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The role of microorganisms in dairy technology

Franc Forstnerič ; Mlekarski školski centar, Kranj

Puni tekst: hrvatski, pdf (2 MB) str. 179-188 preuzimanja: 925* citiraj
APA 6th Edition
Forstnerič, F. (1980). Uloga mikroorganizama u mljekarskoj tehnologiji. Mljekarstvo, 30 (6), 179-188. Preuzeto s https://hrcak.srce.hr/97042
MLA 8th Edition
Forstnerič, Franc. "Uloga mikroorganizama u mljekarskoj tehnologiji." Mljekarstvo, vol. 30, br. 6, 1980, str. 179-188. https://hrcak.srce.hr/97042. Citirano 26.01.2021.
Chicago 17th Edition
Forstnerič, Franc. "Uloga mikroorganizama u mljekarskoj tehnologiji." Mljekarstvo 30, br. 6 (1980): 179-188. https://hrcak.srce.hr/97042
Harvard
Forstnerič, F. (1980). 'Uloga mikroorganizama u mljekarskoj tehnologiji', Mljekarstvo, 30(6), str. 179-188. Preuzeto s: https://hrcak.srce.hr/97042 (Datum pristupa: 26.01.2021.)
Vancouver
Forstnerič F. Uloga mikroorganizama u mljekarskoj tehnologiji. Mljekarstvo [Internet]. 1980 [pristupljeno 26.01.2021.];30(6):179-188. Dostupno na: https://hrcak.srce.hr/97042
IEEE
F. Forstnerič, "Uloga mikroorganizama u mljekarskoj tehnologiji", Mljekarstvo, vol.30, br. 6, str. 179-188, 1980. [Online]. Dostupno na: https://hrcak.srce.hr/97042. [Citirano: 26.01.2021.]

Sažetak
The role of technologically important microorganisms in the production of fermented dairy products, especially of cheese, is discussed. The problems connected with the production and application of starter cultures in the dairy practice are explained as well as the efforts with the introduction of concentrated cultures. Some methods of concentration are discussed, which should indicate the efforts devoted to this subject recently as well as the complexity of the problem. Some practical methods for the control of the biochemical activity of starter cultures in the dairy are presented. Further the possibility of the computer technic for investigation of the nutritive demands of microorganisms and their biochemical activity and the technological procedure in the production of dairy products are discussed. Some factors which reduce the milk quality as the substrate for microorganisms are described and proposed the measures preventing such processes.

Ključne riječi
dairy technology; microorganisms

Hrčak ID: 97042

URI
https://hrcak.srce.hr/97042

[hrvatski]

Posjeta: 1.202 *