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Quality management of organic milk production and processing / Upravljanje kvalitetom u organskoj proizvodnji i preradi mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Organic production of milk and milk products with the mark of 'organic products' requires certain acquaintance of some rules that have been established through the organic production standards. Producers as well as the ...
Microbiological risk assessment of raw milk cheeses / Procena mikrobiološkog rizika kod sireva proizvedenih od sirovog mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Microbiological risk assessment of raw milk cheeses must be performed in the framework of complex interplay between several intrinsic and extrinsic parameters which dictate the potential for bacterial pathogens to grow, ...
Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese / Nalaz i aktivnost bakterija mlečne kiseline u autohtonom sjeničkom siru
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2011)
In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ...
The risk of staphylococci presence in cheeses / Rizik prisustva stafilokoka u sirevima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2012)
Coagulase positive staphylococci isolated from autochthonous cheeses were screened regarding their enterotoxigenic potential and antimicrobial resistance profile. By applying the VIDAS techology, out of 73 coagulase positive ...