The influence of milk protein and fat contents on the composition and yield of kajmak skin
2011
Nedeljković, A., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Radovanović, M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Trpković, G., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Miočinović, J., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Puđa, P., Faculty of Agriculture, Belgrade - Zemun (Serbia)
Kajmak is autochthonous dairy product with a long tradition of production and consumption in Serbia. Phenomena that participate in kajmak formation are still unknown. Knowledge of processes present in the kajmak production allows a better understanding of the manufacture and its standardization. Kajmak production comprises two following phases: hot incubation and cold agglutination yielding the formation of upper and lower layers, respectively. Upper kajmak layer (skin) that is formed during the hot phase is a specific gel system occurring as a result of protein coagulation. this layer is the basis of kajmak structure and significantly affects on the composition and final product quality. The influence of different fat (4, 6 and 8%) and protein (3.4, 4.2 and 5%) content in milk on the composition and yield of initial kajmak upper layer skin, which was formed in 60 min during kajmak production, was investigated. Composition of kajmak skin was analyzed by determination of milk fat, proteins and dry matter, as well as fat and proteins in dry matter. Yield was determined by measurement of skin weight. The milk fat content significantly influence on the kajmak skin composition, especially fat and fat in dry matter content. The influence of milk protein content was lower compared to fat content, probably due to high participation of fat in kajmak composition. However, all data showed significant variations due to non constant environmental conditions of kajmak production.
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