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  - Radulovic, Zorica
AU  - Paunovic, Dusanka
AU  - Miocinovic, Jelena
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S2212429223006302
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6411
AB  - The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese
SP  - 102979
VL  - 55
DO  - 10.1016/j.fbio.2023.102979
ER  - 

@article{
author = "Radulovic, Zorica and Paunovic, Dusanka and Miocinovic, Jelena and Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja",
year = "2023",
abstract = "The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese",
pages = "102979",
volume = "55",
doi = "10.1016/j.fbio.2023.102979"
}

Radulovic, Z., Paunovic, D., Miocinovic, J., Satric, A., Miloradovic, Z., Mirkovic, M.,& Mirkovic, N.. (2023). The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience, 55, 102979.
https://doi.org/10.1016/j.fbio.2023.102979

Radulovic Z, Paunovic D, Miocinovic J, Satric A, Miloradovic Z, Mirkovic M, Mirkovic N. The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience. 2023;55:102979.
doi:10.1016/j.fbio.2023.102979 .

Radulovic, Zorica, Paunovic, Dusanka, Miocinovic, Jelena, Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese" in Food Bioscience, 55 (2023):102979,
https://doi.org/10.1016/j.fbio.2023.102979 . .

TY  - JOUR
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6242
AB  - The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.
T2  - Mljekarstvo
T2  - Mljekarstvo
T1  - Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment
EP  - 49
IS  - 1
SP  - 38
VL  - 73
DO  - 10.15567/mljekarstvo.2023.0105
ER  - 

@article{
author = "Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja and Miocinovic, Jelena",
year = "2023",
abstract = "The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.",
journal = "Mljekarstvo, Mljekarstvo",
title = "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment",
pages = "49-38",
number = "1",
volume = "73",
doi = "10.15567/mljekarstvo.2023.0105"
}

Satric, A., Miloradovic, Z., Mirkovic, M., Mirkovic, N.,& Miocinovic, J.. (2023). Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment. in Mljekarstvo, 73(1), 38-49.
https://doi.org/10.15567/mljekarstvo.2023.0105

Satric A, Miloradovic Z, Mirkovic M, Mirkovic N, Miocinovic J. Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment. in Mljekarstvo. 2023;73(1):38-49.
doi:10.15567/mljekarstvo.2023.0105 .

Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, Miocinovic, Jelena, "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment" in Mljekarstvo, 73, no. 1 (2023):38-49,
https://doi.org/10.15567/mljekarstvo.2023.0105 . .

TY  - JOUR
AU  - Jokanovic, Olga
AU  - Markovic, Bozidarka
AU  - Mirecki, Slavko
AU  - Veljic, Miljan
AU  - Miloradovic, Zorana
AU  - Radulovic, Ana
AU  - Miočinovic, Jelena
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6161
AB  - The determination of basic composition and α-tocopherol content during ripening of Njeguski-type cheeses produced from cow, ewe and goat milk was studied. The α-tocopherol content was determined by high performance liquid chromatography (HPLC) technique with fluorescent detection. The results showed that although with the same farm practice and production technology applied, cheese composition of three types of milk differed significantly. Therefore, to standardise Njeguski cheese composition, production technology should be modified for each milk type. Additionally, the content of α-tocopherol in goat cheeses was significantly higher (P < 0.05) than the α-tocopherol content in cow and ewe cheeses: 1573 μg 100 g−1, 1039 μg 100 g−1, and 1152 μg 100 g−1, respectively, at the end of ripening. © 2022 Elsevier Ltd
T2  - International Dairy Journal
T2  - International Dairy Journal
T1  - Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk
VL  - 134
DO  - 10.1016/j.idairyj.2022.105469
ER  - 

@article{
author = "Jokanovic, Olga and Markovic, Bozidarka and Mirecki, Slavko and Veljic, Miljan and Miloradovic, Zorana and Radulovic, Ana and Miočinovic, Jelena",
year = "2022",
abstract = "The determination of basic composition and α-tocopherol content during ripening of Njeguski-type cheeses produced from cow, ewe and goat milk was studied. The α-tocopherol content was determined by high performance liquid chromatography (HPLC) technique with fluorescent detection. The results showed that although with the same farm practice and production technology applied, cheese composition of three types of milk differed significantly. Therefore, to standardise Njeguski cheese composition, production technology should be modified for each milk type. Additionally, the content of α-tocopherol in goat cheeses was significantly higher (P < 0.05) than the α-tocopherol content in cow and ewe cheeses: 1573 μg 100 g−1, 1039 μg 100 g−1, and 1152 μg 100 g−1, respectively, at the end of ripening. © 2022 Elsevier Ltd",
journal = "International Dairy Journal, International Dairy Journal",
title = "Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk",
volume = "134",
doi = "10.1016/j.idairyj.2022.105469"
}

Jokanovic, O., Markovic, B., Mirecki, S., Veljic, M., Miloradovic, Z., Radulovic, A.,& Miočinovic, J.. (2022). Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk. in International Dairy Journal, 134.
https://doi.org/10.1016/j.idairyj.2022.105469

Jokanovic O, Markovic B, Mirecki S, Veljic M, Miloradovic Z, Radulovic A, Miočinovic J. Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk. in International Dairy Journal. 2022;134.
doi:10.1016/j.idairyj.2022.105469 .

Jokanovic, Olga, Markovic, Bozidarka, Mirecki, Slavko, Veljic, Miljan, Miloradovic, Zorana, Radulovic, Ana, Miočinovic, Jelena, "Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk" in International Dairy Journal, 134 (2022),
https://doi.org/10.1016/j.idairyj.2022.105469 . .