TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Barać, Miroljub
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/704
AB  - Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment) on induced syneresis. Reconstituted instant skim milk (control samples) and reconstituted instant skim milk heated at 87ºC for 10 min (experimental samples) were coagulated at 30ºC and 35ºC, and pH of 5.8 and 6.2 with 100, 200 and 400 mg/l of CaCl2 added. According to our results, these parameters had significant influence on nitrogen content of serum as well as on the distribution of nitrogen matter from gel into sera. Due to the formation of coaggregates the best rheological properties of gel were obtained for experimental samples coagulated with 400 mg/l of CaCl2 added at pH 5.8 and temperature of 35ºC.
AB  - Tehnološke operacije koje se primenjuju za vreme obrade gruša, utiču na brzinu sinerezisa i na sadržaj suve materije sira. Sinerezis predstavlja izdvajanje surutke usled kontrakcija gruša i ne predstavlja jednostavan fizički proces. Na brzinu izdvajanja surutke odnosno sinerezis utiče veći broj faktora. U ovom radu je ispitivan uticaj različitih faktora primenjenog termičkog tretmana mleka, pH, količine dodatog CaCl2 i temperature koagulacije na količinu izdvojenog seruma odnosno sinerezis. Rekonstituisano obrano mleko (kontrolni uzorak) i rekonstituisano obrano mleko termički tretirano na 87ºC/10 minuta (ogledni uzorak) je koagulisalo pri različitim temperaturama 30ºC i 35ºC, pH vrednostima 5.8 i 6.2, kao i pri dodatku 100, 200 i 400 mg/l CaCl2. Na osnovu dobijenih rezultata može se zaključiti da ispitivani faktori koagulacije utiču na sadržaj azotnih materija u izdvojenom serumu. Kod oglednog uzorka u kojem je došlo do obrazovanja koagregata proteina mleka najbolje reološke osobine slatkog kazeinskog gela su dobijene pri sledećim uslovima koagulacije: 35ºC, pH 5.8 i dodatku 400 mg/l CaCl2.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel
T1  - Uticaj odabranih faktora koagulacije na hemijski sastav seruma dobijenog centrifugiranjem slatkog kazeinskog gela
EP  - 232
IS  - 2
SP  - 219
VL  - 49
DO  - 10.2298/JAS0402219J
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub",
year = "2004",
abstract = "Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment) on induced syneresis. Reconstituted instant skim milk (control samples) and reconstituted instant skim milk heated at 87ºC for 10 min (experimental samples) were coagulated at 30ºC and 35ºC, and pH of 5.8 and 6.2 with 100, 200 and 400 mg/l of CaCl2 added. According to our results, these parameters had significant influence on nitrogen content of serum as well as on the distribution of nitrogen matter from gel into sera. Due to the formation of coaggregates the best rheological properties of gel were obtained for experimental samples coagulated with 400 mg/l of CaCl2 added at pH 5.8 and temperature of 35ºC., Tehnološke operacije koje se primenjuju za vreme obrade gruša, utiču na brzinu sinerezisa i na sadržaj suve materije sira. Sinerezis predstavlja izdvajanje surutke usled kontrakcija gruša i ne predstavlja jednostavan fizički proces. Na brzinu izdvajanja surutke odnosno sinerezis utiče veći broj faktora. U ovom radu je ispitivan uticaj različitih faktora primenjenog termičkog tretmana mleka, pH, količine dodatog CaCl2 i temperature koagulacije na količinu izdvojenog seruma odnosno sinerezis. Rekonstituisano obrano mleko (kontrolni uzorak) i rekonstituisano obrano mleko termički tretirano na 87ºC/10 minuta (ogledni uzorak) je koagulisalo pri različitim temperaturama 30ºC i 35ºC, pH vrednostima 5.8 i 6.2, kao i pri dodatku 100, 200 i 400 mg/l CaCl2. Na osnovu dobijenih rezultata može se zaključiti da ispitivani faktori koagulacije utiču na sadržaj azotnih materija u izdvojenom serumu. Kod oglednog uzorka u kojem je došlo do obrazovanja koagregata proteina mleka najbolje reološke osobine slatkog kazeinskog gela su dobijene pri sledećim uslovima koagulacije: 35ºC, pH 5.8 i dodatku 400 mg/l CaCl2.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel, Uticaj odabranih faktora koagulacije na hemijski sastav seruma dobijenog centrifugiranjem slatkog kazeinskog gela",
pages = "232-219",
number = "2",
volume = "49",
doi = "10.2298/JAS0402219J"
}

Jovanović, S., Maćej, O.,& Barać, M.. (2004). Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 49(2), 219-232.
https://doi.org/10.2298/JAS0402219J

Jovanović S, Maćej O, Barać M. Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel. in Journal of Agricultural Sciences (Belgrade). 2004;49(2):219-232.
doi:10.2298/JAS0402219J .

Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, "Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel" in Journal of Agricultural Sciences (Belgrade), 49, no. 2 (2004):219-232,
https://doi.org/10.2298/JAS0402219J . .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/705
AB  - Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. The influences of pH, calcium concentration, temperature of coagulation of milk and applied heat treatment on the syneresis induced by different intensity of centrifugal force have been investigated. Coagulated samples were centrifuged at 1000, 2000 and 3000 rpm for 5 min, respectively. Reconstituted skim milk powder (control sample) and reconstituted non-fat milk heat treated at 87ºC/10 min (experimental sample) are coagulated at temperatures of 30ºC and 35ºC, at pH value of 5.8 and 6.2, and with the addition of 100, 200 and 400 mg/l of CaCl2, respectively. Centrifugation at 1000 rpm of both control and experimental samples didn’t recover any sera, regardless of the applied coagulation conditions. This indicates that the intensity of centrifugal force wasn’t strong enough to disrupt gel structure and cause syneresis. When the intensity of centrifugal force was increased up to 2000 rpm, the syneresis was induced, but the degree of syneresis depended on the applied factors of coagulation, primary on the applied heat treatments and temperature of coagulation. The amount of added CaCl2 didn’t have a significant influence on the induced syneresis at 2000 rpm. The induced syneresis was very significant for both control and experimental samples when the intensity of centrifugal force of 3000 rpm was applied. It was also noted that curd produced from heat treated milk in which milk protein coaggregates were formed, released less sera regardless of the applied coagulation factors.
AB  - Sinerezis je proces izdvajanje surutke usled kontrakcije gruša, pri čemu dolazi do rearanžiranja, ili prestruktuiranja kazeinske mreže, koja je nastala tokom enzimske koagulacije, na koji utiče veliki broj faktora. U ovom radu je ispitivan uticaj pH, koncentracije Ca2+, temperature koagulacije mleka i uticaj termičkog tretmana na indukovani sinerezis pod uticajem različitog intenziteta centrifugalne sile. Koagulisani uzorci mleka centrifugirani su pri 1000, 2000 i 3000 o/min u vremenu od 5 minuta. Rekonstituisano obrano mleko u prahu (kontrolni uzorak) i rekonstituisano obrano mleko termički tretirano na temperaturi 870C/10 minuta (ogledni uzorak) je koagulisalo pri različitim temperaturama 30ºC i 35ºC, pH vrednostima 5.8 i 6.2, kao i pri dodatku 100, 200 i 400 mg/l CaCl2. Centrifugiranjem kontrolnih i oglednih uzoraka pri 1000 o/min, bez obzira na uslove koagulacije nije dovelo do izdvajanja seruma iz gela, pa se može zaključiti da intenzitet primenjene centrifugalne sile nije bio dovoljno veliki da naruši strukturu gela i izazove sinerezis. Sa povećanjem intenziteta centrifugalne sile (2000 o/min), dolazi do većeg, ili manjeg stepena pojave indukovanog sinerezisa, a uočava se uticaj ispitivanih faktora koagulacije, pre svega primenjenih termičkih tretmana, pH vrednosti temperature koagulacije, a u manjoj meri i količine dodatog CaCl2 na količinu izdvojenog seruma. Pri delovanju centrifugalne sile većeg intenziteta (3000 o/min), kod kontrolnih i kod oglednih uzoraka u znatno većoj meri je uticalo na količinu izdvojenog seruma. Takodje je uočeno da gel dobijen od mleka u kojem su obrazovani koagregati, pri svim ispitivanim faktorima koagulacije, izdvaja manju količinu seruma u odnosu na kontrolne uzorke.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Influence of selected factors on induced syneresis
T1  - Uticaj odabranih faktora koagulacije na indukovani sinerezis
EP  - 217
IS  - 2
SP  - 205
VL  - 49
DO  - 10.2298/JAS0402205J
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Denin-Djurdjević, Jelena D.",
year = "2004",
abstract = "Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. The influences of pH, calcium concentration, temperature of coagulation of milk and applied heat treatment on the syneresis induced by different intensity of centrifugal force have been investigated. Coagulated samples were centrifuged at 1000, 2000 and 3000 rpm for 5 min, respectively. Reconstituted skim milk powder (control sample) and reconstituted non-fat milk heat treated at 87ºC/10 min (experimental sample) are coagulated at temperatures of 30ºC and 35ºC, at pH value of 5.8 and 6.2, and with the addition of 100, 200 and 400 mg/l of CaCl2, respectively. Centrifugation at 1000 rpm of both control and experimental samples didn’t recover any sera, regardless of the applied coagulation conditions. This indicates that the intensity of centrifugal force wasn’t strong enough to disrupt gel structure and cause syneresis. When the intensity of centrifugal force was increased up to 2000 rpm, the syneresis was induced, but the degree of syneresis depended on the applied factors of coagulation, primary on the applied heat treatments and temperature of coagulation. The amount of added CaCl2 didn’t have a significant influence on the induced syneresis at 2000 rpm. The induced syneresis was very significant for both control and experimental samples when the intensity of centrifugal force of 3000 rpm was applied. It was also noted that curd produced from heat treated milk in which milk protein coaggregates were formed, released less sera regardless of the applied coagulation factors., Sinerezis je proces izdvajanje surutke usled kontrakcije gruša, pri čemu dolazi do rearanžiranja, ili prestruktuiranja kazeinske mreže, koja je nastala tokom enzimske koagulacije, na koji utiče veliki broj faktora. U ovom radu je ispitivan uticaj pH, koncentracije Ca2+, temperature koagulacije mleka i uticaj termičkog tretmana na indukovani sinerezis pod uticajem različitog intenziteta centrifugalne sile. Koagulisani uzorci mleka centrifugirani su pri 1000, 2000 i 3000 o/min u vremenu od 5 minuta. Rekonstituisano obrano mleko u prahu (kontrolni uzorak) i rekonstituisano obrano mleko termički tretirano na temperaturi 870C/10 minuta (ogledni uzorak) je koagulisalo pri različitim temperaturama 30ºC i 35ºC, pH vrednostima 5.8 i 6.2, kao i pri dodatku 100, 200 i 400 mg/l CaCl2. Centrifugiranjem kontrolnih i oglednih uzoraka pri 1000 o/min, bez obzira na uslove koagulacije nije dovelo do izdvajanja seruma iz gela, pa se može zaključiti da intenzitet primenjene centrifugalne sile nije bio dovoljno veliki da naruši strukturu gela i izazove sinerezis. Sa povećanjem intenziteta centrifugalne sile (2000 o/min), dolazi do većeg, ili manjeg stepena pojave indukovanog sinerezisa, a uočava se uticaj ispitivanih faktora koagulacije, pre svega primenjenih termičkih tretmana, pH vrednosti temperature koagulacije, a u manjoj meri i količine dodatog CaCl2 na količinu izdvojenog seruma. Pri delovanju centrifugalne sile većeg intenziteta (3000 o/min), kod kontrolnih i kod oglednih uzoraka u znatno većoj meri je uticalo na količinu izdvojenog seruma. Takodje je uočeno da gel dobijen od mleka u kojem su obrazovani koagregati, pri svim ispitivanim faktorima koagulacije, izdvaja manju količinu seruma u odnosu na kontrolne uzorke.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Influence of selected factors on induced syneresis, Uticaj odabranih faktora koagulacije na indukovani sinerezis",
pages = "217-205",
number = "2",
volume = "49",
doi = "10.2298/JAS0402205J"
}

Jovanović, S., Maćej, O.,& Denin-Djurdjević, J. D.. (2004). Influence of selected factors on induced syneresis. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 49(2), 205-217.
https://doi.org/10.2298/JAS0402205J

Jovanović S, Maćej O, Denin-Djurdjević JD. Influence of selected factors on induced syneresis. in Journal of Agricultural Sciences (Belgrade). 2004;49(2):205-217.
doi:10.2298/JAS0402205J .

Jovanović, Snežana, Maćej, Ognjen, Denin-Djurdjević, Jelena D., "Influence of selected factors on induced syneresis" in Journal of Agricultural Sciences (Belgrade), 49, no. 2 (2004):205-217,
https://doi.org/10.2298/JAS0402205J . .

TY  - JOUR
AU  - Fetahagić, Safet
AU  - Denin-Djurdjević, Jelena D.
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/703
AB  - The influence of milk dry matter (DM) content (8.20%, 9.27% and 10.28%) and applied heat treatments (untreated milk and milk heat-treated at 90°C/10’) on the viscosity of set-style yogurt and acid casein gel gained by acidification with GDL (glucono-d-lactone) has been investigated. Viscosity was measured during the time of 3 minutes at constant speed of spindle rotation of 20 rpm. The results have shown that yogurt samples produced from untreated milk had higher viscosity values than samples produced from heat-treated milk. An increase of dry matter content influenced the increase of viscosity of yogurt samples produced from both untreated milk and heat-treated milk. Samples with 10.28% DM had the highest viscosity values. An increase of DM content in samples of acid casein gel produced by acidification with GDL had an opposite influence. The samples with smallest DM content had the highest viscosity values. There is no linear relationship between the period of storage of set-style yogurt produced from heat-treated milk and viscosity value.
AB  - Istraživanja su obuhvatila uticaj suve materije mleka (8.20%, 9.27% i 10.28%) i primenjenih termičkih tretmana (termički netretirano mleko i termički tretirano mleko na 90oC/10 min) na viskozitet čvrstog jogurta i kiselog kazeinskog gela dobijenog acidifikacijom pomoću glukono-δ-laktona (GDL-a). Viskozitet je određivan tokom vremena pri brzini rotacije vretena od 20 o/min u toku 3 minuta. Rezultati su pokazali da su uzorci čvrstog jogurta proizvedeni od termički netretiranog mleka imali veće vrednosti viskoziteta od uzoraka proizvedenih od termički tretiranog mleka. Povećanje sadržaja suve materije mleka utiče na povećanje viskoziteta uzoraka čvrstog jogurta proizvedenih od termički netretiranog mleka i termički tretiranog mleka. Najveće vrednosti viskoziteta imali su uzorci sa 10.28% suve materije. Kod uzoraka kiselog kazeinskog gela proizvedenih acidifikacijom pomoću GDL-a uticaj povećanja suve materije mleka je suprotan. Uzorci sa najmanjim sadržajem suve materije imaju najveće vrednosti viskoziteta. Nije utvrđena linearna zavisnost između dužine perioda skladištenja i vrednosti viskoziteta čvrstog jogurta proizvedenog od termički tretiranog mleka.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation
T1  - Uticaj odabranih faktora na viskozitet čvrstog jogurta i kiselog kazeinskog gela pri konstantnoj brzini rotacije vretena
EP  - 250
IS  - 2
SP  - 233
VL  - 49
DO  - 10.2298/JAS0402233F
ER  - 

@article{
author = "Fetahagić, Safet and Denin-Djurdjević, Jelena D. and Jovanović, Snežana and Maćej, Ognjen",
year = "2004",
abstract = "The influence of milk dry matter (DM) content (8.20%, 9.27% and 10.28%) and applied heat treatments (untreated milk and milk heat-treated at 90°C/10’) on the viscosity of set-style yogurt and acid casein gel gained by acidification with GDL (glucono-d-lactone) has been investigated. Viscosity was measured during the time of 3 minutes at constant speed of spindle rotation of 20 rpm. The results have shown that yogurt samples produced from untreated milk had higher viscosity values than samples produced from heat-treated milk. An increase of dry matter content influenced the increase of viscosity of yogurt samples produced from both untreated milk and heat-treated milk. Samples with 10.28% DM had the highest viscosity values. An increase of DM content in samples of acid casein gel produced by acidification with GDL had an opposite influence. The samples with smallest DM content had the highest viscosity values. There is no linear relationship between the period of storage of set-style yogurt produced from heat-treated milk and viscosity value., Istraživanja su obuhvatila uticaj suve materije mleka (8.20%, 9.27% i 10.28%) i primenjenih termičkih tretmana (termički netretirano mleko i termički tretirano mleko na 90oC/10 min) na viskozitet čvrstog jogurta i kiselog kazeinskog gela dobijenog acidifikacijom pomoću glukono-δ-laktona (GDL-a). Viskozitet je određivan tokom vremena pri brzini rotacije vretena od 20 o/min u toku 3 minuta. Rezultati su pokazali da su uzorci čvrstog jogurta proizvedeni od termički netretiranog mleka imali veće vrednosti viskoziteta od uzoraka proizvedenih od termički tretiranog mleka. Povećanje sadržaja suve materije mleka utiče na povećanje viskoziteta uzoraka čvrstog jogurta proizvedenih od termički netretiranog mleka i termički tretiranog mleka. Najveće vrednosti viskoziteta imali su uzorci sa 10.28% suve materije. Kod uzoraka kiselog kazeinskog gela proizvedenih acidifikacijom pomoću GDL-a uticaj povećanja suve materije mleka je suprotan. Uzorci sa najmanjim sadržajem suve materije imaju najveće vrednosti viskoziteta. Nije utvrđena linearna zavisnost između dužine perioda skladištenja i vrednosti viskoziteta čvrstog jogurta proizvedenog od termički tretiranog mleka.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation, Uticaj odabranih faktora na viskozitet čvrstog jogurta i kiselog kazeinskog gela pri konstantnoj brzini rotacije vretena",
pages = "250-233",
number = "2",
volume = "49",
doi = "10.2298/JAS0402233F"
}

Fetahagić, S., Denin-Djurdjević, J. D., Jovanović, S.,& Maćej, O.. (2004). Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 49(2), 233-250.
https://doi.org/10.2298/JAS0402233F

Fetahagić S, Denin-Djurdjević JD, Jovanović S, Maćej O. Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation. in Journal of Agricultural Sciences (Belgrade). 2004;49(2):233-250.
doi:10.2298/JAS0402233F .

Fetahagić, Safet, Denin-Djurdjević, Jelena D., Jovanović, Snežana, Maćej, Ognjen, "Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation" in Journal of Agricultural Sciences (Belgrade), 49, no. 2 (2004):233-250,
https://doi.org/10.2298/JAS0402233F . .

TY  - JOUR
AU  - Petrović, Milan M.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Zorić, Dragica
AU  - Obradović, Dragojlo B.
AU  - Radulović, Zorica
AU  - Bogdanović, Vladan
AU  - Djorović, Milutin T.
AU  - Vučković, Savo
AU  - Simić, Aleksandar
AU  - Djordjević, Aleksandar
AU  - Ostojić, Dušica
AU  - Gutić, Milenko
AU  - Petrović, Milun D.
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/556
AB  - Investigations are based on use of natural potentials on the wide region of Sjenica-Pešter highlands. Certain parameters on selected locations are recorded (soil, vegetation, livestock production, technology of milk and cheese production). On selected locations, farms and processing capacities detail researches are carried out relating to soil, artificial and natural grasslands, reproductive and production potential of cattle and sheep, determination of genetic and non-genetic factors affecting milk traits, quantity and quality of milk, proteins, milk fat, lactose, etc., technological and microbiological traits of milk and cheese. Main objectives of this research and development project is to realize scientific -technological solutions in primary livestock production using our own scientific potentials in order to provide increased productivity, increased number of market farmers capable for competitive economy and production on domestic and foreign market with recognized final product with protected geographical origin, in other words - optimization and standardization of native technology of white cheese from Sjenica with protected brand and origin.
AB  - Istraživanja su zasnovana na korišćenju prirodnih potencijala šireg regiona Sjeničko-pešterske visoravni. U okviru ovih istraživanja obavlja se snimanje i proučavanje određenih parametara na odabranim lokalitetima ( zemljište, vegetacija, stočarstvo, tehnologija mleka i sira). Na odabranim lokalitetima, farmama i preradjivačkim kapacitetima obavljaju se detaljna istraživanja, zemljišta, prirodnih i veštačkih travnjaka i livada, reproduktivnih i proizvodnih potencijala goveda i ovaca, determinacija genetskih i negenetskih faktora na svojstva mlečnosti, kvantitet i kvalitet mleka, proteini, mlečna mast, laktoza i dr.,tehnološka i mikrobiološka svojstva mleka i sira. Osnovni ciljevi ovog istraživačko-razvojnog projekta je da se korišćenjem sopstvenih naučnih potencijala dođe do naučno-tehnoloških rešenja u primarnoj stočarskoj proizvodnji, koja će obezbediti porast produktivnosti, povećanje robnih proizvođača osposobljenih za konkurentnu proizvodnju na domaćem i stranom tržištu sa prepoznatljivim finalnim proizvodom zaštićenog geografskog porekla, odnosno optimizaciju i standardizaciju autohtone tehnologije Sjeničkog sira sa zaštitom oznake porekla.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'
T1  - Studija projekta 'Optimizacija i standardizacija autohtone tehnologije sjeničkog sira sa zaštitom oznake porekla'
EP  - 68
IS  - 1-2
SP  - 63
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_556
ER  - 

@article{
author = "Petrović, Milan M. and Maćej, Ognjen and Jovanović, Snežana and Zorić, Dragica and Obradović, Dragojlo B. and Radulović, Zorica and Bogdanović, Vladan and Djorović, Milutin T. and Vučković, Savo and Simić, Aleksandar and Djordjević, Aleksandar and Ostojić, Dušica and Gutić, Milenko and Petrović, Milun D.",
year = "2003",
abstract = "Investigations are based on use of natural potentials on the wide region of Sjenica-Pešter highlands. Certain parameters on selected locations are recorded (soil, vegetation, livestock production, technology of milk and cheese production). On selected locations, farms and processing capacities detail researches are carried out relating to soil, artificial and natural grasslands, reproductive and production potential of cattle and sheep, determination of genetic and non-genetic factors affecting milk traits, quantity and quality of milk, proteins, milk fat, lactose, etc., technological and microbiological traits of milk and cheese. Main objectives of this research and development project is to realize scientific -technological solutions in primary livestock production using our own scientific potentials in order to provide increased productivity, increased number of market farmers capable for competitive economy and production on domestic and foreign market with recognized final product with protected geographical origin, in other words - optimization and standardization of native technology of white cheese from Sjenica with protected brand and origin., Istraživanja su zasnovana na korišćenju prirodnih potencijala šireg regiona Sjeničko-pešterske visoravni. U okviru ovih istraživanja obavlja se snimanje i proučavanje određenih parametara na odabranim lokalitetima ( zemljište, vegetacija, stočarstvo, tehnologija mleka i sira). Na odabranim lokalitetima, farmama i preradjivačkim kapacitetima obavljaju se detaljna istraživanja, zemljišta, prirodnih i veštačkih travnjaka i livada, reproduktivnih i proizvodnih potencijala goveda i ovaca, determinacija genetskih i negenetskih faktora na svojstva mlečnosti, kvantitet i kvalitet mleka, proteini, mlečna mast, laktoza i dr.,tehnološka i mikrobiološka svojstva mleka i sira. Osnovni ciljevi ovog istraživačko-razvojnog projekta je da se korišćenjem sopstvenih naučnih potencijala dođe do naučno-tehnoloških rešenja u primarnoj stočarskoj proizvodnji, koja će obezbediti porast produktivnosti, povećanje robnih proizvođača osposobljenih za konkurentnu proizvodnju na domaćem i stranom tržištu sa prepoznatljivim finalnim proizvodom zaštićenog geografskog porekla, odnosno optimizaciju i standardizaciju autohtone tehnologije Sjeničkog sira sa zaštitom oznake porekla.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin', Studija projekta 'Optimizacija i standardizacija autohtone tehnologije sjeničkog sira sa zaštitom oznake porekla'",
pages = "68-63",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_556"
}

Petrović, M. M., Maćej, O., Jovanović, S., Zorić, D., Obradović, D. B., Radulović, Z., Bogdanović, V., Djorović, M. T., Vučković, S., Simić, A., Djordjević, A., Ostojić, D., Gutić, M.,& Petrović, M. D.. (2003). study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 19(1-2), 63-68.
https://hdl.handle.net/21.15107/rcub_agrospace_556

Petrović MM, Maćej O, Jovanović S, Zorić D, Obradović DB, Radulović Z, Bogdanović V, Djorović MT, Vučković S, Simić A, Djordjević A, Ostojić D, Gutić M, Petrović MD. study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'. in Biotechnology in Animal Husbandry. 2003;19(1-2):63-68.
https://hdl.handle.net/21.15107/rcub_agrospace_556 .

