TY  - JOUR
AU  - Miloradovic, Zorana
AU  - Hovjecki, Marina
AU  - Mirkovic, Milica
AU  - Bajcetic, Nikola
AU  - Sredovic Ignjatovic, Ivana
AU  - Satric, Ana
AU  - Smigic, Nada
AU  - Maslovaric, Marijana
AU  - Jovanovic, Rade
AU  - Miocinovic, Jelena
UR  - https://www.scopus.com/record/display.uri?eid=2-s2.0-85161175104&origin=SingleRecordEmailAlert&dgcid=raven_sc_search_en_us_email&txGid=e8e3fd1165d80b4f781cb48d38828be9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6371
AB  - Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.
T2  - Front. Sustain. Food Syst. 7:1171734
T1  - Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
DO  - 10.3389/fsufs.2023.1171734
ER  - 

@article{
author = "Miloradovic, Zorana and Hovjecki, Marina and Mirkovic, Milica and Bajcetic, Nikola and Sredovic Ignjatovic, Ivana and Satric, Ana and Smigic, Nada and Maslovaric, Marijana and Jovanovic, Rade and Miocinovic, Jelena",
abstract = "Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.",
journal = "Front. Sustain. Food Syst. 7:1171734",
title = "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market",
doi = "10.3389/fsufs.2023.1171734"
}

Miloradovic, Z., Hovjecki, M., Mirkovic, M., Bajcetic, N., Sredovic Ignjatovic, I., Satric, A., Smigic, N., Maslovaric, M., Jovanovic, R.,& Miocinovic, J..Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734.
https://doi.org/10.3389/fsufs.2023.1171734

Miloradovic Z, Hovjecki M, Mirkovic M, Bajcetic N, Sredovic Ignjatovic I, Satric A, Smigic N, Maslovaric M, Jovanovic R, Miocinovic J. Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734..
doi:10.3389/fsufs.2023.1171734 .

Miloradovic, Zorana, Hovjecki, Marina, Mirkovic, Milica, Bajcetic, Nikola, Sredovic Ignjatovic, Ivana, Satric, Ana, Smigic, Nada, Maslovaric, Marijana, Jovanovic, Rade, Miocinovic, Jelena, "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market" in Front. Sustain. Food Syst. 7:1171734,
https://doi.org/10.3389/fsufs.2023.1171734 . .

TY  - JOUR
AU  - Hovjecki, Marina
AU  - Miloradović, Zorana
AU  - Mirković, Nemanja
AU  - Radulović, Ana
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5843
AB  - Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt – a method that has not been employed with this milk type until now– indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS: The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days’ storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION: mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour.
PB  - John Wiley and Sons Ltd
T2  - Journal of the Science of Food and Agriculture
T1  - Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage
DO  - 10.1002/jsfa.11242
ER  - 

@article{
author = "Hovjecki, Marina and Miloradović, Zorana and Mirković, Nemanja and Radulović, Ana and Pudja, Predrag and Miočinović, Jelena",
year = "2021",
abstract = "Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt – a method that has not been employed with this milk type until now– indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS: The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days’ storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION: mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour.",
publisher = "John Wiley and Sons Ltd",
journal = "Journal of the Science of Food and Agriculture",
title = "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage",
doi = "10.1002/jsfa.11242"
}

Hovjecki, M., Miloradović, Z., Mirković, N., Radulović, A., Pudja, P.,& Miočinović, J.. (2021). Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture
John Wiley and Sons Ltd..
https://doi.org/10.1002/jsfa.11242

Hovjecki M, Miloradović Z, Mirković N, Radulović A, Pudja P, Miočinović J. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture. 2021;.
doi:10.1002/jsfa.11242 .

Hovjecki, Marina, Miloradović, Zorana, Mirković, Nemanja, Radulović, Ana, Pudja, Predrag, Miočinović, Jelena, "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage" in Journal of the Science of Food and Agriculture (2021),
https://doi.org/10.1002/jsfa.11242 . .

