Special thanks to Emilia Bagnicka (IGA Regional Director for Eastern Europe) for sharing this information.
On September 26-27, 2019, the conference “Raising and breeding of native goat breeds with a particular focus on production and dissemination of traditional dairy products” took place, in the manor house Ostoia in Klimkówka (Podkarpackie voivodship, Poland).
The meeting was organized by the Department of Sheep and Goat Breeding of the National Research Institute of Animal Production in Balice near Krakow as a part of the project BIOSTRATEG II “The directions of use and the conservation of farm animal genetic resources under sustainable development” financed by the National Centre for Research and Development. The participants of the conference were breeders of Carpathian goats, researchers from scientific entities such as the National Research Institute of National Production, the University of Life Science in Lublin, Institute of Genetics and Animal Breeding in Jastrzębiec, and employees of the Regional Association of Sheep and Goat Breeders in Nowy Targ.
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.
Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.
Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.