Претраживање
Приказ резултата 1-10 од 57
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 ...
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 ...
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 ...
Yield and quality of soybean milk and tofu as affected by production method / Prinos i kvalitet sojinog mleka i tofua zavisno od načina proizvodnje
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Soymilk and tofu are traditional and important source of protein in Asian diets. Soymilk is a watery extract of full-fat soybean. Tofu is a nutritional, protein gel, a kind of soybean product. Yield and quality are affected ...
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 ...
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 ...
New trends in packaging in dairy industry / Novi trendovi pakovanja u industriji prerade mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Shelf life and quality of different food products depend a lot on packaging materials used and also on conditions and processes of modern packing. The enabling of packing process in classical sense, assumes modernization ...
Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates / Dinamika kiselosti i mineralnih materija tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Institute for Food Technology and Biochemistry, Faculty of Agriculture Belgrade Rheological characteristics of cheese influence sensory properties especially consistency of cheese. Elastic properties are based on protein ...
Distribution of milk components during the production of semihard cheeses based on coaggregates / Distribucija sastojaka mleka pri proizvodnji polutvrdih sireva na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
During cheese making process milk components proceed into cheese and whey Their utilization is unequal. The amount of the dominant milk components that proceed into cheese and whey is expressed by their distribution. ...
Autochthonous microflora of Sjenica cheese / Autohtona mikroflora sjeničkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Autochthonous isolates of lactic acid bacteria and enterococci, from Sjenica cheese had been isolated and identified. From 10 samples of Sjenica cheese that were traditionally produced without starter cultures, 53 thermophile ...