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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Smigic, Nada
AU  - Miloradovic, Zorana
AU  - Tomic, Nikola
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6483
AB  - Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak
VL  - 2023
DO  - 10.1155/2023/9996340
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Smigic, Nada and Miloradovic, Zorana and Tomic, Nikola and Miocinovic, Jelena",
year = "2023",
abstract = "Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak",
volume = "2023",
doi = "10.1155/2023/9996340"
}

Aleksic, B., Djekic, I., Smigic, N., Miloradovic, Z., Tomic, N.,& Miocinovic, J.. (2023). Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality, 2023.
https://doi.org/10.1155/2023/9996340

Aleksic B, Djekic I, Smigic N, Miloradovic Z, Tomic N, Miocinovic J. Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality. 2023;2023.
doi:10.1155/2023/9996340 .

Aleksic, Biljana, Djekic, Ilija, Smigic, Nada, Miloradovic, Zorana, Tomic, Nikola, Miocinovic, Jelena, "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak" in Journal of Food Quality, 2023 (2023),
https://doi.org/10.1155/2023/9996340 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Ozilgen, Sibel
AU  - Gómez-López, Vicente M.
AU  - Osés, Sandra M.
AU  - Miloradovic, Zorana
AU  - Aleksic, Biljana
AU  - Miocinovic, Jelena
AU  - Smole Možina, Sonja
AU  - Kunčič, Ajda
AU  - Guiné, Raquel
AU  - Gonçalves, João Carlos
AU  - Trafialek, Joanna
AU  - Czarniecka-Skubina, Ewa
AU  - Goel, Gunjan
AU  - Blazic, Marijana
AU  - Herljevic, Dora
AU  - Nikolić, Aleksandra
AU  - Mujčinović, Alen
AU  - Djekic, Ilija
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6313
AB  - Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries. © 2023, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T1  - Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
DO  - 10.1007/s00003-023-01424-1
ER  - 

@article{
author = "Smigic, Nada and Ozilgen, Sibel and Gómez-López, Vicente M. and Osés, Sandra M. and Miloradovic, Zorana and Aleksic, Biljana and Miocinovic, Jelena and Smole Možina, Sonja and Kunčič, Ajda and Guiné, Raquel and Gonçalves, João Carlos and Trafialek, Joanna and Czarniecka-Skubina, Ewa and Goel, Gunjan and Blazic, Marijana and Herljevic, Dora and Nikolić, Aleksandra and Mujčinović, Alen and Djekic, Ilija",
year = "2023",
abstract = "Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries. © 2023, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).",
journal = "Journal fur Verbraucherschutz und Lebensmittelsicherheit, Journal fur Verbraucherschutz und Lebensmittelsicherheit",
title = "Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study",
doi = "10.1007/s00003-023-01424-1"
}

Smigic, N., Ozilgen, S., Gómez-López, V. M., Osés, S. M., Miloradovic, Z., Aleksic, B., Miocinovic, J., Smole Možina, S., Kunčič, A., Guiné, R., Gonçalves, J. C., Trafialek, J., Czarniecka-Skubina, E., Goel, G., Blazic, M., Herljevic, D., Nikolić, A., Mujčinović, A.,& Djekic, I.. (2023). Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. in Journal fur Verbraucherschutz und Lebensmittelsicherheit.
https://doi.org/10.1007/s00003-023-01424-1

Smigic N, Ozilgen S, Gómez-López VM, Osés SM, Miloradovic Z, Aleksic B, Miocinovic J, Smole Možina S, Kunčič A, Guiné R, Gonçalves JC, Trafialek J, Czarniecka-Skubina E, Goel G, Blazic M, Herljevic D, Nikolić A, Mujčinović A, Djekic I. Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. in Journal fur Verbraucherschutz und Lebensmittelsicherheit. 2023;.
doi:10.1007/s00003-023-01424-1 .

