An autochthonous Serbian product – Kajmak Characteristics and production procedures

Abstract

-Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin-like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation with the significant participation of milk proteins. It can be consumed as a fresh kajmak immediately after production, or as a mature kajmak, after a substantial ripening period. Being an autochthonous Serbian dairy product, kajmak is believed to be one of the most prestigious and respectable dairy products that symbolizes domestic agriculture in this area of the world. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Numerous steps in the procedure could represent potential safety risks for kajmak and the remaining milk. The sensory and compositional parameters of kajmak place this product between cheeses and butter in the classification of dairy products. The microflora of kajmak, which mainly originates from raw milk, plays a major role in the maturation process, particularly regarding texture and sensory profiles. The procedure for kajmak production developed in the food company "Polimark" is a promising solution for industrial kajmak production. The procedure covers all the steps that are included in traditional kajmak production, but the methodologies carried out are acceptable for industrial implementation. The use of lactic starters introduced in this industrial procedure may become a strategic tool for managing the ripening process and sensory characteristics of mature kajmak. Uncontrolled and unpredictable safety and sensory qualities regarding kajmak is certainly the main reason why such a delicious product has been left out of the world market and remains only significant on a local level. In this respect, the establishment of a modern, industrial kajmak production should represent a substantial improvement of the manufacturing conditions able to reduce the safety risks and to provide the conditions for commercializing a standard high-quality product.kajmak / composition / traditional production / industrial production / starter cultures Résumé -Un produit d'origine serbe, le kajmak : caractéristiques et procédés de production. Le kajmak est un produit laitier qui présente une composition et des caractéristiques sensorielles uniques. Il est obtenu à partir de la fine peau ou croûte qui se forme à la surface du lait chaud au cours du refroidissement, à laquelle s'agrège la matière grasse et une proportion significative des protéines laitières. Il peut se consommer frais, immédiatement après production, ou après une période d'affinage substantielle. Ce produit laitier typiquement serbe est considéré comme l'un des plus prestigieux et respectable symbolisant l'agriculture domestique dans cette région du monde. Le procédé de production du kajmak est majoritairement traditionnel et il conduit à des produits de composition et de qualité inégales. De plus, plusieurs étapes...

Traditional Balkan fermented milk products

“…They are produced from cow's milk (Kajmak) or from mixture of cow's and sheep's milk (Skorup) [60,61]. They are produced from cow's milk (Kajmak) or from mixture of cow's and sheep's milk (Skorup) [60,61].…”

“…Traditional Balkan cream cheeses are Kajmak and Skorup. They are produced from cow's milk (Kajmak) or from mixture of cow's and sheep's milk (Skorup) [60,61]. Their production is mainly home-made type.…”

Microstructure of kajmak skin layer made during kajmak production

“…The absence of fat globule imprints is probably a consequence of the specificity of the kajmak formation process. More precisely, during the formation of the skin layer, milk fat is concentrated at the air-milk interface, due to surface tension (Pudja et al, 2008). Heat treatment of milk leads to significant changes of the surface tension of milk components, particularly whey proteins (Zayas, 1997).…”

“…It has a very specific production procedure and mechanism of its formation, due to which kajmak stands out from other dairy products. According to its composition and characteristics, kajmak is classified as somewhere between cheese and butter (Pudja et al, 2008). It is traditionally produced in the Balkans, the Asia Minor and the Near East (Akalin et al, 2006; C akmakci and Hayaloglu, 2011).…”

“…The top part of the end-product has a significantly higher protein content (cca 7 %) compared to the bottom part of kajmak (cca 2 %) (Radovanovic et al, 2013). The kajmak formation process and quality are affected by a number of factors, such as milk composition and heat treatment (Pudja et al, 2005a, b; Radovanovic et al, 2012a), ambient air parameters (temperature and relative humidity), and air circulation dynamics (Pudja et al, 2008;Ecim-Djuric et al, 2012, 2017.…”