Tanja Radusin et al., Antimicrobial nanomaterials for food packaging applications, Food and Feed Research, 43 (2), 119-126, 2016

АНТИМИКРОБНИ НАНОМАТЕРИЈАЛИ ЗА ПАКОВАЊЕ ХРАНЕ DOI: 10.5937/FFR1602127S UDK 637’6:339.15 (497.11)

1 2 2 1 Minireview Тања И. Радусин* , Иван С. Ристић , Бранка М. Пилић , Александра Р. Новаковић

1Универзитет у Новом Саду, Научни институт за прехрамбене технологије у Новом Саду, 21000 Нови Сад, Булевар цара Лазара бр. 1, Србија TRADITIONAL PRODUCTS – BASE FOR THE SUSTAINABLE 2Универзитет у Новом Саду, Технолошки факултет, 21000 Нови Сад, DEVELOPMENT OF SERBIAN ANIMAL ORIGIN PRODUCTS* Булевар цара Лазара бр. 1, Србија Jasna Lj. Stevanović1, Đorđe G. Okanović2, Slavica V. Stevanetić1, Milorad D. Mirilović3, 3 4 Сажетак: Индустрија амбалажних материјала за паковање хране представља једну од Neđeljko R. Karabasil , Snježana R. Pupavac

најбрже растућих индустрија данашњице. Нови трендови воде ка смањењу отпада од хране и 1 паковања кроз презервацију и продужење одрживости, као и супституцију материјала добијених Chamber of Commerce and Industry of , Resavska 15, 11 000 Belgrade, Serbia из петрохемијских извора природним, па самим тим и према развоју индустрије амбалажних 2 материјала за паковање хране у неколико праваца. Овај мултидисциплинарни изазов University of Belgrade, Faculty of Veterinary Medicine, Bul. oslobođenja 18, 11 000 Belgrade, Serbia постављен је како пред научнике из области хране, тако и пред научнике из области 3 материјала. Нанотехнологија даје неке од одговора на ове изазове - са различитим решењима University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia од побољшања карактеристика материјала до активног паковања или комбинацију оба решења. 4 Уношење наночестица у полимерну матрицу, са циљем креирања хибридног материјала, јесте EKO LAB doo Padinska Skela, Industrijsko naselje bb., Serbia један од начина модификације његових својстава. Наноматеријали који у себи садрже активне (антимикробне) наночестице, подижу концепт активног паковања на један виши ниво и обезебеђујући продужење заштитне функције самог амбалажног материјала. Овај рад Corresponding author: Đorđe Okanović представља преглед у области антимикробних наноматеријала за паковање хране са аспекта Phone: +381214853707 технологије, примене и законске регулативе. E-mail address: [email protected] Кључне речи: Нанотехнологије, антимикробни системи, паковање хране, законска регулатива Received: 21 November 2016 ABSTRACT: Research results on the diversity of traditional products of animal origin from certain areas of the Republic of Serbia, provides an opportunity to become part of the sustainable quality Accepted: 23 December 2016 development, which would be based on their promotion and protection of local resources. Traditional products of animal origin are different and inseparable from the local identity, typical for nation and its food culture. Through confidence-building, and protection from oblivion, the value of domestic products, had preserved trough centuries-old tradition. Nowadays, each domestic product

its own recognisable taste, representing climate of the Republic of Serbia, from which it comes. Universally accepted model of rural institutional structure does not exist. Instead it accommodates and develops in accordance to needs, possibilities and area specific characteristics. By the efficient protection rural models becomes an investment incentives and contribute to general economic and industrial prosperity of the society. Keywords: traditional products, animal origin, Serbia, region, efficient protection

INTRODUCTION

The favourable geographical position of country, and of the agricultural develop- the Republic of Serbia is supported by the ment as well, stems from the data on the fact that we belong to the group of the balance of trade in agricultural products. European countries with a large area of Although there is an increase in the fa- arable land, but with the lower percentage vourable balance, the Republic of Serbia of its utilization. The specificity of the Re- still does not reach its maximum due to the public of Serbia is also reflected in the noted structural instability. Economic pro- presence of plentiful small farms, so we gress in the Republic of Serbia should be deal with predominantly rural population, interconnected with the social develop- which is engaged in agriculture. One of the ment of the country (UNESCO, n.d.). indicators of the general situation in the Inherited values of traditional products

*This work was reported at the III International Congress “Food Technology, Quality and Safety” held in Novi Sad, Serbia, October 25-27, 2016, organized by the Institute of Food Technology, University of Novi Sad, Serbia.

