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Prikaz rezultata 211-220 od 237
The influence of applied heat treatments on whey protein denaturation / Uticaj primenjenih termičkih tretmana na denaturaciju serum proteina
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated ...
The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder / Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and ...
Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed / Karakteristike zrenja sira tipa Kamambera proizvedenog od mleka kod koga je obrazovan kompleks između kazeina i serum proteina
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
The Camembert-type cheese was produced from milk in which complex between casein and whey protein is formed by heating at 87°C during 10 min. After cooling to 40°C, 0.35% yogurt culture, 400 mg/1 CaCl2, suspension of ...
The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL) / Uticaj različitih termičkih tretmana na sadržaj i distribuciju azota iz mleka u mlečni serum dobijen koagulacijom mleka pomoću glukono-δ-laktona (GDL)
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C ...
Antibacterial activity of aromatic plants essential oils from Serbia against the Listeria monocytogenes / Antibakterijska aktivnost etarskih ulja iz aromatičnih biljaka iz Srbije na Listeria monocytogenes
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2009)
The purpose of this study was to examine the effectiveness of selected essential oils for the control of the growth and survival of pathogenic bacteria Listeria monocytogenes ATCC 19112 and Listeria monocytogenes ATCC ...
Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation / Uticaj odabranih faktora na viskozitet čvrstog jogurta i kiselog kazeinskog gela pri konstantnoj brzini rotacije vretena
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
The influence of milk dry matter (DM) content (8.20%, 9.27% and 10.28%) and applied heat treatments (untreated milk and milk heat-treated at 90°C/10’) on the viscosity of set-style yogurt and acid casein gel gained by ...
CANNED MEAT PRODUCTS FOR MEMBERS OF THE SERBIAN ARMED FORCES: Na, K, Ca, AND Mg CONTENT AND HEALTH RISKS/BENEFITS
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Macroelements such as Na, K, Ca, and Mg play a significant physiological role, and their inadequate intake has been linked to severe diseases, such as high blood pressure. Data on risk assessment for human health in Serbia, ...
THE IMPROVEMENT OF THE BODY AND UDDER HYGIENE INFLUENCE ON THE MILK SAFETY AND COMPOSITION ON SMALL DAIRY FARMS IN SERBIA
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
The hygienic condition of dairy cows and their udders in 128 small household farms in different regions of Serbia, producing mostly milk, having 5–15 cows, a milk cooler and at least one milking machine, was evaluated by ...
Characteristics of one-year-old shoots of peach hybrids from the crossing combination Flaminia x Hale Tardiva Spadoni / Karakteristike mešovitih rodnih grančica hibrida breskve iz kombinacije ukrštanja Flaminia x Hale Tardiva Spadoni
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2015)
The results of two-year research (2011-2012) of the most important morphological characteristics of 1-year-old shoots in eight peach hybrids obtained from a crossing combination Flaminia x Hale Tardiva Spadoni were shown ...
Dietary chocolate colors during their storage up to 1 year / Boja dijetetskih čokolada tokom skladištenja do godinu dana
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2007)
In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter ...