Changes in the composition and sensory properties of <scp>C</scp>roatian cheese in a lamb skin sack (<scp>S</scp>ir iz mišine) during ripening

Abstract

Croatian traditional cheese, which ripens in a lamb skin sack, was studied to determine compositional, biochemical and sensory changes over 60 days of ripening. The ripening time had a significant effect on the chemical, biochemical and sensory parameters, particularly on the medium‐ and long‐chain free fatty acids ( P &lt; 0.05) and total FFA s ( P &lt; 0.001). At the end of ripening palmitic, oleic and stearic acids were the predominant FFA s. Cheese ripened for more than 45 days was less acceptable to consumers as a consequence of extensive proteolysis and lipolysis. Therefore, ripening for more than 45 days, which is commonly practised by cheesemakers, is not recommended.