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Skorup is Montenegrin traditional dairy product. Its main characteristics are extremely high content of milk fat and centuries-old technology. Due to the specific technology, high nutritional value and its historical heritage, Skorup deserves to be labelled as product with protected designation of origin (PDO) or protected geographical indication (PGI). The purpose of this study was to collect the most important data about Skorup technology and quality and to launch the process of protection. The chemical quality of raw milk was analysed using IR spectrophotometry, the number of somatic cells and total bacteria count by flow cytometry, and Skorup composition by FTIR spectrophotometry. The presence of Escherichia coli, coagulase positive staphylococci and aerobic mesophilic bacteria in Skorup was detected by standard broth base methods. All Skorup samples contained more than 80 % of fat in dry matter, more than 70 % dry matter, approximately 60 % milk fat and 6 % proteins. The sensory characteristics of all samples were excellent, and according to sensory classification, they belong to the highest classes (I and I A ). However, five out of twenty samples did not meet requirements for hygienic quality, which implies the urgent need for improvement of hygiene conditions during its production.

The objective of this study was to investigate genetic polymorphism of the alpha S1 casein gene and its association with milk production parameters (milk yield and milk composition) of indigenous Balkan goat breed reared in Montenegro. Two genetic variants (A and F) and three genotypes AA, AF and FF of alpha S1-casein have been identified. The analysis showed a prevalence of strong A allele (0.626) compared to the weak F allele (0.374), while the frequencies of genotypes were 0.398, 0.456 and 0.146 respectively. The effect of genotype of alpha S1 casein on the total milk yield, length of lactation and daily milk yield was not significant (p>0.05), while it is significantly influenced to the milk composition parameters. Goats with AA genotype of alpha S1 casein had significantly higher (p<0.001) average content of protein (3.54%) than AF and FF genotype (3.40% and 3.33%). The same genotypes order were for fat content and solid non-fat content (AA>AF>FF) with significant differences (p<0.05) of AA genotype in comparison to AF and FF. Genetic characterization of the alpha S1-casein gene contributes to the knowledge of the genetic structure of Balkan goat breed in Montenegro. These results could be important for establishing of the concept of conservation and sustainable use of this indigenous goat breed, as well as for selection scheme and breeding program.

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This paper presents the results of a study dealing with the processes in the production of white cheese in brine, which are based on old, traditional technologies and are produced in Serbia (near Nova Varoš - Cheese from Zlatar) and Montenegro (Podgorica and the surrounding of Danilovgrad). In both cases, fresh cow's milk without heat treatment is used as a raw material. The paper presents the most important chemical quality parameters with the description of sensory properties. The autochthonous cheese in brine from both area, show distinct and characteristic sensory properties of the product, and also a high level of quality with the presence of certain individual differences. This research was aimed at a comparison of the autochthonous technologies, to save them from oblivion, and also to show the quality parameters of cheese which are similar according to the technological process, but are also very authentic. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

The aim of this study was to analyze effect of genetic and environmental factors on milk production traits of indigenous Balkan goat breed. The average milk yield of 150.43 kg in lactation that lasted 211.09 days was significantly influenced by flock and lactation, while average daily milk yield (0.724 kg) was additional significantly affected by stage of lactation (PÂ0.001). Variability of milk components content (fat, protein and solid nonfat – SNF) was under significant effect of flock and stage of lactation, interaction of these two factors and random effect of animal (PÂ0.001), while strain and lactation did not have significant effect on these traits (P>0.05). Goats of AA genotype of alpha S1 casein had significantly higher fat, protein and SNF content than AF and FF genotype. These results provide important data that could be used as baseline for design of breeding program for improvement of production traits of Balkan goat breed.

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