Претраживање
Приказ резултата 221-230 од 237
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. ...
The influence of applied heat treatments on whey protein denaturation / Uticaj primenjenih termičkih tretmana na denaturaciju serum proteina
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated ...
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 ...
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 ...
THE SEED VIGOUR OF SPELT PRODUCED AT THE MAIZE RESEARCH INSTITUTE “ZEMUN POLJE”
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Spelt (Triticum spelta L.) has been increasingly attracting producers due to the biological properties and chemical composition of its seeds. As high-quality seeds are necessary for successful production, the vigour of ...
COMPARISON OF FIELD PERFORMANCE AND FRUIT QUALITY AMONG NEWLY RELEASED ITALIAN JUNE-BEARING STRAWBERRY CULTIVARS
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade)1, 2023)
This study illustrates the differences in phenology, vegetative growth, productivity and fruit quality of newly released June-bearing strawberry cultivars (‘Quicky’, ‘Sandra’, ‘Lofty’, ...
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 ...