Jovanović Snežana

The influence of GDL concentration on milk pH change during acid coagulation

PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (2,3,4)

Abstract:

Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS). Milk samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control.

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The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder

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

Abstract:

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 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached.

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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)

PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Techology and Biochemistry, Faculty of Agriculture, Belgrad-Zemun (2,3,4)

Abstract:

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 until pH 4.60 was reached. Untreated milk had the longest time of acidification. Nitrogen matter content in sera obtained from untreated milk was 79.40 mg%.

(522.43 KB)

Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed

Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

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/l CaCl2, suspension of Penicillium candidum culture and rennet were added to milk. Cheese ripening occurred during 20 days in ripening room at 10°C and humidity of 90-95%.

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Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter

Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. The pasteurised milk (80-85°C during 20 sec) was used as a probe.

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