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Biochemical changes during cheeses ripening / Biohemijske promene tokom zrenja sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and ...
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 ...
Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Functional foods have boldly entered the global market during the past decade and still continue to gain market share as value added products at a rapid pace. Although the term "functional foods" currently lacks a common ...
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 ...
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 ...
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 ...
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. ...
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 ...