Izvorni znanstveni članak

Production technology of Kajmak (cream) and some problems of quality standardization

Zora Mijačević ; Fakultet veterinarske medicine Beograd, Bulevar oslobođenja 18, 11000 Beograd, Srbija
Ljiljana Babić

Sažetak

"Kajmak" is milk product of pleasant sourish flavor containing much fat. Uncontrolled condition of current production of "kajmak" is often the cause of its quality variation. The quality of "kajmak" depends on total solids and fat contents. Total solids in 208 examined samples attained 60.75 ± 4.36% and fat content 84.48 ± 5.64% (coefficient of variation 7). Solids non fat ranged considerably coefficient of variation being 52, and indicating excessive quality variation. Further study is necessary to explain the influence of some production phases on "kajmak's" structure.

Ključne riječi

Kajmak; cream; production technology; quality standardization

Hrčak ID:

96596

URI

https://hrcak.srce.hr/96596

Datum izdavanja:

1.2.1990.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.722 *