Pripravljanje sira u kućanstvu

The book emphasizes the nutritional value of cheese, highlighting its importance as a source of calcium, protein, vitamins (D, B12, A) and minerals such as phosphorus and magnesium, with benefits such as preventing osteoporosis, dental caries and supporting the treatment of diabetes. Pavičić describes in detail the process of cheese production, starting with the selection of fresh, hygienically sound milk from healthy animals, with proper milking and room hygiene. He explains the importance of milk quality, the influence of animal nutrition on the taste and smell of milk, and methods of purification and cooling. The book covers the thermal treatment of milk (e.g. pasteurization), the addition of lactic acid bacteria cultures and the process of curdling with the help of rennet (enzymes from the stomach of ruminants or plants). It also includes instructions for different types of cheese, their maintenance and recipes for home use. It is written in accessible language, with illustrations, making it easy to learn and apply the techniques for beginners and experienced cheesemakers.