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Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed / Uticaj različitih temperatura sušenja sirnog zrna na sastav sirne grude dobijene od mleka u kome su obrazovani koagregati
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
The influence of different drying temperatures of curd particles in order to obtain curd particles with chemical composition characteristic for Dutch-type semi-hard cheeses was investigated. The experiments were performed ...
Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed / Uticaj ispiranja sirnog zrna na sastav sirne grude dobijene od mleka u kome su obrazovani koagregati
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
The composition of curd A and curd B was investigated as influenced by the technological process known as curd washing after removing 1/3 or 1/2 of whey and replacing by the same volume of water at the drying temperatures ...
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 ...