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  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Miočinović, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Blazić, Marijana
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5398
AB  - Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.
PB  - MDPI, BASEL
T2  - Foods
T1  - Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
IS  - 3
VL  - 9
DO  - 10.3390/foods9030283
ER  - 

@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Lević, Steva and Pavlović, Vladimir and Blazić, Marijana and Pudja, Predrag",
year = "2020",
abstract = "Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk",
number = "3",
volume = "9",
doi = "10.3390/foods9030283"
}

Miloradović, Z., Kljajević, N., Miočinović, J., Lević, S., Pavlović, V., Blazić, M.,& Pudja, P.. (2020). Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods
MDPI, BASEL., 9(3).
https://doi.org/10.3390/foods9030283

Miloradović Z, Kljajević N, Miočinović J, Lević S, Pavlović V, Blazić M, Pudja P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods. 2020;9(3).
doi:10.3390/foods9030283 .

Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Lević, Steva, Pavlović, Vladimir, Blazić, Marijana, Pudja, Predrag, "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk" in Foods, 9, no. 3 (2020),
https://doi.org/10.3390/foods9030283 . .

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  - JOUR
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5270
AB  - Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Microstructure of kajmak skin layer made during kajmak production
EP  - 161
IS  - 3
SP  - 150
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0302
ER  - 

@article{
author = "Radovanović, Mira and Nedeljković, Aleksandar and Miočinović, Jelena and Pavlović, Vladimir and Pudja, Predrag",
year = "2020",
abstract = "Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Microstructure of kajmak skin layer made during kajmak production",
pages = "161-150",
number = "3",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0302"
}

Radovanović, M., Nedeljković, A., Miočinović, J., Pavlović, V.,& Pudja, P.. (2020). Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(3), 150-161.
https://doi.org/10.15567/mljekarstvo.2020.0302

Radovanović M, Nedeljković A, Miočinović J, Pavlović V, Pudja P. Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo. 2020;70(3):150-161.
doi:10.15567/mljekarstvo.2020.0302 .

Radovanović, Mira, Nedeljković, Aleksandar, Miočinović, Jelena, Pavlović, Vladimir, Pudja, Predrag, "Microstructure of kajmak skin layer made during kajmak production" in Mljekarstvo, 70, no. 3 (2020):150-161,
https://doi.org/10.15567/mljekarstvo.2020.0302 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Miočinović, Jelena
AU  - Kljajević, Nemanja
AU  - Tomašević, Igor
AU  - Pudja, Predrag
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4710
AB  - In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.
PB  - Elsevier Science Bv, Amsterdam
T2  - Small Ruminant Research
T1  - The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses
EP  - 159
SP  - 154
VL  - 169
DO  - 10.1016/j.smallrumres.2018.09.012
ER  - 

@article{
author = "Miloradović, Zorana and Miočinović, Jelena and Kljajević, Nemanja and Tomašević, Igor and Pudja, Predrag",
year = "2018",
abstract = "In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Small Ruminant Research",
title = "The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses",
pages = "159-154",
volume = "169",
doi = "10.1016/j.smallrumres.2018.09.012"
}

Miloradović, Z., Miočinović, J., Kljajević, N., Tomašević, I.,& Pudja, P.. (2018). The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses. in Small Ruminant Research
Elsevier Science Bv, Amsterdam., 169, 154-159.
https://doi.org/10.1016/j.smallrumres.2018.09.012

Miloradović Z, Miočinović J, Kljajević N, Tomašević I, Pudja P. The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses. in Small Ruminant Research. 2018;169:154-159.
doi:10.1016/j.smallrumres.2018.09.012 .

Miloradović, Zorana, Miočinović, Jelena, Kljajević, Nemanja, Tomašević, Igor, Pudja, Predrag, "The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses" in Small Ruminant Research, 169 (2018):154-159,
https://doi.org/10.1016/j.smallrumres.2018.09.012 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomašević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4357
AB  - BACKGROUND: The aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 degrees C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTSThis research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSIONThe best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O-2 and CO2) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere
EP  - 3021
IS  - 9
SP  - 3013
VL  - 97
DO  - 10.1002/jsfa.8142
ER  - 

@article{
author = "Djekić, Ilija and Vunduk, Jovana and Tomašević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita",
year = "2017",
abstract = "BACKGROUND: The aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 degrees C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTSThis research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSIONThe best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O-2 and CO2) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere",
pages = "3021-3013",
number = "9",
volume = "97",
doi = "10.1002/jsfa.8142"
}

Djekić, I., Vunduk, J., Tomašević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 3013-3021.
https://doi.org/10.1002/jsfa.8142

Djekić I, Vunduk J, Tomašević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. in Journal of the Science of Food and Agriculture. 2017;97(9):3013-3021.
doi:10.1002/jsfa.8142 .