Petrović, Milan M., Maćej, Ognjen, Jovanović, Snežana, Zorić, Dragica, Obradović, Dragojlo B., Radulović, Zorica, Bogdanović, Vladan, Djorović, Milutin T., Vučković, Savo, Simić, Aleksandar, Djordjević, Aleksandar, Ostojić, Dušica, Gutić, Milenko, Petrović, Milun D., "study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'" in Biotechnology in Animal Husbandry, 19, no. 1-2 (2003):63-68,
https://hdl.handle.net/21.15107/rcub_agrospace_556 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Barać, Miroljub
AU  - Maćej, Ognjen
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/645
AB  - Serum proteins present 18–20% of total milk nitrogen components. β-laktoglobulin (β-lg), α-laktalbumin (α-la), bovine serum albumin (BSA) and immunoglobulins (Ig) are the most important milk serum proteins. Also, milk serum contains low percent of other nitrogen components such as lactoferrin lactolin, glycoprotein, blood transferrin, proteose-peptone fraction (PP). β-lactoglobulin is the major milk serum protein. It is composed of 18300 Da molecular weight monomers. Molecule of β-lactoglobulin has two disulfide bonds, free –SH group at 121position. At pH near isoelectric point exists as a dimmer (M.W. about 36000). At pH 3.5–5.2 β-lactoglobulin expresses reversible tetramer-octamer association. These aggregates are based on hydrophobic interaction. At pH 3.7–6.5, these molecules aggregate as octamer. α-lactalbumin presents 20% of serum proteins or 2–5% of total milk nitrogen components. Molecular weight of α-lactalbumin is relatively small (14000). α-lactalbumin expresses high affinity to different ions especially to Ca- ions. The primary structure is characterized with 121 amino acid residues, high content of sulphur,, four disulphide bonds. There are no free –SH groups, phosphoric groups. The mechanism of serum protein precipitation depends on several factors: pH, temperature level ionic strength, dry matter, lactose content. These factors influence the degree of precipitation, weight of aggregates, the degree of major proteins denaturation as well as the nature of coagulum.
AB  - U ukupnim azotnim materijama mleka, serum proteini učestvuju sa 18–20%. Najvažnije proteine mlečnog seruma čine β-laktoglobulin (β-lg) α-laktalbumin (α-la), goveđi serum albumin (BSA) i imunoglobulini (Ig). Pored ovih proteina, u mlečnom serumu prisutne su u malim količinama i druge azotne materije, kao što su laktoferin, laktolin, glikoprotein, krvni transferin, kao i proteozo-peptonska frakcija (PP). β-laktoglobulin je najviše zastupljen protein u mlečnom serumu, molekulske mase 18300 po monomeru. Molekul sadrži dva disulfidna mosta i jednu slobodnu sulfhidrilnu grupu na poziciji 121. Pri pH vrednosti blizu izoelektrične tačke β-laktoglobulin se nalazi u obliku dimera, čija je molekulska masa oko 36000. U pH intervalu 3.5–5.2, β-laktoglobulin reverzibilno obrazuje tetramer/oktamer asocijate, u kojima dominiraju hidrofobne interakcije. U pH intervalu 3.7–6.5, β-laktoglobulin obrazuje oktamere. α-laktalbumin čini 20% ukupnih serum proteina, ili 2–5% ukupnih azotnih materija mleka. Ima relativno malu molekulsku masu, 14000, i izražen afinitet prema različitim jonima, naročito prema kalcijumu. Primarnu strukturu karakteriše prisustvo 123 aminokiselinska ostatka, visok sadržaj sumpora, prisustvo četiri disulfidna mosta i odsustvo slobodnih tiolnih i fosfornih grupa. Mehanizam precipitacije serum proteina zavisi od više faktora: pH, visine temperature i dužine njenog delovanja, koncentracije dvovalentnih katjona, pre svega kalcijuma, jonske jačine sredine, sadržaja suve materije i sadržaja laktoze odnosno šećera. Ovi faktori utiču na obim precipitacije, veličinu obrazovanih agregata, stepen denaturacije između denaturisanih molekula α-laktalbumina i β-laktoglobulina, kao i na karakter obrazovanog koaguluma.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The whey proteins
T1  - Serum proteini mleka
EP  - 68
IS  - 1-2
SP  - 62
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_645
ER  - 

@article{
author = "Jovanović, Snežana and Barać, Miroljub and Maćej, Ognjen",
year = "2003",
abstract = "Serum proteins present 18–20% of total milk nitrogen components. β-laktoglobulin (β-lg), α-laktalbumin (α-la), bovine serum albumin (BSA) and immunoglobulins (Ig) are the most important milk serum proteins. Also, milk serum contains low percent of other nitrogen components such as lactoferrin lactolin, glycoprotein, blood transferrin, proteose-peptone fraction (PP). β-lactoglobulin is the major milk serum protein. It is composed of 18300 Da molecular weight monomers. Molecule of β-lactoglobulin has two disulfide bonds, free –SH group at 121position. At pH near isoelectric point exists as a dimmer (M.W. about 36000). At pH 3.5–5.2 β-lactoglobulin expresses reversible tetramer-octamer association. These aggregates are based on hydrophobic interaction. At pH 3.7–6.5, these molecules aggregate as octamer. α-lactalbumin presents 20% of serum proteins or 2–5% of total milk nitrogen components. Molecular weight of α-lactalbumin is relatively small (14000). α-lactalbumin expresses high affinity to different ions especially to Ca- ions. The primary structure is characterized with 121 amino acid residues, high content of sulphur,, four disulphide bonds. There are no free –SH groups, phosphoric groups. The mechanism of serum protein precipitation depends on several factors: pH, temperature level ionic strength, dry matter, lactose content. These factors influence the degree of precipitation, weight of aggregates, the degree of major proteins denaturation as well as the nature of coagulum., U ukupnim azotnim materijama mleka, serum proteini učestvuju sa 18–20%. Najvažnije proteine mlečnog seruma čine β-laktoglobulin (β-lg) α-laktalbumin (α-la), goveđi serum albumin (BSA) i imunoglobulini (Ig). Pored ovih proteina, u mlečnom serumu prisutne su u malim količinama i druge azotne materije, kao što su laktoferin, laktolin, glikoprotein, krvni transferin, kao i proteozo-peptonska frakcija (PP). β-laktoglobulin je najviše zastupljen protein u mlečnom serumu, molekulske mase 18300 po monomeru. Molekul sadrži dva disulfidna mosta i jednu slobodnu sulfhidrilnu grupu na poziciji 121. Pri pH vrednosti blizu izoelektrične tačke β-laktoglobulin se nalazi u obliku dimera, čija je molekulska masa oko 36000. U pH intervalu 3.5–5.2, β-laktoglobulin reverzibilno obrazuje tetramer/oktamer asocijate, u kojima dominiraju hidrofobne interakcije. U pH intervalu 3.7–6.5, β-laktoglobulin obrazuje oktamere. α-laktalbumin čini 20% ukupnih serum proteina, ili 2–5% ukupnih azotnih materija mleka. Ima relativno malu molekulsku masu, 14000, i izražen afinitet prema različitim jonima, naročito prema kalcijumu. Primarnu strukturu karakteriše prisustvo 123 aminokiselinska ostatka, visok sadržaj sumpora, prisustvo četiri disulfidna mosta i odsustvo slobodnih tiolnih i fosfornih grupa. Mehanizam precipitacije serum proteina zavisi od više faktora: pH, visine temperature i dužine njenog delovanja, koncentracije dvovalentnih katjona, pre svega kalcijuma, jonske jačine sredine, sadržaja suve materije i sadržaja laktoze odnosno šećera. Ovi faktori utiču na obim precipitacije, veličinu obrazovanih agregata, stepen denaturacije između denaturisanih molekula α-laktalbumina i β-laktoglobulina, kao i na karakter obrazovanog koaguluma.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The whey proteins, Serum proteini mleka",
pages = "68-62",
number = "1-2",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_645"
}

Jovanović, S., Barać, M.,& Maćej, O.. (2003). The whey proteins. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 14(1-2), 62-68.
https://hdl.handle.net/21.15107/rcub_agrospace_645

Jovanović S, Barać M, Maćej O. The whey proteins. in Prehrambena industrija - mleko i mlečni proizvodi. 2003;14(1-2):62-68.
https://hdl.handle.net/21.15107/rcub_agrospace_645 .

Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen, "The whey proteins" in Prehrambena industrija - mleko i mlečni proizvodi, 14, no. 1-2 (2003):62-68,
https://hdl.handle.net/21.15107/rcub_agrospace_645 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Seratlić, Sanja V.
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/646
AB  - In this work, the dynamic of titratable acidity growth with incrising of solids non fat content (SNF) in samples of reconstituted milk was researched. The SNF content was adjusted on 4 levels: 7,5% (samples A), 8% (samples B); 8,5% (samples C) and 9% (samples D). The influence of phenolphthalein addition in quantity of 3 drops, 5 drops and 1 ml on titratable acidity was also researched. Results of the research show linear increase of titratable acidity with increasing of SNF content. On the other hand, the titratable acidity was declining with the increase of indicator addition. For example: titratable acidity of A samples, which were examined with 1 ml additional indicator, has been 1,18°SH lower than acidity of the same samples in which 3 drops of indicator were added. The change of pH value has been insignificant compared to titrable acidity changes with the increase of indicator addition.
AB  - U radu je ispitivana dinamika porasta titracione kiselosti sa povećanjem sadržaja suve materije bez masti (SMBM) u uzorcima od rekonstituisanog obranog mleka u prahu. Sadržaj SMBM je podešen na 7,5% (uzorci A), 8% (uzorci B), 8,5% (uzorci C) i 9% SMBM (uzorci D). Paralelno s tim je ispitivan uticaj količine dodatog indikatora fenolftaleina, koji je u količini od 3 kapi, 5 kapi i 1 ml dodavan prilikom određivanja titracione kiselosti modifikovanom metodom Soxlet-Henkela (metoda po Morresu). Na osnovu rezultata istraživanja može se uočiti linearan porast titracione kiselosti sa povećanjem sadržaja SMBM. S druge strane, kada se posmatra uticaj količine dodatog indikatora, može se ustanoviti značajno opadanje titracione kiselosti sa povećanjem količine indikatora. Ukoliko se prilikom titracione metode koristi 1 ml fenolftaleina kao indikatora, rezultati su pokazali znatno niže vrednosti titracione kiselosti u odnosu na količinu dodatog indikatora od 3 i 5 kapi fenolftaleina. Najveća razlika uočava se prilikom titracije uzoraka sa 7,5% SMBM, gde su vrednosti za titracionu kiselost bile čak za 1,18°SH (19,19%) niže kada je uzorcima dodavano 1 ml u odnosu na one kojima je dodavano 3 kapi fenolftaleina. Što se promene pH vrednosti tiče, rezultati istraživanja su pokazali neznatan pad pH (u proseku za 0,03 pH jedinice) sa povećanjem količine dodatog indikatora sa 3 na 5 kapi, dok je prilikom dodavanja 1 ml fenolftaleina pad pH vrednosti bio nešto viši (0,3 pH jedinice).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH
T1  - Uticaj sadržaja suve materije i količine dodatog indikatora fenolftaleina na titracionu kiselost i pH mleka
EP  - 126
IS  - 1-2
SP  - 121
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_646
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Seratlić, Sanja V.",
year = "2003",
abstract = "In this work, the dynamic of titratable acidity growth with incrising of solids non fat content (SNF) in samples of reconstituted milk was researched. The SNF content was adjusted on 4 levels: 7,5% (samples A), 8% (samples B); 8,5% (samples C) and 9% (samples D). The influence of phenolphthalein addition in quantity of 3 drops, 5 drops and 1 ml on titratable acidity was also researched. Results of the research show linear increase of titratable acidity with increasing of SNF content. On the other hand, the titratable acidity was declining with the increase of indicator addition. For example: titratable acidity of A samples, which were examined with 1 ml additional indicator, has been 1,18°SH lower than acidity of the same samples in which 3 drops of indicator were added. The change of pH value has been insignificant compared to titrable acidity changes with the increase of indicator addition., U radu je ispitivana dinamika porasta titracione kiselosti sa povećanjem sadržaja suve materije bez masti (SMBM) u uzorcima od rekonstituisanog obranog mleka u prahu. Sadržaj SMBM je podešen na 7,5% (uzorci A), 8% (uzorci B), 8,5% (uzorci C) i 9% SMBM (uzorci D). Paralelno s tim je ispitivan uticaj količine dodatog indikatora fenolftaleina, koji je u količini od 3 kapi, 5 kapi i 1 ml dodavan prilikom određivanja titracione kiselosti modifikovanom metodom Soxlet-Henkela (metoda po Morresu). Na osnovu rezultata istraživanja može se uočiti linearan porast titracione kiselosti sa povećanjem sadržaja SMBM. S druge strane, kada se posmatra uticaj količine dodatog indikatora, može se ustanoviti značajno opadanje titracione kiselosti sa povećanjem količine indikatora. Ukoliko se prilikom titracione metode koristi 1 ml fenolftaleina kao indikatora, rezultati su pokazali znatno niže vrednosti titracione kiselosti u odnosu na količinu dodatog indikatora od 3 i 5 kapi fenolftaleina. Najveća razlika uočava se prilikom titracije uzoraka sa 7,5% SMBM, gde su vrednosti za titracionu kiselost bile čak za 1,18°SH (19,19%) niže kada je uzorcima dodavano 1 ml u odnosu na one kojima je dodavano 3 kapi fenolftaleina. Što se promene pH vrednosti tiče, rezultati istraživanja su pokazali neznatan pad pH (u proseku za 0,03 pH jedinice) sa povećanjem količine dodatog indikatora sa 3 na 5 kapi, dok je prilikom dodavanja 1 ml fenolftaleina pad pH vrednosti bio nešto viši (0,3 pH jedinice).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH, Uticaj sadržaja suve materije i količine dodatog indikatora fenolftaleina na titracionu kiselost i pH mleka",
pages = "126-121",
number = "1-2",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_646"
}

Maćej, O., Jovanović, S.,& Seratlić, S. V.. (2003). The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 14(1-2), 121-126.
https://hdl.handle.net/21.15107/rcub_agrospace_646

Maćej O, Jovanović S, Seratlić SV. The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH. in Prehrambena industrija - mleko i mlečni proizvodi. 2003;14(1-2):121-126.
https://hdl.handle.net/21.15107/rcub_agrospace_646 .