Smigic, Nada, Ozilgen, Sibel, Gómez-López, Vicente M., Osés, Sandra M., Miloradovic, Zorana, Aleksic, Biljana, Miocinovic, Jelena, Smole Možina, Sonja, Kunčič, Ajda, Guiné, Raquel, Gonçalves, João Carlos, Trafialek, Joanna, Czarniecka-Skubina, Ewa, Goel, Gunjan, Blazic, Marijana, Herljevic, Dora, Nikolić, Aleksandra, Mujčinović, Alen, Djekic, Ilija, "Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study" in Journal fur Verbraucherschutz und Lebensmittelsicherheit (2023),
https://doi.org/10.1007/s00003-023-01424-1 . .

TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Miocinovic, Jelena
AU  - Miloradovic, Zorana
AU  - Savic – Radovanovic, Radoslava
AU  - Zdravkovic, Nemanja
AU  - Smigic, Nada
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6261
AB  - Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. © 2023 Elsevier Ltd
T2  - Food Control
T2  - Food Control
T1  - The hygienic assessment of dairy products’ selling places at open markets
VL  - 148
DO  - 10.1016/j.foodcont.2023.109628
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Miocinovic, Jelena and Miloradovic, Zorana and Savic – Radovanovic, Radoslava and Zdravkovic, Nemanja and Smigic, Nada",
year = "2023",
abstract = "Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. © 2023 Elsevier Ltd",
journal = "Food Control, Food Control",
title = "The hygienic assessment of dairy products’ selling places at open markets",
volume = "148",
doi = "10.1016/j.foodcont.2023.109628"
}

Aleksic, B., Djekic, I., Miocinovic, J., Miloradovic, Z., Savic – Radovanovic, R., Zdravkovic, N.,& Smigic, N.. (2023). The hygienic assessment of dairy products’ selling places at open markets. in Food Control, 148.
https://doi.org/10.1016/j.foodcont.2023.109628

Aleksic B, Djekic I, Miocinovic J, Miloradovic Z, Savic – Radovanovic R, Zdravkovic N, Smigic N. The hygienic assessment of dairy products’ selling places at open markets. in Food Control. 2023;148.
doi:10.1016/j.foodcont.2023.109628 .

Aleksic, Biljana, Djekic, Ilija, Miocinovic, Jelena, Miloradovic, Zorana, Savic – Radovanovic, Radoslava, Zdravkovic, Nemanja, Smigic, Nada, "The hygienic assessment of dairy products’ selling places at open markets" in Food Control, 148 (2023),
https://doi.org/10.1016/j.foodcont.2023.109628 . .

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

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

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

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

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

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Sredović Ignjatović, Ivana
AU  - Radulović, Ana
AU  - Nastaj, Maciej
AU  - Sołowiej, Bartosz G.
AU  - Tomašević, Igor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6008
AB  - Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
PB  - MDPI
T2  - Foods
T1  - Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
IS  - 3
SP  - 374
VL  - 11
DO  - 10.3390/foods11030374
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Sredović Ignjatović, Ivana and Radulović, Ana and Nastaj, Maciej and Sołowiej, Bartosz G. and Tomašević, Igor",
year = "2022",
abstract = "Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.",
publisher = "MDPI",
journal = "Foods",
title = "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese",
number = "3",
pages = "374",
volume = "11",
doi = "10.3390/foods11030374"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Sredović Ignjatović, I., Radulović, A., Nastaj, M., Sołowiej, B. G.,& Tomašević, I.. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods
MDPI., 11(3), 374.
https://doi.org/10.3390/foods11030374

Miočinović J, Miloradović Z, Radovanović M, Sredović Ignjatović I, Radulović A, Nastaj M, Sołowiej BG, Tomašević I. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods. 2022;11(3):374.
doi:10.3390/foods11030374 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Sredović Ignjatović, Ivana, Radulović, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomašević, Igor, "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese" in Foods, 11, no. 3 (2022):374,
https://doi.org/10.3390/foods11030374 . .

TY  - JOUR
AU  - Aleksić, Biljana
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Memisi, Nurgin
AU  - Šmigić, Nada
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6084
AB  - A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.
PB  - Elsevier Ltd
T2  - Food Control
T1  - The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese
SP  - 109057
VL  - 138
DO  - 10.1016/j.foodcont.2022.109057
ER  - 

@article{
author = "Aleksić, Biljana and Đekić, Ilija and Miočinović, Jelena and Miloradović, Zorana and Memisi, Nurgin and Šmigić, Nada",
year = "2022",
abstract = "A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese",
pages = "109057",
volume = "138",
doi = "10.1016/j.foodcont.2022.109057"
}

Aleksić, B., Đekić, I., Miočinović, J., Miloradović, Z., Memisi, N.,& Šmigić, N.. (2022). The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. in Food Control
Elsevier Ltd., 138, 109057.
https://doi.org/10.1016/j.foodcont.2022.109057

Aleksić B, Đekić I, Miočinović J, Miloradović Z, Memisi N, Šmigić N. The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. in Food Control. 2022;138:109057.
doi:10.1016/j.foodcont.2022.109057 .

Aleksić, Biljana, Đekić, Ilija, Miočinović, Jelena, Miloradović, Zorana, Memisi, Nurgin, Šmigić, Nada, "The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese" in Food Control, 138 (2022):109057,
https://doi.org/10.1016/j.foodcont.2022.109057 . .

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 . .

Miočinović, J., Miloradović, Z., El-Bakry, M.,& Mehta, B. M.. (2022). Chapter 5 - Flavors, colors, and preservatives used in processed cheese. in Processed Cheese Science and Technology
Woodhead Publishing., 125-147.
https://hdl.handle.net/21.15107/rcub_agrospace_6110

Miočinović J, Miloradović Z, El-Bakry M, Mehta BM. Chapter 5 - Flavors, colors, and preservatives used in processed cheese. in Processed Cheese Science and Technology. 2022;:125-147.
https://hdl.handle.net/21.15107/rcub_agrospace_6110 .

Miočinović, Jelena, Miloradović, Zorana, El-Bakry, Mamdouh, Mehta, Bhavbhuti M., "Chapter 5 - Flavors, colors, and preservatives used in processed cheese" in Processed Cheese Science and Technology (2022):125-147,
https://hdl.handle.net/21.15107/rcub_agrospace_6110 .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Tomić, Nikola
AU  - Kljajević, Nemanja
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Blažić, Marijana
AU  - Miočinović, Jelena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5862
AB  - Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.
PB  - MDPI AG
T2  - Foods
T1  - High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
IS  - 5
SP  - 1116
VL  - 10
DO  - 10.3390/foods10051116
ER  - 

@article{
author = "Miloradović, Zorana and Tomić, Nikola and Kljajević, Nemanja and Lević, Steva and Pavlović, Vladimir and Blažić, Marijana and Miočinović, Jelena",
year = "2021",
abstract = "Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.",
publisher = "MDPI AG",
journal = "Foods",
title = "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese",
number = "5",
pages = "1116",
volume = "10",
doi = "10.3390/foods10051116"
}

Miloradović, Z., Tomić, N., Kljajević, N., Lević, S., Pavlović, V., Blažić, M.,& Miočinović, J.. (2021). High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods
MDPI AG., 10(5), 1116.
https://doi.org/10.3390/foods10051116

Miloradović Z, Tomić N, Kljajević N, Lević S, Pavlović V, Blažić M, Miočinović J. High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods. 2021;10(5):1116.
doi:10.3390/foods10051116 .

Miloradović, Zorana, Tomić, Nikola, Kljajević, Nemanja, Lević, Steva, Pavlović, Vladimir, Blažić, Marijana, Miočinović, Jelena, "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese" in Foods, 10, no. 5 (2021):1116,
https://doi.org/10.3390/foods10051116 . .

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  - 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  - Mirković, Nemanja
AU  - Kulas, Jelena
AU  - Miloradović, Zorana
AU  - Miljković, Marija
AU  - Tucović, Dina
AU  - Miočinović, Jelena
AU  - Jovcić, Branko
AU  - Mirkov, Ivana
AU  - Kojić, Milan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5345
AB  - In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 degrees C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1 beta, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats
VL  - 111
DO  - 10.1016/j.foodcont.2019.107076
ER  - 

@article{
author = "Mirković, Nemanja and Kulas, Jelena and Miloradović, Zorana and Miljković, Marija and Tucović, Dina and Miočinović, Jelena and Jovcić, Branko and Mirkov, Ivana and Kojić, Milan",
year = "2020",
abstract = "In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 degrees C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1 beta, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats",
volume = "111",
doi = "10.1016/j.foodcont.2019.107076"
}

Mirković, N., Kulas, J., Miloradović, Z., Miljković, M., Tucović, D., Miočinović, J., Jovcić, B., Mirkov, I.,& Kojić, M.. (2020). Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats. in Food Control
Elsevier Sci Ltd, Oxford., 111.
https://doi.org/10.1016/j.foodcont.2019.107076

Mirković N, Kulas J, Miloradović Z, Miljković M, Tucović D, Miočinović J, Jovcić B, Mirkov I, Kojić M. Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats. in Food Control. 2020;111.
doi:10.1016/j.foodcont.2019.107076 .

Mirković, Nemanja, Kulas, Jelena, Miloradović, Zorana, Miljković, Marija, Tucović, Dina, Miočinović, Jelena, Jovcić, Branko, Mirkov, Ivana, Kojić, Milan, "Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats" in Food Control, 111 (2020),
https://doi.org/10.1016/j.foodcont.2019.107076 . .

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

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

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

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

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

TY  - CONF
AU  - Djekić, S.
AU  - Tomašević, Igor
AU  - Miloradović, Zorana
AU  - Subić, Jonel
AU  - Roljević, Svetlana
AU  - Djekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4976
AB  - This research analysed attitudes related to food waste sustainability and estimated amounts of animal origin food waste and food packaging waste discarded in Serbia. The field survey covered 494 respondents from Belgrade, Serbia. Results present their degree of agreement with nine selected food waste sustainability statements and their reported quantities of discarded animal origin food waste and food packaging waste. Our study showed respondents have a higher rate of agreement related to the negative social and environmental dimensions of food waste, while they have no opinions associated with the economic dimensions. Regarding animal origin food waste quantities, it is estimated that households dispose around 200 g of waste every week (11.3 kg per year) and slightly under 30 different pieces of food packaging. On an annual basis, 7,234 tons of CO2 emissions can be associated with animal origin food waste and 706.4 tons with food packaging waste in Serbia.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - Sustainability of animal origin food waste in Serbia
VL  - 333
DO  - 10.1088/1755-1315/333/1/012055
ER  - 

@conference{
author = "Djekić, S. and Tomašević, Igor and Miloradović, Zorana and Subić, Jonel and Roljević, Svetlana and Djekić, Ilija",
year = "2019",
abstract = "This research analysed attitudes related to food waste sustainability and estimated amounts of animal origin food waste and food packaging waste discarded in Serbia. The field survey covered 494 respondents from Belgrade, Serbia. Results present their degree of agreement with nine selected food waste sustainability statements and their reported quantities of discarded animal origin food waste and food packaging waste. Our study showed respondents have a higher rate of agreement related to the negative social and environmental dimensions of food waste, while they have no opinions associated with the economic dimensions. Regarding animal origin food waste quantities, it is estimated that households dispose around 200 g of waste every week (11.3 kg per year) and slightly under 30 different pieces of food packaging. On an annual basis, 7,234 tons of CO2 emissions can be associated with animal origin food waste and 706.4 tons with food packaging waste in Serbia.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "Sustainability of animal origin food waste in Serbia",
volume = "333",
doi = "10.1088/1755-1315/333/1/012055"
}

Djekić, S., Tomašević, I., Miloradović, Z., Subić, J., Roljević, S.,& Djekić, I.. (2019). Sustainability of animal origin food waste in Serbia. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012055

Djekić S, Tomašević I, Miloradović Z, Subić J, Roljević S, Djekić I. Sustainability of animal origin food waste in Serbia. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012055 .

