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Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory / Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of ...
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 ...
Zlatar cheese: Autochthonous technology and sensory characteristics / Zlatarski sir - autohtona tehnologija i senzorne karakteristike
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is ...
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 influence of brine concentration on salt diffusion in cheeses / Uticaj koncentracije salamure na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
The main purpose of this research was to investigate the influence of brine concentration (5, 10, 15 and 20% NaCl) on salt diffusion in cheese types with different milk heat treatments: ( 65°C/20 min - cheese A and 95°C/5 ...
Improvement of production and quality of Sjenica cheese / Poboljšanje proizvodnje i kvaliteta sjenićkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2002)
Autochthonous technology of Sjenica cheese was the base for experiments applied in the modern cheese production. Research of the autochthonous processing of Sjenica cheese was performed by poll in the region of Sjenica–Pester ...
The effect of selected factors on rheological properties and microstructure of acid caseine gel / Uticaj odabranih faktora na reološke osobine i mikrostrukturu kiselog kazeinskog gela
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Gel is defined as "firm" colloid system with coherent structure formed by particles in which water phase is incorporated. According to modern terminology, gel is a high elastic solid system; depending on circumstances these ...
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 ...
Functional properties of different commercial cheeses / Funkcionalne karakteristike različitih vrsta komercijalnih sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
The functional properties displayed by cheese upon cooking are of importance if cheese is used as an ingredient in many applications, especially pizza pie, cheeseburgers, sandwiches etc. The methods of determination of ...