Technical problem Technical problem solved by this invention is how to organize the procedure in which kajmak, as an autochthonous product that is nowadays prepared only in traditional way in households, and how to produce it industrially, where the specific and original solutions provide that this procedure is to include processes contained in traditional production. Realization of these processes would be essentially changed and conformed to industrial procedure for production, that is to provide in industrial meaning of words, efficient production of kajmak that, as regards of its characteristics, has no difference from kajmak produced in traditional way.

State-of-art Kajmak is dairy product primarily composed of milk fat and milk proteins that are, according to its characteristics, somewhere close between cheese and butter. It is traditionally produced in some parts of the Balkans, the Asia Minor and the Near East only as a homemade product. Besides the traditional way of production, production of kajmak is also explained in the following patents and patent applications: P-56/54-Yugoslav patent application-Applicant Prof. Dr. Bogoje Stevic P-1594/88-Yugoslav patent application-Applicant Vojin Starcevic YU 45488-Yugoslav patent-Applicant Prof. Dr. Jovan flordevic Traditional procedure of kajmak production is based on establishing the skin on the surface of milk, as a result of surface activity. Already formed skin is enriched with milk fat that comes up to the surface of milk, making a unique layer, that is known as'kajmak'in Serbia, and'skorup'in Montenegro. Kajmak is taken from the cold milk, salted and left to ripening. When the described procedure is carried on, in the highly sterile conditions, a top quality product, which is highly valued in the Balkans, is prepared. However, the long-lasting process of establishing kajmak, free contact with environment, and initial contamination of milk, as well, are reasons of notable deterioration in quality of kajmak, thus it can be said that traditionally produced kajmak is very unstandardized product having numerous causes of potential deterioration in quality, that are almost impossible to be controlled. Besides the microbiological problems, kajmak production is accompanied by great differences as regards the kajmak composition. The mentioned imperfections are particularly present as kajmak production is organized in numerous households.

From all the above mentioned it is obvious that kajmak produced in traditional manner, in a number of cases, is not in compliance with strict criteria of valid regulations, hence it is the most probable reason for which kajmak is, up to now, a product of no commercial importance.

We mention that, as regards the sensory characteristics, kajmak is, by all means, worth of higher importance. Hence, for its commercialization it is necessary to determine the procedure that keeps all the advantages which kajmak already owns but, at the same time, to remove the imperfections that have prevented its commercialization, as well.

Prof. Dr. Bogoje Stevic in his patent application, tried to remove microbiological problems that primarily emerge because of long-lasting storage of milk in the open.

Taking this into account, the imperfections of traditional procedure are, to a certain extent, removed by introducing almost sterile conditions above milk and during the process of kajmak formation. Besides some reduction, the process is still pretty long-hence unaccepted in practice. Moreover, we mention that this procedure has no good solution for the rest of milk after kajmak is taken.

Namely, owing to long storing of milk during the process of kajmak establishing, the rest of milk deteriorates in quality, hence this large share of initial substrate loses part of its initial value which, without doubt, influences upon the economy, and herewith upon the commercial acceptability of suggested procedure.

Vojin Starcevic, in his patent application, additionally developed and improved the process of traditional procedure, in which he removed the imperfections of traditional procedure to a greater extent and in relation to patent application of prof. Stevic. However, this procedure has no solution for some crucial problems occurring in conversion of traditional procedure into industrial production procedure. Even the highest degree of sterile conditions is introduced, the long- lasting procedure still represents a serious problem, above all, because of starting contamination of milk. The indicated contamination during long time brings negative effects both to kajmak and to the rest of milk.

Prof. Dr. Jovan flordevic in his patent took over completely different postulations in his approach. Prof. flordevic prepared substrate in the process of standardization that according to its composition corresponds to the composition of kajmak. Afterwards, formation of the skin on the substrate surface is caused by the heat treatment and the hot air circulation over a thin layer of prepared substrate. Upon the formation of skin, substrate is instantly cooled and therefore, fat that prevails in the substrate is converted into solid physical state, changing the whole substrate towards semi-solid to solid state, bringing the procedure of making the product, which implies certain characteristics of kajmak, to its completion. The procedure successively solves the problem of the rest of the milk, i. e. there is no rest of milk, as the preparation of thoroughly worked out methods, is accomplished through application of the procedure of centrifugal separation and ultrafiltration. However, establishing of skin on the surface of substrate proceeds in the conditions significantly different from the conditions existing with kajmak obtaining in traditional procedure.

