PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF HONEY AND ITS ADULTERANTS
The honey market in Bosnia and Herzegovina faces significant challenges regarding product authenticity and quality control. The lack of a well-regulated inspection system, combined with limited consumer awareness, creates favorable conditions for the distribution of adulterated products. This study examined 25 samples in total: 10 honey samples wit...
By Ana Velemir, Snježana Mandić, Danica Savanović, Aleksandar Savić, Predrag Janković
POSTMORTEM pH AND TEMPERATURE DYNAMICS IN PORK HAM UNDER CONVENTIONAL CHILLING
Meat quality is largely determined by post mortem biochemical processes, particularly the rate and extent of pH decrease resulting from glycogen conversion to lactic acid. The intensity of these changes depends on the animal's genetic background, pre-slaughter conditions, and the technology applied during slaughter and chilling. This study investig...
By Ana Velemir, Snježana Mandić, Danica Savanović, Aleksandar Savić, Sanja Resanović
EFFECT OF TURMERIC (CURCUMA LONGA L.) ON SENSORY PROPERTIES OF FRESH CHEESE
The aim of this study was to evaluate the sensory quality and acceptability of fresh cheese enriched with turmeric (Curcuma longa L.) and curry (a spice mixture containing turmeric). The cheese was produced by heat-acid coagulation of cow’s milk at 85°C with the addition of 0.3% citric acid. Five samples were analyzed: a control sample an...
By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Milana Kecman
INFLUENCE OF SELECTED PLANT ADDITIVES ON THE FATTY ACID PROFILE OF TRADITIONAL JANJ CHEESE
Janj cheese is a traditional dairy product produced from raw cow’s milk in the mountainous Janj region of Bosnia and Herzegovina, where cattle are mainly fed on natural mountain pastures. This study investigated the effect of adding selected plant additives (oregano, basil, parsley, rosemary, and chives) at a concentration of 0.50% on the fat...
By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Branislav Šojić, Vesna Muždeka
EXAMINATION OF THE QUALITY OF GOAT CHEESE IN A SACK
Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...
By Danica Savanović, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana