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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, ...
Characterization of autochthonous Lactobacillus paracasei 08 strain on potential probiotic ability / Karakterizacija autohtonog soja Lactobacillus paracasei 08 na potencijalne probiotske sposobnosti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
Lactic acid bacteria strains isolated from traditionally made cheeses constitute a reservoir of unexplored potential in biotechnology. Their application as starter cultures is very important in improving sensory properties ...
Cheeses with medicinal and aromatic plants, produced in Europe / Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets ...
Characteristics of ice cream with lower fat content / Karakteristike sladoleda sa smanjenim sadržajem masti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition ...
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 ...
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 ...
Defining of the technological parameters in the production of probiotic ice cream / Definisanje tehnoloških parametara proizvodnje probiotskog sladoleda
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Probiotics are live microorganisms which, when added in adequate amounts provide health benefit on the host (FAO/WHO 2001). In the past few years, we have seen consummation increase of functional ice cream, which contains ...
Absorption of mycotoxins (aflatoxin M1 and M2) in yogurt by absorbents based on natural and modified zeolites / Mogućnost adsorpcije mikotoksina (aflatoksin M1 i M2) u jogurtu adsorbentima na bazi prirodnog i modifikovanog zeolita
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Ways of milk contamination with mycotoxins, harmful effects of mycotoxins, as well as the possibilities for decontamination of mycotoxin contaminated milk are presented in this paper. The research results of efficacy of ...
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 ...
A study on classification and characteristics of kajmak / Prilog proučavanju i klasifikaciji kajmaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak ...