TY  - JOUR
AU  - Jokanović, Olga
AU  - Marković, Božidarka
AU  - Miočinović, Jelena
AU  - Mirecki, Slavko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6285
AB  - Kučki cheese is an inseparable part of the heritage of the Kuči region, because of the depopulation of this area, there is a danger of losing its original technology. The aim of the present study is Kučki cheese, traditional Montenegrin brined cheese. The quality of the three types of raw milk used for Kučki cheese production (cow’s, sheep’s and mixed), as well as Kučki cheese technology, the chemical, the microbiological quality and cheese yield, were investigated. The chemical quality of raw milk was analyzed by the method of infrared spectrophotometry (IR), and the somatic cells and total bacteria count by flow cytometry method. For the chemical analysis of cheese, method of Fourier transform infrared spectrophotometry (FTIR) spectrophotometry was used. The presence of following microbes was established: Listeria monocytogenes, (MEST EN ISO 11290-1:2009). Salmonella spp. (MEST EN ISO 6579:2008), and coagulase-positive Staphylococci (MEST EN ISO 4833-1:2015). The data were analysed by one way analysis of variance (ANOVA) performed using the statistical software (Software-a Statistica version 12:2012). All the milk samples had high values of the chemical quality parameters, but high numbers of somatic cells and total bacteria count indicates a lack of milking hygiene. All samples of Kučki cheese were of excellent chemical quality, but the best was Kučki cheese made from sheep’s milk (30.04% fat, 20.41% proteins, 54.71% dry matter, 54.93% fat in dry matter and 2.13% salt). The type of milk significantly influenced on differences between the fat content of the cow’s and sheep’s cheese. The same is for the fat content in the dry matter (p < 0.05). The variation of all quality parameters in cheese was highlighted. That indicated an absence of standardized technology. Microbial analysis indicated that all samples of cheeses have met the requirements of national microbiological standards. The results obtained in this study could be base for adequate data to launch initiatives for the protection of origin of Kučki cheese (PDO). © 2021, Consulting and Training Center - KEY. All rights reserved.
T2  - Journal of Hygienic Engineering and Design
T2  - Journal of Hygienic Engineering and Design
T1  - Technology and quality of kuČki cheese-traditional montenegrin brined cheese
EP  - 84
SP  - 76
VL  - 33
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6285
ER  - 

@article{
author = "Jokanović, Olga and Marković, Božidarka and Miočinović, Jelena and Mirecki, Slavko",
year = "2021",
abstract = "Kučki cheese is an inseparable part of the heritage of the Kuči region, because of the depopulation of this area, there is a danger of losing its original technology. The aim of the present study is Kučki cheese, traditional Montenegrin brined cheese. The quality of the three types of raw milk used for Kučki cheese production (cow’s, sheep’s and mixed), as well as Kučki cheese technology, the chemical, the microbiological quality and cheese yield, were investigated. The chemical quality of raw milk was analyzed by the method of infrared spectrophotometry (IR), and the somatic cells and total bacteria count by flow cytometry method. For the chemical analysis of cheese, method of Fourier transform infrared spectrophotometry (FTIR) spectrophotometry was used. The presence of following microbes was established: Listeria monocytogenes, (MEST EN ISO 11290-1:2009). Salmonella spp. (MEST EN ISO 6579:2008), and coagulase-positive Staphylococci (MEST EN ISO 4833-1:2015). The data were analysed by one way analysis of variance (ANOVA) performed using the statistical software (Software-a Statistica version 12:2012). All the milk samples had high values of the chemical quality parameters, but high numbers of somatic cells and total bacteria count indicates a lack of milking hygiene. All samples of Kučki cheese were of excellent chemical quality, but the best was Kučki cheese made from sheep’s milk (30.04% fat, 20.41% proteins, 54.71% dry matter, 54.93% fat in dry matter and 2.13% salt). The type of milk significantly influenced on differences between the fat content of the cow’s and sheep’s cheese. The same is for the fat content in the dry matter (p < 0.05). The variation of all quality parameters in cheese was highlighted. That indicated an absence of standardized technology. Microbial analysis indicated that all samples of cheeses have met the requirements of national microbiological standards. The results obtained in this study could be base for adequate data to launch initiatives for the protection of origin of Kučki cheese (PDO). © 2021, Consulting and Training Center - KEY. All rights reserved.",
journal = "Journal of Hygienic Engineering and Design, Journal of Hygienic Engineering and Design",
title = "Technology and quality of kuČki cheese-traditional montenegrin brined cheese",
pages = "84-76",
volume = "33",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6285"
}

