29.05.2026.
Abstract
Food Technologies and Agricultural Sciences
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