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dc.creatorRadovanović, Mira
dc.creatorDurić, O.R.E.
dc.creatorNedeljković, Aleksandar
dc.creatorMiočinović, Jelena
dc.creatorPudja, Predrag
dc.description.abstractKajmak 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.en
dc.publisher6th Central European Congress on Food, CEFood 2012
dc.sourceCEFood 2012 - Proceedings of 6th Central European Congress on Food
dc.subjectConvective and evaporative coolingen
dc.subjectMass and energy balanceen
dc.subjectSurface activityen
dc.titleAnalysis of mass and energy balance in the initial stage of kajmak productionen
dc.citation.other: 1313-1318

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