Претраживање
Приказ резултата 1-7 од 7
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 ...
The factors of enzymatic coagulation of milk / Faktori enzimske koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enzyme induced coagulation of milk is one of the oldest technological operations used in cheese making. Chymosin-induced coagulation could be considered as two-stage process. The first stage is hydrolysis of κ-casein. In ...
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 ...
The influence of different proportions of Holstein - Friesian genes on reproductive and productive traits of first calving Simmental cows / Uticaj udela gena crvenog holštajna na reproduktivne i proizvodne osobine prvotelki simentalske rase
(Institut PKB Agroekonomik, Padinska skela, 2004)
Certain reproductive and performance traits of first calving Simmental cows, as well as the demonstration of those traits depending on the participations of different proportions of Red Holstein-Friesian genes (HF), were ...
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 ...
Influence of selected factors on induced syneresis / Uticaj odabranih faktora koagulacije na indukovani sinerezis
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. ...
Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel / Uticaj odabranih faktora koagulacije na hemijski sastav seruma dobijenog centrifugiranjem slatkog kazeinskog gela
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous ...