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Prethodno priopćenje
https://doi.org/10.15567/mljekarstvo.2014.0304

Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics

Anto Matić ; Concession Commission of Bosnia and Herzegovina, Bulevar Srpske vojske 13, 78000 Banja Luka, Bosnia and Herzegovina
Samir Kalit   ORCID icon orcid.org/0000-0003-1460-2072 ; Dairy Science Department, Faculty of Agriculture University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
Krešimir Salajpal ; Animal Science Department, Faculty of Agriculture University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
Stanko Ivanković ; Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Zlatan Sarić ; Faculty of Agriculture and Food Sciences University of Sarajevo, Zmaja of Bosne 8, 33000 Sarajevo, Bosnia and Herzegovina

Puni tekst: engleski, pdf (185 KB) str. 170-177 preuzimanja: 634* citiraj
APA 6th Edition
Matić, A., Kalit, S., Salajpal, K., Ivanković, S. i Sarić, Z. (2014). Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics. Mljekarstvo, 64 (3), 170-177. https://doi.org/10.15567/mljekarstvo.2014.0304
MLA 8th Edition
Matić, Anto, et al. "Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics." Mljekarstvo, vol. 64, br. 3, 2014, str. 170-177. https://doi.org/10.15567/mljekarstvo.2014.0304. Citirano 29.10.2020.
Chicago 17th Edition
Matić, Anto, Samir Kalit, Krešimir Salajpal, Stanko Ivanković i Zlatan Sarić. "Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics." Mljekarstvo 64, br. 3 (2014): 170-177. https://doi.org/10.15567/mljekarstvo.2014.0304
Harvard
Matić, A., et al. (2014). 'Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics', Mljekarstvo, 64(3), str. 170-177. https://doi.org/10.15567/mljekarstvo.2014.0304
Vancouver
Matić A, Kalit S, Salajpal K, Ivanković S, Sarić Z. Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics. Mljekarstvo [Internet]. 2014 [pristupljeno 29.10.2020.];64(3):170-177. https://doi.org/10.15567/mljekarstvo.2014.0304
IEEE
A. Matić, S. Kalit, K. Salajpal, S. Ivanković i Z. Sarić, "Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics", Mljekarstvo, vol.64, br. 3, str. 170-177, 2014. [Online]. https://doi.org/10.15567/mljekarstvo.2014.0304

Sažetak
The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially produced). Also correlations between sensorial scores and the composition of Livanjski cheese were determined. Sixty day old Livanjski cheese samples produced on four family farms and under industrial conditions produced cheese were used for sensory evaluation. During the cheese sampling every producer was visited regularly (every two weeks) to evaluate the ripening conditions of the cheeses (temperature, relative air humidity and ventilation). Sensory evaluation was performed by 160 consumers and 6 experts. Cheese from farm 1 received the highest scores (P<0.05) in general and for every single attribute as well. The production of Livanjski cheese on farm 1 was distinct due to mixing sheep’s and cow’s milk (70:30 %) and due to good controlled ripening conditions (15-18 °C, relative air humidity 80-90 %, regular air ventilation). Sheep’s milk was an important factor for the higher scoring of Livanjski cheese. In opposite to the consumers’ preference, experts evaluated industrially produced Livanjski cheese with the highest score. Significantly high and negative correlations (P<0.05) between total solids of cheese and scores for taste and odour judged by experts were obtained. Moreover, significantly higher and negative correlations (P<0.05) between the total solids of cheese and all sensorial attributes were obtained by consumers. On the contrary, preserving factors i.e. higher salt content and acidity positively influenced the sensory attributes of Livanjski cheese.

Ključne riječi
sheep’s milk; cow’s milk; Livanjski cheese; consumers’ preferences; sensory quality; composition

Hrčak ID: 126248

URI
https://hrcak.srce.hr/126248

[hrvatski]

Posjeta: 1.244 *