Djekić, Ilija, Vunduk, Jovana, Tomašević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):3013-3021,
https://doi.org/10.1002/jsfa.8142 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomašević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4363
AB  - The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello
EP  - 89
SP  - 82
VL  - 78
DO  - 10.1016/j.lwt.2016.12.036
ER  - 

@article{
author = "Djekić, Ilija and Vunduk, Jovana and Tomašević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita",
year = "2017",
abstract = "The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello",
pages = "89-82",
volume = "78",
doi = "10.1016/j.lwt.2016.12.036"
}

Djekić, I., Vunduk, J., Tomašević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 78, 82-89.
https://doi.org/10.1016/j.lwt.2016.12.036

Djekić I, Vunduk J, Tomašević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology. 2017;78:82-89.
doi:10.1016/j.lwt.2016.12.036 .

Djekić, Ilija, Vunduk, Jovana, Tomašević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello" in LWT-Food Science and Technology, 78 (2017):82-89,
https://doi.org/10.1016/j.lwt.2016.12.036 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Keskić, Tanja
AU  - Miloradović, Zorana
AU  - Kos, Andrea
AU  - Tomašević, Igor
AU  - Pudja, Predrag
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4369
AB  - During the last 3years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - The aflatoxin M1 crisis in the Serbian dairy sector: the year after
EP  - 4
IS  - 1
SP  - 1
VL  - 10
DO  - 10.1080/19393210.2016.1210243
ER  - 

@article{
author = "Miočinović, Jelena and Keskić, Tanja and Miloradović, Zorana and Kos, Andrea and Tomašević, Igor and Pudja, Predrag",
year = "2017",
abstract = "During the last 3years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "The aflatoxin M1 crisis in the Serbian dairy sector: the year after",
pages = "4-1",
number = "1",
volume = "10",
doi = "10.1080/19393210.2016.1210243"
}

Miočinović, J., Keskić, T., Miloradović, Z., Kos, A., Tomašević, I.,& Pudja, P.. (2017). The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 10(1), 1-4.
https://doi.org/10.1080/19393210.2016.1210243

Miočinović J, Keskić T, Miloradović Z, Kos A, Tomašević I, Pudja P. The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants Part B-Surveillance. 2017;10(1):1-4.
doi:10.1080/19393210.2016.1210243 .

Miočinović, Jelena, Keskić, Tanja, Miloradović, Zorana, Kos, Andrea, Tomašević, Igor, Pudja, Predrag, "The aflatoxin M1 crisis in the Serbian dairy sector: the year after" in Food Additives & Contaminants Part B-Surveillance, 10, no. 1 (2017):1-4,
https://doi.org/10.1080/19393210.2016.1210243 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Perunicić, S.
AU  - Pudja, Predrag
AU  - Mirecki, S.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4523
AB  - Pljevlja cheese is known traditional Montenegrin product that belongs to brined cheeses group. Due to its high nutritional value and long tradition of production and consumption, Pljevlja cheese is a candidate for receiving the sign of protected origin (PDO). The objective of this study was to analyze composition and proteolysis of Pljevlja cheeses, supplied from 10 producers that produce cheese by traditional technology. Collected cheese samples were analyzed in duplicate for dry matter by the oven drying method, fat by Van Gulik, total protein by Kjeldahl and sodium chloride by Volhard method. The level of proteolysis was monitored by urea polyacrylamide gel electrophoresis (Urea PAGE) and water-soluble nitrogen content (WSN) according to the method of Kuchroo and Fox. All analysis were done at first, 20th, 40th and 60th day of cheese ripening. The differences among cheeses parameters during ripening were determined by LSD test at a 0.05 statistical level using Statistica software (Stat Soft. Inc., Tulsa, USA). Parameters of proteolysis increased during 60 days of ripening and ranged from 7.45 to 14.23% for water-soluble nitrogen (WSN) as a percentage of total nitrogen (WSN/TN) and from 8.38 to 11.13% for nitrogen soluble in 5% phosphotungstic acid as a percentage of WSN (PTAN/WSN). Degradation of as casein was more pronounced than of β casein but still not very extensive during all ripening period. Preliminary results of this study indicate that high salt content of cheeses was the main cause of limited proteolysis, observed in all Pljevlja cheese samples. Also, the high variability of the gross composition and proteolysis parameters of Pljevlja cheeses are due to the lack of standardized cheese-making technologies. It is necessary to continue with additional research on chemical, microbiological and sensory analysis, together with proteolysis, in order to obtain enough relevant data that could be useful for achieving the constant quality of Pljevlja cheese, i.e. to create the necessary preconditions for the development of its standard, as a final aim.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses
EP  - 40
SP  - 35
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4523
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Perunicić, S. and Pudja, Predrag and Mirecki, S.",
year = "2017",
abstract = "Pljevlja cheese is known traditional Montenegrin product that belongs to brined cheeses group. Due to its high nutritional value and long tradition of production and consumption, Pljevlja cheese is a candidate for receiving the sign of protected origin (PDO). The objective of this study was to analyze composition and proteolysis of Pljevlja cheeses, supplied from 10 producers that produce cheese by traditional technology. Collected cheese samples were analyzed in duplicate for dry matter by the oven drying method, fat by Van Gulik, total protein by Kjeldahl and sodium chloride by Volhard method. The level of proteolysis was monitored by urea polyacrylamide gel electrophoresis (Urea PAGE) and water-soluble nitrogen content (WSN) according to the method of Kuchroo and Fox. All analysis were done at first, 20th, 40th and 60th day of cheese ripening. The differences among cheeses parameters during ripening were determined by LSD test at a 0.05 statistical level using Statistica software (Stat Soft. Inc., Tulsa, USA). Parameters of proteolysis increased during 60 days of ripening and ranged from 7.45 to 14.23% for water-soluble nitrogen (WSN) as a percentage of total nitrogen (WSN/TN) and from 8.38 to 11.13% for nitrogen soluble in 5% phosphotungstic acid as a percentage of WSN (PTAN/WSN). Degradation of as casein was more pronounced than of β casein but still not very extensive during all ripening period. Preliminary results of this study indicate that high salt content of cheeses was the main cause of limited proteolysis, observed in all Pljevlja cheese samples. Also, the high variability of the gross composition and proteolysis parameters of Pljevlja cheeses are due to the lack of standardized cheese-making technologies. It is necessary to continue with additional research on chemical, microbiological and sensory analysis, together with proteolysis, in order to obtain enough relevant data that could be useful for achieving the constant quality of Pljevlja cheese, i.e. to create the necessary preconditions for the development of its standard, as a final aim.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses",
pages = "40-35",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4523"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Perunicić, S., Pudja, P.,& Mirecki, S.. (2017). Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 20, 35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_4523