Namely, the invention anticipates the percentage of substrate components (fat and dry matter without fat), as 3,05 : 1. Proportionality like this is far away from the appropriate ratio present in milk, which approximately comes to 1: 2.

Furthermore, there is to point out the prevailing role of fat and proteins during the process of the skin formation on milk and later during kajmak formation, where lactose, which is a component part of dry matter of milk without fat, is actually negligible. Besides the exception in'the composition of substrate that develops the skin compared to the composition of substrate that develops the skin in the traditional procedure, the invention anticipates the overcirculation of the substrate surface with hot air, as well. Using hot air (373 °K), for streaming above the substrate surface (having temperature of 358 °K), because of higher temperature of the surrounding air than the substrate temperature, impacts, in physico-chemical sense, towards the reduction of surface energy so that the initial formation of harder surface more likely is a result of drying the substrate surface, than the skin formation resulted from the effect of surface forces.

Further treatment of substrate at 275 °K is certainly favourable to the skin formation. The variety in conditions in which kajmak is developed and particularly, their surface part, in comparison to conditions that naturally exist during traditional production of kajmak bring to preparation of product which partially has the characteristics of kajmak, but in certain characteristics it is different from kajmak, as well.

Anyway, it can be said that in relation to previously explained inventions, this invention is the nearest to kajmak particularly from the point of possible industrialization of production, but the obtained product can be remarked that it insufficiently follows traditional procedure for kajmak preparation and, as regards the characteristics, it partially differs from kajmak prepared in traditional procedure.

The goal of invention The. goal of invention is an accomplishment of technological procedure of kajmak production that is industrially applicable, for the purpose of obtaining a high quality product, with consistent composition and characteristics, that would have no different characteristics in comparison to traditionally prepared kajmak.

Furthermore the purpose of the invention is to provide standardization and classification of kajmak, so as to obtain industrially repeatable quality which corresponds to desired quality and in particularities of some geographical regions as regards the possible qualities of kajmak, produced in traditional procedure.

Description of technical solution Procedure for industrial production of traditional quality kajmak having as initial substrates milk consisting of fat, dry matter without fat and moisture, and cream consisting of fat, dry matter without fat and moisture, has a novelty in that, that the initial substrates are successively standardized up to the requested fat content, where milk is standardized up to the requested protein content, as well.

Pasteurization of standardized milk or cream, respectively, is accomplished according to the appropriate procedure of pasteurization. Thus, standardized pasteurized milk having increased temperature is treated with air, having the temperature lower than milk temperature, which circulates above it. Owing to the effect of surface forces, thin but compact skin is being formed, which looks like kajmak, but in its composition it is essentially different from kajmak, and the rest of milk is flown out, and replaced with pasteurized cream having increased temperature. Upon introducing the cream, the process of cream cooling begins, during which there comes to intensive incorporation of fat into formed skin, that rapidly changes, achieving the composition, rheological and sensoric characteristics of traditional kajmak. In the process of cream cooling, the surface of kajmak during its formation is treated with aerosol of cream, having dispersed microorganisms in itself, which are introduced in the function of starter cultures. Besides, having cooled the cream, substrate is incubated and, when the process of kajmak formation is completed, the rest of cream is flown out. The obtained kajmak is taken, salted and left to ripening until its appropriate maturity, afterwards the ripe kajmak is stored until consumption at low temperature.

Kajmak that as initial substrates uses milk and cream, according to this procedure, has a novelty in that, that the obtained kajmak contains moisture and dry matter, where the essential ingredients of dry matter are fat, proteins, salt and ash in requested ratios. Production procedure for kajmak includes standardization of initial raw materials, kajmak formation, salting and ripening.

