Pretraživanje
Prikaz rezultata 1-3 od 3
Zlatar cheese: Autochthonous technology and sensory characteristics / Zlatarski sir - autohtona tehnologija i senzorne karakteristike
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is ...
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 ...
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 ...