Jokanović, O., Marković, B., Miočinović, J.,& Mirecki, S.. (2021). Technology and quality of kuČki cheese-traditional montenegrin brined cheese. in Journal of Hygienic Engineering and Design, 33, 76-84.
https://hdl.handle.net/21.15107/rcub_agrospace_6285

Jokanović O, Marković B, Miočinović J, Mirecki S. Technology and quality of kuČki cheese-traditional montenegrin brined cheese. in Journal of Hygienic Engineering and Design. 2021;33:76-84.
https://hdl.handle.net/21.15107/rcub_agrospace_6285 .

Jokanović, Olga, Marković, Božidarka, Miočinović, Jelena, Mirecki, Slavko, "Technology and quality of kuČki cheese-traditional montenegrin brined cheese" in Journal of Hygienic Engineering and Design, 33 (2021):76-84,
https://hdl.handle.net/21.15107/rcub_agrospace_6285 .

TY  - JOUR
AU  - Damjanović, Mirjana
AU  - Djordjević, Nenad
AU  - Grubić, Goran
AU  - Marković, Božidarka
AU  - Stojanović, Bojan
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1750
AB  - The contemporary standardization concept of ruminant and non ruminant feeds is based on the exact determination of the quantity of degradable and non-degradable proteins. The optimal ratio of degradable and non-degradable proteins in the feed of ruminants is indispensable in order to settle micro-flora needs for nitrogen substances, but also to settle needs for proteins of the organism itself. With appropriate quantity of degradable proteins in rumen, the optimal activity of microorganisms is possible in sense of degradation of the dry ration what is main characteristic of non-ruminant. Degradability of the proteins in different feeds presents there specific characteristic that is possible to be modified with different measures of processing. The chemical and thermic treatment of concentrated feed can significantly reduce protein degradability, while solubility and degradability of nitrogen substances are increased by ensiling. Taking into account great importance of silage in ruminant nutrition, in the field of science the great importance is devoted to the measures for controlling of protein degradation. In up to now realized experiments it is determined that the lowest level of solubility of nitrogen substances in silage is achieved by chemical conservation and wilting.
AB  - Savremeni koncepti normiranja obroka za preživare zasnivaju se na tačnom utvrđivanju količine razgradivih i nerazgradivih proteina. Optimalan odnos razgradivih i nerazgradivih proteina u obroku preživara neophodan je u cilju podmirenja potreba mikroflore buraga za azotnim materijama, ali i podmirenja potreba samog organizma preživara u proteinima. Pri odgovarajućoj količini razgradivih proteina u buragu moguća je i optimalna aktivnost mikroorganizama u smislu razlaganja kabaste hrane, što je i glavna karakteristika preživara. Razgradivost proteina različitih hraniva je njihova specifična osobina, koja se može mijenjati različitim mjerama obrade. Hemijski i termički tretman koncentrovanih hrniva može u značajnoj meri smanjiti razgradivost proteina, dok se siliranjem povećava rastvorljivost i razgradivost azotnih materija. S obzirom na veliki značaj silirane hrane u ishrani preživara, velika pažnja u struci i nauci se poklanja mjerama za kontrolu stepena razgradivosti proteina. U dosadašnjim eksperimentima je utvrđeno da se najmanji stepen rastvorljivosti azotnih materija u siliranoj hrani postiže hemijskim konzervisanjem i provenjavanjem.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Degradability of the proteins in different feeds as the criterion for composing of the meals for lambs during fattening
T1  - Razgradivost proteina iz različitih hraniva kao kriterijum za sastavljanje obroka za jagnjad u tovu
EP  - 92
IS  - 3-4
SP  - 83
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1750
ER  - 

