Претраживање
Приказ резултата 1-10 од 57
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 ...
Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory / Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of ...
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 ...
Characteristics of ice cream with lower fat content / Karakteristike sladoleda sa smanjenim sadržajem masti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition ...
Cheeses with medicinal and aromatic plants, produced in Europe / Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets ...
Characterization of autochthonous Lactobacillus paracasei 08 strain on potential probiotic ability / Karakterizacija autohtonog soja Lactobacillus paracasei 08 na potencijalne probiotske sposobnosti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
Lactic acid bacteria strains isolated from traditionally made cheeses constitute a reservoir of unexplored potential in biotechnology. Their application as starter cultures is very important in improving sensory properties ...
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 ...
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 ...