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The aim of this study was to determine the influence of semi-hard goat cheese ripening in oil (mixture of Mljet’s extra virgin olive oil and refined sunflower oil ; 50:50) on its physicochemical composition. Five batches of cheese were produced, and cheeses of the same batch were divided into 3 groups according to the ripening method: 1) ripening in the air (control group), 2) ripening in oil after 10 days of ripening in air, 3) ripening in oil after 20 days of ripening in air. Cheeses were sampled during ripening on days 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. The lowest content of dry matter, protein, fat, and salt (p |
