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Mljekarstvo : journal for dairy production and processing improvement, Vol. 40 No. 2, 1990

Original scientific paper

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

Fulltext: croatian, pdf (1 MB) pages 43-51 downloads: 309* cite
APA 6th Edition
Mijačević, Z. & Babić, Lj. (1990). Tehnologija proizvodnje kajmaka i problemi standardizacije kvalitete. Mljekarstvo, 40 (2), 43-51. Retrieved from https://hrcak.srce.hr/96596
MLA 8th Edition
Mijačević, Zora and Ljiljana Babić. "Tehnologija proizvodnje kajmaka i problemi standardizacije kvalitete." Mljekarstvo, vol. 40, no. 2, 1990, pp. 43-51. https://hrcak.srce.hr/96596. Accessed 2 Mar. 2021.
Chicago 17th Edition
Mijačević, Zora and Ljiljana Babić. "Tehnologija proizvodnje kajmaka i problemi standardizacije kvalitete." Mljekarstvo 40, no. 2 (1990): 43-51. https://hrcak.srce.hr/96596
Harvard
Mijačević, Z., and Babić, Lj. (1990). 'Tehnologija proizvodnje kajmaka i problemi standardizacije kvalitete', Mljekarstvo, 40(2), pp. 43-51. Available at: https://hrcak.srce.hr/96596 (Accessed 02 March 2021)
Vancouver
Mijačević Z, Babić Lj. Tehnologija proizvodnje kajmaka i problemi standardizacije kvalitete. Mljekarstvo [Internet]. 1990 [cited 2021 March 02];40(2):43-51. Available from: https://hrcak.srce.hr/96596
IEEE
Z. Mijačević and Lj. Babić, "Tehnologija proizvodnje kajmaka i problemi standardizacije kvalitete", Mljekarstvo, vol.40, no. 2, pp. 43-51, 1990. [Online]. Available: https://hrcak.srce.hr/96596. [Accessed: 02 March 2021]

Abstracts
"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.

Keywords
Kajmak; cream; production technology; quality standardization

Hrčak ID: 96596

URI
https://hrcak.srce.hr/96596

[croatian]

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