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Now showing items 51-57 of 57
The whey proteins / Serum proteini mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Serum proteins present 18–20% of total milk nitrogen components. β-laktoglobulin (β-lg), α-laktalbumin (α-la), bovine serum albumin (BSA) and immunoglobulins (Ig) are the most important milk serum proteins. Also, milk serum ...
Characterization of autochthonous lactic acid bacteria genus Lactococcus / Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
The influence of milk heat treatments on salt diffusion in cheese / Uticaj termičke obrade mleka na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice ...
Saccharomyces boulardii the only probiotic yeast / Saccharomyces boulardii jedini kvasac probiotik
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic ...
Effect of different coagulation agents and added water on milk serum refraction index / Uticaj različitih koagulanata i dodate vode na indeks refrakcije mlečnog seruma
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The influence of different way of milk serum separation and the level of milk serum dilution on refraction index have been emphasized. Milk serum were obtained by separation from milk coagulated by 4 solution of CaCl2, 5% ...
The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH / Uticaj sadržaja suve materije i količine dodatog indikatora fenolftaleina na titracionu kiselost i pH mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
In this work, the dynamic of titratable acidity growth with incrising of solids non fat content (SNF) in samples of reconstituted milk was researched. The SNF content was adjusted on 4 levels: 7,5% (samples A), 8% (samples ...
The influence of different factors on the syneresis and rheological properties of cheeses / Uticaj različitih faktora na sinerezius i reološke karakteristike sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2002)
Numerous factors influence on the syneresis and rheological properties of curd. The most important factors are: milk composition, degree of concentration, cooling of milk, standardization and homogenization of milk applied ...