Traditional fermented milk products have been prepared since ancient time by various
civilizations. Despite their long history, popularity, and nutritive and healthy value, the …

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but
additional efforts are needed to ensure the development of this animal's genetic resources …

The objective of this study was to identify the requirements needed for selling dairy products
through e-commerce, as well as current gaps and challenges that exist for small scale dairy …

Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high
amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due …

The microbiological quality of dairy products from small-scale producers in Serbia was
analysed. A total of 302 dairy products [raw (n= 111) and pasteurized milk cheeses (n= 79) …

The main aim of this study was to analyze hygiene practices in small-scale dairy plants
(SSDPs) in Serbia. A total of 60 plants were included in the research. A survey questionnaire …

Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few
South-East European countries. It is manufactured from the thin layer formed on the surface …

Cream cheese is a cheese of the semi-soft, fresh acid curd variety, obtained by slow
quiescent acid gelation of milk. Compositionally, it is quite similar to unripened Neufchatel …

The effects of coagulation temperature, CaCl 2 concentrations, pH and heat treatment on the
rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness …

Özet Kaymak yüksek süt yağı içeriği (en az% 60) sayesinde beslenme açısından büyük
önem taşıyan kendine has bir tat ve kokuda olan bir süt ürünüdür. Bu çalışmada, inek …