The research of Kajmak quality: chemical, microbiological and senzory aspect
2006
Djerovski, J.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Radulovic, Z.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Radin, D.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Radovanovic, M.R.(Polimark, Beograd (Serbia)) | Pudja, P.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
Kajmak is authochthonous product, which is traditionally made like farmhouse fermented milk product by farmers. Under such conditions of production, quality of Kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autochthonous microflora, microbiological and senzory quality of Kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory (Serbia). Chemical composition and senzory quality of tested Kajmak samples showed great difference, while, according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of Kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export.
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