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Maturation of kajmak in controlled conditions / Zrenje kajmaka u kontrolisanim uslovima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly ...
Wastewater from dairy plants / Otpadne vode industrije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
The problem of pollution and wastewater creation from dairy plants has not been adequately researched in our scientific journals. Problems of wastewater origin and purification were mostly considered. However, modern ...
Yield and quality of soybean milk and tofu as affected by production method / Prinos i kvalitet sojinog mleka i tofua zavisno od načina proizvodnje
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Soymilk and tofu are traditional and important source of protein in Asian diets. Soymilk is a watery extract of full-fat soybean. Tofu is a nutritional, protein gel, a kind of soybean product. Yield and quality are affected ...
New trends in packaging in dairy industry / Novi trendovi pakovanja u industriji prerade mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Shelf life and quality of different food products depend a lot on packaging materials used and also on conditions and processes of modern packing. The enabling of packing process in classical sense, assumes modernization ...
The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus / Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. ...
Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates / Dinamika kiselosti i mineralnih materija tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Institute for Food Technology and Biochemistry, Faculty of Agriculture Belgrade Rheological characteristics of cheese influence sensory properties especially consistency of cheese. Elastic properties are based on protein ...
Distribution of milk components during the production of semihard cheeses based on coaggregates / Distribucija sastojaka mleka pri proizvodnji polutvrdih sireva na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
During cheese making process milk components proceed into cheese and whey Their utilization is unequal. The amount of the dominant milk components that proceed into cheese and whey is expressed by their distribution. ...
Autochthonous microflora of Sjenica cheese / Autohtona mikroflora sjeničkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Autochthonous isolates of lactic acid bacteria and enterococci, from Sjenica cheese had been isolated and identified. From 10 samples of Sjenica cheese that were traditionally produced without starter cultures, 53 thermophile ...
Distribution of milk components into blue-veined cheeses of gorgonzola type / Distribucija sastojaka mleka pri proizvodnji sireva sa plavo-zelenim plesnima u tipu gorgonzole
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Blue-veined cheeses in type of Gorgonzola with commercial names "Blue sapphire" and "Blue birch" were made from pasteurized cow milk using two types of Penicillium roqueforti, type esportazione and type dolce respectively. ...
The research of kajmak quality: Chemical, microbiological and sensor aspect / Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this ...