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Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk / Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka
(Univerzitet u Beogradu, Poljoprivredni fakultet, 2014)
Fermented dairy products are a very diverse group of products. Due to good sensory properties, digestibility and appropriate dietary properties, production and consumption of these products in recent years have been ...
Application and viability of autochthonous spray dried potential probiotic lactic acid bacteria in food and gastrointestinal conditions / Primena i vijabilnost autohtonih sprej sušenih potencijalnih probiotskih bakterija mlečne kiseline u hrani i gastrointestinalnim uslovima
(Univerzitet u Beogradu, Poljoprivredni fakultet, 2016)
Increasing consumer concerns about health, as well as inadequate nutrition, have led to great interest in foods enriched with additional functional components, referred to as functional foods. Particular importance is ...