TY  - CONF
AU  - Radovanović, Mira
AU  - Durić, O.R.E.
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2750
AB  - Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Analysis of mass and energy balance in the initial stage of kajmak production
EP  - 1318
SP  - 1313
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2750
ER  - 

@conference{
author = "Radovanović, Mira and Durić, O.R.E. and Nedeljković, Aleksandar and Miočinović, Jelena and Pudja, Predrag",
year = "2012",
abstract = "Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Analysis of mass and energy balance in the initial stage of kajmak production",
pages = "1318-1313",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2750"
}

Radovanović, M., Durić, O.R.E., Nedeljković, A., Miočinović, J.,& Pudja, P.. (2012). Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750

Radovanović M, Durić O, Nedeljković A, Miočinović J, Pudja P. Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .

Radovanović, Mira, Durić, O.R.E., Nedeljković, Aleksandar, Miočinović, Jelena, Pudja, Predrag, "Analysis of mass and energy balance in the initial stage of kajmak production" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1313-1318,
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .