Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ana Satric"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 1, Pp 38-49 (2023)
The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other
Externí odkaz:
https://doaj.org/article/cebcb1a52f114405b8346ff28e848cc1
Autor:
Zorana Miloradovic, Marina Hovjecki, Milica Mirkovic, Nikola Bajcetic, Ivana Sredovic Ignjatovic, Ana Satric, Nada Smigic, Marijana Maslovaric, Rade Jovanovic, Jelena Miocinovic
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Two groups of market samples were collected: four samples of whey produced in small scale facilities, and four samples produced in large scale dairy factories. The additional two groups: acid (a) and sweet whey(s) were collected in laboratory from ch
Externí odkaz:
https://doaj.org/article/7d2a938313074cf38accefb87896d9bf
Autor:
Bartosz Grzegorz Sołowiej, Igor Tomasevic, Maciej Nastaj, Jelena Miocinovic, Mira Radovanovic, Zorana Miloradovic, Ivana Sredović Ignjatović, Ana Satric
Publikováno v:
Foods; Volume 11; Issue 3; Pages: 374
Foods
Foods, Vol 11, Iss 374, p 374 (2022)
Foods
Foods, Vol 11, Iss 374, p 374 (2022)
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of