Miočinović J, Miloradović Z, Radovanović M, Perunicić S, Pudja P, Mirecki S. Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses. in Journal of Hygienic Engineering and Design. 2017;20:35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_4523 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Perunicić, S., Pudja, Predrag, Mirecki, S., "Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses" in Journal of Hygienic Engineering and Design, 20 (2017):35-40,
https://hdl.handle.net/21.15107/rcub_agrospace_4523 .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Tomašević, Igor
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4328
AB  - Dairy cream and its analogues with sunflower oil, coconut oil and palm oil in different milk fat/vegetable fat ratios were prepared and analysed using Raman spectroscopy. The linear discriminant analysis was conducted in order to classify the samples. Samples were well separated and displayed distinguishing linear arrangement along the principal component that expressed the variation in lipid unsaturation. Good separation of sunflower oil and milk fat samples was obtained in contrast to the samples with coconut and palm oil, where the substantial overlapping occurred. The method permitted classifying of the samples in terms of the type of fat used. Calibrated model was extremely sensitive (100%) for dairy cream. The results indicated that it is possible to consider the Raman spectroscopy coupled with chemometric analysis as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and palm oils.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis
EP  - 492
SP  - 487
VL  - 232
DO  - 10.1016/j.foodchem.2017.03.165
ER  - 

@article{
author = "Nedeljković, Aleksandar and Tomašević, Igor and Miočinović, Jelena and Pudja, Predrag",
year = "2017",
abstract = "Dairy cream and its analogues with sunflower oil, coconut oil and palm oil in different milk fat/vegetable fat ratios were prepared and analysed using Raman spectroscopy. The linear discriminant analysis was conducted in order to classify the samples. Samples were well separated and displayed distinguishing linear arrangement along the principal component that expressed the variation in lipid unsaturation. Good separation of sunflower oil and milk fat samples was obtained in contrast to the samples with coconut and palm oil, where the substantial overlapping occurred. The method permitted classifying of the samples in terms of the type of fat used. Calibrated model was extremely sensitive (100%) for dairy cream. The results indicated that it is possible to consider the Raman spectroscopy coupled with chemometric analysis as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and palm oils.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis",
pages = "492-487",
volume = "232",
doi = "10.1016/j.foodchem.2017.03.165"
}

Nedeljković, A., Tomašević, I., Miočinović, J.,& Pudja, P.. (2017). Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis. in Food Chemistry
Elsevier Sci Ltd, Oxford., 232, 487-492.
https://doi.org/10.1016/j.foodchem.2017.03.165

Nedeljković A, Tomašević I, Miočinović J, Pudja P. Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis. in Food Chemistry. 2017;232:487-492.
doi:10.1016/j.foodchem.2017.03.165 .

Nedeljković, Aleksandar, Tomašević, Igor, Miočinović, Jelena, Pudja, Predrag, "Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis" in Food Chemistry, 232 (2017):487-492,
https://doi.org/10.1016/j.foodchem.2017.03.165 . .

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 . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Roesch, Petra
AU  - Popp, Jurgen
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4188
AB  - Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
EP  - 1320
IS  - 5
SP  - 1315
VL  - 9
DO  - 10.1007/s12161-015-0317-1
ER  - 

@article{
author = "Nedeljković, Aleksandar and Roesch, Petra and Popp, Jurgen and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine",
pages = "1320-1315",
number = "5",
volume = "9",
doi = "10.1007/s12161-015-0317-1"
}

Nedeljković, A., Roesch, P., Popp, J., Miočinović, J., Radovanović, M.,& Pudja, P.. (2016). Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods
Springer, New York., 9(5), 1315-1320.
https://doi.org/10.1007/s12161-015-0317-1

Nedeljković A, Roesch P, Popp J, Miočinović J, Radovanović M, Pudja P. Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods. 2016;9(5):1315-1320.
doi:10.1007/s12161-015-0317-1 .

