Stručni rad
https://doi.org/10.31727/m.22.6.4
Comparison of the traditional and industrial kajmak with regard to the legislation
Marija Jukić-Grbavac
; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, BiH
Leona Puljić
; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, BiH
Jozo Grbavac
; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, BiH
Sažetak
Kajmak is a traditional dairy product with a specific composition and sensory properties and its' production is present in rural households and is based on a traditional process. The task of this thesis is to determine the difference between industrial kajmak and kajmak made according to a traditional recipe, under controlled conditions of production, and to see if the products on the market match the legislation. Samples for sensory and chemical analysis were taken from the shelves of the stores in Bosnia and Herzegovina. Three types of industrial kajmak were tested and the unripened and the ripened kajmak was obtained by a traditional process, under controlled conditions. The purpose of this test is to find out what the customers are getting under the kajmak's declaration, to evaluate the sensory properties of the product and, based on the results obtained, to rank the product in a certain group according to its' quality. Only one of the five investigated samples complied with the legally prescribed legislation, which is in force in Bosnia and Herzegovina. Kajmak is a delicate product and much attention is required when making it, and the question is whether legal regulations are too strict or manufacturers do not pay much attention to the way this product is produced.
Ključne riječi
kajmak, traditional production,sensory properties, industrial production, legislation
Hrčak ID:
247373
URI
Datum izdavanja:
8.12.2020.
talijanski njemački hrvatski španjolski
Posjeta: 2.430 *