Two initial substrates, that are standardized, are used in kajmak production, these are milk with standardized content of proteins and milk fat, and cream with standardized fat content. Standardized substrates (milk and cream) are pasteurized through appropriate pasteurization regimes and afterwards, these are used, according to described technical solution.

Standardized pasteurized milk having the appropriate temperature is introduced into the system characterized with high intensity of surface forces. Due to the high surface tension there comes to, rapid establishing of thin, but compact skin on the surface of milk, that by its appearance reminds us of kajmak, but in its composition it is essentially different from kajmak. On the completion of the process of skin establishing, the rest of milk is poured out, and replaced with standardized pasteurized cream of adequate temperature. Upon introducing the cream, the process of cooling the cream starts, during which there comes to intensive inclusion of fat into formed skin, that rapidly changes taking up the composition, rheological and sensory characteristics of traditional kajmak.

During the process of cream cooling the surface of kajmak in its emerging is treated with dispersed microorganisms in itself, that are introduced into system in the function of starter cultures. On the completion of the process of cream cooling the system is incubated at the achieved low temperature up to the end of the total duration required for the whole procedure. Upon the completion of the process of kajmak formation, the rest of cream, not incorporated into renewed kajmak, is poured out. The prepared kajmak is then taken, salted and left to ripening.

Kajmak produced from the explained procedure has no difference in sensory characteristics from traditionally produced kajmak. The composition of kajmak is, to a large extent, open to modifications and depends on the selected parameters of composition, initial substrates and processing parameters of certain operations during the process. Possibility of obtaining kajmak of different composition, that according to its characteristics corresponds to traditionally produced kajmak and enables standardization of kajmak as regards composition and characteristics and its classification, i. e. classification into several classes, alike the categorization of cheeses.

Advantages over the other procedures Solution exposed in this patent application comes from the following starting points.

Traditional production of kajmak includes two stages that can be clearly separated in theory.

The beginning of kajmak development, i. e. establishing of starting skin is caused only by surface forces, due to the differences in surface tension of certain milk components in relation to air above it. Here, the final decision in skin formation, besides the presence of active surface substances (in this case emulated milk fat in the form of fat drops and milk proteins), is due to a difference in temperature, where the surrounding air should be significantly cooler, than milk (in traditional production of kajmak the difference in temperature is long kept because the milk is slowly cooled and it is long time warmer than the surrounding air).

Upon the formation of starting layer of skin, there comes to the increase of skin thickness due to the milk fat rising during the time process, and its incorporation in structure of kajmak. Incorporation of milk fat into mass of already formed kajmak is quite intelligible, as the fat drops are due to their membranes the most important carriers of surface activity in milk. Incorporation of fat into kajmak mass is long lasting procedure due to little rate of fat drops moving through milk.

Just for this reason, kajmak is traditionally produced in shallow vessels having wide surface and beside the small column height of milk, the procedure remains very long.

In traditional production of kajmak, processes proceed very slowly, hence the main reason of impossibility for industrialization of such technological solution.

In our concept we started from the assumption that both the first and the second phase should be present in the making of kajmak, but they should be accomplished with a higher rate. Thus, we hastened the first stage, i. e. the initial formation of skin by introducing the modified composition of milk standardized as regards both the fat and the protein content while the surface of hot milk for starting establishing of skin, milk with modified composition standardized as regards both the fat and the protein content, where the surface of hot milk, having the constant temperature is overcirculated by air temperature of which is lower than temperature of milk. Standardized concentration of proteins and fat, together with appropriate conditions of environment helps to faster formation of initial skin. Upon the formation of initial, compact skin, the rest of milk under kajmak is flown out, and instantly replaced by cream of requested temperature and fat concentration. In this way the incorporation of fat into formation of kajmak depends no more on time required for rising of fat globules, but it started to proceed instantly and is completed in relatively short period of time. Upon the replacement of substrate under the skin, the quick cooling of cream starts, thus upon the completion of the whole procedure of kajmak formation, milk fat has become solid to a greater extent, thus it is completely included in the composition of kajmak. In the process of cooling the surface of kajmak is sprayed with cream dispersion, that is previously inoculated with cultures, i. e. bacteria that will take part in the process of kajmak ripening. In that way the use of standardized systems, as regards the concentration of proteins and fat, provides the completion of procedure of kajmak preparation in short period of time. In other words the preparation of kajmak, from the procedure carried by surface forces and capacity of milk, as regards the fat content (in traditional preparation), is converted into procedure that actually depends only on the surface phenomena, where all the sensory characteristics of kajmak produced in traditional procedure are kept.

By application of the procedure, the following advantages are achieved: 'Procedure enables the controlled production of kajmak having quite proper bacteriological quality.

Produced kajmak is long lasting. Under the appropriate conditions kajmak can be stored for 6 months, and even longer.

. Procedure enables the full control of composition, thus it is possible, by choosing different examples explained below, to accomplish certain modifications in composition of kajmak, where all the mentioned modifications correlate to the traditional kajmak composition. These at first sight contrary facts are feasible because of the great variety in composition of kajmak in traditional production of kajmak.

Procedure enables making a typical layered structure of kajmak caused from the presence of parts of skin having harder consistency.

The use of selected starter cultures provides preparation of product that has flavor and aroma typical for traditionally produced kajmak.

'Kajmak can be consummated immediately after the production and, then, it has the typical characteristics of fresh kajmak. If the appropriate ripening is done, fresh kajmak undergoes through changes, yielding in ripe kajmak having characteristics typical to traditionally obtained and mature kajmak.

Significant reduction in processing time and use of standardized substrates completely eliminates the problem of the rest of milk that is present in traditional production of kajmak.

The capacity of production can be fully conformed to the market needs, as the production process is independent and can be organized and accomplished according to the market demands.

Independent and unrestricted production of kajmak enables an extraordinary possibility of international sale.

Detailed description of the procedure and the obtained kajmak Procedure for industrial production of traditional quality kajmak having as initial substrates milk from 22,58 to 83,80 mass %, consisting of fat from 0,92 to 5,32 mass %, dry matter without fat from 3,12 to 9,45 mass %, moisture from 18,13 to 70,88 mass %, and cream from 16,2 to 77,42 mass %, consisting of fat from 5,02 to 27,87 mass %, dry matter without fat from 0,94 to 5,83 mass % and moisture from 10,24 to 56,37 mass %, has a novelty in that, that the initial substrates are successively standardized up to the indicated fat content, where milk contains proteins from 1,83 to 5,24 mass %. Milk is pasteurized at the temperature from 358 to 371 °K, during 120 to 600 s, and cream pasteurization is done at the temperature of 373 °K, during 300 s. Standardized pasteurized milk having the temperature from 338 to 368 °K is, in the layer of column height from 0,003 to 0,030 m, treated with air, having the temperature from 273 to 291 °K, which circulates at the rate from 0,2 to 3,1 m/s. Due to the effect of surface forces, during 420 to 3000 s, thin but compact skin is being formed, which looks like kajmak, but in its composition it differs significantly from kajmak. After the establishing of skin, the rest of milk is flown out and replaced with pasteurized cream having the temperature from 333 to 368 °K in the layer of column height from 0,003 to 0,020 m. Upon 300 to 2400 s from introducing the cream, the process of cooling the cream starts, it lasts from 1800 to 2700 s, ending at the temperature from 274 to 292 °K, during which there comes to massive incorporation of fat in already formed skin, that rapidly changes, achieving the composition, rheological and sensory characteristics of traditional kajmak. In the process of cooling the cream, the surface of kajmak in its formation is treated with aerosol of cream, having fine dispersed microorganisms in itself, which are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature from 274 to 292 °K, during 2100 to 3000 s. When the process of kajmak formation is completed, the rest of cream is flown out. The obtained kajmak is taken, salt from 0,11 to 0,61 mass % is added to it, and it is left to ripening. The ripening of kajmak takes place at the temperature from 283 to 288 °K, and lasts until the appropriate ripeness is achieved. The mature kajmak is stored until consumption at the temperature up to 278 °K. Kajmak that as initial substrates uses milk from 37,50 to 81,48 mass % and cream from 18,52 to 62,50 mass % in proportion to the total mass of initial substrates, according to this invention, as the product obtained from the above suggested procedure, has a novelty in that, that the obtained kajmak consists of moisture from 24,18 to 43,51 mass %, dry matter from 56,49 to 76,12 mass % and, where the essential components of dry matter of kajmak are fat from 35,88 to 64,31 mass %, proteins from 5,83 to 16,36 mass %, salt from 1,79 to 2,33 mass % and ash from 3,22 to 44,08 mass % in proportion to the total mass of produced kajmak.

