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Приказ резултата 1761-1770 од 1776
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 ...
Rennet of different origin - their influence on cheese quality, yield and market place / Uticaj sirila različitog porekla na kvalitet sireva, randman i cenu proizvoda
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd, 2002)
Quality of rennet should be considered in more complex way in compare to actual legislation of our country. Rennet quality should be considered from the following points of view: chemical composition, strength microbiological ...
The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]
(Savez hemijskih inženjera, Beograd, 2002)
High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The ...
Arrangement, exploitation and protection of Kosjerić municipality's agricultural land / Uređenje, korišćenje i mere zaštite poljoprivrednog zemljišta Opštine Kosjerić
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2009)
The Kosjerić municipality is located in the north of the Zlatiborski region and total land area is 456.7 km2 Lower quality soils types and subtypes take the biggest area in the municipality. Loamy sand and sandy loam soils ...
Optimization of mineral fertilizer storage systems regarding their physical properties / Fizičke osobine đubriva kao faktor izbora tehnološko-tehničkog sistema skladištenja
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2009)
Proper choice and efficient utilization of various technological-technical application systems still has a significant importance concerning ecology, energy and economics in agriculture. Due to the predominant practice of ...
Energy efficiency of the open filed and greenhouse tomato production / Energetska efikasnost proizvodnje paradajza na otvorenom i u objektima zaštićenog prostora različite konstrukcije
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2009)
The aim of this paper is to analyze energy patterns in open and greenhouse tomato production, since tomato is very important vegetable in human nutrition with tendency to be used whole year. The greenhouses used were one ...
Energy analysis for greenhouse and open field tomato production / Analiza potrošnje energije u proizvodnji paradajza na otvorenom polju i u objektima zaštićenog prostora
(Nacionalno naučno društvo za poljoprivrednu tehniku, Novi Sad, 2009)
The aim of this paper is to analyze energy patterns in open and greenhouse tomato production, since tomato is very important vegetable in human nutrition with tendency to be used whole year. Concerning the high energy ...
Povodom stogodišnjice dodeljivanja Nobelovih nagrada - prvi deo
(Srpsko hemijsko društvo, Beograd, 2001)