Found: 42
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Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 3, p. 219, doi. 10.15567/mljekarstvo.2024.0305
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- Article
Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia.
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- Foods, 2024, v. 13, n. 10, p. 1456, doi. 10.3390/foods13101456
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- Article
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 313, doi. 10.1111/1471-0307.13042
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Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 586, doi. 10.1111/1471-0307.13046
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- Article
Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/9996340
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- Article
Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability.
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- Fermentation (Basel), 2023, v. 9, n. 8, p. 745, doi. 10.3390/fermentation9080745
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- Article
The influence of grazing and indoor systems on goat milk, brined cheese and whey quality.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 3, p. 143, doi. 10.15567/mljekarstvo.2023.0301
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- Article
CONSTRUCTIVE ALIGNMENT BETWEEN OBJECTIVES, TEACHING AND LEARNING ACTIVITIES, STUDENT COMPETENCIES AND ASSESSMENT METHODS IN HIGHER EDUCATION.
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- Journal of Agriculture & Plant Sciences, 2023, v. 21, n. 2, p. 21, doi. 10.46763/JAPS23212021h
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- Article
Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2023, v. 18, n. 2, p. 133, doi. 10.1007/s00003-023-01424-1
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Relevance of corona virus in food industry: A literature review on risks, challenges, and potential preventive measures.
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- Journal of Food Safety, 2023, v. 43, n. 1, p. 1, doi. 10.1111/jfs.13016
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- Article
DETECTION OF NON-MILK FAT ADDITION IN KAJMAK PRODUCTION.
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- Biotechnology in Animal Husbandry, 2023, v. 39, n. 1, p. 87, doi. 10.2298/BAH2301087R
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- Article
Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 38, doi. 10.15567/mljekarstvo.2023.0105
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- Article
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese.
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- Foods, 2022, v. 11, n. 3, p. 374, doi. 10.3390/foods11030374
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- Article
IMPROVEMENT OF HYGIENE PRACTICES AND MILK HYGIENE DUE TO SYSTEMATIC IMPLEMENTATION OF PREVENTIVE AND CORRECTIVE MEASURES.
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- Acta Veterinaria, 2022, v. 72, n. 1, p. 76, doi. 10.2478/acve-2022-0006
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- Article
Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 5898, doi. 10.1002/jsfa.11242
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Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free‐living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15713
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- Article
Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese.
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- Foods, 2021, v. 10, n. 7, p. 1448, doi. 10.3390/foods10071448
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- Article
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese.
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- Foods, 2021, v. 10, n. 5, p. 1116, doi. 10.3390/foods10051116
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What Is the Color of Milk and Dairy Products and How Is It Measured?
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- Foods, 2020, v. 9, n. 11, p. 1629, doi. 10.3390/foods9111629
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TECHNOLOGY AND QUALITY OF KUČKI CHEESE - TRADITIONAL MONTENEGRIN BRINED CHEESE.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 76
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The quality of goat milk and hygiene management practices on farms in Vojvodina.
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- Bulgarian Journal of Agricultural Science, 2020, v. 26, n. 5, p. 1053
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Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 680, doi. 10.1111/jtxs.12524
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- Article
Microstructure of kajmak skin layer made during kajmak production.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 150, doi. 10.15567/mljekarstvo.2020.0302
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- Article
Consumer attitudes towards goat milk and goat milk products in Vojvodina.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 171, doi. 10.15567/mljekarstvo.2020.0304
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- Article
Application of FMEA analysis in the short cheese supply chain.
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- Meat Technology, 2020, v. 61, n. 2, p. 161, doi. 10.18485/meattech.2020.61.2.6
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Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.
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- Foods, 2020, v. 9, n. 6, p. 763, doi. 10.3390/foods9060763
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- Article
Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk.
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- Foods, 2020, v. 9, n. 3, p. 283, doi. 10.3390/foods9030283
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- Article
COMPARISON OF THE CHEMICAL COMPOSITION OF WHEY CHEESES: URDA AND RICOTTA.
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- Macedonian Veterinary Review, 2019, v. 42, n. 2, p. 151, doi. 10.2478/macvetrev-2019-0020
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- Article
THE NUTRITIONAL QUALITY OF FEEDSTUFFS USED IN DAIRY GOAT NUTRITION IN VOJVODINA.
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- Biotechnology in Animal Husbandry, 2019, v. 35, n. 2, p. 163, doi. 10.2298/BAH1902163P
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- Article
The effect of nisin and storage temperature on the quality parameters of processed cheese.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 182, doi. 10.15567/mljekarstvo.2018.0303
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- Article
Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 4, p. 1291, doi. 10.1002/jsfa.8592
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- Article
Seasonal variations of Saanen goat milk composition and the impact of climatic conditions.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 299, doi. 10.1007/s13197-017-2938-4
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- Article
Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese.
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- Animal Science Journal, 2017, v. 88, n. 11, p. 1849, doi. 10.1111/asj.12802
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Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 130, doi. 10.15567/mljekarstvo.2017.0205
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- Article
Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine.
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- Food Analytical Methods, 2016, v. 9, n. 5, p. 1315, doi. 10.1007/s12161-015-0317-1
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Evaluation of food safety management systems in Serbian dairy industry.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 48, doi. 10.15567/mljekarstvo.2016.0105
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- Article
One approach in using multivariate statistical process control in analyzing cheese quality.
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- Dairy / Mljekarstvo, 2015, v. 65, n. 2, p. 91, doi. 10.15567/mljekarstvo.2015.0203
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- Article
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration.
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- Food Science & Technology International, 2014, v. 20, n. 6, p. 441, doi. 10.1177/1082013213489566
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Quality characteristics of selected dairy products in Serbia.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 4, p. 228
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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening.
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- Dairy / Mljekarstvo, 2012, v. 62, n. 2, p. 126
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The application of autochthonous lactic acid bacteria in white brined cheese production.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 15
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Development of low fat UF cheese technology.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 33
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