Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marina Hovjecki"'
Autor:
Stefan Stepić, Jelena Miočinović, Mira Radovanović, Marina Hovjecki, Ivan Životić, Jovana Kuveljić, Predrag Perišić
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 219-229 (2024)
Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This st
Externí odkaz:
https://doaj.org/article/cdd24265633c446fa2a41a1a57b66cbb
Autor:
Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, Jelena Miocinovic
Publikováno v:
Fermentation, Vol 10, Iss 8, p 382 (2024)
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its a
Externí odkaz:
https://doaj.org/article/c77d48c55d6c41ce8fbaeba8d29311c7
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
Publikováno v:
Fermentation, Vol 8, Iss 6, p 291 (2022)
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (
Externí odkaz:
https://doaj.org/article/8f613c2d66b344cdb948592deeeebd31
Autor:
Ana Radulovic, Predrag Pudja, Jelena Miocinovic, Mira Radovanović, Rade Jovanovic, Marina Hovjecki, Vladislav Rac
Publikováno v:
International Dairy Journal
The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4827d990bf8bfd15b748988cb213558f
http://aspace.agrif.bg.ac.rs/handle/123456789/5874
http://aspace.agrif.bg.ac.rs/handle/123456789/5874