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Приказ резултата 11-20 од 57
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 ...
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. ...
Physico-chemical aspects of acid coagulation of milk / Fizičko-hemijski aspekti kisele koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
Most imperative physico-chemical aspects of acid coagulation of milk have been shown in this work. Also, during acid coagulation, the next issues were considered: 1) physico-chemical changes of casein micelle; 2) Dissociation ...
Biochemical changes during cheeses ripening / Biohemijske promene tokom zrenja sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and ...
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 ...
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 ...