Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Niketić, Gordana B."'
Publikováno v:
Acta Periodica Technologica, Vol 2009, Iss 40, Pp 87-94 (2009)
Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a unifo
Externí odkaz:
https://doaj.org/article/1881acdb5736471a8a77b53b4200eca4
Publikováno v:
Mlekarstvo
The effect of two starter culture (B-3 and CH-1, Chr. Hansen's, Denmark) and some technological parameters on the viscosity and sensory properties on yogurt made from goat's milk was investigated. The obtained results showed that yogurt with B-3 cult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::033b7dfb0a2e58fee98dbecb56bca4bf
http://aspace.agrif.bg.ac.rs/handle/123456789/830
http://aspace.agrif.bg.ac.rs/handle/123456789/830
Optimizacija i standardizacija autohtone tehnologije pirotskog kačkavalja sa zaštitom oznake porekla
Autor:
Petrović, Milan P., Tomić, Zorica, Negovanović, Dragan, Ružić-Muslić, Dragana, Pešić-Mikulec, Dragana, Skalicki, Zlatko, Perišić, Predrag, Tomić, Radosav V., Kasalica, Anka, Niketić, Gordana B., Miočinović, Dragica, Vuković, Dragan, Mijačević, Zora M., Bulajić, Snežana, Božić, Tatjana
Publikováno v:
Biotechnology in Animal Husbandry
Based on results of performed investigations and analysis of existing conditions relating to technological process in production of kachkaval, we propose the following: To determine the causes of disturbed secretion in case of cows and sheep, investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ac46b4ad9bf5b3d2cf94f4bdbd223bcf
https://hdl.handle.net/21.15107/rcub_agrospace_558
https://hdl.handle.net/21.15107/rcub_agrospace_558
Publikováno v:
Journal of Scientific Agricultural Research
The effects of cooling, high temperatures (preheating and high heat treatments), and volume concentration on technological properties of milk, were considered in this study. The special importance of high temperatures for rheological properties of yo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::d6cb77cb6f201ecd62b999578670253c
http://aspace.agrif.bg.ac.rs/handle/123456789/240
http://aspace.agrif.bg.ac.rs/handle/123456789/240
Publikováno v:
Journal of Scientific Agricultural Research
The heat treatment with increased temperatures results in two types of reactions leading to destruction of microorganism with certain chemical transformations within the microbial cell (protein denaturation, inactivation of enzymes, etc.) and chemica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::276a1b783ae0b085c3ed91fa47f74da4
http://aspace.agrif.bg.ac.rs/handle/123456789/260
http://aspace.agrif.bg.ac.rs/handle/123456789/260