Microstructure of kajmak skin layer made during kajmak production

Microstructure of kajmak skin layer made during kajmak production

Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-...

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Bibliographic Details
Main Authors: Mira Radovanovic, Aleksandar Nedeljkovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja
Format: Article
Language:English
Published: Croatian Dairy Union 2020-01-01
Series:Mljekarstvo
Subjects:
microstructure
kajmak
kajmak skin layer
milk fat
milk proteins
Online Access:https://hrcak.srce.hr/file/347306

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