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Приказ резултата 11-20 од 57
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 ...
The influence of brine concentration on salt diffusion in cheeses / Uticaj koncentracije salamure na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
The main purpose of this research was to investigate the influence of brine concentration (5, 10, 15 and 20% NaCl) on salt diffusion in cheese types with different milk heat treatments: ( 65°C/20 min - cheese A and 95°C/5 ...
Improvement of production and quality of Sjenica cheese / Poboljšanje proizvodnje i kvaliteta sjenićkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2002)
Autochthonous technology of Sjenica cheese was the base for experiments applied in the modern cheese production. Research of the autochthonous processing of Sjenica cheese was performed by poll in the region of Sjenica–Pester ...
Characterization of kombucha microflora in fermented milk beverages / Karakterizacija mikroflore kombuhe u fermentisanim mlečnim napicima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Application of tea fungus has been increasing world-wide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and ...
Cheeses with dietetic and functional properties / Sirevi sa dijetetskim i funkcionalnim svojstvima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Modern medicine indicates the strong importance of diet in the preservation and the improvement of people's health. Hence, during the last few decades, a substantial interest for the production of cheeses with dietetic and ...
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. ...
The effect of selected factors on rheological properties and microstructure of acid caseine gel / Uticaj odabranih faktora na reološke osobine i mikrostrukturu kiselog kazeinskog gela
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Gel is defined as "firm" colloid system with coherent structure formed by particles in which water phase is incorporated. According to modern terminology, gel is a high elastic solid system; depending on circumstances these ...
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 ...