Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It manufactured from the thin layer formed on surface hot milk during cooling process. may be consumed as fresh, immediately after manufacture, or maturation period, ripened Kajmak. usually up to 30 days at 15-18 0C stored refrigerator 4 0C. In this work we investigated ef...

BACKGROUND The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe...

Energy development of decaying isotropic turbulence in a 3-D periodic cube with non-rotating or rotating frames of reference is studied through direct numerical simulation using GPU accelerated lattice Boltzmann method. The initial turbulence is isotropic, generated in spectral space with prescribed energy spectrum E(κ)~κm in a range between κmin and ...