Article in 'Review for animal feeding, production and feed technology'
Abstract: Famous brands of dairy industry in Bosnia and Herzegovina are indigenous Livno and Travnik cheeses which belong to the group of cheeses produced from raw uncooked sheep milk. Livno cheese and Travnik cheese are special due to specific vegetation in the area where they are produced, as well as the 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 types 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.
Keywords: Livno cheese; Travnik cheese; aromatic profile; quality