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Autochthonous technology of Golija cheese / Autohtona tehnologija proizvodnje Golijskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is ...
Methods of isolation and technological aspects of milk fat globule membranes / Metode izolacije i tehnološki aspekti membrana masnih globula
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Milk fat globule membrane (MFGM) differ with unique composition and properties. The MFGM contain a significant amount of polar lipids, especially phospholipids and sphingolipids, as well as specific proteins, that possess ...
The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage / Uticaj ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka tokom skladištenja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Possibility treatment of ultrasound appliance in the production of goat milk's set yoghurt was investigated. Before inoculation milk was subjected to ultrasound treatment at the frequency of 35 kHz and 200 W powers during ...
Investigation of air bipolar ionization effects in cheese and kajmak craft production / Ispitivanje efekata primene bipolarne jonizacije vazduha u zanatskoj proizvodnji sira i kajmaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Milk and dairy products are sustainable to the development of numerous microorganisms, especially pathogens. Therewith, it is necessary to achieve a high level of hygiene in dairy plants, in order to get safe and high ...
Changes in microflora of tea fungus during storage of fermented dairy beverages / Promena mikroflore čajne gljive tokom skladištenja fermentisanih mlečnih napitaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
The tea fungus is being increasingly used in the production of innovative food products, both in Serbia and in other countries. This trend can be primarily ascribed to potential therapeutic characteristics of the fungus. ...