Nedeljković, Aleksandar, Roesch, Petra, Popp, Jurgen, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine" in Food Analytical Methods, 9, no. 5 (2016):1315-1320,
https://doi.org/10.1007/s12161-015-0317-1 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Nedeljković, Aleksandar
AU  - Stanišić, Nikola
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4024
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics
EP  - 107
IS  - 6
SP  - 103
VL  - 96
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4024
ER  - 

@article{
author = "Tomašević, Igor and Nedeljković, Aleksandar and Stanišić, Nikola and Pudja, Predrag",
year = "2016",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics",
pages = "107-103",
number = "6",
volume = "96",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4024"
}

Tomašević, I., Nedeljković, A., Stanišić, N.,& Pudja, P.. (2016). Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 96(6), 103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4024

Tomašević I, Nedeljković A, Stanišić N, Pudja P. Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft. 2016;96(6):103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4024 .

Tomašević, Igor, Nedeljković, Aleksandar, Stanišić, Nikola, Pudja, Predrag, "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics" in Fleischwirtschaft, 96, no. 6 (2016):103-107,
https://hdl.handle.net/21.15107/rcub_agrospace_4024 .

TY  - CONF
AU  - Poleksić, Vesna
AU  - Tanasković, Snežana
AU  - Topisirović, Goran
AU  - Petrić, Dušan
AU  - Pekić-Quarrie, Sofija
AU  - Šćepanović, Danijela
AU  - Pesikan, Ana
AU  - Antić, Slobodanka
AU  - Quarrie, Steve
AU  - Pudja, Predrag
AU  - Jovanović, Ljubomir
AU  - Vukasinović, Vidoje
AU  - Salasan, Cosmin
AU  - Bavec, Franci
AU  - Pazienza, Pasquale
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5583
AB  - The CaSA project belongs to TEMPUS group, call 2013, programme Structural Measures - Higher Education and Society. National priorities addressed by this project are: Training of non-university teachers; and Development of lifelong learning in the society at large. In the project university teachers from 5 Serbian Universities will be trained in active teaching learning methodology, academic skills and eLearning. They will create courses for knowledge refreshment, professional improvement, and in-service training (Life Long Learning) of teachers of secondary agricultural schools and advisors in Extension services. Project envisages creation of  NARA, National Repository for Agricultural Education, aviable at http://arhiva.NARA.ac.rs, a unique on line platform in the region. Courses, classical and on-line will be aviable in the National repository NARA, located at the University of Belgrade.
AB  - Projekat pripada grupi TEMPUS projekata 2013, oblast Strukturnih mera. Kroz projekat će biti obučeni nastavnici 5 Srpskih Univerziteta koji će kreirati kurseve za inovaciju znanja i profesionalno usavršavanje (LLL) nastavnika srednjih poljoprivrednih škola i savetodvaca poljoprivredne stručne službe. Projekat predviđa stvaranje Nacionalnog Repozitorijuma za poljoprivredno obrazovanje  NARA (National Repository for Agricultural Education, dostupan na http://arhiva. NARA.ac.rs), jedinstvene platforme u regionu. Kursevi, klasični i on-line (e-learning) biće dostupni na portalu nacionalnog repozitorijuma, NARA - lociranom na Univerzitetu u Beogradu.
C3  - 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.
T1  - Project Presentation „Building Capacity of Serbian Agricultural Education to Link with Society, CaSA”
T1  - Nacionalni repozitorijum za obrazovanje u oblasti poljoprivrede – rezultat TEMPUS projekta „izgradnja kapaciteta srpskog obrazovanja u oblasti poljoprivrede radi povezivanja sa društvom (CaSA)”
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5583
ER  - 

@conference{
author = "Poleksić, Vesna and Tanasković, Snežana and Topisirović, Goran and Petrić, Dušan and Pekić-Quarrie, Sofija and Šćepanović, Danijela and Pesikan, Ana and Antić, Slobodanka and Quarrie, Steve and Pudja, Predrag and Jovanović, Ljubomir and Vukasinović, Vidoje and Salasan, Cosmin and Bavec, Franci and Pazienza, Pasquale",
year = "2015",
abstract = "The CaSA project belongs to TEMPUS group, call 2013, programme Structural Measures - Higher Education and Society. National priorities addressed by this project are: Training of non-university teachers; and Development of lifelong learning in the society at large. In the project university teachers from 5 Serbian Universities will be trained in active teaching learning methodology, academic skills and eLearning. They will create courses for knowledge refreshment, professional improvement, and in-service training (Life Long Learning) of teachers of secondary agricultural schools and advisors in Extension services. Project envisages creation of  NARA, National Repository for Agricultural Education, aviable at http://arhiva.NARA.ac.rs, a unique on line platform in the region. Courses, classical and on-line will be aviable in the National repository NARA, located at the University of Belgrade., Projekat pripada grupi TEMPUS projekata 2013, oblast Strukturnih mera. Kroz projekat će biti obučeni nastavnici 5 Srpskih Univerziteta koji će kreirati kurseve za inovaciju znanja i profesionalno usavršavanje (LLL) nastavnika srednjih poljoprivrednih škola i savetodvaca poljoprivredne stručne službe. Projekat predviđa stvaranje Nacionalnog Repozitorijuma za poljoprivredno obrazovanje  NARA (National Repository for Agricultural Education, dostupan na http://arhiva. NARA.ac.rs), jedinstvene platforme u regionu. Kursevi, klasični i on-line (e-learning) biće dostupni na portalu nacionalnog repozitorijuma, NARA - lociranom na Univerzitetu u Beogradu.",
journal = "20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.",
title = "Project Presentation „Building Capacity of Serbian Agricultural Education to Link with Society, CaSA”, Nacionalni repozitorijum za obrazovanje u oblasti poljoprivrede – rezultat TEMPUS projekta „izgradnja kapaciteta srpskog obrazovanja u oblasti poljoprivrede radi povezivanja sa društvom (CaSA)”",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5583"
}

