APA 6th Edition Puđa, P., Radovanović, M. i Đerovski, J. (2006). Proizvodnja i svojstva kajmaka. Mljekarstvo, 56 (4), 357-367. Preuzeto s https://hrcak.srce.hr/8412
MLA 8th Edition Puđa, Predrag, et al. "Proizvodnja i svojstva kajmaka." Mljekarstvo, vol. 56, br. 4, 2006, str. 357-367. https://hrcak.srce.hr/8412. Citirano 15.06.2021.
Chicago 17th Edition Puđa, Predrag, Mira Radovanović i Jelena Đerovski. "Proizvodnja i svojstva kajmaka." Mljekarstvo 56, br. 4 (2006): 357-367. https://hrcak.srce.hr/8412
Harvard Puđa, P., Radovanović, M., i Đerovski, J. (2006). 'Proizvodnja i svojstva kajmaka', Mljekarstvo, 56(4), str. 357-367. Preuzeto s: https://hrcak.srce.hr/8412 (Datum pristupa: 15.06.2021.)
Vancouver Puđa P, Radovanović M, Đerovski J. Proizvodnja i svojstva kajmaka. Mljekarstvo [Internet]. 2006 [pristupljeno 15.06.2021.];56(4):357-367. Dostupno na: https://hrcak.srce.hr/8412
IEEE P. Puđa, M. Radovanović i J. Đerovski, "Proizvodnja i svojstva kajmaka", Mljekarstvo, vol.56, br. 4, str. 357-367, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/8412. [Citirano: 15.06.2021.]
Sažetak Traditional method of kajmak production is, due to the numerous steps, inappropriate for industrial production scale. Traditionally produced kajmak differs greatly from producer to producer in composition and quality. To standardize production scale and characteristics of kajmak, it is necessary to adapt its production steps to industrial scale. That would result in better selling in domestic and foreign market. Procedure of industrial kajmak production presented in this paper was developed in company «Polimark», based on patented technology. Technological procedure enables production of standardized, high quality product, which fully matches characteristics of traditionally produced kajmak. All processes involved in traditional production are included in presented technology, but their application is modified in order to follow the principles which are usually used in industrial production scale. Presented procedure has a number of advantages compared to traditional production, such as: great decrease in production time, high microbiological product quality, industrial process design and a wide range of possibilities in utilization of remained milk.