127 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 Food and Feed Research, 43 (2), 127-134, 2016 should rightfully be considered as equally prescribed methods and procedures maxi- in exceptional cases, the whole country, in to , the origin name represents the important as the rules imposed by the mizes soil productivity, but at the same order to describe the products or food connection between historical and geogra- development of the international food stan- time minimizes harmful effects on soil, originating from that area, it is clear that phical dimensions. The climate influence dards. The purpose of geographical in- water, air and health, both producer’s and Serbia is famous for that. Hence, there are and soil type, location, natural vegetation, dications and the names of the protection consumer’s. Unlike conventional produc- honey from , linden types of cultivated plants, the way of of origin, traditionally produced or a certi- tion, organic production is based on biolo- honey from Fruška mountain, honey keeping animals and animal breeds impact fication of organic production, have the gical balance of the system soil – plant – from the village of Kačer, grilled meat from the originality and uniqueness of the goal of establishing the basis for increa- animal – human. Although it accounts for the town of Leskovac, belmuž (a traditional finished product - cheese. Cheese protect- sing profits (Ministarstvo poljoprivrede, šu- only 1% of the total world’s food market, shepherd dish made of cheese and ted by Traditional Specialty Guaranteed - marstva i vodoprivrede RS, 2009). Pre- organic products are becoming increasin- cornflour) from the town of , duvan TSG means that this cheese has specific serving the characteristic quality of a pro- gly demanded goods and their share in čvarci (a specific type of pork rinds) from characteristics because of the production duct of animal origin encourages both the world trade flows is becoming more im- the town of Valjevo. method or traditional structure and is advancement and the sustainability of portant. independent of a specific area (Milanović, The water opulence in Serbia is special high-level biological diversity which can be 2006). The steady growth in demand for organic due to the diversity of the ecosystem and found in Serbia. One of the certain and products in the world indicates that this fishing is very common. The carp of the useful tools for the regional development In accordance with the provisions of the method of production can be quite pro- town of Ečka is a species protected with is finding an opportunity for additional in- Republic of Serbia, Užice (beef) ham, fitable if natural resources, manufacturing the designation of origin. The caviar of terest of domestic producers, taking into Užice bacon, Srem kulen, Srem domestic experience and expertise are used and Kladovo is also well-known. In the upper account predominantly rural character of sausage, Srem salami, Požarevac sau- implemented properly. Organic farming is course of the , near the source, the Republic of Serbia (Stevanović et al., sage, Petrovska klobasa - Bački Petrovac considered to be environmentally and there is a famous trout farm. We should 2016). (Ikonić et al., 2014), Lemeš kulen (Vuković economically sustainable and socially res- emphasise that the Mlava flows through et al., 2012) and Vršac ham also have France and Italy prove that professionally ponsible. Organic farming preserves na- the District of Braničevo throughout its geographical indications. The potential for developed system for the protection of tural resources from complete destruction course, which can be an important sheep farming can be seen in the pro- geographical origin brings greater profit or eradication (Zakon o organskoj poljo- characteristic of the trout grown here. tected geographical indications of tra- and greater success, but similar examples privredi, 2000). Over the past few years, the Republic of ditional specialties such as "Homolje’s can also be found both in other member Serbia has increasingly been turning to lamb", ‘’’s lamb“, but ‘’Svrljig’s’’ and states of the European Union and outside UNIQUENESS OF TRADITIONAL organic farming. It is most prevalent in the ‘’Krivi Vir’s sheep’’, ‘’Balkan’s goat’’ and the EU. PRODUCTS OF ANIMAL ORIGIN FROM Province of Vojvodina followed by the ‘’Pirot’s lamb’’ can be recognized as well. SERBIA regions of southern and eastern Serbia. BASIS FOR RESEARCH In the Republic of Serbia a traditional On the whole, rich flora (mushrooms, Organic livestock farming implies certi- method of sheep farming was preserved, Free movement of agricultural products is herbs, forest fruit, etc.) enabled the growth fication, which imposes specific demands with herds grazing on mountain slopes. an objective of a single market organi- of fauna in the Republic of Serbia. Not for animal nutrition, animal housing, and Nutrition is based on feeding on natural sation. This, primarily, implies harmoni- only does Serbia have a favourable geo- animal care and farming as well. More hay exclusively throughout the year, with sation of different qualities of products graphical position and natural resources, information on the demands and rules of additional nutrition without concentrates (Pravilnik o kvalitetu usitnjenog mesa, po- but it has its history, cultural heritage with organic livestock farming is contained in (Kopanja, 2016). luproizvoda od mesa i proizvoda od mesa, deep roots and honourable past, which the Rulebook on Methods of Organic 2012), by mandatory regulations on pa- entails traditional ways of food production. Livestock Production (Pravilnik o meto- It is known that the specificity of traditional ckaging and product labelling (Pravilnik o Although Slavs are one of the oldest dama organske stočarske proizvodnje, production originating from Vojvodina is a deklarisanju, označavanju i reklamiranju nations in this area, it is the Turkish 2002). One of the most important factors rich legacy, which has been passed from hrane, 2013). The aforementioned rules cuisine that has had the most prominent in successful organic livestock farming generation to generation for many years. on packaging and labelling imply all the influence on Serbian cuisine. Thus, most refers to the proper choice of animal The production of Sombor cheese began necessary analyses and supervision in or- of current specialties in eastern and species and breeds. Under the national on family farms of the Bačka District where der to ensure the product safety. southern Serbia were inspired by that in- regulation of the Republic of Serbia, do- sheep were raised. It is named ‘’Sombor’’ fluence, while the Austro-Hungarian in- mestic milk products with geographical after the town of Sombor where it was Horizontal rules on free movement of fluence is present particularly in Vojvo- indications include different types of goods include protection of designation of usually sold. It is prized and popular dina. cheese: Sombor cheese, Homolje sheep’s thanks to the original production method, origin and protection of geographical in- cheese, Homolje goat’s cheese, Homolje However, when talking about Serbia in its shaping and maturation. Sombor cheese dications. Horizontal rules on protection of cow’s cheese, Svrljig , Balkan entirety, we should not ignore the culinary of soft consistency, a fine specific flavour products also provide protection of spe- Mountains kashkaval, Pirot cow’s kashka- variety of different traditional and acquired and aroma, nowadays is usually made cific regional identity (Zakon o oznakama val, Zlatar cheese, Sjenica sheep’s che- geografskog porekla, 2010). influences. from sheep’s, cow’s or mixed milk. It is si- ese, Sjenica cow’s cheese. Regardless of milar to the softer type of Trappist. A safe way towards the advancement and Bearing in mind that the protection of raw material (cow’s, goat’s, sheep’s milk sustainability of agricultural production is geographical designation of origin protects etc.), cheese production is characteristic of The Srem District is geographically very organic farming. The implementation of the name of a region, a specific place or, the regions it comes from. When it comes specifically defined by the flows of three

128 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 in exceptional cases, the whole country, in to cheese, the origin name represents the order to describe the products or food connection between historical and geogra- originating from that area, it is clear that phical dimensions. The climate influence Serbia is famous for that. Hence, there are and soil type, location, natural vegetation, honey from Homolje mountains, linden types of cultivated plants, the way of honey from Fruška gora mountain, honey keeping animals and animal breeds impact from the village of Kačer, grilled meat from the originality and uniqueness of the the town of Leskovac, belmuž (a traditional finished product - cheese. Cheese protect- shepherd dish made of cheese and ted by Traditional Specialty Guaranteed - cornflour) from the town of Svrljig, duvan TSG means that this cheese has specific čvarci (a specific type of pork rinds) from characteristics because of the production the town of Valjevo. method or traditional structure and is independent of a specific area (Milanović, The water opulence in Serbia is special 2006). due to the diversity of the ecosystem and fishing is very common. The carp of the In accordance with the provisions of the town of Ečka is a species protected with Republic of Serbia, Užice (beef) ham, the designation of origin. The caviar of Užice bacon, Srem kulen, Srem domestic Kladovo is also well-known. In the upper sausage, Srem salami, Požarevac sau- course of the Mlava, near the source, sage, Petrovska klobasa - Bački Petrovac there is a famous trout farm. We should (Ikonić et al., 2014), Lemeš kulen (Vuković emphasise that the Mlava flows through et al., 2012) and Vršac ham also have the District of Braničevo throughout its geographical indications. The potential for course, which can be an important sheep farming can be seen in the pro- characteristic of the trout grown here. tected geographical indications of tra- Over the past few years, the Republic of ditional specialties such as "Homolje’s Serbia has increasingly been turning to lamb", ‘’Sjenica’s lamb“, but ‘’Svrljig’s’’ and organic farming. It is most prevalent in the ‘’Krivi Vir’s sheep’’, ‘’Balkan’s goat’’ and Province of Vojvodina followed by the ‘’Pirot’s lamb’’ can be recognized as well. regions of southern and eastern Serbia. In the Republic of Serbia a traditional Organic livestock farming implies certi- method of sheep farming was preserved, fication, which imposes specific demands with herds grazing on mountain slopes. for animal nutrition, animal housing, and Nutrition is based on feeding on natural animal care and farming as well. More hay exclusively throughout the year, with information on the demands and rules of additional nutrition without concentrates organic livestock farming is contained in (Kopanja, 2016). the Rulebook on Methods of Organic Livestock Production (Pravilnik o meto- It is known that the specificity of traditional dama organske stočarske proizvodnje, production originating from Vojvodina is a 2002). One of the most important factors rich legacy, which has been passed from in successful organic livestock farming generation to generation for many years. refers to the proper choice of animal The production of Sombor cheese began species and breeds. Under the national on family farms of the Bačka District where regulation of the Republic of Serbia, do- sheep were raised. It is named ‘’Sombor’’ mestic milk products with geographical after the town of Sombor where it was indications include different types of usually sold. It is prized and popular cheese: Sombor cheese, Homolje sheep’s thanks to the original production method, cheese, Homolje goat’s cheese, Homolje shaping and maturation. Sombor cheese cow’s cheese, Svrljig kashkaval, Balkan of soft consistency, a fine specific flavour Mountains kashkaval, Pirot cow’s kashka- and aroma, nowadays is usually made val, Zlatar cheese, Sjenica sheep’s che- from sheep’s, cow’s or mixed milk. It is si- ese, Sjenica cow’s cheese. Regardless of milar to the softer type of Trappist. raw material (cow’s, goat’s, sheep’s milk etc.), cheese production is characteristic of The Srem District is geographically very the regions it comes from. When it comes specifically defined by the flows of three

129 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 Food and Feed Research, 43 (2), 127-134, 2016 rivers- the Sava, the and the With the development of meat industry, export. The production presented as a tle), which is why they are called ‘’ironed’’, Bosut, and it is divided into a highland the production of industrial type of Srem craft required special training and practice and after this, they take the form of a ‘’wine’’ area, because the first grapevine kulen and sausage began. Today, kulen is and this is why the cheese was produced horseshoe. In this way, water is drained dates back to 3rd century AD and was bought for important guests or as a gift on in commercial companies for a known and durability is ensured. planted by a Roman emperor Probus who special occasions. Kulen is a smoked buyer, usually from abroad. Pirot kashka- The Pešter plateau, which is the largest was born in the Srem District; and a low- meat specialty made from selected pork val was recognizable in the last century plateau in the Balkans and one of the land ’’pig’’ area for once famous pig breed meat and it brings utter gourmet delight. and it was among the first largest on the European continent, with an - the Mangalica, that is today unfortunately The production process lasts from 6 to 9 made from steamed dough originating altitude of 1150 meters and area of 63 bred only in reserves. Because of the months and it consists of a series of spe- from Serbia. It could be found on the tab- square kilometers is a vast expanse of unique geographical position compared to cific technological procedures connected les of the White House, Damascus, Bagh- gently rolling pastures with the herds of other regions of this country and its spe- with pig farming and meat processing dad; it was sold in Greece and around the sheep, cattle and horses. This plateau has cific climate conditions for the production technology. In the production of home- EU. Cheddar cheese originating from En- natural potentials with extraordinary agro- of many agricultural and food products, made kulen, only the high-quality pork gland is considered very similar to the ecological values and has always been this region has for centuries been a great meat and natural additives are used. Cha- domestic Pirot kashkaval. As the skill of destined for animal farming and traditional producer of high-quality pork meat and its racteristics of the finished product are high cheese production was passed quickly, agricultural production. Zlatar cheese, specific processing has a very long tra- nutritive value, specific organoleptic pro- other brands appeared as well: Dimitrov- Sjenica sheep’s and cow’s cheese dition. Srem kulen (a flavoured sausage) perties, exceptionally beautiful colour, grad, Bela Palanka, Svrljig, Sokobanja, belong to the group of western mountain- and Srem sausage are fermented cured aroma and ripe meat taste (Vuković et al., and then cheese (Milanović, 2006). types of white Serbian (Milanović meat products that until the mid-fifties of 2011). Nowadays, for the lack of human factor Z. 2006). the last century were produced exclusively and raw material (sheep’s milk), the Unlike inheriting the traditional production on agricultural farms (Vesković-Moračanin cheese is made from cow’s milk, as it was Sheep’s cheeses have traditionally been methods, the mountainous part of the Re- et al., 2011). protected. produced in Serbia, and today are usually public of Serbia is also characterized by a substituted for cow’s cheeses. As goats According to the available data, the pro- specific product composition resulting from White cheeses in brine are typical of are usually raised in the same areas and duction of Srem sausage and kulen began grazing animals throughout the year. Serbia. They are made from fresh sheep’s, farms as sheep, their milk was mixed du- in the middle of the 18th century. There are The geographical origin of Homolje cow’s, goat’s or mixed milk. As a rule, their ring the production of traditional mixed assumptions that the forerunner of today’s sheep’s, goat’s and cow’s cheese in slices are square-shaped. Svrljig or Balkan cheese in Serbia. Nowadays, the pro- Srem sausage was spicy and smoked brine is related to the Homolje mountains Mountains cheese, Krivi Vir or Homolje duction of goat’s cheese is more wide- ‘’Lucanica’’ that Roman soldiers carried in located in the Braničevo District. The cheese are significant varieties of eastern spread and the Republic of Serbia is be- their backpacks for battle encouragement name of the district dates back to the mountain-type of white cheeses (Milano- coming recognizable by it even outside its before, and invigorating refreshment after Middle Ages and it was often the subject vić, Z. 2006). borders. Goat’s cheese is made in the fierce battles. According to historical data, of conflict between Byzantium, Hungary same way as sheep’s or cow’s cheese. before 20th century, in the territory of Srem For the preparation of Pirot ironed and Bulgaria, and later between Serbia The characteristic of milk lipid droplets is and Sremska Mitrovica, former Sirmium, sausage, carefully selected goat’s meat, and Hungary. Thanks to its location, it had that they are smaller and casein curds are ‘’Lucanica’’ was produced, whose recipe mutton and beef, the so-called ‘’lean’’ type an immense economic significance, and of meat, are used, and in the opinion of slightly softer compared to cow’s or was brought by soldiers from southern th the people of Dubrovnik (15 century) sheep’s cheese. Today, white goat’s che- Italian province Lucania in the period many consumers donkey meat is the best spoke of a ‘’very rich’’ region. The Brani- ese or hard goat’s cheese are the most around the 1st century AD. It was accepted (“Pirotska peglana kobasica”, n.d.). This čevo District is very interesting for its geo- common. by people as a spicy and smoked sau- type of sausage is an excellent specialty graphical position with highland and low- sage, and the recipe was noted down by and it has not yet been protected by In the domestic cheese production in- land, but also for different climates (a the then well-known chef Marcus Gavius geographical indications. It is assumed dustry recognizable brands of the following harsh highland climate and a lowland hu- Apicius (80 – 40 BC). The recipe still can that it dates back to the period of the producers can be found on the market: mid continental climate), that also repre- be found in the Vatican Library in Rome as Ottoman rule. All blood vessels, fat, tallow Delikates Kuč kashkaval 35%; Baker’s sent the characteristic of the district. a credible document. Lucanica is a pro- are extracted from the meat (only the best Kuč kashkaval; semi-hard, semi-fat, soft duct that besides qualitative properties Kashkaval (cheese made of steamed quality meat is used). It is minced and and fresh goat’s semi-hard cheese – ma- also has a regional and historical aspect. It dough) is the most famous cheese from mixed with spices. After being filled, the ture white sliced cheese; soft full-fat goat’s is a sophisticated technological product the group that includes many in a way sausage is tied in the shape of a cheese wrapped in chestnut leaves, cot- which has survived for 20 centuries and similar, but also different types of cheese horseshoe and then dried. The Pirot cli- tage cheese, young cheese… left a permanent mark woven into the in the Republic of Serbia (Milanović Z. mate is suitable for it, the optimum tempe- Significant milk products from Serbia are culture of the cuisine of Srem. 2006). The natural border with Bulgaria, rature should be between zero and five also kajmak (a creamy dairy product), 150 km long, was included in the category degrees centigrade, without humidity and In the past, when only one kulen was …It can be said that of natural resources of the Republic of hard frost. This is why the best period for made from one pig, its consumption was kajmak is the name of Serbian origin. Serbia, suitable for animal farming, sheep making the ironed sausage is the end of related to specific important special and in particular. Pirot kashkaval made from November or the end of December. During However, the same product (pronounced family events (harvest, wedding, birth, sheep’s milk was primarily intended for the period of drying, the sausages are the same with different accent) exists in baptism…). ‘’ironed’’ several times (usually by a bot- Iraq (former Mesopotamia), which can be

130 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 Food and Feed Research, 43 (2), 127-134, 2016 rivers- the Sava, the Danube and the With the development of meat industry, export. The production presented as a tle), which is why they are called ‘’ironed’’, Bosut, and it is divided into a highland the production of industrial type of Srem craft required special training and practice and after this, they take the form of a ‘’wine’’ area, because the first grapevine kulen and sausage began. Today, kulen is and this is why the cheese was produced horseshoe. In this way, water is drained dates back to 3rd century AD and was bought for important guests or as a gift on in commercial companies for a known and durability is ensured. planted by a Roman emperor Probus who special occasions. Kulen is a smoked buyer, usually from abroad. Pirot kashka- The Pešter plateau, which is the largest was born in the Srem District; and a low- meat specialty made from selected pork val was recognizable in the last century plateau in the Balkans and one of the land ’’pig’’ area for once famous pig breed meat and it brings utter gourmet delight. and it was among the first types of cheese largest on the European continent, with an - the Mangalica, that is today unfortunately The production process lasts from 6 to 9 made from steamed dough originating altitude of 1150 meters and area of 63 bred only in reserves. Because of the months and it consists of a series of spe- from Serbia. It could be found on the tab- square kilometers is a vast expanse of unique geographical position compared to cific technological procedures connected les of the White House, Damascus, Bagh- gently rolling pastures with the herds of other regions of this country and its spe- with pig farming and meat processing dad; it was sold in Greece and around the sheep, cattle and horses. This plateau has cific climate conditions for the production technology. In the production of home- EU. Cheddar cheese originating from En- natural potentials with extraordinary agro- of many agricultural and food products, made kulen, only the high-quality pork gland is considered very similar to the ecological values and has always been this region has for centuries been a great meat and natural additives are used. Cha- domestic Pirot kashkaval. As the skill of destined for animal farming and traditional producer of high-quality pork meat and its racteristics of the finished product are high cheese production was passed quickly, agricultural production. Zlatar cheese, specific processing has a very long tra- nutritive value, specific organoleptic pro- other brands appeared as well: Dimitrov- Sjenica sheep’s and cow’s cheese dition. Srem kulen (a flavoured sausage) perties, exceptionally beautiful colour, grad, Bela Palanka, Svrljig, Sokobanja, belong to the group of western mountain- and Srem sausage are fermented cured aroma and ripe meat taste (Vuković et al., and then Banat cheese (Milanović, 2006). types of white Serbian cheeses (Milanović meat products that until the mid-fifties of 2011). Nowadays, for the lack of human factor Z. 2006). the last century were produced exclusively and raw material (sheep’s milk), the Unlike inheriting the traditional production on agricultural farms (Vesković-Moračanin cheese is made from cow’s milk, as it was Sheep’s cheeses have traditionally been methods, the mountainous part of the Re- et al., 2011). protected. produced in Serbia, and today are usually public of Serbia is also characterized by a substituted for cow’s cheeses. As goats According to the available data, the pro- specific product composition resulting from White cheeses in brine are typical of are usually raised in the same areas and duction of Srem sausage and kulen began grazing animals throughout the year. Serbia. They are made from fresh sheep’s, farms as sheep, their milk was mixed du- in the middle of the 18th century. There are The geographical origin of Homolje cow’s, goat’s or mixed milk. As a rule, their ring the production of traditional mixed assumptions that the forerunner of today’s sheep’s, goat’s and cow’s cheese in slices are square-shaped. Svrljig or Balkan cheese in Serbia. Nowadays, the pro- Srem sausage was spicy and smoked brine is related to the Homolje mountains Mountains cheese, Krivi Vir or Homolje duction of goat’s cheese is more wide- ‘’Lucanica’’ that Roman soldiers carried in located in the Braničevo District. The cheese are significant varieties of eastern spread and the Republic of Serbia is be- their backpacks for battle encouragement name of the district dates back to the mountain-type of white cheeses (Milano- coming recognizable by it even outside its before, and invigorating refreshment after Middle Ages and it was often the subject vić, Z. 2006). borders. Goat’s cheese is made in the fierce battles. According to historical data, of conflict between Byzantium, Hungary same way as sheep’s or cow’s cheese. before 20th century, in the territory of Srem For the preparation of Pirot ironed and Bulgaria, and later between Serbia The characteristic of milk lipid droplets is and Sremska Mitrovica, former Sirmium, sausage, carefully selected goat’s meat, and Hungary. Thanks to its location, it had that they are smaller and casein curds are ‘’Lucanica’’ was produced, whose recipe mutton and beef, the so-called ‘’lean’’ type an immense economic significance, and of meat, are used, and in the opinion of slightly softer compared to cow’s or was brought by soldiers from southern th the people of Dubrovnik (15 century) sheep’s cheese. Today, white goat’s che- Italian province Lucania in the period many consumers donkey meat is the best spoke of a ‘’very rich’’ region. The Brani- ese or hard goat’s cheese are the most around the 1st century AD. It was accepted (“Pirotska peglana kobasica”, n.d.). This čevo District is very interesting for its geo- common. by people as a spicy and smoked sau- type of sausage is an excellent specialty graphical position with highland and low- sage, and the recipe was noted down by and it has not yet been protected by In the domestic cheese production in- land, but also for different climates (a the then well-known chef Marcus Gavius geographical indications. It is assumed dustry recognizable brands of the following harsh highland climate and a lowland hu- Apicius (80 – 40 BC). The recipe still can that it dates back to the period of the producers can be found on the market: mid continental climate), that also repre- be found in the Vatican Library in Rome as Ottoman rule. All blood vessels, fat, tallow Delikates Kuč kashkaval 35%; Baker’s sent the characteristic of the district. a credible document. Lucanica is a pro- are extracted from the meat (only the best Kuč kashkaval; semi-hard, semi-fat, soft duct that besides qualitative properties Kashkaval (cheese made of steamed quality meat is used). It is minced and and fresh goat’s semi-hard cheese – ma- also has a regional and historical aspect. It dough) is the most famous cheese from mixed with spices. After being filled, the ture white sliced cheese; soft full-fat goat’s is a sophisticated technological product the group that includes many in a way sausage is tied in the shape of a cheese wrapped in chestnut leaves, cot- which has survived for 20 centuries and similar, but also different types of cheese horseshoe and then dried. The Pirot cli- tage cheese, young cheese… left a permanent mark woven into the in the Republic of Serbia (Milanović Z. mate is suitable for it, the optimum tempe- Significant milk products from Serbia are culture of the cuisine of Srem. 2006). The natural border with Bulgaria, rature should be between zero and five also kajmak (a creamy dairy product), 150 km long, was included in the category degrees centigrade, without humidity and In the past, when only one kulen was processed cheese…It can be said that of natural resources of the Republic of hard frost. This is why the best period for made from one pig, its consumption was kajmak is the name of Serbian origin. Serbia, suitable for animal farming, sheep making the ironed sausage is the end of related to specific important special and in particular. Pirot kashkaval made from November or the end of December. During However, the same product (pronounced family events (harvest, wedding, birth, sheep’s milk was primarily intended for the period of drying, the sausages are the same with different accent) exists in baptism…). ‘’ironed’’ several times (usually by a bot- Iraq (former Mesopotamia), which can be