Poleksić, V., Tanasković, S., Topisirović, G., Petrić, D., Pekić-Quarrie, S., Šćepanović, D., Pesikan, A., Antić, S., Quarrie, S., Pudja, P., Jovanović, L., Vukasinović, V., Salasan, C., Bavec, F.,& Pazienza, P.. (2015). Project Presentation „Building Capacity of Serbian Agricultural Education to Link with Society, CaSA”. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015..
https://hdl.handle.net/21.15107/rcub_agrospace_5583

Poleksić V, Tanasković S, Topisirović G, Petrić D, Pekić-Quarrie S, Šćepanović D, Pesikan A, Antić S, Quarrie S, Pudja P, Jovanović L, Vukasinović V, Salasan C, Bavec F, Pazienza P. Project Presentation „Building Capacity of Serbian Agricultural Education to Link with Society, CaSA”. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.. 2015;.
https://hdl.handle.net/21.15107/rcub_agrospace_5583 .

Poleksić, Vesna, Tanasković, Snežana, Topisirović, Goran, Petrić, Dušan, Pekić-Quarrie, Sofija, Šćepanović, Danijela, Pesikan, Ana, Antić, Slobodanka, Quarrie, Steve, Pudja, Predrag, Jovanović, Ljubomir, Vukasinović, Vidoje, Salasan, Cosmin, Bavec, Franci, Pazienza, Pasquale, "Project Presentation „Building Capacity of Serbian Agricultural Education to Link with Society, CaSA”" in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015. (2015),
https://hdl.handle.net/21.15107/rcub_agrospace_5583 .

TY  - JOUR
AU  - Guinee, T.P.
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
AU  - Wiley, J.
AU  - Mullins, C.M.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3687
AB  - The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G '', and loss tangent, LT (G ''/G'). The melting temperature and congealing temperature were defined as the temperature at which LT = 1 during heating from 25 to 90 degrees C and on cooling from 90 to 25 degrees C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kackavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6 soluble N and low protein-to-fat ratio and levels of alpha(s1)-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at 70 to 90 degrees C; reached maximum LT at 90 degrees C; and congealed at 58 to 63 degrees C. Conversely, the Kackavalj Krstas and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62 degrees C), attained maximum fluidity at a lower temperature (72-78 degrees C), and congealed at 54 to 69 degrees C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90 degrees C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification.
PB  - Elsevier Science Inc, New York
T2  - Journal of Dairy Science
T1  - Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses
EP  - 7586
IS  - 11
SP  - 7573
VL  - 98
DO  - 10.3168/jds.2015-9743
ER  - 

@article{
author = "Guinee, T.P. and Pudja, Predrag and Miočinović, Jelena and Wiley, J. and Mullins, C.M.",
year = "2015",
abstract = "The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G '', and loss tangent, LT (G ''/G'). The melting temperature and congealing temperature were defined as the temperature at which LT = 1 during heating from 25 to 90 degrees C and on cooling from 90 to 25 degrees C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kackavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6 soluble N and low protein-to-fat ratio and levels of alpha(s1)-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at 70 to 90 degrees C; reached maximum LT at 90 degrees C; and congealed at 58 to 63 degrees C. Conversely, the Kackavalj Krstas and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62 degrees C), attained maximum fluidity at a lower temperature (72-78 degrees C), and congealed at 54 to 69 degrees C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90 degrees C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification.",
publisher = "Elsevier Science Inc, New York",
journal = "Journal of Dairy Science",
title = "Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses",
pages = "7586-7573",
number = "11",
volume = "98",
doi = "10.3168/jds.2015-9743"
}

Guinee, T.P., Pudja, P., Miočinović, J., Wiley, J.,& Mullins, C.M.. (2015). Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. in Journal of Dairy Science
Elsevier Science Inc, New York., 98(11), 7573-7586.
https://doi.org/10.3168/jds.2015-9743

Guinee T, Pudja P, Miočinović J, Wiley J, Mullins C. Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. in Journal of Dairy Science. 2015;98(11):7573-7586.
doi:10.3168/jds.2015-9743 .

