Production procedure of the traditional quality kajmak in the industrial conditions
Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada
Апстракт
Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of industrial kajmak production reviewed in this work was developed in company "Polimark", based on patented technology. Technological procedure enables production of standardized, high quality product, which fully match's the characteristics of traditionally produced kajmak. All processes involved in traditional production are also included in presented technology, but the way of their application is modified in order to follow the principles present in production on industrial scale. Presented procedure has a number of advantages compared to traditional production, such as: massive decrease in production time; high microbiological product quality; industrial process design; and wide range of possibilities in utilization of remained milk.
Kajmak je naš ekskluzivni tradicionalni mlečni proizvod. Izrađuje se u seoskim domaćinstvima na tradicionalni način postupkom koji traje oko 24 h, a koji u svom izvornom obliku nije pogodan za industrijsku primenu. U radu je predstavljen postupak industrijske proizvodnje kajmaka koji je razvijen u kompaniji "Polimark" na osnovu zaštićene tehnologije. Tehnološki postupak obezbeđuje dobijanje proizvoda visokog i standardnog kvaliteta, koji se ni po čemu ne razlikuje od kajmaka dobijenog tradicionalnim postupkom. Svi procesi zastupljeni u postupku proizvodnje prisutni su i u tradicionalnoj proizvodnji, ali je način njihove primene korigovan kako bi se uvažili zahtevi savremenog načina rada u industrijskim uslovima. Postupak pruža niz prednosti u odnosu na tradicionalni način izrade. Izdvajaju se višestruko skraćenje vremena proizvodnje, bakteriološka ispravnost proizvoda industrijski način rada i široke mogućnosti u korišćenju preostalog mleka.
Кључне речи:
kajmak / industrial production procedure / cold / aglutination / kajmak / postupak industrijske proizvodnje / hladna aglutinacijaИзвор:
Prehrambena industrija - mleko i mlečni proizvodi, 2004, 15, 1-2, 15-19Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Pudja, Predrag AU - Radovanović, Mira AU - Starčević, Vojin T. PY - 2004 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/810 AB - Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of industrial kajmak production reviewed in this work was developed in company "Polimark", based on patented technology. Technological procedure enables production of standardized, high quality product, which fully match's the characteristics of traditionally produced kajmak. All processes involved in traditional production are also included in presented technology, but the way of their application is modified in order to follow the principles present in production on industrial scale. Presented procedure has a number of advantages compared to traditional production, such as: massive decrease in production time; high microbiological product quality; industrial process design; and wide range of possibilities in utilization of remained milk. AB - Kajmak je naš ekskluzivni tradicionalni mlečni proizvod. Izrađuje se u seoskim domaćinstvima na tradicionalni način postupkom koji traje oko 24 h, a koji u svom izvornom obliku nije pogodan za industrijsku primenu. U radu je predstavljen postupak industrijske proizvodnje kajmaka koji je razvijen u kompaniji "Polimark" na osnovu zaštićene tehnologije. Tehnološki postupak obezbeđuje dobijanje proizvoda visokog i standardnog kvaliteta, koji se ni po čemu ne razlikuje od kajmaka dobijenog tradicionalnim postupkom. Svi procesi zastupljeni u postupku proizvodnje prisutni su i u tradicionalnoj proizvodnji, ali je način njihove primene korigovan kako bi se uvažili zahtevi savremenog načina rada u industrijskim uslovima. Postupak pruža niz prednosti u odnosu na tradicionalni način izrade. Izdvajaju se višestruko skraćenje vremena proizvodnje, bakteriološka ispravnost proizvoda industrijski način rada i široke mogućnosti u korišćenju preostalog mleka. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - Production procedure of the traditional quality kajmak in the industrial conditions T1 - Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada EP - 19 IS - 1-2 SP - 15 VL - 15 UR - https://hdl.handle.net/21.15107/rcub_agrospace_810 ER -
@article{ author = "Pudja, Predrag and Radovanović, Mira and Starčević, Vojin T.", year = "2004", abstract = "Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of industrial kajmak production reviewed in this work was developed in company "Polimark", based on patented technology. Technological procedure enables production of standardized, high quality product, which fully match's the characteristics of traditionally produced kajmak. All processes involved in traditional production are also included in presented technology, but the way of their application is modified in order to follow the principles present in production on industrial scale. Presented procedure has a number of advantages compared to traditional production, such as: massive decrease in production time; high microbiological product quality; industrial process design; and wide range of possibilities in utilization of remained milk., Kajmak je naš ekskluzivni tradicionalni mlečni proizvod. Izrađuje se u seoskim domaćinstvima na tradicionalni način postupkom koji traje oko 24 h, a koji u svom izvornom obliku nije pogodan za industrijsku primenu. U radu je predstavljen postupak industrijske proizvodnje kajmaka koji je razvijen u kompaniji "Polimark" na osnovu zaštićene tehnologije. Tehnološki postupak obezbeđuje dobijanje proizvoda visokog i standardnog kvaliteta, koji se ni po čemu ne razlikuje od kajmaka dobijenog tradicionalnim postupkom. Svi procesi zastupljeni u postupku proizvodnje prisutni su i u tradicionalnoj proizvodnji, ali je način njihove primene korigovan kako bi se uvažili zahtevi savremenog načina rada u industrijskim uslovima. Postupak pruža niz prednosti u odnosu na tradicionalni način izrade. Izdvajaju se višestruko skraćenje vremena proizvodnje, bakteriološka ispravnost proizvoda industrijski način rada i široke mogućnosti u korišćenju preostalog mleka.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "Production procedure of the traditional quality kajmak in the industrial conditions, Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada", pages = "19-15", number = "1-2", volume = "15", url = "https://hdl.handle.net/21.15107/rcub_agrospace_810" }
Pudja, P., Radovanović, M.,& Starčević, V. T.. (2004). Production procedure of the traditional quality kajmak in the industrial conditions. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 15(1-2), 15-19. https://hdl.handle.net/21.15107/rcub_agrospace_810
Pudja P, Radovanović M, Starčević VT. Production procedure of the traditional quality kajmak in the industrial conditions. in Prehrambena industrija - mleko i mlečni proizvodi. 2004;15(1-2):15-19. https://hdl.handle.net/21.15107/rcub_agrospace_810 .
Pudja, Predrag, Radovanović, Mira, Starčević, Vojin T., "Production procedure of the traditional quality kajmak in the industrial conditions" in Prehrambena industrija - mleko i mlečni proizvodi, 15, no. 1-2 (2004):15-19, https://hdl.handle.net/21.15107/rcub_agrospace_810 .