Abstract

 

The Zarac smoked cheese from Majevica is a dairy product that is protected in Bosnia and Herzegovina by the protected label of origin (PDO). It received the label in 2024, which reveals a lot about the quality of this cheese. Therefore, the goal of this paper was to describe the technology, examine the chemical composition and physical properties, and evaluate the sensory properties of this cheese. It is produced from partially skimmed, raw milk, by spontaneous fermentation carried out by the natural microflora present in the milk. The production area of this cheese is north-eastern Bosnia. This cheese is characterised by a low pH value and high acidity, which have a preservative effect, while smoking, which is used in the technology of this cheese as one of the stages of the technological process, also has a preservative effect. The average chemical composition of this cheese is as follows (%): 31.41 of dry matter; 6.00 of fat, 19.10 of fat in dry matter, 73.00 moisture on a fat-free basis, 20.16 of proteins, and 1.30 of salt, which places it in the category of semi-fat soft cheeses. Specific physical characteristics, high water activity, low hardness, and adhesiveness are expected for this kind of cheese. Sensory evaluation showed the high quality of the Zarac smoked cheese, hence it can be ranked as first and extra class according to the average rating. This research and the results obtained have confirmed the reputation and place attributed to this cheese among different cheeses in Bosnia and Herzegovina and beyond.

 

Key words: Cheese, Quality, Chemical composition, Physical properties, Sensory evaluation.