Izvorni znanstveni članak
https://doi.org/10.33128/k.60.2.1
NITROGEN MATTER AS PARAMETERS OF THE QUALITY OF THE LIVNO AND TRAVNIK CHEESE
Amina Hrković-Porobija
orcid.org/0000-0002-9966-9411
; Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Sarajevo, Bosna i Hercegovina
Aida Hodžić
; Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Sarajevo, Bosna i Hercegovina
Mensur Vegara
orcid.org/0000-0002-2412-3385
; Faculty of Landscape and Society, Norwegian University of Life Sciences (NMBU) Aas Norway
Almira Softić
; Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Sarajevo, Bosna i Hercegovina
Aida Kavazović
orcid.org/0000-0003-1157-6382
; Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Sarajevo, Bosna i Hercegovina
Husein Ohran
; Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Sarajevo, Bosna i Hercegovina
Vinko Batinić
; Agronomski i prehrambeno tehnološki fakultet Sveučilišta u Mostaru, Nadbiskupa Ćule, Mostar, Bosna i Hercegovina
Sažetak
The research on autochthonous production of Livanjski and Travnik cheeses aims to preserve tradition, organized production and placement on markets outside the domicile region. Indigenous cheeses have a variety of taste, flavor and consistency over industrial cheeses, where technology is defined and production conditions are controlled. Altitude, quality of water and feed are not sufficient factors for permanently maintaining the quality of autochthonous cheeses. Based on the standardization of technological procedures, cheese with distinctive characteristics can be produced. The aim of the research was to determine and compare the total nitrogen and nitrogen fractions in two indigenous cheeses - Livanjski and Travnik, depending on the time of sampling (July, August and September). Cheese samples were taken after 90 days of ripening in the original environmental conditions and analyzed. Sampled milk from both sampling areas, were sufficient for making Livno and Travnik cheese, from which samples were taken after 90 days of ripening in the original ambient conditions. Determination of total nitrogen content (TN) as well as water-soluble pH at pH 4.6 (SN-4.6) and 12% trichloroacetic acid (TCA-SN) was performed by Kjeldahl method. The values of TN, SN-4.6 and TCA-SN in samples of Travnik cheese were lower compared to samples of Livno cheese at every time of sampling. The highest index values of SN-4.6 / TN and TCA-SN / TN for both examined cheeses were found in the cheese produced from milk collected during September. Indexes of ripening were higher in the samples of Travnik cheese indicating increased primary proteolysis compared to Livno cheese which may be the result of the specificity of the plant cover and sheep grazing at a lower altitude.
Ključne riječi
Livno cheese; Travnik cheese; nitrogen matter; ripening; quality
Hrčak ID:
220217
URI
Datum izdavanja:
2.5.2019.
Posjeta: 1.067 *