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Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese / Izolacija i karakterizacija autohtonih sojeva bakterija mlečne kiseline izdvojenih iz sjeničkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Lactic acid bacteria strains isolated from autochtonous cheeses of Sjenica were researched. In those products, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
New possibilities for preservation of essential milk components / Novi rezultati o mogućnostima očuvanja sadržaja važnijih sastojaka mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Milk yield and content of main milk components are dominantly genetically determined characteristics. This fact must be considered while searching for possibilities for improving milk yield, dry matter, fat and protein. ...
Application of probiotics in cheese manufacturing - state, perspective / Primena probiotika u proizvodnji sireva - stanje i perspektive
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products ...
Coagulation of uf concentrated milk 1. influence of protein concentration, milk heat treatment / Koagulacija UF koncentrovanog mleka 1. Uticaj koncentracije proteina i režima termičke obrade
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Rheology of UF concentrated milk coagulation, in relation to milk heat treatment, was researched by the dynamic measurements with the low amplitude oscillation method. Milk was heat treated using four different treatments: ...
The whey proteins / Serum proteini mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Serum proteins present 18–20% of total milk nitrogen components. β-laktoglobulin (β-lg), α-laktalbumin (α-la), bovine serum albumin (BSA) and immunoglobulins (Ig) are the most important milk serum proteins. Also, milk serum ...
The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH / Uticaj sadržaja suve materije i količine dodatog indikatora fenolftaleina na titracionu kiselost i pH mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
In this work, the dynamic of titratable acidity growth with incrising of solids non fat content (SNF) in samples of reconstituted milk was researched. The SNF content was adjusted on 4 levels: 7,5% (samples A), 8% (samples ...