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Приказ резултата 201-210 од 231
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 ...
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 ...
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 ...
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. ...
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 ...
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 ...