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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 ...
The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt / Uticaj sadržaja suve materije, primenjenih termičkih tretmana i perioda skladištenja na viskozitet tečnog jogurta
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. ...