Maćej, Ognjen, Jovanović, Snežana, Seratlić, Sanja V., "The influence of solids non fat content and phenolphthalein indicator addition on milk titratable acidity and pH" in Prehrambena industrija - mleko i mlečni proizvodi, 14, no. 1-2 (2003):121-126,
https://hdl.handle.net/21.15107/rcub_agrospace_646 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/474
AB  - When milk is subjected to high heat treatment, the complex between casein and whey proteins is formed. This complex is known as co-aggregates of milk proteins. The formed co-aggregates could be precipitated by the action of different organic and inorganic acids and CaCl2, respectivelv, or by their combination. The formed coagulum is known as co-precipitates of milk proteins. The properties and composition of co-precipitates depend on method used for their production. The properties and behaviours of co-precipitates greatly differ from casein coagulum, which is the consequence of physico-chemical transition of milk proteins and formation of co-aggregates.The technological process for the production of co-precipitates doesn't differ greatly from the technological process for acid casein production. More then 95% nitrogen matter of milk could be recovered by the production of co-precipitates as the optimal processing condition, which is significantly greater compared with nitrogen matter recovering from pasteurized milk (83.7%). The production of co-precipitates is a relatively cheap and simple manner for high utilisation of total milk proteins. The co-precipitates are widely used in food industry, because of their good technological characteristics.
AB  - Pri termičkom tretmanu mleka na temperaturi višoj od 85}C dolazi do obrazovanja kompleksa između kazeina i serum proteina mleka, koji je poznat pod nazivom koagregati proteina mleka. Pomoću različitih kiselina, CaCl2 ili njihove smeše može doći do precipitacije kazeina i obrazovanog kompleksa između kazeina i serum proteina, koji se nazivaju koprecipitati Osobine i sastav koprecipitata zavise od načina proizvodnje i to pre svega od: količine dodatog CaCl2, vrednosti pH precipitacije i uslova ispiranja Osobine koprecipitata se veoma razlikuju u odnosu na kazein, s obzirom na promene u fizičko-hemijskom smislu koje se dešavaju na proteinima mleka Tehnološki proces proizvodnje koprecipitata se ne razlikuje bitno od procesa proizvodnje kiselog kazeina. Stepen iskorišćenja azotnih materija pri proizvodnji koprecipitata je veoma visok (preko 95%) u odnosu na pasterizovano mleko (83.7%). Proizvodnja koprecipitata je jedan od načina većeg iskorišćenja ukupnih proteina mleka, a oni zbog svojih dobrih tehnoloških osobina nalaze veliku primenu u prehrambenoj industriji.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
T2  - Mlekarstvo
T1  - Co-precipitates
T1  - Koprecipitati
EP  - 192
IS  - 6
SP  - 187
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_474
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana",
year = "2002",
abstract = "When milk is subjected to high heat treatment, the complex between casein and whey proteins is formed. This complex is known as co-aggregates of milk proteins. The formed co-aggregates could be precipitated by the action of different organic and inorganic acids and CaCl2, respectivelv, or by their combination. The formed coagulum is known as co-precipitates of milk proteins. The properties and composition of co-precipitates depend on method used for their production. The properties and behaviours of co-precipitates greatly differ from casein coagulum, which is the consequence of physico-chemical transition of milk proteins and formation of co-aggregates.The technological process for the production of co-precipitates doesn't differ greatly from the technological process for acid casein production. More then 95% nitrogen matter of milk could be recovered by the production of co-precipitates as the optimal processing condition, which is significantly greater compared with nitrogen matter recovering from pasteurized milk (83.7%). The production of co-precipitates is a relatively cheap and simple manner for high utilisation of total milk proteins. The co-precipitates are widely used in food industry, because of their good technological characteristics., Pri termičkom tretmanu mleka na temperaturi višoj od 85}C dolazi do obrazovanja kompleksa između kazeina i serum proteina mleka, koji je poznat pod nazivom koagregati proteina mleka. Pomoću različitih kiselina, CaCl2 ili njihove smeše može doći do precipitacije kazeina i obrazovanog kompleksa između kazeina i serum proteina, koji se nazivaju koprecipitati Osobine i sastav koprecipitata zavise od načina proizvodnje i to pre svega od: količine dodatog CaCl2, vrednosti pH precipitacije i uslova ispiranja Osobine koprecipitata se veoma razlikuju u odnosu na kazein, s obzirom na promene u fizičko-hemijskom smislu koje se dešavaju na proteinima mleka Tehnološki proces proizvodnje koprecipitata se ne razlikuje bitno od procesa proizvodnje kiselog kazeina. Stepen iskorišćenja azotnih materija pri proizvodnji koprecipitata je veoma visok (preko 95%) u odnosu na pasterizovano mleko (83.7%). Proizvodnja koprecipitata je jedan od načina većeg iskorišćenja ukupnih proteina mleka, a oni zbog svojih dobrih tehnoloških osobina nalaze veliku primenu u prehrambenoj industriji.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd",
journal = "Mlekarstvo",
title = "Co-precipitates, Koprecipitati",
pages = "192-187",
number = "6",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_474"
}

Maćej, O.,& Jovanović, S.. (2002). Co-precipitates. in Mlekarstvo
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 1(6), 187-192.
https://hdl.handle.net/21.15107/rcub_agrospace_474

Maćej O, Jovanović S. Co-precipitates. in Mlekarstvo. 2002;1(6):187-192.
https://hdl.handle.net/21.15107/rcub_agrospace_474 .

Maćej, Ognjen, Jovanović, Snežana, "Co-precipitates" in Mlekarstvo, 1, no. 6 (2002):187-192,
https://hdl.handle.net/21.15107/rcub_agrospace_474 .

TY  - JOUR
AU  - Dozet, Natalija
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/472
AB  - Proizvodnja hrane postaje sve raznovrsnija, teži se postizanju bolje ravnoteže u ponudi i potražnji na tržištu. Proizvodnja mliječnih proizvoda sa posebnim svojstvima može postati značajna za seosko stanovništvo naročito u udaljenim i na brdsko-planinskim područjima. U tim regionima razvila se već dugi niz godina specifična i kvalitetna prerada autohtonih mliječnih proizvoda. Prirodna hrana sa posebnim biološkim svojstvima mogu postati autohtoni mliječni proizvodi sa područja u kojima se zadržala izvorna poljoprivreda i prerada, jer se vjerovatno danas najbrže mogu prilagoditi uslovima organske poljoprivrede. Za postizanje takve proizvodnje potrebno je pripremiti normative za organizaciju organske proizvodnje stepenovanje vrijednosti autohtonih-izvornih mliječnih proizvoda, te izvršiti oznake geografske zaštite i zaštite oznake porijekla.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
T2  - Mlekarstvo
T1  - Izvorni mliječni proizvodi kao organski proizvedena i geografski zaštićena hrana
EP  - 241
IS  - 8
SP  - 238
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_472
ER  - 

@article{
author = "Dozet, Natalija and Maćej, Ognjen and Jovanović, Snežana",
year = "2002",
abstract = "Proizvodnja hrane postaje sve raznovrsnija, teži se postizanju bolje ravnoteže u ponudi i potražnji na tržištu. Proizvodnja mliječnih proizvoda sa posebnim svojstvima može postati značajna za seosko stanovništvo naročito u udaljenim i na brdsko-planinskim područjima. U tim regionima razvila se već dugi niz godina specifična i kvalitetna prerada autohtonih mliječnih proizvoda. Prirodna hrana sa posebnim biološkim svojstvima mogu postati autohtoni mliječni proizvodi sa područja u kojima se zadržala izvorna poljoprivreda i prerada, jer se vjerovatno danas najbrže mogu prilagoditi uslovima organske poljoprivrede. Za postizanje takve proizvodnje potrebno je pripremiti normative za organizaciju organske proizvodnje stepenovanje vrijednosti autohtonih-izvornih mliječnih proizvoda, te izvršiti oznake geografske zaštite i zaštite oznake porijekla.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd",
journal = "Mlekarstvo",
title = "Izvorni mliječni proizvodi kao organski proizvedena i geografski zaštićena hrana",
pages = "241-238",
number = "8",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_472"
}

Dozet, N., Maćej, O.,& Jovanović, S.. (2002). Izvorni mliječni proizvodi kao organski proizvedena i geografski zaštićena hrana. in Mlekarstvo
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 1(8), 238-241.
https://hdl.handle.net/21.15107/rcub_agrospace_472

Dozet N, Maćej O, Jovanović S. Izvorni mliječni proizvodi kao organski proizvedena i geografski zaštićena hrana. in Mlekarstvo. 2002;1(8):238-241.
https://hdl.handle.net/21.15107/rcub_agrospace_472 .

Dozet, Natalija, Maćej, Ognjen, Jovanović, Snežana, "Izvorni mliječni proizvodi kao organski proizvedena i geografski zaštićena hrana" in Mlekarstvo, 1, no. 8 (2002):238-241,
https://hdl.handle.net/21.15107/rcub_agrospace_472 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/440
AB  - Numerous factors influence on the syneresis and rheological properties of curd. The most important factors are: milk composition, degree of concentration, cooling of milk, standardization and homogenization of milk applied heat treatment, pH value, temperature, curd permeability concentration of Ca2+ ions and other ions, ionic strength, amount and type of rennet, degree and way of agitation or stirring of curd grain, method and degree of curd grinding down during cutting as well as total area of curd grains, amount of whey surrounding curd grains, washing of cheese curd grains, wheying-off and curd draining, moulding, pressing, salting and ripening. Certain changes occur on cheeses during application of exterior force (strain or stress) due to outstanding visco-elastic properties of cheeses. Partial relaxation and in the limited measure recovery of the primary shape occur when exterior force is removed. Protein matrix and mineral complex of cheese are responsible for elastic properties, while water, milk fat and soluble proteins are responsible for viscous properties. It means that rheological properties of cheese are determined by several factors, primary by milk composition, most of all casein/fat ratio technological operations that control syneresis, cheese water content and degree of acidification. Degree of acidification controls curd demineralization and has the most pronounced influence on final cheese texture. Minerals, especially calcium content and pH value are significant controllers of cheese rheological properties. Calcium content in cheese is influenced by pH value of whey at wheying off. Higher pH value of whey in this moment contributes to the higher calcium content of cheese, which on the other hand, increases elastic properties of cheese.
AB  - Na sinerezis i reološke osobine gruša i sira utiče veći broj faktora među kojima su najznačajniji: sastav mleka, stepen koncentrisanja, hlađenje mleka, standardizacija i homogenizacija mleka, režim termičke obrade mleka pH, temperatura, permeabilnost gela, koncentracija jona kalcijuma i drugih jona, jonska snaga sredine, količina i vrsta sirila, stepen i način agitacije ili mešanja zrna gruša, način i stepen usitnjavanja gruša prilikom rezanja i njegova ukupna površina, količina surutke koja okružuje zrno gruša, ispiranje sirnog zrna, sušenje sirnog zrna, odlivanje surutke kalupljenje, presovanje, soljenje sira i zrenje sira. Sirevi su proizvodi koje karakterišu viskoelastične osobine, koji pri delovanju spoljne sile trpe izvesnu deformaciju. Po prestanku spoljne sile javlja se delimična relaksacija i sir se u izvesnoj meri vraća u prvobitni oblik. Nosioci elastičnih svojstava su proteinski matriks i mineralni kompleks u siru, dok su nosioci viskoznih svojstava voda, donekle mlečna mast i deo proteina koji je prešao u rastvorljiv oblik. To znači da su reološke osobine sireva određene pre svega sastavom mleka, a naročito odnosom kazein/mast tehnološkim operacijama kojima se kontroliše sinerezis, sadržajem vode u siru, stepenom acidifikacije kojim se utiče na stepen demineralizacije gruša, koja ima najveći uticaj na konačnu teksturu sira. Mineralne materije posebno sadržaj kalcijuma, i pH vrednost su značajni regulatori reoloških karakteristika sira. Sadržaj kalcijuma u siru direktno zavisi od pH vrednosti surutke pri odlivanju. Viša vrednost pH surutke u momentu odlivanja doprinosi većem sadržaju kalcijuma u siru, što se odražava na povećanje njegovih elastičnih svojstava.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of different factors on the syneresis and rheological properties of cheeses
T1  - Uticaj različitih faktora na sinerezius i reološke karakteristike sireva
EP  - 43
IS  - 1-2
SP  - 35
VL  - 13
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_440
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Denin-Djurdjević, Jelena D.",
year = "2002",
abstract = "Numerous factors influence on the syneresis and rheological properties of curd. The most important factors are: milk composition, degree of concentration, cooling of milk, standardization and homogenization of milk applied heat treatment, pH value, temperature, curd permeability concentration of Ca2+ ions and other ions, ionic strength, amount and type of rennet, degree and way of agitation or stirring of curd grain, method and degree of curd grinding down during cutting as well as total area of curd grains, amount of whey surrounding curd grains, washing of cheese curd grains, wheying-off and curd draining, moulding, pressing, salting and ripening. Certain changes occur on cheeses during application of exterior force (strain or stress) due to outstanding visco-elastic properties of cheeses. Partial relaxation and in the limited measure recovery of the primary shape occur when exterior force is removed. Protein matrix and mineral complex of cheese are responsible for elastic properties, while water, milk fat and soluble proteins are responsible for viscous properties. It means that rheological properties of cheese are determined by several factors, primary by milk composition, most of all casein/fat ratio technological operations that control syneresis, cheese water content and degree of acidification. Degree of acidification controls curd demineralization and has the most pronounced influence on final cheese texture. Minerals, especially calcium content and pH value are significant controllers of cheese rheological properties. Calcium content in cheese is influenced by pH value of whey at wheying off. Higher pH value of whey in this moment contributes to the higher calcium content of cheese, which on the other hand, increases elastic properties of cheese., Na sinerezis i reološke osobine gruša i sira utiče veći broj faktora među kojima su najznačajniji: sastav mleka, stepen koncentrisanja, hlađenje mleka, standardizacija i homogenizacija mleka, režim termičke obrade mleka pH, temperatura, permeabilnost gela, koncentracija jona kalcijuma i drugih jona, jonska snaga sredine, količina i vrsta sirila, stepen i način agitacije ili mešanja zrna gruša, način i stepen usitnjavanja gruša prilikom rezanja i njegova ukupna površina, količina surutke koja okružuje zrno gruša, ispiranje sirnog zrna, sušenje sirnog zrna, odlivanje surutke kalupljenje, presovanje, soljenje sira i zrenje sira. Sirevi su proizvodi koje karakterišu viskoelastične osobine, koji pri delovanju spoljne sile trpe izvesnu deformaciju. Po prestanku spoljne sile javlja se delimična relaksacija i sir se u izvesnoj meri vraća u prvobitni oblik. Nosioci elastičnih svojstava su proteinski matriks i mineralni kompleks u siru, dok su nosioci viskoznih svojstava voda, donekle mlečna mast i deo proteina koji je prešao u rastvorljiv oblik. To znači da su reološke osobine sireva određene pre svega sastavom mleka, a naročito odnosom kazein/mast tehnološkim operacijama kojima se kontroliše sinerezis, sadržajem vode u siru, stepenom acidifikacije kojim se utiče na stepen demineralizacije gruša, koja ima najveći uticaj na konačnu teksturu sira. Mineralne materije posebno sadržaj kalcijuma, i pH vrednost su značajni regulatori reoloških karakteristika sira. Sadržaj kalcijuma u siru direktno zavisi od pH vrednosti surutke pri odlivanju. Viša vrednost pH surutke u momentu odlivanja doprinosi većem sadržaju kalcijuma u siru, što se odražava na povećanje njegovih elastičnih svojstava.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of different factors on the syneresis and rheological properties of cheeses, Uticaj različitih faktora na sinerezius i reološke karakteristike sireva",
pages = "43-35",
number = "1-2",
volume = "13",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_440"
}

Jovanović, S., Maćej, O.,& Denin-Djurdjević, J. D.. (2002). The influence of different factors on the syneresis and rheological properties of cheeses. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 13(1-2), 35-43.
https://hdl.handle.net/21.15107/rcub_agrospace_440

Jovanović S, Maćej O, Denin-Djurdjević JD. The influence of different factors on the syneresis and rheological properties of cheeses. in Prehrambena industrija - mleko i mlečni proizvodi. 2002;13(1-2):35-43.
https://hdl.handle.net/21.15107/rcub_agrospace_440 .

Jovanović, Snežana, Maćej, Ognjen, Denin-Djurdjević, Jelena D., "The influence of different factors on the syneresis and rheological properties of cheeses" in Prehrambena industrija - mleko i mlečni proizvodi, 13, no. 1-2 (2002):35-43,
https://hdl.handle.net/21.15107/rcub_agrospace_440 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/427
AB  - Quality of rennet should be considered in more complex way in compare to actual legislation of our country. Rennet quality should be considered from the following points of view: chemical composition, strength microbiological quality, technological properties and sensory characteristics. Declaration of rennet should include, despite its strength content ofchymosine and pepsin, also. Rennet of microbiological origin has lower market price in comparison to other rennet, but there are other specific effects - lower yield, bitter taste of mature cheese, etc. As a result, these factors increase the price of cheese per kg, in comparison to natural and genetic modified rennet.
AB  - Kvalitet sirila treba posmatrati mnogo kompleksnije u odnosu na način kako ovaj problem tretiraju važeći propisi u našoj zemlji. Kvalitet sirila treba posmatrati sa stanovišta njegovog kemijskog sastava, jačine, mikrobiološke ispravnosti, tehnoloških svojstava i senzornih karakteristika. Naš stav je da na deklaraciji sirila, pored njegove jačine, treba da bude dat i hemijski sastav u pogledu sadržaja himozina i pepsina. Znatno niža cena mikrobioloških sirila na tržištu ne znači da su ova sirila najjeftinija, jer zbog njihovog specifičnog delovanja (manji randman, gorak ukus zrelih sireva) u većoj meri opterećuje cenu sira po kilogramu upoređenju sa prirodnim i genetskim sirilima.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
T2  - Mlekarstvo
T1  - Rennet of different origin - their influence on cheese quality, yield and market place
T1  - Uticaj sirila različitog porekla na kvalitet sireva, randman i cenu proizvoda
EP  - 48
IS  - 2
SP  - 43
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_427
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana",
year = "2002",
abstract = "Quality of rennet should be considered in more complex way in compare to actual legislation of our country. Rennet quality should be considered from the following points of view: chemical composition, strength microbiological quality, technological properties and sensory characteristics. Declaration of rennet should include, despite its strength content ofchymosine and pepsin, also. Rennet of microbiological origin has lower market price in comparison to other rennet, but there are other specific effects - lower yield, bitter taste of mature cheese, etc. As a result, these factors increase the price of cheese per kg, in comparison to natural and genetic modified rennet., Kvalitet sirila treba posmatrati mnogo kompleksnije u odnosu na način kako ovaj problem tretiraju važeći propisi u našoj zemlji. Kvalitet sirila treba posmatrati sa stanovišta njegovog kemijskog sastava, jačine, mikrobiološke ispravnosti, tehnoloških svojstava i senzornih karakteristika. Naš stav je da na deklaraciji sirila, pored njegove jačine, treba da bude dat i hemijski sastav u pogledu sadržaja himozina i pepsina. Znatno niža cena mikrobioloških sirila na tržištu ne znači da su ova sirila najjeftinija, jer zbog njihovog specifičnog delovanja (manji randman, gorak ukus zrelih sireva) u većoj meri opterećuje cenu sira po kilogramu upoređenju sa prirodnim i genetskim sirilima.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd",
journal = "Mlekarstvo",
title = "Rennet of different origin - their influence on cheese quality, yield and market place, Uticaj sirila različitog porekla na kvalitet sireva, randman i cenu proizvoda",
pages = "48-43",
number = "2",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_427"
}

Maćej, O.,& Jovanović, S.. (2002). Rennet of different origin - their influence on cheese quality, yield and market place. in Mlekarstvo
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 1(2), 43-48.
https://hdl.handle.net/21.15107/rcub_agrospace_427

Maćej O, Jovanović S. Rennet of different origin - their influence on cheese quality, yield and market place. in Mlekarstvo. 2002;1(2):43-48.
https://hdl.handle.net/21.15107/rcub_agrospace_427 .

Maćej, Ognjen, Jovanović, Snežana, "Rennet of different origin - their influence on cheese quality, yield and market place" in Mlekarstvo, 1, no. 2 (2002):43-48,
https://hdl.handle.net/21.15107/rcub_agrospace_427 .

TY  - JOUR
AU  - Savić, Željko M.
AU  - Dozet, Natalija
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/426
AB  - Autochthonous technology of Sjenica cheese was the base for experiments applied in the modern cheese production. Research of the autochthonous processing of Sjenica cheese was performed by poll in the region of Sjenica–Pester plateau and in experimental households. In order to improve technology in modern conditions, and at the same time, to keep basic characteristics of original production, a variety of experiments were carried out. Motive of these experiments was better milk usage, technology equalizing, better work conditions appliance, cheese quality achievement and standard quality of cheese.
AB  - Autohtona tehnologija sjenièkog sira je bila baza na osnovu koje su postavljeni ogledi za proizvodnju sira u savremenijim uslovima. Izuèavanje autohtone prerade sjenièkog sira je vršeno snimanjem na širem podruèju sjenićko-pešterske visoravni i u oglednim domaćinstvima. Da bi se sagledale mogućnosti poboljšanja tehnologije u savremenim uslovima, a pri tome saèuvale osnovne karakteristike originalne proizvodnje urađen je niz ogleda. Osnovna ideja je bila bolje iskorištavanje mleka, ujednaèavanje tehnologije primena boljih uslova rada, postizanje kvaliteta sira i njegova standardnost.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Improvement of production and quality of Sjenica cheese
T1  - Poboljšanje proizvodnje i kvaliteta sjenićkog sira
EP  - 50
IS  - 1-2
SP  - 44
VL  - 13
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_426
ER  - 

@article{
author = "Savić, Željko M. and Dozet, Natalija and Jovanović, Snežana and Maćej, Ognjen",
year = "2002",
abstract = "Autochthonous technology of Sjenica cheese was the base for experiments applied in the modern cheese production. Research of the autochthonous processing of Sjenica cheese was performed by poll in the region of Sjenica–Pester plateau and in experimental households. In order to improve technology in modern conditions, and at the same time, to keep basic characteristics of original production, a variety of experiments were carried out. Motive of these experiments was better milk usage, technology equalizing, better work conditions appliance, cheese quality achievement and standard quality of cheese., Autohtona tehnologija sjenièkog sira je bila baza na osnovu koje su postavljeni ogledi za proizvodnju sira u savremenijim uslovima. Izuèavanje autohtone prerade sjenièkog sira je vršeno snimanjem na širem podruèju sjenićko-pešterske visoravni i u oglednim domaćinstvima. Da bi se sagledale mogućnosti poboljšanja tehnologije u savremenim uslovima, a pri tome saèuvale osnovne karakteristike originalne proizvodnje urađen je niz ogleda. Osnovna ideja je bila bolje iskorištavanje mleka, ujednaèavanje tehnologije primena boljih uslova rada, postizanje kvaliteta sira i njegova standardnost.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Improvement of production and quality of Sjenica cheese, Poboljšanje proizvodnje i kvaliteta sjenićkog sira",
pages = "50-44",
number = "1-2",
volume = "13",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_426"
}

Savić, Ž. M., Dozet, N., Jovanović, S.,& Maćej, O.. (2002). Improvement of production and quality of Sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 13(1-2), 44-50.
https://hdl.handle.net/21.15107/rcub_agrospace_426

Savić ŽM, Dozet N, Jovanović S, Maćej O. Improvement of production and quality of Sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2002;13(1-2):44-50.
https://hdl.handle.net/21.15107/rcub_agrospace_426 .