Djekić, S., Tomašević, Igor, Miloradović, Zorana, Subić, Jonel, Roljević, Svetlana, Djekić, Ilija, "Sustainability of animal origin food waste in Serbia" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012055 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Miloradović, Zorana
AU  - Đekić, Sofija
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5097
AB  - The aim of this study was to investigate respondent's attitudes and reasons related to food waste and to estimate the weekly amounts of discarded food waste and food packaging waste in Serbia. A total of 494 citizens of Belgrade, capital of Serbia, were interviewed. They had the option to rate their degree of agreement related to 28 food waste statements as well as to recall the quantities of discarded food waste and food packaging waste. In parallel, a Monte Carlo simulation was performed to estimate CO2 emission of food waste and food packaging waste. Our research revealed that citizens of Serbia feel guilty and have a bad conscience when they waste food. The main two reasons for throwing away food comes from food with expired dates and observed rotten smells and tastes. Bread and bakery products are types of food mostly discarded in Serbia while plastic bags are types of food packaging mostly discarded. Regarding food waste quantities, it is estimated that households dispose around 1.54 kg of food waste every week and about 65 different pieces of food packaging. The global warming impact of food waste and food packaging waste was quantified around 3.46 kg CO(2)e/household a week and 0.16 kg CO(2)e/household a week, respectively. Learning from this and previous studies, we believe our research contributes to the overall perspective of food waste in Europe as its based on collecting data on food waste and food packaging waste joint with comparing statements of interviewees on food waste.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Household food waste in Serbia - Attitudes, quantities and global warming potential
EP  - 52
SP  - 44
VL  - 229
DO  - 10.1016/j.jclepro.2019.04.400
ER  - 

@article{
author = "Đekić, Ilija and Miloradović, Zorana and Đekić, Sofija and Tomašević, Igor",
year = "2019",
abstract = "The aim of this study was to investigate respondent's attitudes and reasons related to food waste and to estimate the weekly amounts of discarded food waste and food packaging waste in Serbia. A total of 494 citizens of Belgrade, capital of Serbia, were interviewed. They had the option to rate their degree of agreement related to 28 food waste statements as well as to recall the quantities of discarded food waste and food packaging waste. In parallel, a Monte Carlo simulation was performed to estimate CO2 emission of food waste and food packaging waste. Our research revealed that citizens of Serbia feel guilty and have a bad conscience when they waste food. The main two reasons for throwing away food comes from food with expired dates and observed rotten smells and tastes. Bread and bakery products are types of food mostly discarded in Serbia while plastic bags are types of food packaging mostly discarded. Regarding food waste quantities, it is estimated that households dispose around 1.54 kg of food waste every week and about 65 different pieces of food packaging. The global warming impact of food waste and food packaging waste was quantified around 3.46 kg CO(2)e/household a week and 0.16 kg CO(2)e/household a week, respectively. Learning from this and previous studies, we believe our research contributes to the overall perspective of food waste in Europe as its based on collecting data on food waste and food packaging waste joint with comparing statements of interviewees on food waste.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Household food waste in Serbia - Attitudes, quantities and global warming potential",
pages = "52-44",
volume = "229",
doi = "10.1016/j.jclepro.2019.04.400"
}

Đekić, I., Miloradović, Z., Đekić, S.,& Tomašević, I.. (2019). Household food waste in Serbia - Attitudes, quantities and global warming potential. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 229, 44-52.
https://doi.org/10.1016/j.jclepro.2019.04.400

Đekić I, Miloradović Z, Đekić S, Tomašević I. Household food waste in Serbia - Attitudes, quantities and global warming potential. in Journal of Cleaner Production. 2019;229:44-52.
doi:10.1016/j.jclepro.2019.04.400 .

Đekić, Ilija, Miloradović, Zorana, Đekić, Sofija, Tomašević, Igor, "Household food waste in Serbia - Attitudes, quantities and global warming potential" in Journal of Cleaner Production, 229 (2019):44-52,
https://doi.org/10.1016/j.jclepro.2019.04.400 . .

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  - Kljajević, Nemanja
AU  - Tomašević, Igor
AU  - Miloradović, Zorana
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Jovanović, Snežana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4738
AB  - The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Seasonal variations of Saanen goat milk composition and the impact of climatic conditions
EP  - 303
IS  - 1
SP  - 299
VL  - 55
DO  - 10.1007/s13197-017-2938-4
ER  - 

@article{
author = "Kljajević, Nemanja and Tomašević, Igor and Miloradović, Zorana and Nedeljković, Aleksandar and Miočinović, Jelena and Jovanović, Snežana",
year = "2018",
abstract = "The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Seasonal variations of Saanen goat milk composition and the impact of climatic conditions",
pages = "303-299",
number = "1",
volume = "55",
doi = "10.1007/s13197-017-2938-4"
}

