Nalaz i aktivnost bakterija mlečne kiseline u autohtonom sjeničkom siru [PDF]
, 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 ripening coefficient.U radu je ...
Bulajić, Snežana, Mijačević, Zora
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Značaj bivola u proizvodnji mleka i stanje populacije u Srbiji [PDF]
, 2015 This research paper gives an analysis on the size of world's domestic buffalo populations, their milk production and the size of buffalo population in Serbia. Population of domestic buffalo in the world is constantly increasing so that in 2013 there were
Bogdanović, Vladan +6 more
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Ekonomski aspekti ovčarske proizvodnje na porodičnom gazdinstvu Pešterske visoravni [PDF]
, 2016 Sheep production on the Pešter plateau is mainly traditional and semi-intensive. Sheep are bred in flocks ranging from 50 to 200 head, but there is a small number of growers who grow over 300 head. The aim of this work is to study the economic aspects of
Popović, Nikola
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Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese [PDF]
, 2013 Proceedings
Vasilev, Dragan +5 more
openaire
Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. [PDF]
Foods, 2021 Ivanovic M +6 more
europepmc +1 more source
Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese. [PDF]
Foods, 2021 Shaukat A +7 more
europepmc +1 more source
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production [PDF]
, 2017 Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as health-friendly by consumers ...
Baltić, Milan Ž. +6 more
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, 2000 Ukupno 160 prirodnih izolata bakterija mlečne kiseline (BMK) je dobijeno iz uzoraka sjeničkog sira (tipa mešanac - od kravljeg i ovčijeg mleka) iz različitih faza proizvodnje i zrenja (u periodu od devet meseci). Izolati su pripadali rodovima Lactococcus sp., Lactobacillus sp.
Dimitrijević-Branković, Suzana +2 more
openaire +1 more source
Characterisation of natural isolates of lactic acid bacteria from white soft cheese from Sjenica
, 2000 Selection of natural isolates of lactic acid bacteria (LAB) according to criteria that are significant for cheese manufacture and their application as starter cultures, contributed to unifying quality and better control of traditional manufacture process.
Dimitrijević-Branković, Suzana +2 more
openaire +1 more source
Kvalitet mleka i osobine surutke dobijene pri proizvodnji Sjeničkog sira u industrijskim uslovima [PDF]
, 2016 Sjenica cheese is one of our best kinds of cheese from the group of white cheese in brine. Since the quality and overall value of the cheese depend on the quality and chemical composition of milk, before making cheese it is necessary to determine these
Lalic, N +3 more
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