@article{
author = "Damjanović, Mirjana and Djordjević, Nenad and Grubić, Goran and Marković, Božidarka and Stojanović, Bojan",
year = "2008",
abstract = "The contemporary standardization concept of ruminant and non ruminant feeds is based on the exact determination of the quantity of degradable and non-degradable proteins. The optimal ratio of degradable and non-degradable proteins in the feed of ruminants is indispensable in order to settle micro-flora needs for nitrogen substances, but also to settle needs for proteins of the organism itself. With appropriate quantity of degradable proteins in rumen, the optimal activity of microorganisms is possible in sense of degradation of the dry ration what is main characteristic of non-ruminant. Degradability of the proteins in different feeds presents there specific characteristic that is possible to be modified with different measures of processing. The chemical and thermic treatment of concentrated feed can significantly reduce protein degradability, while solubility and degradability of nitrogen substances are increased by ensiling. Taking into account great importance of silage in ruminant nutrition, in the field of science the great importance is devoted to the measures for controlling of protein degradation. In up to now realized experiments it is determined that the lowest level of solubility of nitrogen substances in silage is achieved by chemical conservation and wilting., Savremeni koncepti normiranja obroka za preživare zasnivaju se na tačnom utvrđivanju količine razgradivih i nerazgradivih proteina. Optimalan odnos razgradivih i nerazgradivih proteina u obroku preživara neophodan je u cilju podmirenja potreba mikroflore buraga za azotnim materijama, ali i podmirenja potreba samog organizma preživara u proteinima. Pri odgovarajućoj količini razgradivih proteina u buragu moguća je i optimalna aktivnost mikroorganizama u smislu razlaganja kabaste hrane, što je i glavna karakteristika preživara. Razgradivost proteina različitih hraniva je njihova specifična osobina, koja se može mijenjati različitim mjerama obrade. Hemijski i termički tretman koncentrovanih hrniva može u značajnoj meri smanjiti razgradivost proteina, dok se siliranjem povećava rastvorljivost i razgradivost azotnih materija. S obzirom na veliki značaj silirane hrane u ishrani preživara, velika pažnja u struci i nauci se poklanja mjerama za kontrolu stepena razgradivosti proteina. U dosadašnjim eksperimentima je utvrđeno da se najmanji stepen rastvorljivosti azotnih materija u siliranoj hrani postiže hemijskim konzervisanjem i provenjavanjem.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Degradability of the proteins in different feeds as the criterion for composing of the meals for lambs during fattening, Razgradivost proteina iz različitih hraniva kao kriterijum za sastavljanje obroka za jagnjad u tovu",
pages = "92-83",
number = "3-4",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1750"
}

Damjanović, M., Djordjević, N., Grubić, G., Marković, B.,& Stojanović, B.. (2008). Degradability of the proteins in different feeds as the criterion for composing of the meals for lambs during fattening. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 14(3-4), 83-92.
https://hdl.handle.net/21.15107/rcub_agrospace_1750

Damjanović M, Djordjević N, Grubić G, Marković B, Stojanović B. Degradability of the proteins in different feeds as the criterion for composing of the meals for lambs during fattening. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2008;14(3-4):83-92.
https://hdl.handle.net/21.15107/rcub_agrospace_1750 .

Damjanović, Mirjana, Djordjević, Nenad, Grubić, Goran, Marković, Božidarka, Stojanović, Bojan, "Degradability of the proteins in different feeds as the criterion for composing of the meals for lambs during fattening" in Zbornik naučnih radova Instituta PKB Agroekonomik, 14, no. 3-4 (2008):83-92,
https://hdl.handle.net/21.15107/rcub_agrospace_1750 .

TY  - JOUR
AU  - Knežević-Damjanović, Mirjana
AU  - Djordjević, Nenad
AU  - Grubić, Goran
AU  - Marković, Božidarka
AU  - Stojanović, Bojan
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1537
AB  - In this paper the review of sheep feeding in traditional animal production in Montenegro is described. Sheep production in Montenegro is mostly extensive and the most present is indigenous Pramenka breed. This is making possible inclusion of such producers in organic agriculture and to offer the products on the EU market. Sheep produce valuable products in modest condition of nutrition and keeping. Their important place in animal production is determined with their ability to utilize pastures that are not accessible to other animals, and possibility to use feedstuffs which other animals cannot utilize. Sheep are very adaptable to various keeping and feeding conditions, so that their production may vary from very intensive to completely extensive. They may meet their nutritive needs on quality pastures and with forages, while concentrates are given only to some categories and only in intensive productive systems. .
AB  - U radu je na revijalan način dat pregled ishrane ovaca u tradicionalnom stočarstvu Crne Gore. Ovčarstvo Crne Gore karakteriše uglavnom ekstenzivan način gajenja i to autohtonih sojeva pramenke. To ne treba smatrati isključivo negativnom odlikom, već naprotiv, to pruža značajne mogućnosti za uključivanje tradicionalnog ovčarstva u programe organske poljoprivredne proizvodnje i plasman tako dobijenih proizvoda na evropsko tržište. Ovce daju vrlo značajne i kvalitetne proizvode u skromnim uslovima ishrane i gajenja. Njihovo važno mjesto u stočarskoj proizvodnji uslovljeno je time što za ishranu mogu da koriste pašnjake koji su drugim životinjama nedostupni, kao i hraniva koja druge vrste ne mogu da iskoriste. Ovce su veoma prilagodljive različitim uslovima držanja i ishrane, pa zahvaljujući tome njihovo gajenje može da varira od vrlo intenzivnog do vrlo ekstenzivnog. Ovce mogu sve svoje potrebe da zadovolje kvalitetnom pašom i kabastom hranom, dok se koncentrovanim hranivima hrane samo neke kategorije i to prije svega u uslovima intenzivne proizvodnje, kao i u nekim fazama proizvodnje. .
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Possibilities for sheep feeding improvements in traditional animal production in Montenegro
T1  - Mogućnosti unaprjeđenja ishrane ovaca u tradicionalnom stočarstvu Crne Gore
EP  - 160
IS  - 3-4
SP  - 151
VL  - 13
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1537
ER  - 