Guinee, T.P., Pudja, Predrag, Miočinović, Jelena, Wiley, J., Mullins, C.M., "Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses" in Journal of Dairy Science, 98, no. 11 (2015):7573-7586,
https://doi.org/10.3168/jds.2015-9743 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Miloradović, Zorana
AU  - Trpković, Goran
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3481
AB  - Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
EP  - 73
IS  - 1
SP  - 65
VL  - 66
DO  - 10.2298/ABS1401065M
ER  - 

@article{
author = "Miočinović, Jelena and Radulović, Zorica and Paunović, Dušanka and Miloradović, Zorana and Trpković, Goran and Radovanović, Mira and Pudja, Predrag",
year = "2014",
abstract = "Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria",
pages = "73-65",
number = "1",
volume = "66",
doi = "10.2298/ABS1401065M"
}

Miočinović, J., Radulović, Z., Paunović, D., Miloradović, Z., Trpković, G., Radovanović, M.,& Pudja, P.. (2014). Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 65-73.
https://doi.org/10.2298/ABS1401065M

Miočinović J, Radulović Z, Paunović D, Miloradović Z, Trpković G, Radovanović M, Pudja P. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences. 2014;66(1):65-73.
doi:10.2298/ABS1401065M .

Miočinović, Jelena, Radulović, Zorica, Paunović, Dušanka, Miloradović, Zorana, Trpković, Goran, Radovanović, Mira, Pudja, Predrag, "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria" in Archives of Biological Sciences, 66, no. 1 (2014):65-73,
https://doi.org/10.2298/ABS1401065M . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Thien Trung Le
AU  - Fredrick, Eveline
AU  - Van der Meeren, Paul
AU  - Pudja, Predrag
AU  - Dewettinck, Koen
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3469
AB  - Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM proteins such as caseins, beta-lactoglobulin, and alpha-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors.
PB  - Sage Publications Ltd, London
T2  - Food Science and Technology International
T1  - A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
EP  - 451
IS  - 6
SP  - 441
VL  - 20
DO  - 10.1177/1082013213489566
ER  - 

@article{
author = "Miočinović, Jelena and Thien Trung Le and Fredrick, Eveline and Van der Meeren, Paul and Pudja, Predrag and Dewettinck, Koen",
year = "2014",
abstract = "Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM proteins such as caseins, beta-lactoglobulin, and alpha-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors.",
publisher = "Sage Publications Ltd, London",
journal = "Food Science and Technology International",
title = "A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration",
pages = "451-441",
number = "6",
volume = "20",
doi = "10.1177/1082013213489566"
}

Miočinović, J., Thien Trung Le, Fredrick, E., Van der Meeren, P., Pudja, P.,& Dewettinck, K.. (2014). A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration. in Food Science and Technology International
Sage Publications Ltd, London., 20(6), 441-451.
https://doi.org/10.1177/1082013213489566

Miočinović J, Thien Trung Le, Fredrick E, Van der Meeren P, Pudja P, Dewettinck K. A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration. in Food Science and Technology International. 2014;20(6):441-451.
doi:10.1177/1082013213489566 .

Miočinović, Jelena, Thien Trung Le, Fredrick, Eveline, Van der Meeren, Paul, Pudja, Predrag, Dewettinck, Koen, "A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration" in Food Science and Technology International, 20, no. 6 (2014):441-451,
https://doi.org/10.1177/1082013213489566 . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3385
AB  - Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products.
AB  - Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Application possibilities of Raman spectroscopy in the investigation of milk and dairy products
T1  - Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka
EP  - 18
IS  - 1
SP  - 13
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3385
ER  - 

@article{
author = "Nedeljković, Aleksandar and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2013",
abstract = "Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products., Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Application possibilities of Raman spectroscopy in the investigation of milk and dairy products, Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka",
pages = "18-13",
number = "1",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3385"
}

Nedeljković, A., Miočinović, J., Radovanović, M.,& Pudja, P.. (2013). Application possibilities of Raman spectroscopy in the investigation of milk and dairy products. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 24(1), 13-18.
https://hdl.handle.net/21.15107/rcub_agrospace_3385

Nedeljković A, Miočinović J, Radovanović M, Pudja P. Application possibilities of Raman spectroscopy in the investigation of milk and dairy products. in Prehrambena industrija - mleko i mlečni proizvodi. 2013;24(1):13-18.
https://hdl.handle.net/21.15107/rcub_agrospace_3385 .