131 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 Food and Feed Research, 43 (2), 127-134, 2016 an indicator of the ancient Serbian culture negro, but young kajmak that is mainly migration. Besides in Serbia, kajmak is produced in Serbia could have a protected The protection and encouragement of the tage of unused arable land, without the also produced in Herzegovina and Monte- name (from Kraljevo, Čačak, Užice…). production of autochthonous cheese and excessive attempt to defeat and mani- traditional meat products are the result of pulate it. The most significant advantage new EU agricultural policy. This policy on of the ‘’protected’’ product is facing the the one hand aims to expand trade ex- problem of unemployment and migration change, reduce the reserves of industrial from rural areas, where one of the stra- milk and meat products and protect the tegies for rural development is the preser- products from disappearance and imita- vation of heritage and encouragement of tion. traditional activities of local population. Re- garding this, it is necessary to work harder On the other hand, it is directed at helping to emphasize the advantages of the pro- the consumer to recognize the specific tected geographical indications of a pro- character of the product of animal origin. duct, i.e. the certification of organic pro- At the same time, it aims to stimulate a duction. certain form of extensive agricultural production which contributes to environ- A common feature of traditionnally pro- mental protection, the preservation of rural tected products of animal origin and the areas and biodiversity. sustainability of agricultural production are In addition to physical factor, tradition and in the service of the base for future gene- experience that are passed from gene- rations. The safe positioning of traditional, ration to generation are of utter importance geographically protected products of ani- in the verification of the cheese origin mal origin provides the guarantee for jobs name. The encouragement of the wider and promotes economy development in use of production process to obtain meat the rural regions. product with geographical origin has eco- nomic, cultural and social aspect. The pro- ACKNOWLEDGEMENTS duction of meat products in a traditional way with the secured product positioning This work is a part of Integrated and in domestic and foreign markets through Interdisciplinary Research Project No. III large retail chains will contribute to a better 46012, funded by the Ministry of Educa- economic position of farmers. Broadly tion, Science and Technological Develop- speaking, it seems to encourage further ment of the Republic of Serbia. animal farming development, sustainable economic development of the region and REFERENCES the decrease in unemployment and po- verty rate. 1. Ikonić, P., Tasić, T., Petrović, Lj., Ikonić, B., To- mović V., Džinić N., Škaljac S., Jokanović M., The Law on Food Safety (Zakon o bez- Šojić, B. (2014). Drying characteristics of tra- ditional fermented sausage Petrovská klobása – bednosti hrane, 2009) and other relevant the effect of different ripening conditions and use regulations pay special attention to the of starter culture. Food and Feed Research, 41 consumer’s health protection (Zakon o (1), 71-79. zaštiti potrošača, 2002). With these struc- 2. Kopanja, M. (2016). Pokazatelji ruralnog raz- tural societal changes, every consumer is voja Republike Srbije, PhD Thesis, Fakultet za bound to ‘’reward’’ a recognizable product ekonomiju i inženjerski menadžment, Novi Sad, Serbia. with his purchasing habits and in this way to start fair trade in order to highlight the 3. Milanović, Z. (2006). Srpski sir i kajmak u evropskom okruženju, Institut za ekonomiku role and responsibilities of society. poljoprivrede, Beograd, p.176. 4. Pirotska peglana kobasica (n.d.). Retrieved from CONCLUSIONS www.peglana.com. 5. Ministarstvo poljoprivrede, šumarstva i vodo- privrede RS (2009). Edukacija proizvođača o It is of great significance to respect nature and the values given by the geographical značaju proizvodnje proizvoda sa geografskim poreklom. In Geografska zaštita tradicionalnih diversity of the Republic of Serbia, with the srpskih proizvoda, dobar put do evropskog Figure 1. Traditional products of animal origin from regions of the Republic of Serbia planned use of the existent high percen- tržišta. Ministry of Agriculture, Forestry and Wa-

132 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 Food and Feed Research, 43 (2), 127-134, 2016 an indicator of the ancient Serbian culture negro, but young kajmak that is mainly migration. Besides in Serbia, kajmak is produced in Serbia could have a protected The protection and encouragement of the tage of unused arable land, without the also produced in Herzegovina and Monte- name (from Kraljevo, Čačak, Užice…). production of autochthonous cheese and excessive attempt to defeat and mani- traditional meat products are the result of pulate it. The most significant advantage new EU agricultural policy. This policy on of the ‘’protected’’ product is facing the the one hand aims to expand trade ex- problem of unemployment and migration change, reduce the reserves of industrial from rural areas, where one of the stra- milk and meat products and protect the tegies for rural development is the preser- products from disappearance and imita- vation of heritage and encouragement of tion. traditional activities of local population. Re- garding this, it is necessary to work harder On the other hand, it is directed at helping to emphasize the advantages of the pro- the consumer to recognize the specific tected geographical indications of a pro- character of the product of animal origin. duct, i.e. the certification of organic pro- At the same time, it aims to stimulate a duction. certain form of extensive agricultural production which contributes to environ- A common feature of traditionnally pro- mental protection, the preservation of rural tected products of animal origin and the areas and biodiversity. sustainability of agricultural production are In addition to physical factor, tradition and in the service of the base for future gene- experience that are passed from gene- rations. The safe positioning of traditional, ration to generation are of utter importance geographically protected products of ani- in the verification of the cheese origin mal origin provides the guarantee for jobs name. The encouragement of the wider and promotes economy development in use of production process to obtain meat the rural regions. product with geographical origin has eco- nomic, cultural and social aspect. The pro- ACKNOWLEDGEMENTS duction of meat products in a traditional way with the secured product positioning This work is a part of Integrated and in domestic and foreign markets through Interdisciplinary Research Project No. III large retail chains will contribute to a better 46012, funded by the Ministry of Educa- economic position of farmers. Broadly tion, Science and Technological Develop- speaking, it seems to encourage further ment of the Republic of Serbia. animal farming development, sustainable economic development of the region and REFERENCES the decrease in unemployment and po- verty rate. 1. Ikonić, P., Tasić, T., Petrović, Lj., Ikonić, B., To- mović V., Džinić N., Škaljac S., Jokanović M., The Law on Food Safety (Zakon o bez- Šojić, B. (2014). Drying characteristics of tra- ditional fermented sausage Petrovská klobása – bednosti hrane, 2009) and other relevant the effect of different ripening conditions and use regulations pay special attention to the of starter culture. Food and Feed Research, 41 consumer’s health protection (Zakon o (1), 71-79. zaštiti potrošača, 2002). With these struc- 2. Kopanja, M. (2016). Pokazatelji ruralnog raz- tural societal changes, every consumer is voja Republike Srbije, PhD Thesis, Fakultet za bound to ‘’reward’’ a recognizable product ekonomiju i inženjerski menadžment, Novi Sad, Serbia. with his purchasing habits and in this way to start fair trade in order to highlight the 3. Milanović, Z. (2006). Srpski sir i kajmak u evropskom okruženju, Institut za ekonomiku role and responsibilities of society. poljoprivrede, Beograd, p.176. 4. Pirotska peglana kobasica (n.d.). Retrieved from CONCLUSIONS www.peglana.com. 5. Ministarstvo poljoprivrede, šumarstva i vodo- privrede RS (2009). Edukacija proizvođača o It is of great significance to respect nature and the values given by the geographical značaju proizvodnje proizvoda sa geografskim poreklom. In Geografska zaštita tradicionalnih diversity of the Republic of Serbia, with the srpskih proizvoda, dobar put do evropskog Figure 1. Traditional products of animal origin from regions of the Republic of Serbia planned use of the existent high percen- tržišta. Ministry of Agriculture, Forestry and Wa-

