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Changes of S. aureus population during white cheese manufacture / Promena populacije Staphilococcus aureus tokom proizvodnje belog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The changes of S. aureus population was examined during the manufacture of white cheese from naturally contaminated raw milk. Population of S. aureus survived during the manufacture and storage of white cheese. During the ...
The influence of sulfonamides residues in milk on fermentation ability of yogurt culture / Uticaj rezidua sulfonamida u mleku na fermentaciju jogurtne kulture
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2002)
In addition to the toxicological significance of residues of veterinary drugs in food of animal origin, the technological aspect is of great economic importance. The control of technological safety of milk is necessary due ...
The influence of antibiotics residues and sulfonamides on activity of lactic acid bacteria / Uticaj rezidua antibiotika i sulfonamida na aktivnost bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The activity of lactic acid bacteria, their psychological and morphological characteristics, acid and aroma producing are influenced by residues of antibiotics and sulfonamides, which determined the technological safety. ...
Food: A source of resistant strains of microorganisms / Namirnice - izvor rezistentnih sojeva mikroorganizama
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The widespread application of antibiotics in human and veterinary medicine, agriculture led to the appearance of residues in the environment and food. The use of antibiotics as growth promoters in animal husbandry enhances ...
Characteristics of traditional somborski cheese: Lactic acid bacteria / Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the southern part of Serbia. The knowledge of the microbial diversity of this traditional product is in turn fundamental for the attainment of ...
Controle of β-lactams and tetracycline residue in milk with twinsensor / Kontrola β-laktama i tetraciklina u mleku Twinsensor testom
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Antibiotics are being used in treating various animal diseases and antibiotics residue can often be found in milk. Negative influence of the antibiotic residues on the human health is known to the producers of milk and ...
Natural microflora of traditional cheeses / Prirodna mikroflora tradicionalnih sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
Although protection of the world's biodiversity is currently a topic of particular concern, little attention has been given to the preservation of microorganisms, particulary lactic acid bacteria from artisanal and how ...
The phenomenon of antibiotic resistance in lactic acid bacteria / Fenomen rezistencije na antibiotike kod bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
The antibiotic resistance is an ecological problem generated by the world-wide use of antibacterial agents. At present, there is great concern that commensal bacterial populations from food, such as lactic acid bacteria ...
The influence of coagulation and curd processing on texture of Somborski cheese / Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the ...
Metabolic profiles of lactic acid bacteria, enterococci: One of the criteria for defining specific quality of cheeses with pdo label / Metabolički profili bakterija mlečne kiseline i enterokoka - jedan od kriterijuma za definisanje specifičnosti sireva sa oznakom geografskog porekla
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
There are many characteristics of a cheese variety that are considered in the application for the PDO designation. To be designated PDO, a product must have qualities derived exclusively from a geographic area including ...