Cheesemaking is one of the most complex technologies in dairy and cheese science as a product of this art enjoys a special status among dairy products thanks to its high-value ingredients. Facts about rich cheese culture and tradition affect the modern consumer society, occupied by brands and consumers, as a result, are no longer satisfied only with good products. Thus, cheese is ideal product for modern consumers. Upon this the idea of joining cheese and traditional Bosnian product - the prune was born. In this research the experimental preparation of thermally - acidic coagulating cheese with the addition of prune is presented with the assumption that this cheese is acceptable for consumers. The cheese was tested for chemical composition and the quality parameters and it is shown that the quality parameter values correspond to heat-acid coagulating cheese type. In order to examine the shelf life of the product cheese was stored for 5 and 10 days and the changes of that samples occurred were noted. As a fundamental part of the research to determine the acceptability of the product sensory analysis was performed and the research showed that the experimental product was 95% acceptable by consumers and 100% acceptable by panel of expert evaluators. The cheese cannot be stored for a long time and it is proper to be consumed in a fresh state.

Scientific knowledge about the predispositions of Bosnian native breeds of sheep (Dubska) for the production of milk and milk products until recently were quite sparse and very scarce. Therefore, the aim of this study was to investigate the biochemical indicators and serum minerals, for monitoring the nutritional status. Until now subject research did not include testing of the effect of biochemical parameters and hormonal status of the blood of sheep on the quality of milk and milk products. Persistence of this connection is justified by the fact that most of the ingredients of milk just derived from the blood. The main objective of this research was to explore metabolic parameters of sheep’s blood, and their relative importance on the quality and quantity of milk components. The study included a total of 127 sheep blood samples from two different areas (Livno and Travnik) in summer feeding period (July, August and September). The animals were marked with the appropriate number of ear tags on the basis of which we always took samples from the same animals through different periods. In sheep blood serum, the concentration of biochemical parameters (glucose, cholesterol, triglycerides, total protein, albumin, urea, AST, ALT, AP, GGT, LDH, calcium, phosphorus and magnesium) and metabolic hormones (triiodothyronine, thyroxine, and insulin cortisol), and samples of milk: milk parameters (milk fat, lactose and protein) as well as fatty acid composition of the milk. The concentrations of blood biochemical parameters were determined by spectrophotometry with automated analysis with ready-made package of slides. Concentrations of metabolic hormones (T3, T4, cortisol and insulin) in the serum were determined by ELISA method. The percentages of fat, protein and lactose in milk were determined by infrared spectrophotometry. Fatty acids in milk were determined by gas chromatography (GC). Our research showed hypoglicemia, mild hypoproteinemia and hypoalbuminemia probably due to nutritional deificiencies during lactation period. Negative energy balance could be responsabile for changes found in the cholesterol concentration as well as in the activity of ALT, AST, GGT, LDH. Significant differences in milk fat and milk protein, as well as fatty acids composition were determined between localities and season sampling. In general, our results showed varriation of blood biochemistry and milk quality. Due to differencies in climate, botanical differences of soil and pasture these variations are considered to be acceptable. Statistical analysis was performed using the software package SPSS 15.00 (for biochemical paramters and parameters of milk) and 21.00 (for metabolic hormones and fatty acid composition of the milk).

Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively. The aim of this paper was to determine its proteolytic changes during the different stages of ripening. Five Livanjski cheeses (from raw cow’s or a mixture of sheep’s and cow’s milk) were observed during the ripening to evaluate its typical proteolytic profile. An electophoretic profile of Livanjski cheese was determined by Urea-polyacrylamide gel electrophoresis (urea-PAGE) and a densitometric evaluation of the urea-PAGE gels was performed using a densitometer. The water-soluble nitrogen fraction in the total nitrogen (WSN %TN) and the 12%-TCA-soluble nitrogen fraction in the total nitrogen (TCA-SN %TN) of the cheese were determined using the Kjeldahl method. Degradation of αs1-casein by chymosin caused a significant decrease (P < 0.05) of relative content of this protein in Livanjski cheese at the sixth week point of ripening. Due to the activity of chymosin on αs1-casein, αs1-I-casein and αs1-II-casein developed, which caused a significant increase (P < 0.05) of Index alpha. The relative ratio of β-casein significantly decreased (P < 0.05) during ripening leading to a significant accumulation (P < 0.05) of degraded product (sum γ1-casein, γ2-casein and γ3-casein). These proteolytic changes caused a significant increase (P < 0.05) of Index betta. Accumulation of medium, small peptides and amino acids caused a significant (P < 0.05) increase of the relative content of WSN %TN and TCA-SN %TN. In general, proteolysis of Livanjski cheese during ripening was moderate probably due to the low moisture content and low water activity, although it was produced from raw milk. Taking into account that the ratio β-casein : αs1-casein at the end of ripening was 1.46, it could be concluded that degradation of αs1-casein could be the indicator of the maturity of Livanjski cheese. Due to that Livanjski cheese could be classified as “α-type of ripening” cheese.

The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially produced). Also correlations between sensorial scores and the composition of Livanjski cheese were determined. Sixty day old Livanjski cheese samples produced on four family farms and under industrial conditions produced cheese were used for sensory evaluation. During the cheese sampling every producer was visited regularly (every two weeks) to evaluate the ripening conditions of the cheeses (temperature, relative air humidity and ventilation). Sensory evaluation was performed by 160 consumers and 6 experts. Cheese from farm 1 received the highest scores (P<0.05) in general and for every single attribute as well. The production of Livanjski cheese on farm 1 was distinct due to mixing sheep’s and cow’s milk (70:30 %) and due to good controlled ripening conditions (15-18 °C, relative air humidity 80-90 %, regular air ventilation). Sheep’s milk was an important factor for the higher scoring of Livanjski cheese. In opposite to the consumers’ preference, experts evaluated industrially produced Livanjski cheese with the highest score. Significantly high and negative correlations (P<0.05) between total solids of cheese and scores for taste and odour judged by experts were obtained. Moreover, significantly higher and negative correlations (P<0.05) between the total solids of cheese and all sensorial attributes were obtained by consumers. On the contrary, preserving factors i.e. higher salt content and acidity positively influenced the sensory attributes of Livanjski cheese.

Tipicni proizvodi su jos iz predbiblijskog vremena smatrani kulturnim blagom naroda i država o cemu svjedoce nađeni zapisi na vise geografskih lokacija. Kao takvi su se stitili legalnim sredstvima adekvatnim vremenu i prostoru njihovog postojanja. Termin tipicnih proizvoda kao predmeta intelektualnog vlasnistva prvi put je uveden 1883. godine kada je potpisan prvi multilateralni sporazum-Pariska konvencija o zastiti geografskih oznaka. Od tada do danas potpisan je niz dokumenata kojim se regulise pravo raspolaganja i prometovanja tipicnim proizvodima. Sve aktuelne varijacije i podvarijacije nacina zastite geografskih oznaka mogu svrstati zemlje u tri grupe i to: (1) Zemlje koje stite geografske oznake posebnim zakonom tzv. sui generis sistemom, (2) Zemlje koje stite geografske oznake kao trgovacke marke, sertifikacijske marke, kolektivne marke, ili nekim drugim zakonskim sredstvom, (3) Zemlje koje formalno ne prepoznaju i ne stite geografske oznake.  Na globalnom nivou, 111 zemalja, ukljucujuci 27 zemalja EU, stiti oznake geografskog porijekla sui generis sistemom. 56 zemalja stiti geografske oznake putem trgovackih marki, sertifikacijskih marki, ili kolektivnih marki, gdje spadaju Australija, Kanada, Japan i SAD. Veliki broj zemalja pored sui generis sistema ima dodatnu opciju zastite geografskih oznaka kao trgovackih marki kao sto je slucaj Kine.