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The yield of different gorgonzola-type cheese varieties / Randman različitih varijeteta sireva u tipu gorgonzole
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined in this paper. The two varieties, with commercial names "Blue sapphire" and 'Blue birch', were produced from pasteurized ...
Housing conditions and milk quality of cows from mountain Golija region / Uslovi smeštaja i kvalitet mleka krava sa područja Golije
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
In this work, results from examination of housing and keeping conditions of cows on six farms in the region of mountain Golija and the hygienic quality of the bulk milk samples from each of the households are presented. ...
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 ...
Application of probiotics in cheese manufacturing / Primena probiotika u proizvodnji edamskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Traditionally, the most popular food delivery system for probiotic strains has been freshly fermented milk, as well as unfermented milk with cultures added. However, in the development of functional dairy products, cheese ...
Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese / Izolacija i karakterizacija autohtonih sojeva bakterija mlečne kiseline izdvojenih iz sjeničkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Lactic acid bacteria strains isolated from autochtonous cheeses of Sjenica were researched. In those products, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
The factors of enzymatic coagulation of milk / Faktori enzimske koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enzyme induced coagulation of milk is one of the oldest technological operations used in cheese making. Chymosin-induced coagulation could be considered as two-stage process. The first stage is hydrolysis of κ-casein. In ...
The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel / Uticaj sadržaja SMBM i proteinskog preparata 'ALACO 6206' na indukovani sinerezis kiselog kazeinskog gela
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
In this work, the influence of solids non fat content (SNF) and milk protein based ingredient ALACO 6202 on induced syneresis of acid casein gel was investigated. Reconstituted skim milk powder was used as substratum. The ...
Feeding of cows as the factor effecting milk production and composition / Ishrana krava kao faktor proizvodnje mleka i njegovog sastava
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The productivity of cows are along with genetic parameters significantly influenced by the animals diet. The feeding has large influence on the milk yield but also on its composition. The recommendations are that there ...
Influence of different acids on ph changes of heat-treated skim milk with formed complex casein/whey protein / Uticaj različitih kiselina na promenu pH obranog mleka sa formiranim hemijskim kompleksom kazein/serum protein
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The skim milk has been subjected to high heat treatment (95ºC during 20 min) to form chemical comples between caseir and whey proteins (coaggregates of milk proteins). Influence of the addition of two organic (lactic and ...
Production of dairy products in hilly and mountain areas / Proizvodnja mliječnih prerađevina u uslovima brdsko-planinskog područja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
Production and manufacture of milk in hilly and mountain regions, could be divided into three major categories; autochthonous, farms and small dairy plants. Dominant products are white cheese in brine and kajmak. Trying ...