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49694899-Sir

49694899-Sir

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Published by kprimoja

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Published by: kprimoja on Jun 23, 2012
Copyright:Attribution Non-commercial

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07/29/2013

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POLJOPRIVREDNO-PREHRAMBENI FAKULTET UNIVERZITETA U SARAJEVU Institut za ekonomiku poljoprivrede i prehrambene industrijeRAZVOJ OVČARSTVA U FUNKCIJI UNAPREĐENJA PROIZVODNJE AUTOHTONIH SIREVA I MESAProjekt Izvještaj o radu za period 2007/2008. godineSarajevo, juni/lipanj 2008.
 
RAZVOJ OVČARSTVA U FUNKCIJI UNAPREĐENJA PROIZVODNJE AUTOHTONIH SIREVA I MESA ProjektIzvještaj o radu za period 2007/2008. godine2
 
S a d r ž a j1. 2. Prijava i administriranje u Projektu........................................................................ Upravljanje i koordiniranje Projektom................................................................... 2.1. Aktivnosti na poslovima upravljanja Projektom................................................... 2.2. Aktivnosti na zadacima koordinacije Projektom.................................................. Istraživačka struktura Projekta............................................................................... Rad u pojedinačnim programima............................................................................. Program 1- Planinski pašnjaci.................................................................................... 1. Uvod......................................................................................................................... 2. Štasu travnjaci i kako se dijele............................................................................... 3. Područje istraživanja................................................................................................ 4. Opis izvršenih istraživanja....................................................................................... Program 2- Hranidba ovaca i proizvodnja krme......................................................... 1. Uvod......................................................................................................................... 2. Karakteristike ishrane ovaca u BiH.......................................................................... 3. Značaj pravilne ishrane ovaca................................................................................. Program 3- Pasminsko unapreñenje ovčarstva........................................................... 1. Opis izvršenih istraživanja....................................................................................... 1.1. Genetsko unapreñenje Pramenke...................................................................... 2. Zaključak.................................................................................................................. Program 4- Proizvodnja autohtonih sireva................................................................. 1. Uvod......................................................................................................................... 2. Autohtoni sirevi Bosne i Hercegovine..................................................................... 3. Ovčje mlijeko kao sirovina u izradi autohtonih sireva.............................................4. Vlašićki - Travnički sir............................................................................................. 4.1. Historijat Vlašićkog - Travničkog sira.............................................................. 4.2. Područje proizvodnje Vlašićkog sira................................................................ 4.3. Tehnološki proces proizvodnje......................................................................... 4.4. Randman............................................................................................................ 4.5. Karakteristikei kvalitet Vlašićkog sira............................................................. 4.6. Fizičko-kemijska svojstva sira.......................................................................... 4.7. Mikrobiološki kvalitet sira................................................................................ 4.8. Greške sira......................................................................................................... 5. Livanjski sir.............................................................................................................. 5.1. Historijat Livanjskog sira.................................................................................. 5.2. Područje proizvodnje Livanjskog sira............................................................... 5.3. Tehnološki proces.............................................................................................5.4. Randman............................................................................................................ 5.5. Karakteristike i kvalitet Livanjskog sira........................................................... 6 7 7 7 9 1011 12 13 14 16 20 21 21 21 22 23 23 27 28 28 30 32 35 35 38 40 43 43 43 44 45 46 46 49 50 52 52 33. 4.

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