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Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Functional foods have boldly entered the global market during the past decade and still continue to gain market share as value added products at a rapid pace. Although the term "functional foods" currently lacks a common ...
New possibilities for preservation of essential milk components / Novi rezultati o mogućnostima očuvanja sadržaja važnijih sastojaka mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Milk yield and content of main milk components are dominantly genetically determined characteristics. This fact must be considered while searching for possibilities for improving milk yield, dry matter, fat and protein. ...
Application of probiotics in cheese manufacturing - state, perspective / Primena probiotika u proizvodnji sireva - stanje i perspektive
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products ...
Coagulation of uf concentrated milk 1. influence of protein concentration, milk heat treatment / Koagulacija UF koncentrovanog mleka 1. Uticaj koncentracije proteina i režima termičke obrade
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Rheology of UF concentrated milk coagulation, in relation to milk heat treatment, was researched by the dynamic measurements with the low amplitude oscillation method. Milk was heat treated using four different treatments: ...
Physico-chemical aspects of acid coagulation of milk / Fizičko-hemijski aspekti kisele koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
Most 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 ...
Biochemical changes during cheeses ripening / Biohemijske promene tokom zrenja sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and ...
Functional properties of different commercial cheeses / Funkcionalne karakteristike različitih vrsta komercijalnih sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
The functional properties displayed by cheese upon cooking are of importance if cheese is used as an ingredient in many applications, especially pizza pie, cheeseburgers, sandwiches etc. The methods of determination of ...
Application of electron microscopy techniques in cheese research / Primena tehnika elektronske mikroskopije u proučavanju sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Four types of electron microscopes, i.e. scanning electron microscope, cryo-scanning electron microscope, transmission electron microscope and environmental scanning electron microscope, as well as confocal laser scanning ...
The influence of adjunct cultures on the properties of low fat brined cheese / Uticaj dopunskih kultura na svojstva niskomasnog sira u salamuri
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
Reduced fat cheeses are usually characterized as having poor and unacceptable sensory properties. Elimination of the defects in these cheeses has proved technologically challenging. Approaches include manipulation of ...
Zlatar cheese: Autochthonous technology and sensory characteristics / Zlatarski sir - autohtona tehnologija i senzorne karakteristike
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is ...