Examples of procedure Example 1 In the industrial production of traditional quality kajmak two initial substrates are used: milk having mass of 8,496 kg, that consists of fat of 0,314 kg, dry matter without fat of 0,990 kg and moisture of 7,191 kg, and cream having the mass of 6,000 kg, that consists of fat of 2,340 kg, and dry matter without fat of 0,272 kg and moisture of 3,388 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,518 kg of proteins. Milk is pasteurized at 368 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 358 °K, in the layer equal to the column height of 0,008 m is influenced by the air, that circulates at the rate of 1,6 m/s at the temperature of 277 °K. Due to the effect of surface forces, during 600 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 363 °K and column height of 0,006 m. After 600 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2400 s, and ends at the temperature of 278 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at the temperature of 278 °K during 2100 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,045 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 2 In the industrial production of traditional quality kajmak two initial substrates are used : milk having the mass of 5,213 kg, that consists of fat of 0,433 kg, dry matter without fat of 0,624 kg and moisture of 4,156 kg, and cream having the mass of 12,084 kg, that consists of fat of 3,021 kg, and dry matter without fat of 0,786 kg and moisture of 8,278 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,334 kg of proteins. Milk is pasteurized at 368 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 356 °K, in the layer equal to the column height of 0,005 m is influenced by air, that circulates at the rate of 0,9 m/s at the temperature of 288 °K. Due to the effect of surface forces, during 1200 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 363 °K and column height of 0,012 m. After 2400 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2400 s, and ends at the temperature of 281 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at the temperature of 281 °K during 2800 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,046 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 3 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 25,882 kg, that consists of fat of 1,424 kg, dry matter without fat of 2,565 kg and moisture of 21,894 kg, and cream having the mass of 5,005 kg, that consists of fat of 1,552 kg, and dry matter without fat of 0,289 kg and moisture of 3,164 kg. Initial substrates are standardized to the indicated fat content, where milk contains 1,165 kg of proteins. Milk is pasteurized at 371 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 355 °K, in the layer equal to the column height of 0,025 m is influenced by air, that circulates at the rate of 1,7 m/s at the temperature of 282 °K. Due to the effect of surface forces, during 3600 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 348 °K and column height of 0,005 m. After 1200 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 1800 s, and ends at the temperature of 284 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at temperature of 284 °K during 2800 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,050 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 4 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 14,718 kg, that consists of fat of 1,044 kg, dry matter without fat of 1,856 kg and moisture of 11,808 kg, and cream having the mass of 4,930 kg, that consists of fat of 2,268 kg, and dry matter without fat of 0,191 kg and moisture of 2,471 kg. Initial substrates are standardized to the indicated fat content, where milk contains 1,030 kg of proteins. Milk is pasteurized at 368 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 361 °K, in the layer equal to the column height of 0,014 m is influenced by air, that circulates at the rate of 1,8 m/s at the temperature of 279 °K. Due to the effect of surface forces, during 480 s, a thin but compact skin is formed that, in its appearance ; reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 363 °K and column height of 0,005 m. After 300 s, from having introduced cream, there starts the process of cooling the cream, it lasts for 1800 s, and ends at temperature of 289 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 289 °K during 2100 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,061 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 5 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 20,774 kg, that consists of fat of 1,182 kg, dry matter without fat of 2,079 kg and moisture of 17,483 kg, and cream having the mass of 6,986 kg, that consists of fat of 2,375 kg, and dry matter without fat of 0,379 kg and moisture of 4,232 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,954 kg of proteins. Milk is pasteurized at 368 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 347 °K, in the layer equal to the column height of 0,020 m is influenced by air, that circulates at the rate of 2,6 m/s at the temperature of 286 °K. Due to the effect of surface forces, during 3600 s, thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 333 °K and column height of 0,007 m. After 600 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 1800 s, and ends at the temperature of 274 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 274 °K during 2100 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,053 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 6 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 22,603 kg, that consists of fat of 1,831 kg, dry matter without fat of 2,051 kg and moisture of 18,722 kg, and cream having the mass of 15,150 kg, that consists of fat of 3,333 kg, and dry matter without fat of 1,039 kg and moisture of 10,778 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,859 kg of proteins. Milk is pasteurized at 368 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 351 °K, in the layer equal to the column height of 0,022 m is influenced by air, that circulates at the rate of 2,1 m/s at the temperature of 273 °K. Due to the effect of surface forces, during 3600 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 341 °K and column height of 0,015 m. After 1200 s, from having introduced cream, there starts the process of cooling the cream, it lasts for 2700 s, and ends at the temperature