A PROCEDURE FOR INDUSTRIAL PRODUCTION OF TRADITIONAL QUALITY KAJMAK AND KAJMAK PRODUCED THEREOF

摘要

Procedure for industrial production of traditional quality kajmak, having the milk and cream as initial substrates, according to this invention, has a novelty in that, that the initial substrates are standardized up to the requested fat content, where milk is standardized up to the requested protein content, where milk is standardized up to the requested protein content, as well. Milk standardized and pasteurized, at desired temperature, is influenced by air stream of lower temperature than the temperature of milk. Thin but strong skin is formed on the surface of milk, while the rest of milk is flown out and replaced by cream of defined temperature. Cooling of cream results in massive incorporation of fat in already formed skin, which undergoes to rapid transformation, yielding in the composition, rheological and organoleptic characteristics of traditional kajmak.