Savić, Željko M., Dozet, Natalija, Jovanović, Snežana, Maćej, Ognjen, "Improvement of production and quality of Sjenica cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 13, no. 1-2 (2002):44-50,
https://hdl.handle.net/21.15107/rcub_agrospace_426 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Denin-Djurdjević, Jelena D.
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/423
AB  - High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.
AB  - Visoke temperature prouzrokuju promene na sastojcima mleka, a intenzitet tih promena zavisi od visine temperature i dužine njenog delovanja. Najveće promene dešavaju se na proteinima mleka. Uticaj visokih temperatura prouzrokuje povećanje kiselosti mleka, precipitaciju kalcijum fosfata denaturaciju i koagulaciju proteina surutke, kao i njihovu interakciju sa kazeinom, Maillard-ovu reakciju, defosforilizaciju kazeina, hidrolizu kazeinskih micela, promene na serum proteinima, produženje vremena koagulacije pod dejstvom sirišnog enzima, promene reoloških karakteristika kiselog i slatkog kazeinskog gela, promenu z-potencijala i hidratacije kazeinskih micela, interakciju između proteina mleka i proteina membrane masnih kapljica. Kazein spada u grupu termostabilnih proteina. Veliki broj rezidua prolina u polipeptidnom lancu uslovljava tzv. neorganizovanu "prelom" konformaciju, zbog čega kazein ima slabo izraženu sekundarnu i tercijarnu strukturu, pa se u literaturi često označava kao prirodno denaturisani protein. Kazein u mleku koaguliše na temperaturi 100°C tek nakon 12 časova, na 130°C nakon 60 min, a na 150°C nakon 3 min. Na temperaturi od 120°C nakon 5 časova, a na temperaturi 135°C u toku 60 min 10-20% ukupnog azota prelazi u neproteinski azot. Zagrevanjem rastvora K-kazeina ili celog kazeina na 120°C u toku 5-6 časova dolazi do defosforilizacije kazeina i obrazovanja manjih polipeptidnih lanaca. Ustanovljeno je da pri tim uslovima defosforilizacija kazeina iznosi 80%. Serum proteini spadaju u grupu termolabilnih proteina. Na 60°C u toku 10 min denaturiše samo 3%, na 70°C 15%, na 80°C 66%, a na 90°C oko 85% ukupnih serum proteina. Za razliku od a-laktalbumina, denaturacija p-lakto-globulina podleže kinetici reakcije drugog reda. Stepen denaturacije serum proteina se uglavnom odreduje stepenom denaturacije (3-laktoglobulina, jer on čini približno 50% ukupnih serum proteina. Ponašanje a-laktalbumina prema dejstvu visokih temperatura ustanovljene su postojanjem četiri disulfidna mosta i odsustvom slobodnih -SH grupa u polipeptidnom lancu. Zagrevanjem na 100°C u toku 10-30 min, raskida se 12-20% disulfidnih veza i obrazuju reaktivne tiolne grupe. Denaturacija a-laktalbumina u prisustvu p-laktoglobulina je izraženija i povećava se sa porastom temperature i pH sredine. Zagrevanjem mleka iznad 70°C sa dužim delovanjem visokih temperatura obrazuje se hemijski kompleks između kazeina i serum proteina (ko-agregati proteina mleka). Zagrevanjem smeše K-kazeina i (J-laktoglobulina u odnosu 1:1 u toku 20 min pri pH 6.5, količina [i-laktoglobulina koja izreaguje sa K-kazeinom na 65°C, 70°C, 80°C, 85°C i 99°C iznosi 3.4%, 15.4%, 48.8%, 67.8%, 82.9% i 76.7%.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - The influence of high temperatures on milk proteins
T1  - Uticaj visokih temperatura na proteine mleka
EP  - 132
IS  - 3
SP  - 123
VL  - 56
DO  - 10.2298/HEMIND0203123M
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Denin-Djurdjević, Jelena D.",
year = "2002",
abstract = "High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane., Visoke temperature prouzrokuju promene na sastojcima mleka, a intenzitet tih promena zavisi od visine temperature i dužine njenog delovanja. Najveće promene dešavaju se na proteinima mleka. Uticaj visokih temperatura prouzrokuje povećanje kiselosti mleka, precipitaciju kalcijum fosfata denaturaciju i koagulaciju proteina surutke, kao i njihovu interakciju sa kazeinom, Maillard-ovu reakciju, defosforilizaciju kazeina, hidrolizu kazeinskih micela, promene na serum proteinima, produženje vremena koagulacije pod dejstvom sirišnog enzima, promene reoloških karakteristika kiselog i slatkog kazeinskog gela, promenu z-potencijala i hidratacije kazeinskih micela, interakciju između proteina mleka i proteina membrane masnih kapljica. Kazein spada u grupu termostabilnih proteina. Veliki broj rezidua prolina u polipeptidnom lancu uslovljava tzv. neorganizovanu "prelom" konformaciju, zbog čega kazein ima slabo izraženu sekundarnu i tercijarnu strukturu, pa se u literaturi često označava kao prirodno denaturisani protein. Kazein u mleku koaguliše na temperaturi 100°C tek nakon 12 časova, na 130°C nakon 60 min, a na 150°C nakon 3 min. Na temperaturi od 120°C nakon 5 časova, a na temperaturi 135°C u toku 60 min 10-20% ukupnog azota prelazi u neproteinski azot. Zagrevanjem rastvora K-kazeina ili celog kazeina na 120°C u toku 5-6 časova dolazi do defosforilizacije kazeina i obrazovanja manjih polipeptidnih lanaca. Ustanovljeno je da pri tim uslovima defosforilizacija kazeina iznosi 80%. Serum proteini spadaju u grupu termolabilnih proteina. Na 60°C u toku 10 min denaturiše samo 3%, na 70°C 15%, na 80°C 66%, a na 90°C oko 85% ukupnih serum proteina. Za razliku od a-laktalbumina, denaturacija p-lakto-globulina podleže kinetici reakcije drugog reda. Stepen denaturacije serum proteina se uglavnom odreduje stepenom denaturacije (3-laktoglobulina, jer on čini približno 50% ukupnih serum proteina. Ponašanje a-laktalbumina prema dejstvu visokih temperatura ustanovljene su postojanjem četiri disulfidna mosta i odsustvom slobodnih -SH grupa u polipeptidnom lancu. Zagrevanjem na 100°C u toku 10-30 min, raskida se 12-20% disulfidnih veza i obrazuju reaktivne tiolne grupe. Denaturacija a-laktalbumina u prisustvu p-laktoglobulina je izraženija i povećava se sa porastom temperature i pH sredine. Zagrevanjem mleka iznad 70°C sa dužim delovanjem visokih temperatura obrazuje se hemijski kompleks između kazeina i serum proteina (ko-agregati proteina mleka). Zagrevanjem smeše K-kazeina i (J-laktoglobulina u odnosu 1:1 u toku 20 min pri pH 6.5, količina [i-laktoglobulina koja izreaguje sa K-kazeinom na 65°C, 70°C, 80°C, 85°C i 99°C iznosi 3.4%, 15.4%, 48.8%, 67.8%, 82.9% i 76.7%.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "The influence of high temperatures on milk proteins, Uticaj visokih temperatura na proteine mleka",
pages = "132-123",
number = "3",
volume = "56",
doi = "10.2298/HEMIND0203123M"
}

Maćej, O., Jovanović, S.,& Denin-Djurdjević, J. D.. (2002). The influence of high temperatures on milk proteins. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 56(3), 123-132.
https://doi.org/10.2298/HEMIND0203123M

Maćej O, Jovanović S, Denin-Djurdjević JD. The influence of high temperatures on milk proteins. in Hemijska industrija. 2002;56(3):123-132.
doi:10.2298/HEMIND0203123M .

Maćej, Ognjen, Jovanović, Snežana, Denin-Djurdjević, Jelena D., "The influence of high temperatures on milk proteins" in Hemijska industrija, 56, no. 3 (2002):123-132,
https://doi.org/10.2298/HEMIND0203123M . .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/419
AB  - The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation (s) were investigated. The time (s) from rennet addition to onset of gelation (as indicated by the first visible floccules) was measured. The milk samples heat-treated at 87ºC/10 min, with 400 mg/l added CaCl2, which were coagulated at 35ºC and pH 5.8, coagulated 23.28-fold faster than the same samples without added CaCl2, which were coagulated at 30ºC and pH 6.5. The results of investigations related to the influence of particular coagulation factors on the coagulation rate of heat-treated milk showed that at pH 6.5 the most pronounced influence was demonstrated by the amount of Ca2+ and temperature of coagulation. At pH 5.8, different amounts of Ca2 and used temperatures of coagulation did not influence coagulation rate regardless of the used heat treatment of milk. The influence of used heat treatment of milk was particularly pronounced during coagulation of samples without added CaCl2 that coagulated at 30ºC and pH 6.5. The used heat treatment of milk practically did not influence the milk coagulation rate at pH 5.8. The greatest influence on milk coagulation rate was showed by pH. This influence was the most marked in coagulation of samples in which the coaggregates were formed, regardless of the amount of added Ca2+ and used coagulation temperatures.
AB  - U okviru ovih istraživanja ispitivana je brzina koagulacije mleka (s) u zavisnosti od pH mleka (6.5 i 5.8), količine dodatog CaCl2 (0, 200 mg/l i 400 mg/l), temperature koagulacije (30ºC i 35ºC) i režima termičke obrade mleka (65ºC/30 min i 87ºC/10 min). Kod svih ogleda odredjivano je vreme (s) od momenta dodavanja sirila do pojave prvih vidljivih pahuljica gruša. Uzorci mleka termički tretirani na 87ºC/10 min kojima je dodato 400 mg/l CaCl2, čija je temperatura koagulacije bila 35ºC, a pH 5.8 koagulisali su 23.28 puta brže u odnosu na iste uzorke kod kojih nije dodat CaCl2, čiji je pH bio 6.5, a temperatura koagulacije 30ºC. Rezultati istraživanja koji se odnose na uticaj pojedinačnih faktora koagulacije pokazala da je uticaj Ca2 s jedne strane i temperatura koagulacije s druge strane bio jače izražen kod mleka u kojem su obrazovani koagregati, pri čemu je ovaj uticaj bio naročito izražen pri pH 6.5. Pri pH 5.8 različite koncentracije Ca2+ i primenjene temperature koagulacije nisu imali veliki uticaj na brzinu koagulacije bez obzira na primenjeni režim termičke obrade. Uticaj termičkog tretmana naročito je bio izražen kod uzoraka bez dodatog CaCl2, čija je temperatura koagulacije bila 30ºC, a pH 6.5. Pri pH 5.8 brzina koagulacije praktično više nije zavisila od primenjenih režima termičke obrade mleka. pH mleka imao je najveći uticaj na brzinu koagulacije mleka. Uticaj pH najviše je bio izražen kod uzoraka u kojima su prethodno obrazovani koagregati pri svim koncentracijama Ca2+ i primenjenih temperatura koagulacije.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of various factors on milk clotting time
T1  - Uticaj odabranih faktora na brzinu koagulacije mleka
EP  - 73
IS  - 1
SP  - 57
VL  - 47
DO  - 10.2298/JAS0201057J
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Denin-Djurdjević, Jelena D.",
year = "2002",
abstract = "The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation (s) were investigated. The time (s) from rennet addition to onset of gelation (as indicated by the first visible floccules) was measured. The milk samples heat-treated at 87ºC/10 min, with 400 mg/l added CaCl2, which were coagulated at 35ºC and pH 5.8, coagulated 23.28-fold faster than the same samples without added CaCl2, which were coagulated at 30ºC and pH 6.5. The results of investigations related to the influence of particular coagulation factors on the coagulation rate of heat-treated milk showed that at pH 6.5 the most pronounced influence was demonstrated by the amount of Ca2+ and temperature of coagulation. At pH 5.8, different amounts of Ca2 and used temperatures of coagulation did not influence coagulation rate regardless of the used heat treatment of milk. The influence of used heat treatment of milk was particularly pronounced during coagulation of samples without added CaCl2 that coagulated at 30ºC and pH 6.5. The used heat treatment of milk practically did not influence the milk coagulation rate at pH 5.8. The greatest influence on milk coagulation rate was showed by pH. This influence was the most marked in coagulation of samples in which the coaggregates were formed, regardless of the amount of added Ca2+ and used coagulation temperatures., U okviru ovih istraživanja ispitivana je brzina koagulacije mleka (s) u zavisnosti od pH mleka (6.5 i 5.8), količine dodatog CaCl2 (0, 200 mg/l i 400 mg/l), temperature koagulacije (30ºC i 35ºC) i režima termičke obrade mleka (65ºC/30 min i 87ºC/10 min). Kod svih ogleda odredjivano je vreme (s) od momenta dodavanja sirila do pojave prvih vidljivih pahuljica gruša. Uzorci mleka termički tretirani na 87ºC/10 min kojima je dodato 400 mg/l CaCl2, čija je temperatura koagulacije bila 35ºC, a pH 5.8 koagulisali su 23.28 puta brže u odnosu na iste uzorke kod kojih nije dodat CaCl2, čiji je pH bio 6.5, a temperatura koagulacije 30ºC. Rezultati istraživanja koji se odnose na uticaj pojedinačnih faktora koagulacije pokazala da je uticaj Ca2 s jedne strane i temperatura koagulacije s druge strane bio jače izražen kod mleka u kojem su obrazovani koagregati, pri čemu je ovaj uticaj bio naročito izražen pri pH 6.5. Pri pH 5.8 različite koncentracije Ca2+ i primenjene temperature koagulacije nisu imali veliki uticaj na brzinu koagulacije bez obzira na primenjeni režim termičke obrade. Uticaj termičkog tretmana naročito je bio izražen kod uzoraka bez dodatog CaCl2, čija je temperatura koagulacije bila 30ºC, a pH 6.5. Pri pH 5.8 brzina koagulacije praktično više nije zavisila od primenjenih režima termičke obrade mleka. pH mleka imao je najveći uticaj na brzinu koagulacije mleka. Uticaj pH najviše je bio izražen kod uzoraka u kojima su prethodno obrazovani koagregati pri svim koncentracijama Ca2+ i primenjenih temperatura koagulacije.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of various factors on milk clotting time, Uticaj odabranih faktora na brzinu koagulacije mleka",
pages = "73-57",
number = "1",
volume = "47",
doi = "10.2298/JAS0201057J"
}

Jovanović, S., Maćej, O.,& Denin-Djurdjević, J. D.. (2002). The influence of various factors on milk clotting time. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(1), 57-73.
https://doi.org/10.2298/JAS0201057J

Jovanović S, Maćej O, Denin-Djurdjević JD. The influence of various factors on milk clotting time. in Journal of Agricultural Sciences (Belgrade). 2002;47(1):57-73.
doi:10.2298/JAS0201057J .

