Milk processing in the south Carpathian Mountains in Romania

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Other Title
  • ルーマニア・南カルパチア山脈における乳加工体系
  • ルーマニア ・ ミナミカルパチア サンミャク ニ オケル ニュウカコウ タイケイ

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Abstract

<p> The purpose of this paper is to 1) understand the milk processing in Romania, 2) analyze the characteristics of the Romanian milk processing by comparing these techniques with the matured cheeses from Western Europe and the milk products from Southeastern Europe through the case study of the former transhumant households and the semi-pastoral settled households from Romania. Two types of cheeses, brânză de burduf and telemea were made using the rennet coagulant. brânză de burduf is made by draining as much whey as possible from the curds and then left to mature. Once it has matured, the curds are cut finely into small pieces and then mixed with salt. brânză de burduf is comparable to a matured hard cheese and is thought to have possibly developed into the matured hard cheeses found in Western Europe north of the Alps. To make telemea, the curds are pressed to drain whey and immediately soaked in brine without having to set it aside to mature for several days. For this reason, telemea is comparable to a fresh cheese or a matured fresh cheese. The similar cheese such as telemea is also made in Bulgaria, Greece, and Italy, making it a common cheese found throughout the Mediterranean region south of the Alps. The Romanian cheese processing technology provides a very important insight to the history of how the matured cheeses in Europe each developed its own characteristic in the north and the south divided by the Alps mountain range.</p>

Journal

  • Milk Science

    Milk Science 66 (1), 27-37, 2017

    Japanese Dairy Science Association

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