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PROCEDURE FOR INDUSTRIAL PRODUCTION OF THE KAIMAK OF TRADITIONAL QUALITY AND THE KAIMAK OBTAINED BY THE PROCEDURE
PROCEDURE FOR INDUSTRIAL PRODUCTION OF THE KAIMAK OF TRADITIONAL QUALITY AND THE KAIMAK OBTAINED BY THE PROCEDURE
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机译：传统品质凯玛克的工业生产程序以及该程序获得的凯玛克
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摘要
Procedure for industrial production of traditional quality kaimak, having the milk and cream as initial substrates, according to this invention, has a novelty in that, that the initial substrates are standardized up to the requested fat content, where milk is standardized up to the requested protein content, as well. Milk standardized and pasteurized, at the desired temperature, is influenced by air stream of lower temperature than the temperature of milk. Thin but strong skin is formed on the surface of milk, while the rest of milk is flown out and replaced by cream of defined temperature. Cooling of cream results in massive incorporation of fat in already formed skin, which undergoes to rapid transformation, yielding in the composition, rheological and organoleptic characteristics of traditional kaimak.
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