Jovanović, Snežana, Maćej, Ognjen, Denin-Djurdjević, Jelena D., "The influence of various factors on milk clotting time" in Journal of Agricultural Sciences (Belgrade), 47, no. 1 (2002):57-73,
https://doi.org/10.2298/JAS0201057J . .

TY  - JOUR
AU  - Denin-Djurdjević, Jelena D.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/417
AB  - Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. Milk was inoculated with 2.5% of yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature during 14 days. Acid casein gel was stirred after 1, 7 and 14 days of storage. Measurements were done at 30 rpm during 2 min, at 20ºC. According to the investigation, it could be concluded that both applied heat treatment and dry matter content influence viscosity of stirred yogurt. Viscosity increases when dry matter content increases. The smallest viscosity had yogurt produced from untreated milk with 8.44% TS, while samples produced from milk with 10.84% TS had the highest viscosity. Applied heat treatments had significant influence on viscosity of yogurt gained by stirring of acid casein gels after 7 and 14 days of storage. Stirred yogurt produced from milk heat treated at 90ºC/10 min had a higher viscosity than samples produced from milk heat treated at 85ºC/20 min. Storage period influenced average viscosity of stirred yogurt. Samples of stirred yogurt produced from milk with 8.44% TS showed a decrease of average viscosity during storage regardless of the applied heat treatment of milk. The highest average viscosity had samples produced from milk with 10.84% TS.
AB  - U okviru ovih istraživanja korišćeno je rekonstituisano obrano mleko u prahu sa 8.44% SM, mleko sa 9.65% SM i 10.84% SM. Za fermentaciju je korišćeno termički netretirano mleko i mleko termički tretirano na 85ºC/20 min i 90ºC/10min. Fermentacija je izvršena na temperaturi od 43ºC, sa dodatkom 2.5% tehničke jogurtne kulture (Lb. delbrueckii subsp. bulgaricus i Str. thermophilus u odnosu 1:1). Fermentacija je prekinuta pri pH 4.6. Uzorci su zatim brzo ohlađeni na 4ºC i skladišteni na toj temperaturi u toku 14 dana. Kiseli kazeinski gel je pre merenja viskoziteta razbijan nakon 1, 7 i 14 dana skladištenja na 4ºC. Sva merenja su vršena pri brzini rotacije spindla od 30 obrt/min tokom 2 min, na temperaturi od 20ºC. Na osnovu istraživanja može se zaključiti da na vrednost viskoziteta tečnog jogurta dobijenog nakon razbijanja kiselog kazeinskog gela utiču primenjeni termički tretman i sadržaj suve materije. Sa povećanjem suve materije povećava se i viskozitet tečnog jogurta. Najmanji viskozitet je imao jogurt proizveden od termički netretiranog mleka sa 8,44% SM, a najveći jogurt proizveden od mleka sa 10,84% SM. Primenjeni termički tretmani mleka imali su značajan uticaj na viskozitet tečnog jogurta dobijenog razbijanjem kiselog kazeinskog gela nakon 7 i 14 dana skladištenja. Tečni jogurt dobijen od mleka termički tretiranog na 90ºC/10 min imao je veći viskozitet od uzoraka proizvedenih od mleka termički tretiranog na 85ºC/20 min. Period skladištenja je uticao i na srednju vrednost viskoziteta tečnog jogurta. Kod tečnog jogurta sa 8,44% SM srednja vrednost viskoziteta se smanjuje tokom perioda skladištenja bez obzira na primenjeni termički tretman mleka. Najveće srednje vrednosti viskoziteta imali su uzorci proizvedeni od mleka sa 10,84% SM.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt
T1  - Uticaj sadržaja suve materije, primenjenih termičkih tretmana i perioda skladištenja na viskozitet tečnog jogurta
EP  - 204
IS  - 2
SP  - 189
VL  - 47
DO  - 10.2298/JAS0202189D
ER  - 

@article{
author = "Denin-Djurdjević, Jelena D. and Maćej, Ognjen and Jovanović, Snežana",
year = "2002",
abstract = "Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. Milk was inoculated with 2.5% of yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature during 14 days. Acid casein gel was stirred after 1, 7 and 14 days of storage. Measurements were done at 30 rpm during 2 min, at 20ºC. According to the investigation, it could be concluded that both applied heat treatment and dry matter content influence viscosity of stirred yogurt. Viscosity increases when dry matter content increases. The smallest viscosity had yogurt produced from untreated milk with 8.44% TS, while samples produced from milk with 10.84% TS had the highest viscosity. Applied heat treatments had significant influence on viscosity of yogurt gained by stirring of acid casein gels after 7 and 14 days of storage. Stirred yogurt produced from milk heat treated at 90ºC/10 min had a higher viscosity than samples produced from milk heat treated at 85ºC/20 min. Storage period influenced average viscosity of stirred yogurt. Samples of stirred yogurt produced from milk with 8.44% TS showed a decrease of average viscosity during storage regardless of the applied heat treatment of milk. The highest average viscosity had samples produced from milk with 10.84% TS., U okviru ovih istraživanja korišćeno je rekonstituisano obrano mleko u prahu sa 8.44% SM, mleko sa 9.65% SM i 10.84% SM. Za fermentaciju je korišćeno termički netretirano mleko i mleko termički tretirano na 85ºC/20 min i 90ºC/10min. Fermentacija je izvršena na temperaturi od 43ºC, sa dodatkom 2.5% tehničke jogurtne kulture (Lb. delbrueckii subsp. bulgaricus i Str. thermophilus u odnosu 1:1). Fermentacija je prekinuta pri pH 4.6. Uzorci su zatim brzo ohlađeni na 4ºC i skladišteni na toj temperaturi u toku 14 dana. Kiseli kazeinski gel je pre merenja viskoziteta razbijan nakon 1, 7 i 14 dana skladištenja na 4ºC. Sva merenja su vršena pri brzini rotacije spindla od 30 obrt/min tokom 2 min, na temperaturi od 20ºC. Na osnovu istraživanja može se zaključiti da na vrednost viskoziteta tečnog jogurta dobijenog nakon razbijanja kiselog kazeinskog gela utiču primenjeni termički tretman i sadržaj suve materije. Sa povećanjem suve materije povećava se i viskozitet tečnog jogurta. Najmanji viskozitet je imao jogurt proizveden od termički netretiranog mleka sa 8,44% SM, a najveći jogurt proizveden od mleka sa 10,84% SM. Primenjeni termički tretmani mleka imali su značajan uticaj na viskozitet tečnog jogurta dobijenog razbijanjem kiselog kazeinskog gela nakon 7 i 14 dana skladištenja. Tečni jogurt dobijen od mleka termički tretiranog na 90ºC/10 min imao je veći viskozitet od uzoraka proizvedenih od mleka termički tretiranog na 85ºC/20 min. Period skladištenja je uticao i na srednju vrednost viskoziteta tečnog jogurta. Kod tečnog jogurta sa 8,44% SM srednja vrednost viskoziteta se smanjuje tokom perioda skladištenja bez obzira na primenjeni termički tretman mleka. Najveće srednje vrednosti viskoziteta imali su uzorci proizvedeni od mleka sa 10,84% SM.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt, Uticaj sadržaja suve materije, primenjenih termičkih tretmana i perioda skladištenja na viskozitet tečnog jogurta",
pages = "204-189",
number = "2",
volume = "47",
doi = "10.2298/JAS0202189D"
}

Denin-Djurdjević, J. D., Maćej, O.,& Jovanović, S.. (2002). The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(2), 189-204.
https://doi.org/10.2298/JAS0202189D

Denin-Djurdjević JD, Maćej O, Jovanović S. The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt. in Journal of Agricultural Sciences (Belgrade). 2002;47(2):189-204.
doi:10.2298/JAS0202189D .

Denin-Djurdjević, Jelena D., Maćej, Ognjen, Jovanović, Snežana, "The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt" in Journal of Agricultural Sciences (Belgrade), 47, no. 2 (2002):189-204,
https://doi.org/10.2298/JAS0202189D . .

TY  - JOUR
AU  - Fetahagić, Safet
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/416
AB  - Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-d-lactone (GDL) at the temperature of 45ºC until pH 4.60 was reached. Milk nitrogen matter content decreased during heat treatments, but linear relationship between applied heat treatments and nitrogen matter decreasing was not found. Nitrogen matter content of sera gained from both untreated and heat treated milk increased with the increase of milk dry matter content and with the addition of DWP. The higher temperature of applied heat treatment, the smaller sera nitrogen matter content. Nitrogen matter content in sera obtained from untreated milk were 64.90 mg%, 96.80 mg% and 117.3 mg% for milk 8%, 11% and 8%+3.0% DWP, respectively. Sera samples obtained from milk 8% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min had 38.70 mg% 38.30 mg% and 37.20 mg% of nitrogen matter, respectively. Sera samples obtained from milk 11% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min had 55.90 mg%, 52.80 mg% and 51.30 mg% of nitrogen matter, respectively. Sera samples obtained from milk 8% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min had 69.50 mg%, 66.20 mg% and 66.00 mg% of nitrogen matter respectively. Distribution of nitrogen matter from untreated milk to milk sera were 12.01%, 11.14% and 17.69% for milk 8%, 11% and 8%+3.0% DWP respectively. Distribution of nitrogen matter from milk 8% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min to sera samples were 6.99%, 6.72% and 6.59%, respectively. Distribution of nitrogen matter from milk 11% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min to sera samples, were 6.02%, 5.32% and 5.21%, respectively. Distribution of nitrogen matter from milk 8%+3%DWP heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min to sera samples were 9.64%, 8.66% and 8.67%, respectively. Whey protein denaturation increased with increasing of the temperature of the applied heat treatment. Denaturation was the most significant for milk sample 11%.
AB  - Obrano mleko je rekonstituisano na sadržaj suve materije 8.01%. Ovako dobijeno mleko je standardizovano dodatkom 3% SM obranog mleka u prahu i 3% demineralizovane surutke u prahu, pri čemu su dobijeni uzorci 11% SM i 8+3.0% DSUP. Svi uzorci su termički tretirani na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min. Kao kontrolni uzorci korišćena su termički netretirana mleka. Uzorci mleka su koagulisani pomoću glukono-d-laktona (GDL) na temperaturi od 45ºC do postizanja pH 4.60. Nakon koagulacije, serum je odvajan od koaguluma samopresovanjem u toku 10 minuta. Tokom termičkih tretmana dolazi do smanjenja sadržaja azotnih materija mleka, ali nije ustanovljena linearna korelacija sa povećanjem temperature termičkog tretmana. Sadržaj azotnih materija seruma se povećavao sa povećanjem sadržaja suve materije mleka i sa dodatkom demineralizovane surutke u prahu, kako kod netretiranih, tako i kod termički tretiranih mleka. Sa povećanjem temperature termičkog tretmana smanjenje sadržaja azotnih materija seruma je više izraženo. Kod termički netretiranih mleka sadržaj azota u serumu je u proseku iznosio 64.90 mg% 96.80 mg% i 117.3 mg% za mleka 8%, 11% i 8%+3.0% DSUP, respektivno. Kod uzoraka mlečnog seruma dobijenih od mleka 8% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, sadržaj azota je u proseku iznosio 38.70 mg%, 38.30 mg% i 37.20 mg%, respektivno. Kod uzoraka mlečnog seruma dobijenih od mleka 11% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, sadržaj azota je u proseku iznosio 55.90 mg%, 52.80 mg% i 51.30 mg%, respektivno. Kod uzoraka mlečnog seruma dobijenih od mleka 8%+3% DSUP termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, sadržaj azota je u proseku iznosio 69.50 mg%, 66.20 mg% i 66.00 mg%, respektivno. Distribucija azota iz mleka u mlečni serum kod uzoraka dobijenih od termički netretiranih mleka prosečno je iznosila 12.01%, 11.14% i 17.69% za mleka 8% 11% i 8%+3.0% DSUP, respektivno. Kod uzoraka dobijenih od mleka 8% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, iznosila je 6.99% 6.72% i 6.59%, respektivno. Kod uzoraka dobijenih od mleka 11% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, iznosila je 6.02% 5.32% i 5.21%, respektivno. Kod uzoraka dobijenih od mleka 8%+3% DSUP termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, iznosila je 9.64%, 8.66% i 8.67%, respektivno. Denaturacija serum proteina se kod svih uzoraka mleka povećavala sa povećanjem temperature termičkog tretmana, a denaturacija je najizraženija kod uzoraka mleka 11%.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of applied heat treatments on whey protein denaturation
T1  - Uticaj primenjenih termičkih tretmana na denaturaciju serum proteina
EP  - 218
IS  - 2
SP  - 205
VL  - 47
DO  - 10.2298/JAS0202205F
ER  - 

