The analysis of industrial produced autochthonous type of kajmak
| Autor: | Dajana Vukic, Vladimir Vukic, Mirela Ilicic, Snezana Kravic, Katarina Kanuric, Jovana Degenek, Zorica Stojanovic, Ana Djurovic |
|---|---|
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Acta Periodica Technologica. :167-175 |
| ISSN: | 2406-095X 1450-7188 |
| DOI: | 10.2298/apt2253167v |
| Popis: | Kajmak is autochthonous product, traditionally made as farmhouse milk product by farmers. In such manufacturing conditions, the quality of kajmak is usually very variable, nonstandard and out of the limits described by official regulations. In this paper the chemical composition, fatty acid profile, textural and sensory quality of the most used autochthonous kajmak samples (unripened kajmak and mature kajmak from mjesina) were analysed. Although all samples had satisfied quality according to the Serbian regulations, chemical composition and sensory quality revealed some variability between tested kajmak samples. Fat content was higher in mature kajmak than in unripened kajmak. The dominant fatty acid in all samples was palmitic acid (C16:0) and its higher content was observed in unripened kajmak sample, 33.20 %, compared with 29.45% in sample of kajmak from mjesina. In both samples, long-chain acids are the dominant ones. The saturated fatty acids (SFAs) in the tested samples were dominantly present with the share of 64-66%. The content of monounsaturated fatty acids (MUFAs) were in the range of 30.2-31.52 % and most abundant in both samples were oleic acid (18:1c). Unripened kajmak had higher score of sensory characteristics compared to kajmak from mjesine. According to the textural analysis the mature kajmak from mjesina had overall better textural characteristics. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|