Sensory properties of Livno cheese in relation to consumers preferences | Senzorne karakteristike Livanjskog sira u odnosu na preferencije potrošača
2010
Sarić, Z.O., Prehrambeno-poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina) | Dizdarević, T.A., Prehrambeno-poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina) | Bijeljac, S.N., Prehrambeno-poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina) | Hubanić, N.A., Prehrambeno-poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina)
Livno cheese is one of the most popular cheeses in Bosnia and Herzegovina. It is traditionally produced of mixed raw ewe and cow milk. However, nowadays it is made of pasteurized cow milk as industrial product. The choice for making Livno cheese type largely depends on habits and preferences of consumers. The aim of this work was to test consumer favour towards raw milk and pasteurized milk Livno cheese. Therefore, the survey was conducted among consumers. Sensory evaluation of Livno cheese was made by layman and an expert panel. Farmhouse raw milk cheeses were taken from small producers while industrial pasteurized milk cheeses were purchased at local a market. The survey showed that many consumers have heard of autochthonous Livno cheese, besides the industrial one. Raw milk Livno cheese was the more frequently consumed type despite the fact it could not be found in regular food shops. In general, industrial and autochthonous Livno cheese were different. While former mostly had closed texture, the latter had different number of small, big, regular and iregular holes. Some raw milk cheeses were characterized by more strong attributes, such as animal, mouldy, celler. This was usual property of raw milk cheeses and could be expected since Livno cheese producers had ripening rooms in their cellers. Investigation showed extreme variations in sensory properties of Livno cheese.
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