of 280 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheoiogical and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at the temperature of 280 °K during 2800 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,042 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 7 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 23,386 kg, that consists of fat of 0,748 kg, dry matter without fat of 2,977 kg and moisture of 19,661 kg, and cream having the mass of 18,677 kg, consists of fat of 9,152 kg, and dry matter without fat of 0,657 kg and moisture of 8,868 kg. Initial substrates are standardized to the indicated fat content, where milk contains 1,660 kg of proteins. Milk is pasteurized at 358 °K, during 600 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 359 °K, in the layer equal to the column height of 0,022 m is influenced by air, that circulates at the rate of 0,4 m/s at the temperature of 290 °K. Due to the effect of surface forces, during 480 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 368 °K and column height of 0,019 m. After 300 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2100 s, and ends at the temperature of 281 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, which are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 281 °K during 2700 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,056 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 8 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 3,195 kg, that consists of fat of 0,189 kg, dry matter without fat of 0,441 kg and moisture of 2,565 kg, and cream having the mass of 10,956 kg, that consists of fat of 3,944 kg, and dry matter without fat of 0,568 kg and moisture of 6,444 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,259 kg of proteins. Milk is pasteurized at 368 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 355 °K, in the layer equal to the column height of 0,003 m is influenced by air, that circulates at the rate of 0,2 m/s at the temperature of 273 °K. Due to the effect of surface forces, during 420 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 366 °K and column height of 0,011 m. After 360 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2400 s, and ends at the temperature of 276 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 276 °K during 2100 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,050 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 9 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 17,600 kg, that consists of fat of 0,915 kg, dry matter without fat of 1,744 kg and moisture of 14,941 kg, and cream having the mass of 13,000 kg, that consists of fat of 4,160 kg, and dry matter without fat of 0,736 kg and moisture of 8,104 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,792 kg of proteins. Milk is pasteurized at 368 °K during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 365 °K, in the layer equal to the column height of 0,017 m is influenced by air, that circulates at the rate of 2,8 m/s at the temperature of 289 °K. Due to the effect of surface forces, during 2700 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 338 °K and column height of 0,013 m. After 1200 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2400 s, and ends at the temperature of 275 °K. During the cooling the process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at the temperature of 275 °K during 2100 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,042 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 10 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 30,930 kg, that consists of fat of 1,485 kg, dry matter without fat of 2,827 kg and moisture of 26,618 kg, and cream having the mass of 14,970 kg, that consists of fat of 5,090 kg, and dry matter without fat of 0,811 kg and moisture of 9,069 kg. Initial substrates are standardized to the indicated fat content, where milk contains 1,175 kg of proteins. Milk is pasteurized at 358 °K, during 600 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 351 °K, in the layer equal to the column height of 0,030 m is influenced by air, that circulates at the rate of 3,1 m/s at the temperature of 276 °K. Due to the effect of surface forces, during 2100 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 333 °K and column height of 0,015 m. After 1500 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 1800 s, and ends at the temperature of 274 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at the temperature of 274 °K during 2100 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,061 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 11 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 9,365 kg, that consists of fat of 0,862 kg, dry matter without fat of 1,113 kg and moisture of 7,390 kg, and cream having the mass of 18,252 kg, that consists of fat of 3,285 kg, and dry matter without fat of 1,340 kg and moisture of 13,627 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,599 kg of proteins. Milk is pasteurized at 368 °K during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 368 °K, in the layer equal to the column height of 0,009 m is influenced by air, that circulates at the rate of 0,6 m/s at the temperature of 280 °K. Due to the effect of surface forces, during 900 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 368 °K and column height of 0,018 m. After 300 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 1800 s, and ends at the temperature of 274 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 274 °K during 2400 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,060 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 12 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 8,528 kg, that consists of fat of 0,443 kg, dry matter without fat of 1,122 kg and moisture of 6,962 kg, and cream having the mass of 20,400 kg, that consists of fat of 2,448 kg, and dry matter without fat of 1,644 kg and moisture of 16,308 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,640 kg of proteins. Milk is pasteurized at 363 °K, during 300 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 338 °K, in the layer equal to the column height of 0,008 m is influenced by air, that circulates at the rate of 1,1 m/s at the temperature of 274 °K. Due to the effect of surface forces, during 2400 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak.

