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The influence of different factors on the syneresis and rheological properties of cheeses / Uticaj različitih faktora na sinerezius i reološke karakteristike sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2002)
Numerous factors influence on the syneresis and rheological properties of curd. The most important factors are: milk composition, degree of concentration, cooling of milk, standardization and homogenization of milk applied ...
The whey proteins / Serum proteini mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Serum proteins present 18–20% of total milk nitrogen components. β-laktoglobulin (β-lg), α-laktalbumin (α-la), bovine serum albumin (BSA) and immunoglobulins (Ig) are the most important milk serum proteins. Also, milk serum ...
Characterization of autochthonous lactic acid bacteria genus Lactococcus / Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
The influence of milk heat treatments on salt diffusion in cheese / Uticaj termičke obrade mleka na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice ...
Saccharomyces boulardii the only probiotic yeast / Saccharomyces boulardii jedini kvasac probiotik
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic ...
The corrosion protection of the facilities in the system for milk ties pasteurization / zaštita opreme od korozije u sistemu za pasterizaciju mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
In the course of the pasteurization treatment of milk and dairy products the temperature of the technological process is kept at a constant value. The regulation of the temperature is carried out by means of technological ...
Influence of milk heat treatment on the proteolytic changes during cheese ripening / Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments ...