Physicochemical evaluation of traditional Janj cheese with selected plant additives

<jats:p>Janj cheese is a traditional dairy product from the Janj region in Bosnia and Herzegovina, produced from raw milk using specific artisanal technology. This study aimed to evaluate the effects of selected plant additives on the physicochemical properties of traditional Janj cheese. Twelve cheese samples were produced in two batches. Each batch included one control sample and five samples supplemented with oregano, basil, parsley, rosemary, and chives as plant additives. In the first batch, the additives were applied at a concentration of 0.50%, and in the second batch at 1.00%. Physicochemical analyses included moisture, dry matter, fat, protein, ash, sodium chloride content, pH, titratable acidity, water activity, instrumental color (CIE Lab*), and texture parameters. Moisture content ranged from 53.39% to 57.72% in the first batch and from 48.96% to 51.31% in the second batch. Fat content in dry matter ranged from 38.62% to 45.18%, while protein content varied between 18.12% and 25.05%, confirming the high nutritional value of Janj cheese. Ash and sodium chloride contents varied depending on the type of plant additive used. Differences in pH and titratable acidity reflected variations in fermentation intensity among samples. Water activity ranged from 0.901 to 0.932, while instrumental color measurements showed significant differences within each batch. The results indicate that the addition of plant additives significantly influenced (p&lt;0.05) the physicochemical properties of Janj cheese. Traditional production methods combined with local technological variations result in cheeses with distinct characteristics. Physicochemical evaluation plays a key role in maintaining the quality, safety, and distinctive character of traditional cheeses such as Janj, reflecting their cultural and economic importance. These findings highlight the potential of plant additives to modulate cheese properties while preserving the authentic features of this regional product.</jats:p>