Samir Kalit

Butter texture is one of the key quality attributes affecting both technological performance and consumer perception. Although the effects of milk composition and fatty acid profile on butter properties have been widely investigated, studies integrating chemical composition, fatty acid profile, instrumental firmness, and sensory texture characteristics in butter produced from different animal species remain limited. This study evaluated the relationships among chemical composition, fatty acid profile, instrumental firmness, and sensory texture attributes of butter produced from cow, sheep, and goat milk. Sheep butter showed the highest total solids and fat contents (86.84 and 85.27 g/100 g), whereas cow and goat butter contained significantly higher water levels (approximately 17.9 g/100 g; p < 0.05). Cow butter was characterised by higher proportions of long-chain saturated fatty acids, particularly palmitic acid (32.39%), and the highest monounsaturated fatty acid content (24.11%). Although instrumental firmness did not differ significantly among butter types (p > 0.05), cow butter exhibited the highest mean firmness value (6.07 N) and the highest sensory firmness score. Goat butter contained elevated levels of short- and medium-chain fatty acids, and the highest polyunsaturated fatty acid content (4.83%), which was associated with lower firmness (3.04 N). Sheep butter exhibited the highest stearic acid content (11.08%), together with greater spreadability and fatty mouthfeel. Principal component analysis provided an exploratory overview of the relationships among compositional, instrumental, and sensory variables and highlighted potential associations between fatty acid composition and butter texture characteristics. Under the conditions of this pilot-scale study, milk origin was associated with distinct compositional and textural profiles of butter.

The proteolytic and textural properties of semi‐hard goat cheese ripened in a 50:50 mixture of extra virgin olive oil and refined sunflower oil were investigated. Five batches were divided into three groups: group 1 (control; 60 days air‐ripened), group 2 (10 days air and 50 days oil‐ripened), and group 3 (20 days air and 40 days oil‐ripened). Samples were taken on days 0, 10, 20, 30, 45, and 60 to evaluate proteolysis (water‐soluble nitrogen (WSN), trichloroacetic acid‐soluble nitrogen (TCA‐SN), residual caseins), texture (hardness, fracturability, strain at fracture, cohesiveness), moisture in non‐fat substances (MNFS), and salt in moisture (S/M). Oil‐ripening preserved MNFS and intensified proteolysis, reflected in the highest WSN and TCA‐SN (23.10%; 11.50% total nitrogen (TN), respectively) and lowest residual α‐casein (72.24%) in group 2 ( p < 0.01). Due to air‐ripening, control cheese had the highest S/M (5.20%) and lowest MNFS (47.94%), resulting in the slowest proteolysis as evidenced by the highest values of all residual caseins ( p < 0.01). Textural changes mirrored proteolysis and moisture dynamics: the control cheese was the hardest (50.25 N) and most fracture‐resistant (45.50 N), while oil‐ripened cheeses, especially group 2, were softer (27.18 N) and more cohesive (0.12; p < 0.01). In group 3, prolonged air‐ripening led to higher water loss (MNFS: 55.40%) and elevated S/M (3.53%) compared to group 2, resulting in moderate proteolysis. These results demonstrate that oil as a ripening medium can be used to modulate development of cheese texture and quality. Practical Applications: Artisanal cheese plays a vital role in the modern diet, helping preserve tradition and promote economic development, especially in resource‐limited areas like islands. Preserving cheese in oil extends its consumption to seasons without goat's milk production. The effects of such ripening conditions and the optimal time for immersion in oil are largely unexplored. This study's findings could interest dairy scientists and cheese makers, particularly as sustainability and food waste prevention gain importance, alongside the rising popularity of traditional cheese.

The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet’s extra virgin olive oil and refined sunflower oil; 50:50) for different time periods. Five batches of cheese were produced, and each batch was divided into three groups: (1) ripening in air (control group), (2) ripening in oil after 10 days of air ripening, (3) ripening in oil after 20 days of air ripening. The cheeses were sampled on days 0, 10, 20, 30, 45 and 60 of ripening. On day 60, the total polyphenol and flavonoid content differed significantly (p<0.05, p<0.01, respectively) between the group 1 (control group) and group 3 as well as between groups 2 and 3. A significant difference (p<0.01) was found in antioxidant activity between the control group and group 3 with two spectrophotometric methods (DPPH - 2,2-diphenyl-1-picryl-hydrazyl; ABTS - 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)). The ripening treatment significantly (p<0.01) influenced the saturated (SFA) and unsaturated fatty acid (UFA) content between the oil-ripened cheeses. The prolonged air ripening prior to the immersion into oil in group 3 cheeses led to a greater water loss, and the formation of a cheese structure that allowed the oil to penetrate, resulting in a higher polyphenol and flavonoid content, antioxidant activity (DPPH) and UFA content (including oleic and linoleic acid) than in group 2. This indicates that the time of immersion influences the bioactive compounds in the cheese and thus, affects the nutritional value of the cheese.

The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products.

The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: 1) ripening in air (control group, treatment 1), 2) ripening in oil after 10 d of ripening in air (treatment 2), 3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3) and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality.

The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.

One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (p < 0.0001, α = 0.05) by prolonging the beginning of coagulation (10–20 min) and curd firming rate (1–5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k₂₀, a₃₀, a₆₀, a_max) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (p > 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (p > 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.

Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose.

In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to investigate the potential of using Istrian albumin cheese whey in the production of whey distillate. Three batches of Istrian albumin cheese were produced in a small-scale cheese plant. The remaining whey after the production of albumin cheese was fermented using Kluyveromyces marxianus subsp. marxianus for 5 days and then distilled. In the whey samples before and after fermentation, the content of total solids, protein, milk fat and lactose was determined. The ethanol content and the composition of volatile compounds in the distillate was determined. The content of all components of the chemical composition of whey, except for the content of fat, decreased during fermentation. In the whey distillate with an alcohol content of 35%, the following compounds were determined: acetaldehyde, methanol, n-propanol, i-butanol, n-butanol, 3-methyl-1-ol, 2-methylbutan-1-ol and ethyl-lactate. The distillate obtained confirmed the potential of using whey for the production of spirits. However, further research is needed due to the potential presence of the harmful effects of certain volatile compounds on human health.

This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.