Nedeljković, Aleksandar, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Application possibilities of Raman spectroscopy in the investigation of milk and dairy products" in Prehrambena industrija - mleko i mlečni proizvodi, 24, no. 1 (2013):13-18,
https://hdl.handle.net/21.15107/rcub_agrospace_3385 .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Miloradović, Zorana
AU  - Trpković, Goran
AU  - Pesić-Mikulec, Dragana
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2833
AB  - The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening
EP  - 135
IS  - 2
SP  - 126
VL  - 62
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2833
ER  - 

@article{
author = "Miočinović, Jelena and Radulović, Zorica and Miloradović, Zorana and Trpković, Goran and Pesić-Mikulec, Dragana and Pavlović, Vladimir and Pudja, Predrag",
year = "2012",
abstract = "The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactic ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening",
pages = "135-126",
number = "2",
volume = "62",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2833"
}

Miočinović, J., Radulović, Z., Miloradović, Z., Trpković, G., Pesić-Mikulec, D., Pavlović, V.,& Pudja, P.. (2012). Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. in Mljekarstvo
Croatian Dairy Union., 62(2), 126-135.
https://hdl.handle.net/21.15107/rcub_agrospace_2833

Miočinović J, Radulović Z, Miloradović Z, Trpković G, Pesić-Mikulec D, Pavlović V, Pudja P. Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening. in Mljekarstvo. 2012;62(2):126-135.
https://hdl.handle.net/21.15107/rcub_agrospace_2833 .

Miočinović, Jelena, Radulović, Zorica, Miloradović, Zorana, Trpković, Goran, Pesić-Mikulec, Dragana, Pavlović, Vladimir, Pudja, Predrag, "Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening" in Mljekarstvo, 62, no. 2 (2012):126-135,
https://hdl.handle.net/21.15107/rcub_agrospace_2833 .

TY  - CONF
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Trpković, Goran
AU  - Paunović, Dušanka
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2742
AB  - The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains
EP  - 1302
SP  - 1298
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2742
ER  - 

@conference{
author = "Miočinović, Jelena and Radulović, Zorica and Radovanović, Mira and Nedeljković, Aleksandar and Trpković, Goran and Paunović, Dušanka and Pudja, Predrag",
year = "2012",
abstract = "The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains",
pages = "1302-1298",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2742"
}

Miočinović, J., Radulović, Z., Radovanović, M., Nedeljković, A., Trpković, G., Paunović, D.,& Pudja, P.. (2012). The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1298-1302.
https://hdl.handle.net/21.15107/rcub_agrospace_2742

Miočinović J, Radulović Z, Radovanović M, Nedeljković A, Trpković G, Paunović D, Pudja P. The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1298-1302.
https://hdl.handle.net/21.15107/rcub_agrospace_2742 .

Miočinović, Jelena, Radulović, Zorica, Radovanović, Mira, Nedeljković, Aleksandar, Trpković, Goran, Paunović, Dušanka, Pudja, Predrag, "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1298-1302,
https://hdl.handle.net/21.15107/rcub_agrospace_2742 .

TY  - CONF
AU  - Radovanović, Mira
AU  - Durić, O.R.E.
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2750
AB  - Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Analysis of mass and energy balance in the initial stage of kajmak production
EP  - 1318
SP  - 1313
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2750
ER  - 

@conference{
author = "Radovanović, Mira and Durić, O.R.E. and Nedeljković, Aleksandar and Miočinović, Jelena and Pudja, Predrag",
year = "2012",
abstract = "Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Analysis of mass and energy balance in the initial stage of kajmak production",
pages = "1318-1313",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2750"
}

Radovanović, M., Durić, O.R.E., Nedeljković, A., Miočinović, J.,& Pudja, P.. (2012). Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750

Radovanović M, Durić O, Nedeljković A, Miočinović J, Pudja P. Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .

Radovanović, Mira, Durić, O.R.E., Nedeljković, Aleksandar, Miočinović, Jelena, Pudja, Predrag, "Analysis of mass and energy balance in the initial stage of kajmak production" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1313-1318,
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .

TY  - CONF
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2815
AB  - Traditional food products represent a heritage and are the result of accumulated empirical knowledge that is passed through the generations. Dairy products, including cheeses and kajmak, have a long tradition of production and consumption in Serbia. The two known groups of autochthonous Serbian cheeses are white brined and pasta filata cheeses which are represented in central and south parts of Serbia, respectively. Kajmak is a dairy product with unique composition and sensory properties and with great potential to be recognizable brand of domestic agriculture. Nowadays, the most of these products are usually produced in households and small craft dairy plants which are poorly organized. Such manufacturing methods of traditional dairy products differ greatly from region to region, yielding products of uneven quality and safety with wide variation in composition and characteristics. All of these are certainly the main reasons why such a delicious dairy products are not recognized as traditional products with protected origin as well as have been left out of the world market and remains only significant on a local level. This paper discusses the main problems and difficulties of the traditional dairy products manufacture such as organization of primary milk production, quality of raw milk, conditions in the production dairy plants, lack of knowledge etc. Also, the available and missing resources in traditional dairy products manufacture were considered in order to indicate the possibilities and the main ways for improvement of traditional production and placement on market. The main goals in future should be based on the detailed defining of composition, properties and method of production of selected dairy products, establish better control, better connection between different public and private Institutions, associations and collective actions of producers on market, the education of producers as well as consumers etc. The increasing of the supply of products with tradition and geographical designation of origin should be an important commitment for rural development as well as overall agriculture in Serbia. All of these can help for better positioning and distribution of valued traditional Serbian dairy products on domestic and world markets.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Improvement of production and placement of traditional dairy products in Serbia
EP  - 1297
SP  - 1290
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2815
ER  - 

