Protein and fatty acid profiles of Kajmak ripened at two different temperatures

Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It manufactured from the thin layer formed on surface hot milk during cooling process. may be consumed as fresh, immediately after manufacture, or maturation period, ripened Kajmak. usually up to 30 days at 15-18 0C stored refrigerator 4 0C. In this work we investigated effects ripening 16 28 protein profiles, fatty acid profiles health indices. Ripening temperature significantly affects low induces slow proteolysis, change profile At most susceptible proteolysis was β-casein. Due similar these samples were characterized high indices such atherogenicity index (3.81-4.03) thrombogenicity (4.62-4.95). complete hydrolysis κ-CN, significant decrease αs- β-CN content improvement