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Приказ резултата 231-237 од 237
Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter / Osobine koprecipitata dobijenih pomoću različitih kiselina i distribucija azotnih materija mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2000)
For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. ...
The influence of various factors on milk clotting time / Uticaj odabranih faktora na brzinu koagulacije mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation ...
Impact of management practices on Italian ryegrass seed quality / Uticaj agrotehničkih mera na kvalitet semena italijanskog ljulja
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2010)
Thousand-seed weight and total germination from the first production year and two seed harvests were measured in tetraploid Italian ryegrass (cv. Tetraflorum) to study variations in seed quality. Four-year field experiments ...
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 ...
Influence of selected factors on induced syneresis / Uticaj odabranih faktora koagulacije na indukovani sinerezis
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. ...
Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel / Uticaj odabranih faktora koagulacije na hemijski sastav seruma dobijenog centrifugiranjem slatkog kazeinskog gela
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous ...
Technical-technological aspects of using machines and tools for new technologies in plant production / Tehničko-tehnološki aspekti upotrebe mašina i oruđa za nove tehnologije u biljnoj proizvodnji
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2009)
Agricultural production is complex process and it depends of various factors which can be controlled. Many of them can be improved by using of various means which are not friendly for environment and health of people. It ...