After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 358 °K and column height of 0,020 m. After 900 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2400 s, and ends at the temperature of 282 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures.

Having cooled the cream, substrate is incubated at the temperature of 282 °K during 3600 s. Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0, 052 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283- 288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 13 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 6,400 kg, that consists of fat of 0,262 kg, dry matter without fat of 0,821 kg and moisture of 5,316 kg, and cream having the mass of 2,940 kg, that consists of fat of 1,529 kg, and dry matter without fat of 0,093 kg and moisture of 1,318 kg. Initial substrates are standardized to the indicated fat content, where milk contains 0,461 kg of proteins. Milk is pasteurized at 371 °K during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 364 °K, in the layer equal to the column height of 0,006 m is influenced by air, that circulates at the rate of 1,4 m/s at the temperature of 291 °K. Due to the effect of surface forces, during 900 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 368 °K and column height of 0,003 m. After 300 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2700 s, and ends at the temperature of 292 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 292 °K during 3600 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,057 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 14 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 31,560 kg, that consists of fat of 0,473 kg, dry matter without fat of 3,051 kg and moisture of 27,580 kg, and cream having the mass of 20,100 kg, that consists of fat of 5,427 kg, and dry matter without fat of 1,258 kg and moisture of 13,415 kg. Initial substrates are standardized to the indicated fat content, where milk contains 1,736 kg of proteins. Milk is pasteurized at 370 °K during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 364 °K, in the layer equal to the column height of 0,030 m is influenced by air, that circulates at the rate of 0,3 m/s at the temperature of 274 °K. Due to the effect of surface forces, during 540 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 366 °K and column height of 0,020 m. After 480 s, from having introduced cream, the there starts process of cooling the cream, it lasts for 2100 s, and ends at the temperature of 287 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed, achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, that are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 287 °K during 2100 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,055 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Example 15 In the industrial production of traditional quality kajmak two initial substrates are used: milk having the mass of 24,940 kg, that consists of fat of 0,599 kg, dry matter without fat of 2,604 kg and moisture of 21,738 kg, and cream having the mass of 18,018 kg, that consists of fat of 5,586 kg, and dry matter without fat of 1,041 kg and moisture of 11,391 kg. Initial substrates are standardized to the indicated fat content, where milk contains 1,247 kg of proteins. Milk is pasteurized at 371 °K, during 120 s, while cream is pasteurized at 373 °K during 300 s.

