TY  - 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 .