A study on classification and characteristics of kajmak [dairy product]
2005
Pudja, P.(Univerzitet u Beogradu, Beograd - Zemun (Serbia and Montenegro). Poljoprivredni fakultet) | Radovanovic, M. | Djerovski, J.
Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak is necessary. It is necessary to generate more information about kajmak composition and characteristics. Upgrade of kajmak classification should improve prospects for penetrating of kajmak on the local and world market. All parameters, production and maturation stages, as well as the composition and characteristics of kajmak are closely connected to the relevant data for cheese and butter. Characterization of kajmak could be made by combining the experiences of both autochthonous farmhouse kajmak manufacture and industrial cheese and butter production.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Matica Srpska Library