Barać Miroljub

Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

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 factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment) on induced syneresis.

(224.31 KB)

Influence of curd particles drying temperature on the composition of curd made of milk in which coaggregates were formed

Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

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 with heat-treated milk at 87ºC for 10 minutes to induce chemical interaction between casein and serum proteins and to form the co-called co aggregates. The curd particles were dried at 42ºC and 45ºC for 60 minutes and two types of curd, named curd A and curd B were formed afterwards.

(127.92 KB)

Cholesterol content in meat of some Cyprinidae

Faculty of Agriculture, Belgade-Zemun (1,2,3,4)

Abstract:

The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L.), carp bream (Abramis brama L.), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L.) and crucian carp (Carassius carassius gibelio Bloch) from the river Danube. Cholesterol content was examined in the function of season factor and individual weight.

(128.88 KB)
          
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