Izvorni znanstveni članak
https://doi.org/10.33128/k.59.1.2
AROMATIC COMPONENTS AS QUALITY PARAMETERS OF INDIGENOUS LIVNO AND TRAVNIK CHEESES
Amina Hrković-Probija
orcid.org/0000-0002-9966-9411
; Univerzitet u Sarajevu, Veterinarski fakultet Sarajevo, Zmaja od Bosne 90, Sarajevo
Aida Hodžić
; Univerzitet u Sarajevu, Veterinarski fakultet Sarajevo, Zmaja od Bosne 90, Sarajevo
Ćazim Crnkić
orcid.org/0000-0001-6871-4534
; Univerzitet u Sarajevu, Veterinarski fakultet Sarajevo, Zmaja od Bosne 90, Sarajevo
Zlatan Sarić
; Poljoprivredno - prehrambeni fakultet Sarajevo, Zmaja od Bosne 8, Sarajevo
Nejra Hadžimusić
orcid.org/0000-0001-9278-1876
; Univerzitet u Sarajevu, Veterinarski fakultet Sarajevo, Zmaja od Bosne 90, Sarajevo
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište „Marko Marulić“ Knin, Petra Krešimira IV 30, Knin
Mensur Vegara
; Department of International Environment and Development Studies, NORAGRIC, Norwegian University of Life Sciences, Aas, Norway
Sažetak
Famous brands of dairy industry in Bosnia and Herzegovina are indigenous Livno and Travnik cheeses which belong to the griup of cheeses produced from raw uncooked sheep milk. Livno cheese and Travnik cheese are specific due to specific vegetation in the area where they are produced, as well as climatic conditions and milk of Pramenka, an indigenous sheep breed, so we can expect differences in the aromatic components, that largely determin the characteristics of the aforementioned cheese. Synthesis of aromatic components does not patricipate in the formation of taste and smell of a certain kind of cheese, but usually a mixture of ingredients of different concentrations. It is almost impossible to reliably determine which ingredient aroma is the carrier of typical aroma of a certain cheese or milk product. The aim of our study was to determine the aromatic components in indigenous sheep of Bosnia and Hercegovina cheeses (Livno and Travnik), which determine the sensory characteristics of these cheeses, as well as to monitor changes in their content depending on the sampling period. According to our goal, we investigated two types of cheese: white pickled Travnik (Vlašić) and hard cheese from Livno. In both tyopes of cheese the most abundant volatile aromatic compounds were ethanol, acetaldehyde, ethyl acetate and 2 buthanol. Aromatic components in samples of Livno chese and Travnik cheese were determined using HSGC and GC/MS techniques.
Ključne riječi
Livno cheese; Travnik cheese; aromatic profile; quality
Hrčak ID:
187209
URI
Datum izdavanja:
5.10.2017.
Posjeta: 1.228 *