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Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
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Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
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Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
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Banja Luka College, Higher school “Banja Luka College“ , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
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 and four experimental samples with the addition of turmeric and curry at concentrations of 0.5% and 1.0%. Sensory analysis was performed using a descriptive method, where appearance, colour, odour, flavour, and consistency were evaluated using a 1–5 scale. The results showed that samples with 0.5% turmeric achieved the highest scores among the experimental samples, maintaining a pleasant texture along with a mild, characteristic flavour and acceptable appearance. In contrast, higher concentrations (1.0% turmeric and 1.0% curry) received lower scores due to overly intense colour and flavour. Curry-enriched samples showed slightly softer consistency, with the 1.0% curry sample receiving the lowest overall sensory score. The sensory colour evaluation indicated that the yellow colour of the sample with 1.0% turmeric was too intense and could negatively affect acceptability. Based on the obtained results, it can be concluded that the addition of turmeric at moderate concentrations (0.5%) is sensorially acceptable, contributing to product distinctiveness without compromising texture. For curry-containing samples, due to their pronounced impact on odour, flavour intensity, and consistency, concentrations below 0.5% are recommended.
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