A study on classification and characteristics of kajmak

Abstract

Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak is necessary. It is necessary to generate more information about kajmak composition and characteristics. Upgrade of kajmak classification should improve prospects for penetrating of kajmak on the local and world market. All parameters, production and maturation stages, as well as the composition and characteristics of kajmak are closely connected to the relevant data for cheese and butter. Characterization of kajmak could be made by combining the experiences of both autochthonous farmhouse kajmak manufacture and industrial cheese and butter production.

Industrijska proizvodnja kajmaka zahteva standardizaciju postupka proizvodnje u cilju postizanja proizvoda standardnih, ponovljivih karakteristika. Za standardizaciju pojedinih aspekata u proizvodnji kajmaka neophodno je obezbediti bližu karakterizaciju procesa tokom proizvodnje i zrenja kajmaka i njegovog sastava i karakteristika. Klasifikacija kajmaka treba da pruži mogućnosti plasmana standardizovanih proizvoda u okviru kajmaka kao robne grupe. Svi parametri procesa proizvodnje i zrenja, kao i sastava i karakteristika kajmaka, nalaze se u okviru intervala odgovarajućih parametara robnih grupa sira i maslaca. Karakterizacija kajmaka mogla bi se ostvariti kombinovanjem iskustava autohtone proizvodnje kajmaka i industrijske proizvodnje sireva i maslaca.