2022
DOI: 10.1590/fst.63322
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Protein and fatty acid profiles of Kajmak ripened at two different temperatures

Abstract: Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-18 0 C or stored in refrigerator at 4 0 C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 4 0 C… Show more

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Cited by 2 publications
(8 citation statements)
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“…Proteolysis in kajmak can be determined by the ripening index (RI) which presents the ratio of water soluble nitrogen to total nitrogen content. The use of severe heat treatment, the absence of rennet enzymes and the absence of starter-culture addition, which are specific for kajmak production indicate slow proteolysis during ripening (Barać et al, 2022). According to the results presented in Figure 1., slow proteolysis is determined in kajmak matured for 30 days in which RI was 11.17%, respectively.…”
Section: Physico-chemical Analyses Of Mature Romanija's Kajmakmentioning
confidence: 92%
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“…Proteolysis in kajmak can be determined by the ripening index (RI) which presents the ratio of water soluble nitrogen to total nitrogen content. The use of severe heat treatment, the absence of rennet enzymes and the absence of starter-culture addition, which are specific for kajmak production indicate slow proteolysis during ripening (Barać et al, 2022). According to the results presented in Figure 1., slow proteolysis is determined in kajmak matured for 30 days in which RI was 11.17%, respectively.…”
Section: Physico-chemical Analyses Of Mature Romanija's Kajmakmentioning
confidence: 92%
“…Thus, similar as in cheese, formation of specific flavor, aroma and texture of kajmak is the result of complex biochemical processes during ripening (McSweeney, 2004, Vučić et al, 2008. Due to serum separation and slow proteolysis kajmak's protein content decreases during ripening (Pudja et al, 2008;Barać et al, 2022). Hence, significantly lower protein content (p<0.05) was determined in 60 days mature kajmak (5.31%).…”
Section: Physico-chemical Analyses Of Mature Romanija's Kajmakmentioning
confidence: 97%
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“…Te infuence of milk composition and heat treatment on the composition of kajmak has been recently studied [23]. Various studies have been conducted on sensory [11,12], chemical [17,24], microbiological [11,21], and textural [12] properties of kajmak. Te color of kajmak has also been studied, together with various dairy products [25], as food appearance highly infuences consumers in their purchasing decisions [26][27][28].…”
Section: Introductionmentioning
confidence: 99%