o:1155 Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia en The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated three sampling sessions during the period June–September 2019. All chemical properties raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1 cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin. raw milk; cheese and kajmak; nutritional assessment; traditional recipes, Zlatibor region 10.46419/vs.53.1.11 2023-01-13T10:09:47.884Z 44 yes 46 Dragan Milićević Institute of meat Hygiene and technology 0000-0003-0405-5896 46 Greta Krešić Faculty of Tourism and Hospitality Managament - Rijeka 46 Danijela Vranić Institute of Meat Hygiene and Technology 46 Tina Lešić Veterinary Faculty - Zagreb 46 Jelena Nedeljković-Trailović Faculty of Veterinary Medicine - Belgrade 46 Saša Janković Institute of Meat Hygiene and Technology 0000-0002-5223-6993 46 Jelka Pleadin Croatian Veterinary Institute application/pdf 627963 https://unilib.phaidrabg.rs/o:1155 no yes 2 70 92000001 71A01 Originalni naučni rad Veterinarska stanica 53 17 32 2022