Preliminary communication
The influence of technological treatment, composition and properties of milk on quality of kajmak under experimental conditions
Zora Mijačević
; Fakultet veterinarske medicine Beograd, Bulevar oslobođenja 18, 11000 Beograd, Srbija
Ljiljana Babić
L. Stojanović
Abstract
The process of milk fat separation in kajmak production depends on a number of parameters. The influence of heat treatment, heating exposure time, physicochemical properties and milk composition as well as their quantity and quality on separated kajmak were studied. Experimental data proved that appropriate quality and organoleptic properties of kajmak were determined by selected milk heat treatment. Yield of kajmak depends upon physicochemical properties and composition of milk, i. e. its fat and total solids contents. Studied parameters were of importance to kajmak's quality and quantity.
Keywords
kajmak - quality; milk quality; yield of kajmak
Hrčak ID:
96723
URI
Publication date:
3.11.1990.
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