Milk Culture in Slovenia in the Western Part of the Balkan Peninsula

DOI IR Open Access
  • Hirata Masahiro
    Department of Human Science, Obihiro University of Agriculture and Veterinary Medicine
  • Yamada Isamu
    Center for Southeast Asian Studies, Kyoto University

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Other Title
  • バルカン半島西部スロベニアの乳文化

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Abstract

<p> The purpose of this paper is to identify the characteristics of the milk culture in the western part of the Balkan Peninsula by clarifying the milk processing system in Slovenia, and comparing and analyzing the milk culture in Slovenia against the milk cultures in Europe and West Asia. The characteristics of the milk processing systems in Slovenia can be summarized as follows: 1) unpasteurized raw milk is left out to make naturally fermented milk, 2) cream is separated from raw milk first, 3) cream is churned into butter, and butter is heated to make butter oil in some regions, 4) unmatured cheeses are made by heating, draining, and drying naturally fermented milk, and 5) matured cheeses are made using rennet in the Alps. The milk processing system in the western part of the Balkan Peninsula shows that the milk processing technique transformed from the fermentation processes to the cream separation processes as milk processing technique spread from West Asia to the cool climate of Europe. In terms of cheesemaking, the western part of the Balkan Peninsula can be said to be the exact region where the European and West Asian cultures blended, because unmatured cheeses by draining and drying fermented milk which developed in West Asia and matured cheese with rennet developed in European Alps were both processed here. The western part of the Balkan Peninsula appears to be the intersection where the fermentation processes from West Asia crossed with the cheesemaking processes developed in Europe.</p>

Journal

  • Milk Science

    Milk Science 68 (1), 12-23, 2019

    Japanese Dairy Science Association

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