively, to determine metabolic and nutritional status of animals as well. One part of analysis will be done at FA Sarajevo and FVM Sarajevo. The most sensible analysis will be done at UMB, Norway. One researcher from the FA Sarajevo (or partners institution) or Ph.D. student should spent 5 months at UMB; Norway and done these analysis. Second year will finish with workshop to evaluate results and to set standard technological parameters that would be followed during third project year. In third year of project, the normative for chemical, physical and microbiological quality characteristics for chosen traditional cheese should be settled. The most optimal method and parameters of nutritional and metabolic status of animals should be settled in correlation with autochthonous cheese quality standards. Regular control of chosen quality parameters should be done too. FA Sarajevo and FMV Sarajevo would be responsible for the analysis. One researcher from partners institution or PhD. student should spent 5 months at UMB; Norway and done analysis on very sensibile asspects of aroma compounds in cheese. For both research years (2nd and 3rd) are predicted also microbiological analyses since protection of traditional cheeses must include investigation of natural microflora as necessary precondition for PDO or PGI introduction. Evaluation of results should be done. In the same time, procedure for protection of chosen autochthonous milk product should be continued. Partner institution, UMB, Norway, should do final supervision of activities. In the scope of project activities, it is planned to launch initiative for creation of body at State level for active participation in the process of origin protection and technology protection of autochthonous food including dairy products. Final evaluation and presenting of results would be done at last workshop which would be made in Banja Luka.

Tittel

Norwegian South Eastern Europe (SEE) Programme in Agriculture (2005- 2010: "Institutional collaboration between academic institutions in Agriculture, Forestry and Veterinary Medicine in Norway and Bosnia & Herzegovina, Croatia and Serbia & Montenegro", (UMB, Project no. 332 015 for 2006-2007)

Sammendrag

Project activities should be done during period of 4 years. Visit to Norwegian partner is first step of the project in the scope of introducing in area of standardization technology procedure and eventual protection of its origin. First workshop would be held in Sarajevo with aim to define and plane shedule for project. Besides, debate about PDO and PGI as well as system of control would be organized. Afterwards, the visit of area with chosen autochthonous milk products (travni?ki and livanjski cheese) will be done in the sense of finding the target group of producers and forming the associations. In the second year, standard technology and parameters will be settled for target group. The milk and autochthonous cheese samples will be taken for chemical, physical and microbiological analyses for determine the quality level. The animal blood and diet samples will be taken for biochemical and qualitative and quantitative analysis, respectively, to determine metabolic and nutritional status of animals as well. One part of analysis will be done at FA Sarajevo and FVM Sarajevo. The most sensible analysis will be done at UMB, Norway. One researcher from the FA Sarajevo (or partners institution) or Ph.D. student should spent 5 months at UMB; Norway and done these analysis. Second year will finish with workshop to evaluate results and to set standard technological parameters that would be followed during third project year. In third year of project, the normative for chemical, physical and microbiological quality characteristics for chosen traditional cheese should be settled. The most optimal method and parameters of nutritional and metabolic status of animals should be settled in correlation with autochthonous cheese quality standards. Regular control of chosen quality parameters should be done too. FA Sarajevo and FMV Sarajevo would be responsible for the analysis. One researcher from partners institution or PhD. student should spent 5 months at UMB; Norway and done analysis on very sensibile asspects of aroma compounds in cheese. For both research years (2nd and 3rd) are predicted also microbiological analyses since protection of traditional cheeses must include investigation of natural microflora as necessary precondition for PDO or PGI introduction. Evaluation of results should be done. In the same time, procedure for protection of chosen autochthonous milk product should be continued. Partner institution, UMB, Norway, should do final supervision of activities. In the scope of project activities, it is planned to launch initiative for creation of body at State level for active participation in the process of origin protection and technology protection of autochthonous food including dairy products. Final evaluation and presenting of results would be done at last workshop which would be made in Banja Luka.

Vitenskapelig sammendrag

Project activities should be done during period of 4 years. Visit to Norwegian partner is first step of the project in the scope of introducing in area of standardization technology procedure and eventual protection of its origin. First workshop would be held in Sarajevo with aim to define and plane shedule for project. Besides, debate about PDO and PGI as well as system of control would be organized. Afterwards, the visit of area with chosen autochthonous milk products (travni?ki and livanjski cheese) will be done in the sense of finding the target group of producers and forming the associations. In the second year, standard technology and parameters will be settled for target group. The milk and autochthonous cheese samples will be taken for chemical, physical and microbiological analyses for determine the quality level. The animal blood and diet samples will be taken for biochemical and qualitative and quantitative analysis, respectively, to determine metabolic and nutritional status of animals as well. One part of analysis will be done at FA Sarajevo and FVM Sarajevo. The most sensible analysis will be done at UMB, Norway. One researcher from the FA Sarajevo (or partners institution) or Ph.D. student should spent 5 months at UMB; Norway and done these analysis. Second year will finish with workshop to evaluate results and to set standard technological parameters that would be followed during third project year. In third year of project, the normative for chemical, physical and microbiological quality characteristics for chosen traditional cheese should be settled. The most optimal method and parameters of nutritional and metabolic status of animals should be settled in correlation with autochthonous cheese quality standards. Regular control of chosen quality parameters should be done too. FA Sarajevo and FMV Sarajevo would be responsible for the analysis. One researcher from partners institution or PhD. student should spent 5 months at UMB; Norway and done analysis on very sensibile asspects of aroma compounds in cheese. For both research years (2nd and 3rd) are predicted also microbiological analyses since protection of traditional cheeses must include investigation of natural microflora as necessary precondition for PDO or PGI introduction. Evaluation of results should be done. In the same time, procedure for protection of chosen autochthonous milk product should be continued. Partner institution, UMB, Norway, should do final supervision of activities. In the scope of project activities, it is planned to launch initiative for creation of body at State level for active participation in the process of origin protection and technology protection of autochthonous food including dairy products. Final evaluation and presenting of results would be done at last workshop which would be made in Banja Luka.

prosjektdeltakere

prosjektleder

Roger K. Abrahamsen

  • Tilknyttet:
    Prosjektleder
    ved Kjemi, bioteknologi og matvitenskap ved Norges miljø- og biovitenskapelige universitet
Aktiv cristin-person

Mensur Vegara

  • Tilknyttet:
    Prosjektdeltaker
    ved Institutt for internasjonale miljø- og utviklingsstudier ved Norges miljø- og biovitenskapelige universitet

Zlatan Saric

  • Tilknyttet:
    Prosjektdeltaker
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