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Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, 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
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
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 physico-chemical (content of moisture, ash, protein, fat, acidity, pH, aw, color and texture), antioxidant (content of total phenols, flavonoids, non-flavonoids, FRAP, DPPH and ABTS test) and sensory characteristics of goat milk, and goat cheese in a sack, as a finished product. Analyzing the results of physico-chemical tests of goat milk and goat cheese in a sack, it was established that the chemical composition and physical properties are in accordance with the relevant legal regulations. Also, by analyzing the results of the antioxidant test, a high antioxidant activity of goat milk and goat cheese in a sack was established. Descriptive sensory analysis confirmed that goat milk and goat cheese in a sack meet the basic quality parameters that are characteristic of them, i.e. appearance, smell, taste, consistency, color, and the overall impression of the samples corresponds to high quality.
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