APA 6th Edition Stanišić, M., Bijeljac, S., Sarić, Z. i Jovanović, S. (1990). Korelativni odnosi u tehnologiji kajmaka. Mljekarstvo, 40 (10), 259-264. Preuzeto s https://hrcak.srce.hr/96701
MLA 8th Edition Stanišić, Marko, et al. "Korelativni odnosi u tehnologiji kajmaka." Mljekarstvo, vol. 40, br. 10, 1990, str. 259-264. https://hrcak.srce.hr/96701. Citirano 24.01.2021.
Chicago 17th Edition Stanišić, Marko, Sonja Bijeljac, Zlatan Sarić i Snežana Jovanović. "Korelativni odnosi u tehnologiji kajmaka." Mljekarstvo 40, br. 10 (1990): 259-264. https://hrcak.srce.hr/96701
Harvard Stanišić, M., et al. (1990). 'Korelativni odnosi u tehnologiji kajmaka', Mljekarstvo, 40(10), str. 259-264. Preuzeto s: https://hrcak.srce.hr/96701 (Datum pristupa: 24.01.2021.)
Vancouver Stanišić M, Bijeljac S, Sarić Z, Jovanović S. Korelativni odnosi u tehnologiji kajmaka. Mljekarstvo [Internet]. 1990 [pristupljeno 24.01.2021.];40(10):259-264. Dostupno na: https://hrcak.srce.hr/96701
IEEE M. Stanišić, S. Bijeljac, Z. Sarić i S. Jovanović, "Korelativni odnosi u tehnologiji kajmaka", Mljekarstvo, vol.40, br. 10, str. 259-264, 1990. [Online]. Dostupno na: https://hrcak.srce.hr/96701. [Citirano: 24.01.2021.]
Sažetak The investigation undertaken with purpose to ascertain if quality and quantity of kajmak depend upon the quality of milk and other factors. Investigation took place in mountainous area and included kajmak samples of four producers. Statistical data indicated high negative correlative coefficient between number and size of globules (-0.90). Average correlative coefficient established between': contents of fat and fat in total solids was 0.73, contents of fat in kajmak and milk was 0.71, contents of total solids in kajmak and milk was 0.64 and between yield and thickness of solid cream line per liter was 0.56. Data of the same parameters relative to samples of kajmak of only one producer gained, very high correlation between the thickness of solid cream line per liter and yield (0.92) and a very high negative correlation between the number and size of fat globules (-0.91). High correlation was stated between the thickness of solid cream line per liter and content of fat in total solids (0.85), yield and fat in total solids (0.77), fat contents in milk and in total solids (0.76). Other correlations ranged from, average to low. The results show that better correlation can be achieved in kajmak produced under identical conditions: temperature, moisture, utensils, etc. Further investigations should emphasize the meaning of these factors.