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Absorption of mycotoxins (aflatoxin M1 and M2) in yogurt by absorbents based on natural and modified zeolites / Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Ways of milk contamination with mycotoxins, harmful effects of mycotoxins, as well as the possibilities for decontamination of mycotoxin contaminated milk are presented in this paper. The research results of efficacy of ...
Determination of autochthonous lactic acid bacteria from kashkaval cheese / Determinacija autohtonih bakterija mlečne kiseline iz kačkavalja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Autochthonous isolates of lactic acid bacteria and enterococci from Kashkaval cheese had been isolated and identified. From 6 samples of Kashkaval cheese that were traditionally produced without starter cultures, 27 isolates ...
A study on classification and characteristics of kajmak / Prilog proučavanju i klasifikaciji kajmaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak ...
Defining of the technological parameters in the production of probiotic ice cream / Definisanje tehnoloških parametara proizvodnje probiotskog sladoleda
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Probiotics are live microorganisms which, when added in adequate amounts provide health benefit on the host (FAO/WHO 2001). In the past few years, we have seen consummation increase of functional ice cream, which contains ...
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 ...
Penetration theory of mass transfer applied to salt diffusion in cheese / Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root ...
Production procedure of the traditional quality kajmak in the industrial conditions / Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of ...
The importance of trace ability system in the dairy industry / Značaj sistema sledljivosti za industriju mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Dairy industry in Serbia is in a period of transition and the success in meeting its most significant challenge will depend on more than merely improving production quality and achieving real control over product safety. ...
Influence of milk heat treatment on the proteolytic changes during cheese ripening / Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments ...
The corrosion protection of the facilities in the system for milk ties pasteurization / zaštita opreme od korozije u sistemu za pasterizaciju mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
In the course of the pasteurization treatment of milk and dairy products the temperature of the technological process is kept at a constant value. The regulation of the temperature is carried out by means of technological ...