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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 ...
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. ...
Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates / Proteolitičke promene tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The severe heat treatment of milk designed for production of cheese (temperature higher than 85'C applied during the period of 10 minutes and more), results in formation of chemical complex between casein and whey proteins, ...
The ripening of uf white brined cheeses made with probiotic culture / Zrenje sireva od UF mleka sa probiotskim kulturama
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, ...
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 ...
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 ...
Influence of casein-whey proteins complex formation on semi-hard cheese yield / Uticaj obrazovanog kompleksa kazeina i serum proteina na randman polutvrdog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
The use of more severe heat treatment of milk (temperatures higher than 85°C for 10 min. and longer) in cheese making production cause the formation of chemical complex between casein and serum proteins. These complexes ...
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 ...
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 ...
The factors of enzymatic coagulation of milk / Faktori enzimske koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enzyme induced coagulation of milk is one of the oldest technological operations used in cheese making. Chymosin-induced coagulation could be considered as two-stage process. The first stage is hydrolysis of κ-casein. In ...