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Приказ резултата 31-40 од 1776
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 ...
The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH / Uticaj sadržaja suve materije i količine dodatog indikatora fenolftaleina na titracionu kiselost i pH mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
In this work, the dynamic of titratable acidity growth with incrising of solids non fat content (SNF) in samples of reconstituted milk was researched. The SNF content was adjusted on 4 levels: 7,5% (samples A), 8% (samples ...
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 ...
Investigation of Ca-alginate hydrogel rheological behaviour in conjunction with immobilized yeast cell growth dynamics
(Taylor & Francis Ltd, Abingdon, 2007)
The rheological model is developed to elucidate the mechanism of Ca-alginate microbead deformation in the course of cell growth within. It is a complex process influenced by relaxation of the expanded polymer network inside ...
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 ...
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 ...