TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Špirović-Trifunović, Bojana
AU  - Barać, Nevena
AU  - Smiljanić, Milenko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6165
AB  - 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 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
T2  - Food Science and Technology (Brazil)
T2  - Food Science and Technology (Brazil)
T1  - Protein and fatty acid profiles of Kajmak ripened at two different temperatures
VL  - 42
DO  - 10.1590/fst.63322
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Špirović-Trifunović, Bojana and Barać, Nevena and Smiljanić, Milenko",
year = "2022",
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 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.",
journal = "Food Science and Technology (Brazil), Food Science and Technology (Brazil)",
title = "Protein and fatty acid profiles of Kajmak ripened at two different temperatures",
volume = "42",
doi = "10.1590/fst.63322"
}

Barać, M., Vučić, T., Špirović-Trifunović, B., Barać, N.,& Smiljanić, M.. (2022). Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil), 42.
https://doi.org/10.1590/fst.63322

Barać M, Vučić T, Špirović-Trifunović B, Barać N, Smiljanić M. Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil). 2022;42.
doi:10.1590/fst.63322 .

Barać, Miroljub, Vučić, Tanja, Špirović-Trifunović, Bojana, Barać, Nevena, Smiljanić, Milenko, "Protein and fatty acid profiles of Kajmak ripened at two different temperatures" in Food Science and Technology (Brazil), 42 (2022),
https://doi.org/10.1590/fst.63322 . .