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Physico-chemical aspects of acid coagulation of milk / Fizičko-hemijski aspekti kisele koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
Most imperative physico-chemical aspects of acid coagulation of milk have been shown in this work. Also, during acid coagulation, the next issues were considered: 1) physico-chemical changes of casein micelle; 2) Dissociation ...
Biochemical changes during cheeses ripening / Biohemijske promene tokom zrenja sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and ...
The influence of milk heat treatments on salt diffusion in cheese / Uticaj termičke obrade mleka na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice ...