Production of hard cheese with added value from milk produced in organic conditions and self-sustainable systems

In this project research is concentrated on creating the conditions for organic milk production and the production of hard cheese with added value,which has no domestic production in Serbia.To begin organic production precisely defined conditions must be met, such as isolation of plots of land,livestock farms and processing facilities of the possible sources of pollution,water quality and complianed development of plant and livestock,with obligatory continuous education.Milk from organic production comes from cows that are not under stress cause they are allowed to keep in line with the well-being.Animals in such way of keeping are more resistant and less ill.Milk from organic production cannot contain antibiotics or harmful residues.Feeding cows in organic production contributes higher milk quality.Most of the year cows stay on pasture in the fresh air and sunlight,get food from green substance,silage,hay and straw.Summer milk contains more vitamiana(A,E and C) and more omega 3 fatty acides.New hard cheese production technology enables rational way of getting cheese,with raw milk(in small-scale producers) and cheese from pasteurized milk(in the industry ).Production of hard cheese with added value(with the ripening of at least 60 days)will expand cheese assortment,which benefits both in quality as well as economic profitability,which is for organic and sustainable systems especially important.