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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 ...