Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk

Volatile aroma compounds are one of the main parameters in consumer choice and acceptance of cheese. The traditional way of making cheese, still preserved in Croatia, is the anaerobic ripening of curds in a lamb or goat sack. Cheeses produced in such a way have a specific aroma. The objective of this study was to determine the volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk and relate them with the aroma of this traditional cheese. The...