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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 ...
Standards of identity as a concept of animal origin food products labeling protection / Standardi identiteta kao koncept zaštite imena namirnica animalnog porekla
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
With adoption of new technologies, growth of population and focus on health care, new demands were set and the consumers nowadays are expecting food products not only to satisfy the nutritive requirements, but also to have ...
Importance of control in production of trappist cheese / Značaj procesne kontrole u izradi trapista
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Importance of technological process in Trappist cheese making is presented in this paper. Standard procedure ensures production of cheese with good characteristics. This technological process is based on Saint Paulin cheese ...
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 ...
Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation / Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
(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 northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local ...
Biological hazard: Antibiotic resistance of microorganisms isolated from food / Biološki hazard - rezistencija na antibiotike mikroorganizama izolovanih iz namirnica
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
References from the last few years provide evidence that antibiotic resistance traits have entered the microflora of farm animals and the food produced from them. Molecular analysis of the resistance genes, where available, ...
The resistance profile of enterococci isolated from cheeses / Profil rezistencije enterokoka izolovanih iz sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enterococci are ubiquitous microorganisms, but have a predominant habitat in the gastrointestinal tract of humans and animals. These bacteria are commonly found in foods especially those of animal origin such as fermented ...
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 ...
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 ...