Autochthonous cheeses of Bosnia and Herzegovina

U Bosni i Hercegovini sačuvani su autohtoni mliječni proizvodi, pa i sirevi, uprkos brojnim migracijama stanovništva u gradove. Tehnologija većine ovih sireva je jednostavna, prilagođena skromnim planinskim uvjetima. Uz sireve od kravljeg mlijeka proizvode se i ovčji sirevi. Zbog komunikacijske izoliranosti udaljenih brdsko-planinskih područja proizvodnja je često "zatvorena" u domaćinstvima. Podrijetlo autohtonih sireva u Bosni i Hercegovini je različito, pa su i različite vrste autohtonih sireva: Travnički sir, Masni sir, Presukača, Sirac, Livanjski sir, Posni sir, "Suvi" ili "Mješinski" punomasni sir, svježi "Kiseli" i sušeni "Kiseli" sir, Zajednica, Basa, Kalenderovački sir, te kozji sirevi (tvrdi i bijeli meki kozji sir), "Zarica" i Urda. Pored navedenih vrsta sireva, u Bosni i Hercegovini proizvode još autohtone mliječne proizvode: kajmak, maslo i zimsko kiselo mlijeko. Karakteristično je, da je i proizvodnja i potrošnja ovih proizvoda, dobrim dijelom u seoskim domaćinstvima a izuzetak su kajmak i Travnički sir koji proizvode u malim gazdinstvima ali ih plasiraju na tržište, dok se Livanjski sir proizvodi industrijski.Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations. Geographical occasions and rich mountain pastures created a certain participation of ewe\u27s milk cheeses. Communicative isolation of hilly-mountain regions resulted in "closed" cheese production in small households. Autochthonous cheeses in Bosnia and Herzegovina have various origins. Different cheeses are produced in different parts of Bosnia and Herzegovina. There are : Travnički cheese, Masni (fat cheese), Presukača, Sirac, Livanjski cheese, Posni (lean cheese), "Suvi" (dry cheese) or "Mješinski" full fat cheese matured in sheepskin bag, fresh sour milk cheese "Kiseli" and dried sour milk cheese "Kiseli", Zajednica, Basa, Kalenderovački cheese and goat\u27s milk cheeses (Hard and White soft goat\u27s milk cheese), "Zarica" and Urda. Besides above-mentioned types of cheese in Bosnia and Herzegovina some other autochthonous dairy products are produced: Kajmak (Cream), Maslo (Rendered butter) and Zimsko kiselo mlijeko (Winter sour milk). The specificity in Bosnia and Herzegovina is that autochthonous dairy products are still mainly both produced and consumed in small rural households. Exceptions are Travnički cheese and Kajmak that are significantly sold at market. Only Livanjski cheese is manufactured as industry dairy product

The sirac - contribution to the technology knowledge, composition and quality

Sirac je autohtoni sir Bosne i Hercegovine koji se proizvodi na području Tomislavgrada. Blagog je okusa i umjereno slan, a konzumira se odmah nakon proizvodnje ili poslije zrenja. Ova vrsta sira ima specifičnu tehnologiju na osnovu koje se svrstava u kiselinske sireve. Bjelančevine mlijeka se smanjuju na visokim temperaturama uz povišenu kiselost i bez dodavanja sirila. Tehnologija sira je jednostavna. Svrha istraživanja je da se na temelju prikupljenih podataka proizvodnje Sirca u domaćinstvima dade prilog utvrđivanju optimalne tehnologije, koja bi se lako primijenila u industrijskim uvjetima proizvodnje. U laboratorijskim uvjetima napravljeno je 10 pokusa. Utvrđivan je kemijski sastav i svojstva mlijeka za proizvodnju sira, kemijski sastav mladog sira, zrelog sira i sirutke. Tijekom pokusa praćene su sve faze tehnološkog procesa. Posebna pažnja posvećena je temperaturi i kiselosti pri smanjivanju bjelančevina, cijeđenju i prešanju. Sirevi su nakon zrenja senzorski ocijenjeni. Srednja vrijednost ocjene kvalitete 10 pokusnih sireva iznosila je 18,3 boda, a sirevi su postigli ekstra (5 uzoraka) i I. klasu (5 uzoraka) kvalitete. Randman sira kretao se od 12,25 do 17,76 % iz čega se vidi da je prijelaz sastojaka mlijeka u sir bio visok. Ovo potvrđuju i rezultati analize sirutke.The Sirac is traditional cheese of Bosnia and Herzegovina, produced in the area of Tomislavgrad town. The taste is mild and moderately salty. It is consumed fresh, immediately upon production, or matured, after ripening. The technology is specific and according to that the Sirac can be classified as acid coagulated cheese. Milk proteins are coagulated by use of high temperature and acidity without adding of rennet. The aim of the work was to investigate traditional technology of the Sirac in small village households and to establish an optimal technology in order to apply it to industrial production. For this purpose, a ten tries in laboratory condition were done. The chemical composition of cheese milk, whey, fresh and ripened cheese was determined. During experiments all steps in technological process were followed. Special attention was paid to temperature and acidity of milk coagulation, draining of whey and pressing. Cheese was sensory evaluated after ripening period. The sensorial quality was good. Average score for all ten cheeses was 18.3 points and 5 samples were classified as extra and 5 as 1st class. The yield ranged from 12.25 to 17.76 % and showed that distribution of components to cheese was high. The analyses of whey confirmed this finding

Production and quality of yoghurt in dairy industry Zenica

Budući da je jogurt idealan fermentirani napitak i izvor visokokvalitetnih sastojaka u ishrani, jedan je od najznačajnijih proizvoda u proizvodnom programu Zeničke industrije mlijeka. Proizvodnja jogurta je praćena tijekom 10 mjeseci, odnosno od lipnja 2002. do ožujka 2003. godine. Ukupno su obuhvaćena 233 proizvodna dana. Posebna pozornost posvećena je kakvoći sirovog mlijeka za proizvodnju jogurta. Relativna gustoća je iznosila u prosjeku 1,030. Kiselost je tijekom čitavog perioda varirala od 6,11 do 6,64 °SH, sa srednjom vrijednošću od 6,28 °SH. Podešavanje suhe tvari potrebne za proizvodnju jogurta dobre kakvoće izvedeno je uparavanjem mlijeka i dodavanjem obranog mliječnog praha. Mlijeko pripremljeno za proizvodnju jogurta imalo je relativnu gustoću od 1,035 do 1,036 ili u prosjeku 1,035. Kiselost se kretala od 7,07 do 7,59 °SH. Srednja vrijednost za kiselost iznosila je 7,30 °SH. Udjel masti varirao jeod 1,94 do 2,00 %, u prosjeku 1,98 %. Starter kultura korištena za proizvodnju jogurta imala je visoki kiselinski aktivitet, što se vidi iz stupnja njene kiselosti u momentu dodavanja mlijeku. Srednja vrijednost kiselosti starter kulture iznosila je 40,36 °SH i kretala se od 38,05 do 42,64 °SH. Kiselost gotovog jogurta bila je u granicama od 37,36 do 38,81 °SH ili u prosjeku 38,26 °SH. U Zeničkoj industriji mlijeka ide se na nešto niži stupanj kiselosti radi sigurnosti kakvoće proizvoda tijekom distribucije i potrošnje.Nowadays, when consumers are more aware of influence of feed on the health, yoghurt gains higher importance. Therefore, its consumption raises everyday. It is perfect fermented milk and source of high valuable nutrients. Yoghurt is one of the most prominent products in assortment of Dairy Industry Zenica. Manufacture of yoghurt was monitored during 10-month period i.e. from June 2002 to March 2003. Productions from 233 producing days were included in determination. Special attention was paid to quality of raw material for yoghurt manufacture. The quality of raw milk for yoghurt production was high. Average relative density was 1,030. Acidity varied from 6.11 to 6.64 °SH, with mean value of 6.28 °SH. Evaporating of milk and addition of skim milk dry powder were used for dry solids adjustment required for good quality yoghurt manufacture. Milk for yoghurt manufacture, had relative density from 1.035 to 1.036 with average value of 1.035. Acidity ranged from 7.07 to 7.59 °SH. Average acidity was 7.30 °SH. Fat content was in range from 1.94 to 2.00% and 1.98% in average. Yoghurt starter culture showed high acidic activity, as indicated in its acidity value before inoculation of yoghurt milk. Mean value of acidity of starter culture was 40.36 °SH with variations from 38.05 to 42.64 °SH. The acidity of final product varied from 37.36 to 38.81 °SH or 38.26 °SH in average. The acidity of yoghurt in Dairy Industry Zenica was adjusted to be somewhat lower than usual in order to keep high quality of products during distribution and consuming chain

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow's milk and soy beverage served as control samples. Fermentation was performed at 43 degrees C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (10(6) CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2-82.7%, of unsaturated fatty acids 22.3-77.8% and of polyunsaturated fatty acids 15.5-65.9%. The main soy suga rs were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus LaS and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for further optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics

Correlative relations in technology of kajmak

Istraživanje je vršeno da bi se ustanovio utjecaj kvaliteta mlijeka i drugih faktora na količinu i kvalitetu kajmaka. Ogledi su obavljeni kod četiri proizvođača kajmaka u planinskom području. Kvaliteta mlijeka u ogledu je u prosjeku bio dobar, kao i kvaliteta kajmaka. Statističkom obradom podataka koje smo dobili prateći proizvodnju kajmaka, ustanovljen je visok negativan korelativni odnos između broja i veličine masnih kuglica -0,90, dok se ostale korelacije nalaze u grupi srednjih i niskih. Praćenjem istih parametara u proizvodnji kajmaka samo Jednog proizvođača, dobivena je vrlo visoka korelacija između debljine kore po litru i randmana 0,92 i vrlo visoka negativna korelacija između broja i veličine masnih kuglica -0,91. Ostale korelacije su u grupi visokih, srednjih i niskih. U daljim istraživanjima će se posebna pažnja usmjeriti na ujednačene uslove proizvodnje kako bi utvrdili što bolje rezultate.The investigation undertaken with purpose to ascertain if quality and quantity of kajmak depend upon the quality of milk and other factors. Investigation took place in mountainous area and included kajmak samples of four producers. Statistical data indicated high negative correlative coefficient between number and size of globules (-0.90). Average correlative coefficient established between\u27: contents of fat and fat in total solids was 0.73, contents of fat in kajmak and milk was 0.71, contents of total solids in kajmak and milk was 0.64 and between yield and thickness of solid cream line per liter was 0.56. Data of the same parameters relative to samples of kajmak of only one producer gained, very high correlation between the thickness of solid cream line per liter and yield (0.92) and a very high negative correlation between the number and size of fat globules (-0.91). High correlation was stated between the thickness of solid cream line per liter and content of fat in total solids (0.85), yield and fat in total solids (0.77), fat contents in milk and in total solids (0.76). Other correlations ranged from, average to low. The results show that better correlation can be achieved in kajmak produced under identical conditions: temperature, moisture, utensils, etc. Further investigations should emphasize the meaning of these factors

Correlative relations in technology of kajmak

Istraživanje je vršeno da bi se ustanovio utjecaj kvaliteta mlijeka i drugih faktora na količinu i kvalitetu kajmaka. Ogledi su obavljeni kod četiri proizvođača kajmaka u planinskom području. Kvaliteta mlijeka u ogledu je u prosjeku bio dobar, kao i kvaliteta kajmaka. Statističkom obradom podataka koje smo dobili prateći proizvodnju kajmaka, ustanovljen je visok negativan korelativni odnos između broja i veličine masnih kuglica -0,90, dok se ostale korelacije nalaze u grupi srednjih i niskih. Praćenjem istih parametara u proizvodnji kajmaka samo Jednog proizvođača, dobivena je vrlo visoka korelacija između debljine kore po litru i randmana 0,92 i vrlo visoka negativna korelacija između broja i veličine masnih kuglica -0,91. Ostale korelacije su u grupi visokih, srednjih i niskih. U daljim istraživanjima će se posebna pažnja usmjeriti na ujednačene uslove proizvodnje kako bi utvrdili što bolje rezultate.The investigation undertaken with purpose to ascertain if quality and quantity of kajmak depend upon the quality of milk and other factors. Investigation took place in mountainous area and included kajmak samples of four producers. Statistical data indicated high negative correlative coefficient between number and size of globules (-0.90). Average correlative coefficient established between\u27: contents of fat and fat in total solids was 0.73, contents of fat in kajmak and milk was 0.71, contents of total solids in kajmak and milk was 0.64 and between yield and thickness of solid cream line per liter was 0.56. Data of the same parameters relative to samples of kajmak of only one producer gained, very high correlation between the thickness of solid cream line per liter and yield (0.92) and a very high negative correlation between the number and size of fat globules (-0.91). High correlation was stated between the thickness of solid cream line per liter and content of fat in total solids (0.85), yield and fat in total solids (0.77), fat contents in milk and in total solids (0.76). Other correlations ranged from, average to low. The results show that better correlation can be achieved in kajmak produced under identical conditions: temperature, moisture, utensils, etc. Further investigations should emphasize the meaning of these factors

Preferencije potrošača i sastav livanjskog sira u odnosu na njegova senzorska svojstva

