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The effect of heat treatment of caprine milk on the composition of cheese whey
(Elsevier Sci Ltd, Oxford, 2016)
In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 degrees C for 30 min, 80 degrees C for 5 min or 90 degrees C for 5 min. Representative whey samples collected ...
Rheological and textural properties of goat and cow milk set type yoghurts
(Elsevier Sci Ltd, Oxford, 2016)
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C ...
Influence of the frozen storage period on the coagulation properties of caprine milk
(Elsevier Sci Ltd, Oxford, 2016)
Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel ...