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Приказ резултата 51-57 од 57
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 ...
The importance of trace ability system in the dairy industry / Značaj sistema sledljivosti za industriju mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Dairy industry in Serbia is in a period of transition and the success in meeting its most significant challenge will depend on more than merely improving production quality and achieving real control over product safety. ...
Production procedure of the traditional quality kajmak in the industrial conditions / Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of ...
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 ...
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 ...
Penetration theory of mass transfer applied to salt diffusion in cheese / Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root ...