Abstract
The analysis of milk processing in Bosnia and Herzegovina showed the orientation of the dairy sector towards liquid and fermented products. During 2021, the export of dairy products from BiH amounted to 48 million euros (mainly drinking milk and cream), while the import reached 89 million euros, with the import of cheese (predominantly semi-hard) exceeding half of the stated amount. In order to reduce the market deficit of semi-hard cheeses, the research was based on the analysis of the profitability of investment in the technology of semi-hard type cheeses. Business risk assessment using analytical calculations was done on the basis of the applied technology of Gouda and Saint Paulin, the duration of technological operations, consumption of the amount of milk per 1 kg of cheeses, and the degree of tempering, while other parameters (rennet, culture starter, energy, etc.) were fixed in the calculations. The results of the analysis of the experimentally produced cheeses showed that the production of 1 kg of Gouda cheese requires 10.22 l, while for 1 kg of St. Paulin cheese is required 8.76 l of milk. Cheese yield was 9.80 kg (Gouda) and 8.38 kg (St. Paulin). The average duration of the primary production period for Gouda cheese technology was 5.01, and 3.83 h for St. Paulin's cheese. This research showed that technology of St. Paulin cheese is more economical, and this type of cheese can be recommended for the production.
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Dizdarević, T. et al. (2023). Economic Analysis of Semi-hard Cheese Production Depending on the Applied Technology. In: Brka, M., et al. 32nd Scientific-Expert Conference of Agriculture and Food Industry. Agriconference 2022. Lecture Notes in Bioengineering. Springer, Cham. https://doi.org/10.1007/978-3-031-47467-5_37
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