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Sarajevo, Bosnia and Herzegovina

Hrkovic A.,Veterinarski fakultet Sarajevo | Hodzic A.,Veterinarski fakultet Sarajevo | Saric Z.,Poljoprivredno prehrambeni fakultet Sarajevo | Hamamdzic M.,Veterinarski fakultet Sarajevo | And 3 more authors.
Mljekarstvo | Year: 2011

Bosnia and Herzegovina has a centuries-old tradition in the family dairy products, among which 2-3 types of cheeses dominate. Well known dairy roducts in BiH are indigenous Livno and Travnik cheese, a group of cheeses produced from thermally untreated raw sheep milk. The aim of this study was assessing the effects of certain parameters on the chemical composition of the milk composition of indigenous cheeses - Livno and Travnik. Two manufacturers within two different locations (Livno and Travnik) during summer grazing of sheep, were selected for this research. The study included 117 sheep (Livno 57 sheep, Travnik 60 sheep). The cheese milk was used for determination of fat, protein and lactose content. Six samples were taken from obtained cheeses: 3 samples of Livno and 3 samples of Travnik cheese, which means one for each sampling period. In cheese dry matter content, water, fat, fat in dry matter and acidity (pH) were determined, and then correlation between the constituents of milk and cheese ingredients content was set. The most common causes of such phenomenon is non-standard production, storage and ripening. On Travnik area, the content of fat and milk protein varied according to sampling period, which can be attributed to the already mentioned diet and stage of lactation. At the same time the protein content decreased mainly by the end of lactating period. Lactose content has proven to be the most stable parameter of milk. In both investigated cheese samples slightly higher water content was found compared to normal values for these two local cheese, while the proportion of fat and dry matter varied within the sampling period. Variation of certain parameters of the chemical composition of investigated samples of Livno and Travnik cheese, as well as their correlation with parameters of milk is primarily a consequence of changing the chemical composition of milk as the basic raw materials and/or significant variations in technology that could affect the ability of cheese milk, meaning the enzymatic processes that occur during the extension, but also during the ripening. Source

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