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Influence of casein-whey proteins complex formation on semi-hard cheese yield / Uticaj obrazovanog kompleksa kazeina i serum proteina na randman polutvrdog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
The use of more severe heat treatment of milk (temperatures higher than 85°C for 10 min. and longer) in cheese making production cause the formation of chemical complex between casein and serum proteins. These complexes ...
Influence of different acids on ph changes of heat-treated skim milk with formed complex casein/whey protein / Uticaj različitih kiselina na promenu pH obranog mleka sa formiranim hemijskim kompleksom kazein/serum protein
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The skim milk has been subjected to high heat treatment (95ºC during 20 min) to form chemical comples between caseir and whey proteins (coaggregates of milk proteins). Influence of the addition of two organic (lactic and ...
Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates / Proteolitičke promene tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The severe heat treatment of milk designed for production of cheese (temperature higher than 85'C applied during the period of 10 minutes and more), results in formation of chemical complex between casein and whey proteins, ...
Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates / Dinamika kiselosti i mineralnih materija tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Institute for Food Technology and Biochemistry, Faculty of Agriculture Belgrade Rheological characteristics of cheese influence sensory properties especially consistency of cheese. Elastic properties are based on protein ...
Distribution of milk components during the production of semihard cheeses based on coaggregates / Distribucija sastojaka mleka pri proizvodnji polutvrdih sireva na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
During cheese making process milk components proceed into cheese and whey Their utilization is unequal. The amount of the dominant milk components that proceed into cheese and whey is expressed by their distribution. ...