Kljajević, N., Tomašević, I., Miloradović, Z., Nedeljković, A., Miočinović, J.,& Jovanović, S.. (2018). Seasonal variations of Saanen goat milk composition and the impact of climatic conditions. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 55(1), 299-303.
https://doi.org/10.1007/s13197-017-2938-4

Kljajević N, Tomašević I, Miloradović Z, Nedeljković A, Miočinović J, Jovanović S. Seasonal variations of Saanen goat milk composition and the impact of climatic conditions. in Journal of Food Science and Technology-Mysore. 2018;55(1):299-303.
doi:10.1007/s13197-017-2938-4 .

Kljajević, Nemanja, Tomašević, Igor, Miloradović, Zorana, Nedeljković, Aleksandar, Miočinović, Jelena, Jovanović, Snežana, "Seasonal variations of Saanen goat milk composition and the impact of climatic conditions" in Journal of Food Science and Technology-Mysore, 55, no. 1 (2018):299-303,
https://doi.org/10.1007/s13197-017-2938-4 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Kljajević, Nemanja
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4751
AB  - Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Dairy Journal
T1  - The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics
EP  - 32
SP  - 24
VL  - 79
DO  - 10.1016/j.idairyj.2017.11.010
ER  - 

@article{
author = "Miloradović, Zorana and Šmigić, Nada and Djekić, Ilija and Tomašević, Igor and Kljajević, Nemanja and Nedeljković, Aleksandar and Miočinović, Jelena",
year = "2018",
abstract = "Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics",
pages = "32-24",
volume = "79",
doi = "10.1016/j.idairyj.2017.11.010"
}

Miloradović, Z., Šmigić, N., Djekić, I., Tomašević, I., Kljajević, N., Nedeljković, A.,& Miočinović, J.. (2018). The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 79, 24-32.
https://doi.org/10.1016/j.idairyj.2017.11.010

Miloradović Z, Šmigić N, Djekić I, Tomašević I, Kljajević N, Nedeljković A, Miočinović J. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. in International Dairy Journal. 2018;79:24-32.
doi:10.1016/j.idairyj.2017.11.010 .

Miloradović, Zorana, Šmigić, Nada, Djekić, Ilija, Tomašević, Igor, Kljajević, Nemanja, Nedeljković, Aleksandar, Miočinović, Jelena, "The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics" in International Dairy Journal, 79 (2018):24-32,
https://doi.org/10.1016/j.idairyj.2017.11.010 . .

TY  - JOUR
AU  - Kljajević, Nemanja
AU  - Miloradović, Zorana
AU  - Miočinović, Jelena
AU  - Jovanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4332
AB  - Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
EP  - 137
IS  - 2
SP  - 130
VL  - 67
DO  - 10.15567/mljekarstvo.2017.0205
ER  - 

@article{
author = "Kljajević, Nemanja and Miloradović, Zorana and Miočinović, Jelena and Jovanović, Snežana",
year = "2017",
abstract = "Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics",
pages = "137-130",
number = "2",
volume = "67",
doi = "10.15567/mljekarstvo.2017.0205"
}

Kljajević, N., Miloradović, Z., Miočinović, J.,& Jovanović, S.. (2017). Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. in Mljekarstvo
Croatian Dairy Union, Zagreb., 67(2), 130-137.
https://doi.org/10.15567/mljekarstvo.2017.0205

Kljajević N, Miloradović Z, Miočinović J, Jovanović S. Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. in Mljekarstvo. 2017;67(2):130-137.
doi:10.15567/mljekarstvo.2017.0205 .

Kljajević, Nemanja, Miloradović, Zorana, Miočinović, Jelena, Jovanović, Snežana, "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics" in Mljekarstvo, 67, no. 2 (2017):130-137,
https://doi.org/10.15567/mljekarstvo.2017.0205 . .

