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Autochthonous technology of Golija cheese / Autohtona tehnologija proizvodnje Golijskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is ...
The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage / Uticaj ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka tokom skladištenja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Possibility treatment of ultrasound appliance in the production of goat milk's set yoghurt was investigated. Before inoculation milk was subjected to ultrasound treatment at the frequency of 35 kHz and 200 W powers during ...
The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage / Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2011)
The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's ...
The effect of primary treatment on lipolytic changes in raw milk / Uticaj primarne obrade na lipolitičke promene u sirovom
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2011)
Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking ...
Application of electron microscopy techniques in cheese research / Primena tehnika elektronske mikroskopije u proučavanju sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Four types of electron microscopes, i.e. scanning electron microscope, cryo-scanning electron microscope, transmission electron microscope and environmental scanning electron microscope, as well as confocal laser scanning ...
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 ...
Investigation of air bipolar ionization effects in cheese and kajmak craft production / Ispitivanje efekata primene bipolarne jonizacije vazduha u zanatskoj proizvodnji sira i kajmaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Milk and dairy products are sustainable to the development of numerous microorganisms, especially pathogens. Therewith, it is necessary to achieve a high level of hygiene in dairy plants, in order to get safe and high ...
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 ...
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 ...