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Fizičko-hemijski aspekti kisele koagulacije mleka

dc.creatorMaćej, Ognjen
dc.creatorDenin-Djurdjević, Jelena D.
dc.creatorJovanović, Snežana
dc.date.accessioned2020-12-17T17:51:50Z
dc.date.available2020-12-17T17:51:50Z
dc.date.issued2001
dc.identifier.issn0353-6564
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/357
dc.description.abstractMost 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 of colloidal calcium phosphate (CCP); c) Dissociation of casein and factors that influence dissociation such as hydrophobic effect, solubilization of calcium and phosphate from casein micelle, izoelectric precipitation of casein; 3) Voluminosity changes; 4) Reduction of zeta-potential; 5) changes of casein micelle hydration; 6) changes of casein micelle size; 7) structural changes of casein micelle during acidification and gel formation. All aforementioned questions are very important, because they represent theoretical base of acid coagulation, which is one of the most important processes in production of fermented products, acid-curd cheese varieties, acid casein and co-precipitates. .en
dc.description.abstractU radu su dati najvažniji fizičko-hemijski aspekti kisele koagulacije mleka i teorijski razmotrena sledeća pitanja: 1) fizičko-hemijske promene na kazeinskoj miceli; 2) disocijacija CCP (koloidnog kalcijum fosfata) tokom kisele koagulacija; c) disocijacija kazeina i faktori koji na nju utiču, kao što su hidrofobni efekat, izdvajanje kalcijuma i fosfata iz micela, izoelektrićna precipitacija kazina; 3) promena voluminoznosti kazeinskih micela sa sniženjem pH mleka; 4) promena zeta-potencijala u zavisnosti od pH mleka; 5) promena hidratisanosti kazeinskih micela u zavisnosti od pH mleka; 6) promena dijametra kazeinskih micela u zavisnosti od pH mleka; 7) strukturne promene na kazeinskoj miceli tokom acidifikacije i nastajanje kiselog kazeinskog gela. Sva ova pitanja su veoma značajna i predstavljaju teorijsku osnovu kisele koagulacije mleka, kao jedne od najznačajnijih operacija u proizvodnji kiselomlečnih proizvoda, kiselokoagulišućih sireva, kiselog kazeina i koprecipitata. .sr
dc.publisherUniverzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
dc.rightsopenAccess
dc.sourcePrehrambena industrija - mleko i mlečni proizvodi
dc.subjectacid coagulation of milken
dc.subjectCCPen
dc.subjectdissociation of caseinen
dc.subjecthydrationen
dc.subjectvoluminosityen
dc.subjectfermented productsen
dc.subjectkisela koagulacija mlekasr
dc.subjectCCPsr
dc.subjectdisocijacija kazeinasr
dc.subjecthidratisanostsr
dc.subjectvoluminoznostsr
dc.subjectkiselomlečni proizvodisr
dc.titlePhysico-chemical aspects of acid coagulation of milken
dc.titleFizičko-hemijski aspekti kisele koagulacije mlekasr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage47
dc.citation.issue1-2
dc.citation.other12(1-2): 41-47
dc.citation.spage41
dc.citation.volume12
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_357
dc.identifier.rcubconv_2848
dc.type.versionpublishedVersion


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