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The influence of investigated factors on viscosity of stirred yogurt / Uticaj odabranih faktora na promenu viskoziteta tečnog jogurta
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at ...
Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder / Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). ...