133 Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016

ter Management of the Republic of Serbia, Bel- Đ., Jokanović, M., Džinić, N., Parunović, N., grade. Trbović, D. (2011). Colour and texture pro- 6. Pravilnik o deklarisanju, označavanju i rekla- perties of traditionally fermented 'Sremska' miranju hrane (2013). Službeni glasnik RS, sausage. Tehnologija mesa, 52, 245-251. 85/13. 12. Vuković, I., Saičić, S., Vasilev, D. (2011) Con- tribution to knowledge of major quality para- 7. Pravilnik o kvalitetu usitnjenog mesa, polu- meters of traditional (domestic) kulen. Tehno- proizvoda od mesa i proizvoda od mesa (2012). logija mesa, 52 (1), 134-140. Službeni glasnik RS, 31/12. 13. Vuković I., Vasilev, D., Saičić, S., Ivanković, S. 8. Pravilnik o metodama organske stočarske pro- (2012). Investigation of major changes during izvodnje (2002). Službeni list SRJ, 51/2002. ripening of traditional fermented sausage 9. Stevanović, J., Mirilović, M., Okanović, Đ., Lemeški kulen. Tehnologija mesa, 53, 140-147. Karabasil, N., Pupavac, S. (2016). Traditional 14. Zakon o zaštiti potrošača (2002). Službeni list and recognizable products of animal origin from SRJ, 37/02. Serbia. 23rd International Conference „KRMIVA 15. Zakon o organskoj poljoprivredi (2000). 2016“, Opatija, Croatia, Book of Abstracts, p. 92 Službeni list SRJ, 28/00. 16. Zakon o bezbednosti hrane (2009). Službeni 10. UNESCO (n.d.) Human rigts. International glasnik RS, 41/09. Education Server for Democracy, Peace and Human Rights Education (www.dadalos.org). 17. Zakon o oznakama geografskog porekla. 11. Vesković-Moračanin, S., Karan, D., Okanović, Službeni glasnik RS, 18/2010.

ТРАДИЦИОНАЛНИ ПРОИЗВОДИ – ОСНОВE ЗА ОДРЖИВИ РАЗВОЈ ПРОИЗВОДА ЖИВОТИЊСКОГ ПОРЕКЛА У СРБИЈИ Јасна Љ. Стевановић1, Ђорђе Г. Окановић2, Славица В. Стеванетић1, Милорад Д. Мириловић3, Неђељко Р. Карабасил3, Сњежана Р. Пупавац4

1Привредна комора Србије, Ресавска 15, 11000 Београд, Србија 2Универзитет у Новом Саду, Научни институт за прехрамбене технологије у Новом Саду, 21000 Нови Сад, Булевар цара Лазара 1, Србија 3Универзитет у Београду, Факултет ветеринарске медицине, Бул. oслобођења 18, 11000 Београд, Србија 4ЕКО ЛАБ доо Падинска Скела, Индустријско насеље бб, Србија Сажетак: Резултати многобројних истраживања о разноврсности традиционалних производа животињског порекла са одређених подручја Републике Србије, пружају могућност да постану део одрживог развоја квалитета, који би био заснован на њиховој промоцији и заштити локалних ресурса. Традиционални производи животињског порекла, међусобно се разликују, неодвојиви су део локалног идентитета, типични за народ и њихову културу у припремању хране. Полазећи од чињенице да је Република Србија богата разноврсношћу ових производа, уочавамо њихове предности и специфичности, које доносе предност избoра домаћем и страном потрошачу. Кроз стицање поверења, али и заштиту од заборава, вредност домаћих производа, сачувала је вековну традицију, препознатљив укус и поднебље Србије из којег долази. Универзално прихваћени модели руралних институционалних структура не постоје, већ се прилагођавају и развијају према потребама, могућностима и специфичностима одређеног подручја. Ефикасном заштитом, постају подстицај за инвестирање и допринос укупном економском и привредном напретку друштва.

Кључне речи: традиционални производи животињског порекла, региони Србије, заштита порекла Received: 3 November 2016 Accepted: 29 November 2016

134