Technology and quality of the skorup (kaymak) [autochthonous products] from Montenegro [Serbia&Montenegro]
2002
Mirecki, S.I. | (Biotehnicki institut, Podgorica (Serbia and Montenegro)) | Antov, G.S. (Poljoprivredni fakultet, Novi Sad (Serbia and Montenegro))
The technology of skorup (kaymak) from Montenegro (Serbia&Montenegro), chemical quality of sheep milk, chemical quality of skorup (kaymak) production were investigated. Skorup is one of the best milk products from Montenegro (Serbia&Montenegro). The skorup production region is northern part of Montenegro (Serbia&Montenegro), mostly mountains: Piva, Durmitor, Sinjajevina, Bjelasica and Komovi. Skorup is mostly produced from sheep milk, but it can be produced also from cow milk, mixed sheep and cow milk. The main characteritic of skorup is that it contains high percentage of fat in dry matter (over 80%) and low percentage of proteins. The quality of milk used for skorup production is very important for the quality of skorup. The quality of sheep milk used during experiment was: 83.08% water, 6.39% fat, 5.30% proteins, 4.29% lactose and 0.94% ash. After one day of ripening skorup contained: 36.93% water, 55.28% fat, 5.13% proteins and 1.69% ash. At the end of experiment, after 60 days of ripening skorup contained: 18.36% water, 72.18% fat, 5.69% proteins, 1.96% ash and 1.81% salt. During experiment, the quality of sheep milk that left after skorup production was, also, analysed. Tradicionally the leftover milk is used for production of non-fat hard cheese called Prljo or as feed for domestic animals. The quality of that milk was 85.93% water, 2.50% fat, 6.01% proteins, 4.65% lactose and 0.91% ash. According to these results it can be good raw material for production of cheeses with more fat content than Prljo cheese.
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