Maturation of kajmak [under] controlled conditions
2005
Radin, D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro)) | Djerovski, J. | Radulovic, Z. | Radovanovic, M. | Pudja, P.
Kajmak was produced according to the production procedure proposed by Pudja, Starcevic and Radovanovic, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactobacillus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12 deg C and 18 deg C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analysed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and droped to 4.7 for 7 and 15 days when maturation took place at 18 deg C and 12 deg C, respectively. Growth of aroma producing bacteria was increasing from 10**6 cfu/g after inoculation to max. value of 10**8 cfu/g of kajmak. The kajmak samples which were ripened at the 12 deg C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18 deg C max. number was achieved after two days of maturation.
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