摘要：The process of milk fat separation in kajmak production depends on a number of parameters. The influence of heat treatment, heating exposure time, physicochemical properties and milk composition as well as their quantity and quality on separated kajmak were studied. Experimental data proved that appropriate quality and organoleptic properties of kajmak were determined by selected milk heat treatment. Yield of kajmak depends upon physicochemical properties and composition of milk, i. e. its fat and total solids contents. Studied parameters were of importance to kajmak's quality and quantity.
关键词：kajmak - quality; milk quality; yield of kajmak