TY  - JOUR
AU  - Radovanović, Mira
AU  - Hovjecki, Marina
AU  - Radulović, Ana
AU  - Rac, Vladislav
AU  - Miočinović, Jelena
AU  - Jovanović, Rade
AU  - Pudja, Predrag
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5874
AB  - The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.
PB  - Elsevier Ltd
T2  - International Dairy Journal
T1  - Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
SP  - 105122
VL  - 121
DO  - 10.1016/j.idairyj.2021.105122
ER  - 

@article{
author = "Radovanović, Mira and Hovjecki, Marina and Radulović, Ana and Rac, Vladislav and Miočinović, Jelena and Jovanović, Rade and Pudja, Predrag",
year = "2021",
abstract = "The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.",
publisher = "Elsevier Ltd",
journal = "International Dairy Journal",
title = "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment",
pages = "105122",
volume = "121",
doi = "10.1016/j.idairyj.2021.105122"
}

Radovanović, M., Hovjecki, M., Radulović, A., Rac, V., Miočinović, J., Jovanović, R.,& Pudja, P.. (2021). Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal
Elsevier Ltd., 121, 105122.
https://doi.org/10.1016/j.idairyj.2021.105122

Radovanović M, Hovjecki M, Radulović A, Rac V, Miočinović J, Jovanović R, Pudja P. Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal. 2021;121:105122.
doi:10.1016/j.idairyj.2021.105122 .

Radovanović, Mira, Hovjecki, Marina, Radulović, Ana, Rac, Vladislav, Miočinović, Jelena, Jovanović, Rade, Pudja, Predrag, "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment" in International Dairy Journal, 121 (2021):105122,
https://doi.org/10.1016/j.idairyj.2021.105122 . .

TY  - JOUR
AU  - Hovjecki, Marina
AU  - Miloradović, Zorana
AU  - Rac, Vladislav
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5404
AB  - Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts
EP  - 687
IS  - 4
SP  - 680
VL  - 51
DO  - 10.1111/jtxs.12524
ER  - 

@article{
author = "Hovjecki, Marina and Miloradović, Zorana and Rac, Vladislav and Pudja, Predrag and Miočinović, Jelena",
year = "2020",
abstract = "Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts",
pages = "687-680",
number = "4",
volume = "51",
doi = "10.1111/jtxs.12524"
}

Hovjecki, M., Miloradović, Z., Rac, V., Pudja, P.,& Miočinović, J.. (2020). Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. in Journal of Texture Studies
Wiley, Hoboken., 51(4), 680-687.
https://doi.org/10.1111/jtxs.12524

Hovjecki M, Miloradović Z, Rac V, Pudja P, Miočinović J. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. in Journal of Texture Studies. 2020;51(4):680-687.
doi:10.1111/jtxs.12524 .

Hovjecki, Marina, Miloradović, Zorana, Rac, Vladislav, Pudja, Predrag, Miočinović, Jelena, "Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts" in Journal of Texture Studies, 51, no. 4 (2020):680-687,
https://doi.org/10.1111/jtxs.12524 . .

TY  - CONF
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Josipović, M.
AU  - Nedeljković, Aleksandar
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4160
AB  - Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.
PB  - Elsevier Sci Ltd, Oxford
C3  - International Dairy Journal
T1  - Rheological and textural properties of goat and cow milk set type yoghurts
EP  - 45
SP  - 43
VL  - 58
DO  - 10.1016/j.idairyj.2015.11.006
ER  - 

@conference{
author = "Miočinović, Jelena and Miloradović, Zorana and Josipović, M. and Nedeljković, Aleksandar and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "Rheological and textural properties of goat and cow milk set type yoghurts",
pages = "45-43",
volume = "58",
doi = "10.1016/j.idairyj.2015.11.006"
}

Miočinović, J., Miloradović, Z., Josipović, M., Nedeljković, A., Radovanović, M.,& Pudja, P.. (2016). Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 58, 43-45.
https://doi.org/10.1016/j.idairyj.2015.11.006

Miočinović J, Miloradović Z, Josipović M, Nedeljković A, Radovanović M, Pudja P. Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal. 2016;58:43-45.
doi:10.1016/j.idairyj.2015.11.006 .

Miočinović, Jelena, Miloradović, Zorana, Josipović, M., Nedeljković, Aleksandar, Radovanović, Mira, Pudja, Predrag, "Rheological and textural properties of goat and cow milk set type yoghurts" in International Dairy Journal, 58 (2016):43-45,
https://doi.org/10.1016/j.idairyj.2015.11.006 . .