Technology and quality of Montenegro skorup [Yugoslavia]
1986
Adzic, N. (Poljoprivredni institut, Titograd (Yugoslavia)) | Dozet, N. | Stanisic, M.
Cream, in wider Yugoslav area better known as "Kajmak" belongs to the autochtonous milk products of the best quality in Montenegro (Yugoslavia). Basic technologic processes in the production and preservation of the cream, as well as its characteristics have been shown in this paper. Ripe cream has the following content of ingredients, in percentages: 15.80-32.40% of moisture, 71.60-84.20% of dry matter, 53.25-75.25% of fat, 78.77-90.92% of fat in dry matter, 5.67-9.76% of proteins, 1.66-4.16% of ash and 1.10-3.18% of salt. Consistency is consistent and semi-consistent, structure-stratified, partially granular and not homogenous, colour is white to white-yellow, odour moderately sharp to very pleasant, taste-typical and pretty good although in some samples there is a taste of slight acidity, bitter, etc.
显示更多 [+] 显示较少 [-]