Standardized pasteurized milk having the temperature of 354 °K, in the layer equal to the column height of 0,024 m is influenced by air, that circulates at the rate of 0,5 m/s at the temperature of 275 °K. Due to the effect of surface forces, during 720 s, a thin but compact skin is formed that, in its appearance, reminds us of kajmak, but in the composition it differs significantly from kajmak. After the skin formation the rest of milk is flown out and replaced by pasteurized cream, having the temperature 357 °K and column height of 0,018 m. After 600 s, from having introduced the cream, there starts the process of cooling the cream, it lasts for 2100 s, and ends at the temperature of 279 °K. During the cooling process, there comes to intensive incorporation of fat in already formed skin, which is rapidly changed achieving the composition, rheological and sensory characteristics of traditional quality kajmak. The surface of kajmak, while being formed, is treated with aerosol of cream, having fine dispersed microorganisms in itself, which are introduced in the function of starter cultures. Having cooled the cream, substrate is incubated at the temperature of 279 °K during 3000 s.

Having completed the process of kajmak formation, the rest of cream is flown out, the obtained kajmak is taken, 0,048 kg of salt is added, and it is left to ripening. Ripening of kajmak takes place at the temperature of 283-288 °K, until the appropriate maturation is achieved. The ripe kajmak is stored at temperature of 278 °K until the consumption.

Some examples of produced kajmak Example 1 Kajmak, having as initial substrates milk of 3,050 kg, and cream of 2,280 kg, after the completion of its final treatment, consists of moisture of 0,348 kg, dry matter of 0,652 kg, where the essential components of dry matter are fat of 0,511 kg, proteins of 0, 104 kg, salt of 0,021 and ash of 0,035 kg.

Example 2 Kajmak, having as initial substrates milk of 8,360 kg, and cream of 1,900 kg, after the completion of its final treatment, consists of moisture of 0,318 kg, dry matter of 0,682 kg, where the essential components of dry matter are fat of 0,553 kg, proteins of 0,075 kg, salt of 0,023 kg and ash of 0,036 kg.

Example 3 Kajmak, having as initial substrates milk of 3,420 kg, and cream of 5,700 kg, after the completion of its final treatment, consists of moisture of 0,396 kg, dry matter of 0,604 kg, where the essential components of dry matter are fat of 0,412 kg, proteins of 0,124 kg, salt of 0,022 kg and ash of 0,040 kg.

Example 4 Kajmak, having as initial substrates milk of 5,330 kg, and cream of 4,180 kg, after the completion of its final treatment, consists of moisture of 0,390 kg, dry matter of 0,610 kg, where the essential components of dry matter are fat of 0,465 kg, proteins of 0,094 kg, salt of 0,018 kg and ash of 0,036 kg.

Example 5 Kajmak, having as initial substrates milk of 1,900 kg, and cream of 1,900 kg, after the completion of its final treatment, consists of moisture of 0,292 kg, dry matter of 0,707 kg, where the essential components of dry matter are fat of 0,565 kg, proteins of 0,091 kg, salt of 0,021 kg and ash of 0,034 kg.

Example 6 Kajmak, having as initial substrates milk of 3,050 kg, and cream of 4,560 kg, after the completion of its final treatment, consists of moisture of 0,242 kg, dry matter of 0,758 kg, where the essential components of dry matter are fat of 0,643 kg, proteins of 0,058 kg, salt of 0,022 kg and ash of 0,032 kg.

Example 7 Kajmak, having as initial substrates milk of 9,120 kg, and cream of 2,660 kg, after the completion of its final treatment, consists of moisture of 0,435 kg, dry matter of 0,565 kg, where the essential components of dry matter are fat of 0,359 kg, proteins of 0,148 kg, salt of 0,018 kg and ash of 0,040 kg.

Example 8 Kajmak, having as initial substrates milk of 6,460 kg, and cream of 4,940 kg, after the completion of its final treatment, consists of moisture of 0,422 kg, dry matter of 0,578 kg, where the essential components of dry matter are fat of 0,364 kg, proteins of 0,164 kg, salt of 0,023 kg and ash of 0,041 kg.