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

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

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

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

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