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

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

 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

 Milk fat is a very important ingredient in milk and plays a significant role in cheese production. The aim of this study was to examine the effect of fat content in milk on the quality characteristics of produced fresh cheese. For the purposes of this work, three cheese samples from milk with different fat content (1.5%, 2.8% and 3.2%) were p...

By Danica Savanović, Ana Velemir, Jovo Savanović, Bojana Dmitrović

 Cheese is a product of high nutritional quality, which is created by coagulation of milk. Acidcoagulating cheeses are produced by the action of high temperatures with the addition of organic acids. The aim of this study was to examine the influence of coagulation temperature and coagulant type on the mineral composition of cheeses, obtained ...

By Danica Savanović, Ana Velemir, Nevena Ritan, Jovo Savanović