Travnik-i sajt hamisítása Boszniában, és annak feltárása külömböző PCR eszközökkel

Abstract

The object of my thesis is the well-known Bosnian dairy product, the Travnički sir - made purely from sheep milk - and its adulteration through using cow milk to rarefy and make it more profitable for the industrial manufacturer. It is a worldwide phenomenon, because it can be easily applied in the technology of cheese manufacturing. Differences in price and seasonal availability might make it attractive for farmers to adulterate expensive sheep milk with cheaper cow milk. Also in Bosnia and Herzegovina the amount of sheep milk is a lot less than cow milk. The farmers often attempt to make this kind of cheese from a mixed raw material, where sheep milk is at least partially replaced with undeclared cow milk.