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Faculty of Technolog, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technolog, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Higher school “Banja Luka College” , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
This study aimed to examine the influence of adding selected spices on the physicochemical properties of fresh cream cheese. Six different samples of fresh cream cheese were produced in the milk processing plant (mini cheese factory). The first sample was marked as a control, without the addition of spices, and the other five were produced with the addition of different ones (oregano, basil, parsley, rosemary, and chives) in the amount of 1%. To define the quality of produced cheeses, the following analyzes were performed: determination of moisture, ash, protein, fat, chloride content, determination of acidity, pH measurement, and water activity measurement. Based on the obtained results, it was determined that the addition of spices had a statistically significant (p<0.05) effect on the physicochemical properties of fresh cream cheese. Analyzing the results of physicochemical tests of produced samples of cream cheese, it was established that the values of all tested parameters were in accordance with the relevant legal regulations. Produced cheeses with the addition of selected spices meet the quality requirements and might deliver important value and potential effects for different groups of consumers.
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