Abstract:Kajmak is a very popular dairy product in Balkan countries, however, it is
often a subject of adulteration. The aim of this study was to investigate
the effects of kajmak adulteration on its yield and composition, and
determine the possibility of detecting the adulteration using the iodine and
acid values and sensory evaluation of kajmak quality. In this study,
experimental kajmak samples were produced from milk with increased fat
contents (by 18 % and 36 %), via the addition of refined palm … Show more
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