Abstract

 

Gacko kajmak from the sheepskin sack (original name gatački kajmak iz mješine) is an authentic dairy product with a Protected Designation of Origin (PDO), the uniqueness of which stems from a specific, phased ripening system in wooden barrels (kaca) and sheepskin sacks (mješina). This study aims to examine changes in chemical composition, sensory characteristics, and microbiological quality of kajmak samples through three traditional technology stages: fresh, barrel-aged (20 days), and kajmak ripened in sheepskin sacks (60 days). Fifteen samples were analysed (N = 5 per group) for dry matter, milk fat, sodium chloride (NaCl), and milk fat in dry matter. The results have confirmed that the ripening process in a sheepskin sack led to the highest concentration of nutrients (average 75.00% dry matter and 72.60% milk fat). One-way ANOVA revealed high statistical significance for the NaCl content and milk fat in dry matter (p = 0.023, for both), a direct consequence of dynamic dehydration. The traditional phenomenon of sheepskin sack ”sweating” was scientifically verified as moisture evaporation through the semi-permeable membrane of animal skin, achieving a natural concentration of dry matter and creating anaerobic conditions crucial for preservation. Although differences in total milk fat (p = 0.071) were at the threshold of significance, a clear increasing trend was observed during sheepskin-sack ripening compared to barrel-aging. Conclusively, the production of the Gacko kajmak from the sheepskin sack  represents a sophisticated system of traditional engineering, enabling long-term conservation of high-value nutrients without refrigeration. Preserving the specific skills and knowledge of women who collect milk and make this kind of kajmak on mountain pastures (katuns) represents the preservation of living cultural heritage that deserves recognition as part of the World Intangible Cultural Heritage.

 

Key words: Gacko kajmak from the sheepskin sack, Production stages, Chemical composition, Sensory characteristics, Microbiological quality