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  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Miočinović, Jelena
AU  - Tomić, Nikola
AU  - Smiljanić, Jasmina
AU  - Maćej, Ognjen
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4386
AB  - White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Dairy Journal
T1  - High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening
EP  - 8
SP  - 1
VL  - 68
DO  - 10.1016/j.idairyj.2016.12.004
ER  - 

@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Tomić, Nikola and Smiljanić, Jasmina and Maćej, Ognjen",
year = "2017",
abstract = "White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening",
pages = "8-1",
volume = "68",
doi = "10.1016/j.idairyj.2016.12.004"
}

Miloradović, Z., Kljajević, N., Miočinović, J., Tomić, N., Smiljanić, J.,& Maćej, O.. (2017). High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 68, 1-8.
https://doi.org/10.1016/j.idairyj.2016.12.004

Miloradović Z, Kljajević N, Miočinović J, Tomić N, Smiljanić J, Maćej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. in International Dairy Journal. 2017;68:1-8.
doi:10.1016/j.idairyj.2016.12.004 .

Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Tomić, Nikola, Smiljanić, Jasmina, Maćej, Ognjen, "High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening" in International Dairy Journal, 68 (2017):1-8,
https://doi.org/10.1016/j.idairyj.2016.12.004 . .

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  - CONF
AU  - Kljajević, Nemanja
AU  - Jovanović, Snežana
AU  - Miloradović, Zorana
AU  - Maćej, Ognjen
AU  - Vučić, Tanja
AU  - Zdravković, Igor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4158
AB  - Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel formation for 64 min at 1 Hz and 1% strain. Evaluation of curd firmness (CF) was done using frequency spectra of the resulting gels. The data were processed by ANOVA and linear regression (with frozen storage time as independent variable and pH, AR, CT and CF as dependent variables). No statistically significant changes in coagulation properties were found, although the milk pH decreased from 6.64 (non-frozen pasteurised milk) to 6.41 after 60 days of frozen storage. The results of this research showed that the coagulation properties of caprine milk were not significantly altered during 60 days frozen storage. It could be assumed, therefore, that the cheese-making processing properties of caprine milk would also not change.
PB  - Elsevier Sci Ltd, Oxford
C3  - International Dairy Journal
T1  - Influence of the frozen storage period on the coagulation properties of caprine milk
EP  - 38
SP  - 36
VL  - 58
DO  - 10.1016/j.idairyj.2015.12.008
ER  - 

@conference{
author = "Kljajević, Nemanja and Jovanović, Snežana and Miloradović, Zorana and Maćej, Ognjen and Vučić, Tanja and Zdravković, Igor",
year = "2016",
abstract = "Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel formation for 64 min at 1 Hz and 1% strain. Evaluation of curd firmness (CF) was done using frequency spectra of the resulting gels. The data were processed by ANOVA and linear regression (with frozen storage time as independent variable and pH, AR, CT and CF as dependent variables). No statistically significant changes in coagulation properties were found, although the milk pH decreased from 6.64 (non-frozen pasteurised milk) to 6.41 after 60 days of frozen storage. The results of this research showed that the coagulation properties of caprine milk were not significantly altered during 60 days frozen storage. It could be assumed, therefore, that the cheese-making processing properties of caprine milk would also not change.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "Influence of the frozen storage period on the coagulation properties of caprine milk",
pages = "38-36",
volume = "58",
doi = "10.1016/j.idairyj.2015.12.008"
}

Kljajević, N., Jovanović, S., Miloradović, Z., Maćej, O., Vučić, T.,& Zdravković, I.. (2016). Influence of the frozen storage period on the coagulation properties of caprine milk. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 58, 36-38.
https://doi.org/10.1016/j.idairyj.2015.12.008

Kljajević N, Jovanović S, Miloradović Z, Maćej O, Vučić T, Zdravković I. Influence of the frozen storage period on the coagulation properties of caprine milk. in International Dairy Journal. 2016;58:36-38.
doi:10.1016/j.idairyj.2015.12.008 .

Kljajević, Nemanja, Jovanović, Snežana, Miloradović, Zorana, Maćej, Ognjen, Vučić, Tanja, Zdravković, Igor, "Influence of the frozen storage period on the coagulation properties of caprine milk" in International Dairy Journal, 58 (2016):36-38,
https://doi.org/10.1016/j.idairyj.2015.12.008 . .