@conference{
author = "Pudja, Predrag and Miočinović, Jelena and Radulović, Zorica",
year = "2012",
abstract = "Traditional food products represent a heritage and are the result of accumulated empirical knowledge that is passed through the generations. Dairy products, including cheeses and kajmak, have a long tradition of production and consumption in Serbia. The two known groups of autochthonous Serbian cheeses are white brined and pasta filata cheeses which are represented in central and south parts of Serbia, respectively. Kajmak is a dairy product with unique composition and sensory properties and with great potential to be recognizable brand of domestic agriculture. Nowadays, the most of these products are usually produced in households and small craft dairy plants which are poorly organized. Such manufacturing methods of traditional dairy products differ greatly from region to region, yielding products of uneven quality and safety with wide variation in composition and characteristics. All of these are certainly the main reasons why such a delicious dairy products are not recognized as traditional products with protected origin as well as have been left out of the world market and remains only significant on a local level. This paper discusses the main problems and difficulties of the traditional dairy products manufacture such as organization of primary milk production, quality of raw milk, conditions in the production dairy plants, lack of knowledge etc. Also, the available and missing resources in traditional dairy products manufacture were considered in order to indicate the possibilities and the main ways for improvement of traditional production and placement on market. The main goals in future should be based on the detailed defining of composition, properties and method of production of selected dairy products, establish better control, better connection between different public and private Institutions, associations and collective actions of producers on market, the education of producers as well as consumers etc. The increasing of the supply of products with tradition and geographical designation of origin should be an important commitment for rural development as well as overall agriculture in Serbia. All of these can help for better positioning and distribution of valued traditional Serbian dairy products on domestic and world markets.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Improvement of production and placement of traditional dairy products in Serbia",
pages = "1297-1290",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2815"
}

Pudja, P., Miočinović, J.,& Radulović, Z.. (2012). Improvement of production and placement of traditional dairy products in Serbia. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1290-1297.
https://hdl.handle.net/21.15107/rcub_agrospace_2815

Pudja P, Miočinović J, Radulović Z. Improvement of production and placement of traditional dairy products in Serbia. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1290-1297.
https://hdl.handle.net/21.15107/rcub_agrospace_2815 .

Pudja, Predrag, Miočinović, Jelena, Radulović, Zorica, "Improvement of production and placement of traditional dairy products in Serbia" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1290-1297,
https://hdl.handle.net/21.15107/rcub_agrospace_2815 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
AU  - Barać, Miroljub
AU  - Miloradović, Zorana
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2421
AB  - The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - The application of autochthonous lactic acid bacteria in white brined cheese production
EP  - 25
IS  - 1
SP  - 15
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2421
ER  - 

@article{
author = "Radulović, Zorica and Miočinović, Jelena and Pudja, Predrag and Barać, Miroljub and Miloradović, Zorana and Paunović, Dušanka and Obradović, Dragojlo",
year = "2011",
abstract = "The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "The application of autochthonous lactic acid bacteria in white brined cheese production",
pages = "25-15",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2421"
}

Radulović, Z., Miočinović, J., Pudja, P., Barać, M., Miloradović, Z., Paunović, D.,& Obradović, D.. (2011). The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo
Croatian Dairy Union., 61(1), 15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421

Radulović Z, Miočinović J, Pudja P, Barać M, Miloradović Z, Paunović D, Obradović D. The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo. 2011;61(1):15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .

Radulović, Zorica, Miočinović, Jelena, Pudja, Predrag, Barać, Miroljub, Miloradović, Zorana, Paunović, Dušanka, Obradović, Dragojlo, "The application of autochthonous lactic acid bacteria in white brined cheese production" in Mljekarstvo, 61, no. 1 (2011):15-25,
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
AU  - Radulović, Zorica
AU  - Pavlović, Vladimir
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Paunović, Dušanka
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2422
AB  - The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Development of low fat UF cheese technology
EP  - 44
IS  - 1
SP  - 33
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2422
ER  - 

@article{
author = "Miočinović, Jelena and Pudja, Predrag and Radulović, Zorica and Pavlović, Vladimir and Miloradović, Zorana and Radovanović, Mira and Paunović, Dušanka",
year = "2011",
abstract = "The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Development of low fat UF cheese technology",
pages = "44-33",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2422"
}

Miočinović, J., Pudja, P., Radulović, Z., Pavlović, V., Miloradović, Z., Radovanović, M.,& Paunović, D.. (2011). Development of low fat UF cheese technology. in Mljekarstvo
Croatian Dairy Union., 61(1), 33-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2422

Miočinović J, Pudja P, Radulović Z, Pavlović V, Miloradović Z, Radovanović M, Paunović D. Development of low fat UF cheese technology. in Mljekarstvo. 2011;61(1):33-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2422 .

Miočinović, Jelena, Pudja, Predrag, Radulović, Zorica, Pavlović, Vladimir, Miloradović, Zorana, Radovanović, Mira, Paunović, Dušanka, "Development of low fat UF cheese technology" in Mljekarstvo, 61, no. 1 (2011):33-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2422 .