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Freezing as the process to ensure longer durability of the "kajmak"

Natalija Dozet ; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Bijeljac

Sažetak

The authors investigated packaging possibility of the "kajmak" in smaller containers and storing effects at 4 °C and -25 °C. The results shoved that smaller PVC containers are useful. The keeping quality take out 1-2 months respectively 4-5 months.

Ključne riječi

kajmak; freezing

Hrčak ID:

116469

URI

https://hrcak.srce.hr/116469

Datum izdavanja:

1.10.1983.

Podaci na drugim jezicima: hrvatski

Posjeta: 4.587 *