@article{
author = "Knežević-Damjanović, Mirjana and Djordjević, Nenad and Grubić, Goran and Marković, Božidarka and Stojanović, Bojan",
year = "2007",
abstract = "In this paper the review of sheep feeding in traditional animal production in Montenegro is described. Sheep production in Montenegro is mostly extensive and the most present is indigenous Pramenka breed. This is making possible inclusion of such producers in organic agriculture and to offer the products on the EU market. Sheep produce valuable products in modest condition of nutrition and keeping. Their important place in animal production is determined with their ability to utilize pastures that are not accessible to other animals, and possibility to use feedstuffs which other animals cannot utilize. Sheep are very adaptable to various keeping and feeding conditions, so that their production may vary from very intensive to completely extensive. They may meet their nutritive needs on quality pastures and with forages, while concentrates are given only to some categories and only in intensive productive systems. ., U radu je na revijalan način dat pregled ishrane ovaca u tradicionalnom stočarstvu Crne Gore. Ovčarstvo Crne Gore karakteriše uglavnom ekstenzivan način gajenja i to autohtonih sojeva pramenke. To ne treba smatrati isključivo negativnom odlikom, već naprotiv, to pruža značajne mogućnosti za uključivanje tradicionalnog ovčarstva u programe organske poljoprivredne proizvodnje i plasman tako dobijenih proizvoda na evropsko tržište. Ovce daju vrlo značajne i kvalitetne proizvode u skromnim uslovima ishrane i gajenja. Njihovo važno mjesto u stočarskoj proizvodnji uslovljeno je time što za ishranu mogu da koriste pašnjake koji su drugim životinjama nedostupni, kao i hraniva koja druge vrste ne mogu da iskoriste. Ovce su veoma prilagodljive različitim uslovima držanja i ishrane, pa zahvaljujući tome njihovo gajenje može da varira od vrlo intenzivnog do vrlo ekstenzivnog. Ovce mogu sve svoje potrebe da zadovolje kvalitetnom pašom i kabastom hranom, dok se koncentrovanim hranivima hrane samo neke kategorije i to prije svega u uslovima intenzivne proizvodnje, kao i u nekim fazama proizvodnje. .",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Possibilities for sheep feeding improvements in traditional animal production in Montenegro, Mogućnosti unaprjeđenja ishrane ovaca u tradicionalnom stočarstvu Crne Gore",
pages = "160-151",
number = "3-4",
volume = "13",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1537"
}

Knežević-Damjanović, M., Djordjević, N., Grubić, G., Marković, B.,& Stojanović, B.. (2007). Possibilities for sheep feeding improvements in traditional animal production in Montenegro. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 13(3-4), 151-160.
https://hdl.handle.net/21.15107/rcub_agrospace_1537

Knežević-Damjanović M, Djordjević N, Grubić G, Marković B, Stojanović B. Possibilities for sheep feeding improvements in traditional animal production in Montenegro. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2007;13(3-4):151-160.
https://hdl.handle.net/21.15107/rcub_agrospace_1537 .

Knežević-Damjanović, Mirjana, Djordjević, Nenad, Grubić, Goran, Marković, Božidarka, Stojanović, Bojan, "Possibilities for sheep feeding improvements in traditional animal production in Montenegro" in Zbornik naučnih radova Instituta PKB Agroekonomik, 13, no. 3-4 (2007):151-160,
https://hdl.handle.net/21.15107/rcub_agrospace_1537 .