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.Cilj ovog rada bio je istražiti preferencije potrošača livanjskog sira ovisno o vrsti mlijeka (kravlje ili miješano ovčje i kravlje mlijeko) i tipu proizvodnje (obiteljska poljoprivredna gospodarstava ili industrija). Također je istražena povezanost između senzorskih karakteristika i sastava livanjskog sira. Za istraživanje su korišteni livanjski sirevi zrelosti 60 dana, od čega su četiri sira proizvedena na obiteljskim poljoprivrednim gospodarstvima, a jedan u industrijskim uvjetima. Tijekom istraživanja provedene su redovite inspekcije (svaka dva tjedna) kako bi se utvrdili uvjeti tijekom zrenja sira (temperatura, relativna vlažnost zraka i ventilacija). U cilju utvrđivanja senzorske ocjene sira u istraživanje je uključeno 160 potrošača i šest stručnjaka. Sir proizveden na gospodarstvu 1 ocijenjen je najboljim (P<0,05) te je dobio najvišu vrijednost za svaku pojedinačnu analiziranu osobinu (P<0,05). Specifičnost proizvodnje livanjskog sira na farmi 1 korištenje je miješanog ovčjeg i kravljeg mlijeka (70:30 %) i dobro kontrolirani uvjeti tijekom zrenja (15-18 °C, relativna vlažnost zraka 80-90 % i redovita ventilacija). Ovčje je mlijeko bilo važan čimbenik za postizanje veće ocjene livanjskog sira. Suprotno od ocjene potrošača, stručni ocjenjivači najboljim su ocijenili industrijski livanjski sir. Utvrđena je signifikantno visoka i negativna korelacija (P<0,05) između suhe tvari sira i ocjene stručnjaka za okus i miris. Štoviše, utvrđena je signifikantna, visoka i negativna korelacija (P<0,05) između suhe tvari sira i svih senzorskih osobina sira dobivenih od potrošača. Suprotno tome, veći udio soli i veća kiselost sira, kao konzervirajući čimbenici, pozitivno su utjecali na senzorske osobine livanjskog sira

BIOCHEMICAL PARAMETERS OF BLOOD AND QUALITY OF SHEEP MILK IN THE PRODUCTION OF LIVNO AND TRAVNIK CHEESE

Cilj ovoga rada je utvrđivanje šireg spektra metaboličkih parametara krvi ovce, na osnovi kojeg bi se identificirale određene specifičnosti i njihovo pojedinačno relativno značenje za parametre kvalitete mlijeka i sira. Za ispitivanje su odabrana dva uzgajivača ovaca pasmine pramenka s dva različita lokaliteta (Livno i Travnik) u razdoblju ljetne ispaše (srpanj, kolovoz i rujan). U krvnom serumu određivani su sljedeći biokemijski parametri: glukoza, kolesterol, trigliceridi, ukupni protein, albumin, urea, aspartat aminotransferaza, alanin aminotransferaza, gama-glutamil transferaza, alkalna fosfataza, laktat dehidrogenaza, kalcij, fosfor i magnezij. U mlijeku su određeni postotak mliječne masti, proteina i laktoze, a od mlijeka od kojeg su uzeti uzorci napravljeno je ukupno šest uzoraka sira, po tri za Livanjski i Travnički sir, odnosno po jedan za svaki termin uzorkovanja. Analiza uzoraka sira obuhvaćala je određivanje fizikalno-kemijskih karakteristika: suha tvar, vlaga, mast i pH. Variranja pojedinih parametara kvalitete ispitivanih uzoraka Livanjskog i Travničkog sira, kao i njihova korelacija s parametrima kemijskog sastava mlijeka posljedica su prije svega promjenjive kvalitete mlijeka kao osnovne sirovine i/ili značajnih varijacija u tehnologiji koji su mogli utjecati na sposobnost mlijeka za sirenje, odnosno na enzimatske procese koji se odvijaju tijekom sirenja, ali i zrenja sira.The aim of this study was to determine the broad range of blood metabolic parameters in sheep, and the identification of their specific impact and individual relative importance on the quality parameters of milk and cheese. Two sheep breeders from two different locations (Livno and Travnik) were selected for investigation in the summer grazing period (July, August and September). The following biochemical parameters were determined in sheep blood samples: glucose, cholesterol, triglycerides, total protein, albumin, urea, AST, ALT, GGT, AP, LDH, calcium, phosphorus and magnesium. The percentages of fat, protein and lactose were determined in sheep milk samples. Sampled milk was used for preparation of cheeses, 3 of Livno cheese and 3 of Travnik cheese, or one cheese for each sampling period and type of cheeses. Analysis of cheese samples included the determination of physicochemical characteristics: dry matter, moisture, fat and pH. Variations certain quality parameters of examined Livanjski and Travnički cheeses, as well as their correlation with parameters of milk is primarily a consequence of variability in the quality of milk as raw material and/or significant variations in technology of cheese production that could have affected the ability of milk to cheese production, or the enzymatic processes that occur during the cheese production and its aging

Effect of chemical composition of sheep’s milk on the chemical composition of Livno and Travnik cheese

Bosna i Hercegovina ima višestoljetnu tradiciju u obiteljskoj proizvodnji mliječnih proizvoda među kojima dominiraju 2 do 3 vrste sireva. Poznati mliječni proizvodi u BiH su autohtoni Livanjski i Travnički sir koji pripadaju skupini sireva proizvedenih od sirovog termički neobrađenog ovčjeg mlijeka. Cilj je ovog rada utvrđivanje utjecaja određenih parametara sastava mlijeka na kemijski sastav autohtonih sireva - Livanjskog i Travničkog. Za ispitivanje su odabrana dva proizvođača sa dva različita lokaliteta (Livno i Travnik) u razdoblju ljetne ispaše ovaca. Istraživanjem je bilo obuhvaćeno 117 ovaca (Livno 57 ovaca, Travnik 60 ovaca). Mlijeku za sirenje određen je udjel masti, proteina i laktoze. Od dobivenog sira uzeto je 6 uzoraka: 3 uzorka Livanjskog i 3 uzorka Travničkog sira, odnosno po jedan za svaki termin uzorkovanja. U siru je utvrđivan udjel suhe tvari, vode, masti, masti u suhoj tvari i kiselost (pH vrijednost), a potom je utvrđena korelacija između udjela sastojaka mlijeka i udjela sastojaka sira. Rezultati naših ispitivanja pokazali su da sirevi proizvedeni u domaćinstvima imaju različita svojstva. Najčešći uzrok toj pojavi je nestandardna proizvodnja, koja se ogleda u različitom kemijskom sastavu, načinu proizvodnje, uvjetima skladištenja i zrenja. Udjel masti i proteina u mlijeku ovaca na području Travnika varirao je s razdobljima uzorkovanja, a što se može dovesti u vezu kako s već spomenutom ishranom tako i sa stadijem laktacije. Istovremeno se udjel proteina uglavnom smanjivao idući prema kraju laktacijskog razdoblja, dok se udjel laktoze pokazao kao najstabilniji parametar mlijeka. U uzorcima oba ispitivana sira utvrđen je nešto veći udjel vode u odnosu na uobičajene vrijednosti za ova dva autohtona sira, dok je udio mliječne masti i suhe tvari varirao s razdobljima uzorkovanja. Variranja pojedinih parametara kemijskog sastava ispitivanih uzoraka Livanjskog i Travničkog sira, kao i njihova korelacija s parametrima sastava mlijeka, posljedica je prije svega promjenjivog kemijskog sastava mlijeka kao osnovne sirovine i/ili značajnih varijacija u tehnologiji, što je moglo utjecati na sposobnost mlijeka za sirenje, odnosno na enzimatske procese koji se odvijaju tijekom sirenja, ali i zrenja sira.Bosnia and Herzegovina has a centuries-old tradition in the family dairy products, among which 2-3 types of cheeses dominate. Well known dairy products in BiH are indigenous Livno and Travnik cheese, a group of cheeses produced from thermally untreated raw sheep milk. The aim of this study was assessing the effects of certain parameters on the chemical composition of the milk composition of indigenous cheeses - Livno and Travnik. Two manufacturers within two different locations (Livno and Travnik) during summer grazing of sheep, were selected for this research. The study included 117 sheep (Livno 57 sheep, Travnik 60 sheep). The cheese milk was used for determination of fat, protein and lactose content. Six samples were taken from obtained cheeses: 3 samples of Livno and 3 samples of Travnik cheese, which means one for each sampling period. In cheese dry matter content, water, fat, fat in dry matter and acidity (pH) were determined, and then correlation between the constituents of milk and cheese ingredients content was set. The most common causes of such phenomenon is non-standard production, storage and ripening. On Travnik area, the content of fat and milk protein varied according to sampling period, which can be attributed to the already mentioned diet and stage of lactation. At the same time the protein content decreased mainly by the end of lactating period. Lactose content has proven to be the most stable parameter of milk. In both investigated cheese samples slightly higher water content was found compared to normal values for these two local cheese, while the proportion of fat and dry matter varied within the sampling period. Variation of certain parameters of the chemical composition of investigated samples of Livno and Travnik cheese, as well as their correlation with parameters of milk is primarily a consequence of changing the chemical composition of milk as the basic raw materials and/or significant variations in technology that could affect the ability of cheese milk, meaning the enzymatic processes that occur during the extension, but also during the ripening