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Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory / Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of ...
Feeding of cows as the factor effecting milk production and composition / Ishrana krava kao faktor proizvodnje mleka i njegovog sastava
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The productivity of cows are along with genetic parameters significantly influenced by the animals diet. The feeding has large influence on the milk yield but also on its composition. The recommendations are that there ...
Influence of different acids on ph changes of heat-treated skim milk with formed complex casein/whey protein / Uticaj različitih kiselina na promenu pH obranog mleka sa formiranim hemijskim kompleksom kazein/serum protein
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The skim milk has been subjected to high heat treatment (95ºC during 20 min) to form chemical comples between caseir and whey proteins (coaggregates of milk proteins). Influence of the addition of two organic (lactic and ...
Production of dairy products in hilly and mountain areas / Proizvodnja mliječnih prerađevina u uslovima brdsko-planinskog područja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
Production and manufacture of milk in hilly and mountain regions, could be divided into three major categories; autochthonous, farms and small dairy plants. Dominant products are white cheese in brine and kajmak. Trying ...
Effect of different coagulation agents and added water on milk serum refraction index / Uticaj različitih koagulanata i dodate vode na indeks refrakcije mlečnog seruma
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The influence of different way of milk serum separation and the level of milk serum dilution on refraction index have been emphasized. Milk serum were obtained by separation from milk coagulated by 4 solution of CaCl2, 5% ...
Penetration theory of mass transfer applied to salt diffusion in cheese / Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root ...