APA 6th Edition Tudor Kalit, M., Lojbl, T., Rako, A., Gün, I. & Kalit, S. (2020). Biochemical changes during ripening of cheeses in an animal skin. Mljekarstvo, 70 (4), 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
MLA 8th Edition Tudor Kalit, Milna, et al. "Biochemical changes during ripening of cheeses in an animal skin." Mljekarstvo, vol. 70, no. 4, 2020, pp. 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401. Accessed 10 Apr. 2021.
Chicago 17th Edition Tudor Kalit, Milna, Tihana Lojbl, Ante Rako, Ilhan Gün and Samir Kalit. "Biochemical changes during ripening of cheeses in an animal skin." Mljekarstvo 70, no. 4 (2020): 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
Harvard Tudor Kalit, M., et al. (2020). 'Biochemical changes during ripening of cheeses in an animal skin', Mljekarstvo, 70(4), pp. 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
Vancouver Tudor Kalit M, Lojbl T, Rako A, Gün I, Kalit S. Biochemical changes during ripening of cheeses in an animal skin. Mljekarstvo [Internet]. 2020 [cited 2021 April 10];70(4):225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
IEEE M. Tudor Kalit, T. Lojbl, A. Rako, I. Gün and S. Kalit, "Biochemical changes during ripening of cheeses in an animal skin", Mljekarstvo, vol.70, no. 4, pp. 225-241, 2020. [Online]. https://doi.org/10.15567/mljekarstvo.2020.0401
APA 6th Edition Tudor Kalit, M., Lojbl, T., Rako, A., Gün, I. & Kalit, S. (2020). Biokemijske promjene tijekom zrenja sireva u životinjskoj koži. Mljekarstvo, 70 (4), 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
MLA 8th Edition Tudor Kalit, Milna, et al. "Biokemijske promjene tijekom zrenja sireva u životinjskoj koži." Mljekarstvo, vol. 70, no. 4, 2020, pp. 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401. Accessed 10 Apr. 2021.
Chicago 17th Edition Tudor Kalit, Milna, Tihana Lojbl, Ante Rako, Ilhan Gün and Samir Kalit. "Biokemijske promjene tijekom zrenja sireva u životinjskoj koži." Mljekarstvo 70, no. 4 (2020): 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
Harvard Tudor Kalit, M., et al. (2020). 'Biokemijske promjene tijekom zrenja sireva u životinjskoj koži', Mljekarstvo, 70(4), pp. 225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
Vancouver Tudor Kalit M, Lojbl T, Rako A, Gün I, Kalit S. Biokemijske promjene tijekom zrenja sireva u životinjskoj koži. Mljekarstvo [Internet]. 2020 [cited 2021 April 10];70(4):225-241. https://doi.org/10.15567/mljekarstvo.2020.0401
IEEE M. Tudor Kalit, T. Lojbl, A. Rako, I. Gün and S. Kalit, "Biokemijske promjene tijekom zrenja sireva u životinjskoj koži", Mljekarstvo, vol.70, no. 4, pp. 225-241, 2020. [Online]. https://doi.org/10.15567/mljekarstvo.2020.0401
Abstracts A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these cheeses originate from intensive lipolysis and proteolysis as a result of specific anaerobic conditions inside the skin sack, autochthonous microorganisms from raw milk and skin, as well as their manufacturing procedure. The specific and complex biochemical changes that occur during ripening of cheeses in animal skin sacks have become of great interest to researchers, and numerous studies have been conducted over the last decade. Therefore, the aim of this paper is to review the specificities of proteolytic and lipolytic changes that occur during ripening of cheese in the animal skin sack, which cause the characteristic volatile compounds profile. Moreover, the manufacturing procedures and physico-chemical properties of cheeses is shown due to their relationship with biochemical reactions during cheese ripening. As biochemical changes during ripening directly influence sensory attributes of cheese, which determine consumer preference, this review could provide practical data for cheesemakers to prevent negative consequences of overly intensive biochemical changes during cheese ripening, and so improve the quality of this kind of cheeses.