@article{
author = "Fetahagić, Safet and Maćej, Ognjen and Denin-Djurdjević, Jelena D. and Jovanović, Snežana",
year = "2002",
abstract = "Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-d-lactone (GDL) at the temperature of 45ºC until pH 4.60 was reached. Milk nitrogen matter content decreased during heat treatments, but linear relationship between applied heat treatments and nitrogen matter decreasing was not found. Nitrogen matter content of sera gained from both untreated and heat treated milk increased with the increase of milk dry matter content and with the addition of DWP. The higher temperature of applied heat treatment, the smaller sera nitrogen matter content. Nitrogen matter content in sera obtained from untreated milk were 64.90 mg%, 96.80 mg% and 117.3 mg% for milk 8%, 11% and 8%+3.0% DWP, respectively. Sera samples obtained from milk 8% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min had 38.70 mg% 38.30 mg% and 37.20 mg% of nitrogen matter, respectively. Sera samples obtained from milk 11% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min had 55.90 mg%, 52.80 mg% and 51.30 mg% of nitrogen matter, respectively. Sera samples obtained from milk 8% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min had 69.50 mg%, 66.20 mg% and 66.00 mg% of nitrogen matter respectively. Distribution of nitrogen matter from untreated milk to milk sera were 12.01%, 11.14% and 17.69% for milk 8%, 11% and 8%+3.0% DWP respectively. Distribution of nitrogen matter from milk 8% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min to sera samples were 6.99%, 6.72% and 6.59%, respectively. Distribution of nitrogen matter from milk 11% heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min to sera samples, were 6.02%, 5.32% and 5.21%, respectively. Distribution of nitrogen matter from milk 8%+3%DWP heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min to sera samples were 9.64%, 8.66% and 8.67%, respectively. Whey protein denaturation increased with increasing of the temperature of the applied heat treatment. Denaturation was the most significant for milk sample 11%., Obrano mleko je rekonstituisano na sadržaj suve materije 8.01%. Ovako dobijeno mleko je standardizovano dodatkom 3% SM obranog mleka u prahu i 3% demineralizovane surutke u prahu, pri čemu su dobijeni uzorci 11% SM i 8+3.0% DSUP. Svi uzorci su termički tretirani na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min. Kao kontrolni uzorci korišćena su termički netretirana mleka. Uzorci mleka su koagulisani pomoću glukono-d-laktona (GDL) na temperaturi od 45ºC do postizanja pH 4.60. Nakon koagulacije, serum je odvajan od koaguluma samopresovanjem u toku 10 minuta. Tokom termičkih tretmana dolazi do smanjenja sadržaja azotnih materija mleka, ali nije ustanovljena linearna korelacija sa povećanjem temperature termičkog tretmana. Sadržaj azotnih materija seruma se povećavao sa povećanjem sadržaja suve materije mleka i sa dodatkom demineralizovane surutke u prahu, kako kod netretiranih, tako i kod termički tretiranih mleka. Sa povećanjem temperature termičkog tretmana smanjenje sadržaja azotnih materija seruma je više izraženo. Kod termički netretiranih mleka sadržaj azota u serumu je u proseku iznosio 64.90 mg% 96.80 mg% i 117.3 mg% za mleka 8%, 11% i 8%+3.0% DSUP, respektivno. Kod uzoraka mlečnog seruma dobijenih od mleka 8% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, sadržaj azota je u proseku iznosio 38.70 mg%, 38.30 mg% i 37.20 mg%, respektivno. Kod uzoraka mlečnog seruma dobijenih od mleka 11% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, sadržaj azota je u proseku iznosio 55.90 mg%, 52.80 mg% i 51.30 mg%, respektivno. Kod uzoraka mlečnog seruma dobijenih od mleka 8%+3% DSUP termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, sadržaj azota je u proseku iznosio 69.50 mg%, 66.20 mg% i 66.00 mg%, respektivno. Distribucija azota iz mleka u mlečni serum kod uzoraka dobijenih od termički netretiranih mleka prosečno je iznosila 12.01%, 11.14% i 17.69% za mleka 8% 11% i 8%+3.0% DSUP, respektivno. Kod uzoraka dobijenih od mleka 8% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, iznosila je 6.99% 6.72% i 6.59%, respektivno. Kod uzoraka dobijenih od mleka 11% termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, iznosila je 6.02% 5.32% i 5.21%, respektivno. Kod uzoraka dobijenih od mleka 8%+3% DSUP termički tretiranih na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min, iznosila je 9.64%, 8.66% i 8.67%, respektivno. Denaturacija serum proteina se kod svih uzoraka mleka povećavala sa povećanjem temperature termičkog tretmana, a denaturacija je najizraženija kod uzoraka mleka 11%.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of applied heat treatments on whey protein denaturation, Uticaj primenjenih termičkih tretmana na denaturaciju serum proteina",
pages = "218-205",
number = "2",
volume = "47",
doi = "10.2298/JAS0202205F"
}

Fetahagić, S., Maćej, O., Denin-Djurdjević, J. D.,& Jovanović, S.. (2002). The influence of applied heat treatments on whey protein denaturation. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(2), 205-218.
https://doi.org/10.2298/JAS0202205F

Fetahagić S, Maćej O, Denin-Djurdjević JD, Jovanović S. The influence of applied heat treatments on whey protein denaturation. in Journal of Agricultural Sciences (Belgrade). 2002;47(2):205-218.
doi:10.2298/JAS0202205F .

Fetahagić, Safet, Maćej, Ognjen, Denin-Djurdjević, Jelena D., Jovanović, Snežana, "The influence of applied heat treatments on whey protein denaturation" in Journal of Agricultural Sciences (Belgrade), 47, no. 2 (2002):205-218,
https://doi.org/10.2298/JAS0202205F . .

TY  - JOUR
AU  - Denin-Djurdjević, Jelena D.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/415
AB  - Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Samples of acid casein gels were stirred after 1, 7 and 14 days of storage. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 30 rpm was used for all samples. Duration of fermentation decreased when DWP was used for standardization of milk dry matter content. Yogurt samples produced from milk heat treated at 85ºC/20 min, obtained by stirring of gel 1 day after production had a higher viscosity than sample produced from milk heat treated at 90ºC/10 min. On the other hand, samples produced from milk heat treated at 90ºC/10 min had a greater viscosity after 7 and 14 days of storage, which indicates a greater hydrophilic properties and a more pronounced swelling of casein micelles.
AB  - Obrano mleko u prahu je rekonstituisano tako da se dobije mleko sa 8.44% SM koje je zatim standardizovano dodatkom različite količine demineralizovane surutke u prahu (DSUP), pri čemu su dobijeni uzorci mleko A (sa 9.71% SM) i mleko B (sa 10.75% SM). Svi uzorci mleka su termički tretirani na 85ºC/20 min i 90ºC/10min, respektivno, a kao kontrolni uzorak je korišćeno termički netretirano mleko. Nakon termičkog tretmana, mleko je ohlađeno do 43ºC i inokulisano sa 2.5% komercijalne jogurt kulture (Lb. delbrueckii subsp. bulgaricus i Str. thermophilus u odnosu 1:1). Uzorci su inkubirani na 43ºC do postizanja pH 4.6. Uzorci su zatim brzo ohlađeni na 4ºC i držani na toj temperaturi do analize. Uzorci kiselog kazeinskog gela su razbijani pomoću električne mešalice u toku 30 sekundi nakon 1, 7 i 14 dana skladištenja. Merenje viskoziteta je vršeno pomoću viskozimetra Brookfield DV-E. Upotrebljen je spindl No 3, pri 30 obrt/min. Fermentacija traje kraće kada se za standardizaciju suve materije mleka koristi DSUP. Uzorci tečnog jogurta proizvedeni od mleka termički tretiranog na 85ºC/10 min, dobijeni razbijanjem gela 1 dan nakon proizvodnje imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka termički tretiranog na 90ºC/10 min. Nakon 7 i 14 dana skladištenja, veće vrednosti viskoziteta su imali uzorci tečnog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10’, što ukazuje na jaču hidrofilnost i više izraženo bubrenje kazeinskih čestica tokom skladištenja.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of investigated factors on viscosity of stirred yogurt
T1  - Uticaj odabranih faktora na promenu viskoziteta tečnog jogurta
EP  - 231
IS  - 2
SP  - 219
VL  - 47
DO  - 10.2298/JAS0202219D
ER  - 

@article{
author = "Denin-Djurdjević, Jelena D. and Maćej, Ognjen and Jovanović, Snežana",
year = "2002",
abstract = "Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Samples of acid casein gels were stirred after 1, 7 and 14 days of storage. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 30 rpm was used for all samples. Duration of fermentation decreased when DWP was used for standardization of milk dry matter content. Yogurt samples produced from milk heat treated at 85ºC/20 min, obtained by stirring of gel 1 day after production had a higher viscosity than sample produced from milk heat treated at 90ºC/10 min. On the other hand, samples produced from milk heat treated at 90ºC/10 min had a greater viscosity after 7 and 14 days of storage, which indicates a greater hydrophilic properties and a more pronounced swelling of casein micelles., Obrano mleko u prahu je rekonstituisano tako da se dobije mleko sa 8.44% SM koje je zatim standardizovano dodatkom različite količine demineralizovane surutke u prahu (DSUP), pri čemu su dobijeni uzorci mleko A (sa 9.71% SM) i mleko B (sa 10.75% SM). Svi uzorci mleka su termički tretirani na 85ºC/20 min i 90ºC/10min, respektivno, a kao kontrolni uzorak je korišćeno termički netretirano mleko. Nakon termičkog tretmana, mleko je ohlađeno do 43ºC i inokulisano sa 2.5% komercijalne jogurt kulture (Lb. delbrueckii subsp. bulgaricus i Str. thermophilus u odnosu 1:1). Uzorci su inkubirani na 43ºC do postizanja pH 4.6. Uzorci su zatim brzo ohlađeni na 4ºC i držani na toj temperaturi do analize. Uzorci kiselog kazeinskog gela su razbijani pomoću električne mešalice u toku 30 sekundi nakon 1, 7 i 14 dana skladištenja. Merenje viskoziteta je vršeno pomoću viskozimetra Brookfield DV-E. Upotrebljen je spindl No 3, pri 30 obrt/min. Fermentacija traje kraće kada se za standardizaciju suve materije mleka koristi DSUP. Uzorci tečnog jogurta proizvedeni od mleka termički tretiranog na 85ºC/10 min, dobijeni razbijanjem gela 1 dan nakon proizvodnje imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka termički tretiranog na 90ºC/10 min. Nakon 7 i 14 dana skladištenja, veće vrednosti viskoziteta su imali uzorci tečnog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10’, što ukazuje na jaču hidrofilnost i više izraženo bubrenje kazeinskih čestica tokom skladištenja.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of investigated factors on viscosity of stirred yogurt, Uticaj odabranih faktora na promenu viskoziteta tečnog jogurta",
pages = "231-219",
number = "2",
volume = "47",
doi = "10.2298/JAS0202219D"
}

Denin-Djurdjević, J. D., Maćej, O.,& Jovanović, S.. (2002). The influence of investigated factors on viscosity of stirred yogurt. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(2), 219-231.
https://doi.org/10.2298/JAS0202219D

Denin-Djurdjević JD, Maćej O, Jovanović S. The influence of investigated factors on viscosity of stirred yogurt. in Journal of Agricultural Sciences (Belgrade). 2002;47(2):219-231.
doi:10.2298/JAS0202219D .

Denin-Djurdjević, Jelena D., Maćej, Ognjen, Jovanović, Snežana, "The influence of investigated factors on viscosity of stirred yogurt" in Journal of Agricultural Sciences (Belgrade), 47, no. 2 (2002):219-231,
https://doi.org/10.2298/JAS0202219D . .

TY  - JOUR
AU  - Fetahagić, Safet
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/407
AB  - Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS). Milk samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control. Acidification was carried out at 25ºC, 35ºC and 45ºC during 240 min with GDL (glucono-d-lactone), namely with the amount of 0.5%, 0.75%, 1.0%, 1.25% 1.5%, 1.75%, 2.0% and 3.0% of GDL, respectively. The results showed that all investigated factors, explicitly GDL concentration, acidification temperature and applied heat treatment of milk as well as added DWP influence the change of pH during acidification. Milk samples standardized with DWP had smaller buffer capacity and faster change of pH than samples standardized with skim milk powder. Only at acidification temperature of 25ºC, added DWP did not influence the change of milk buffer capacity regardless of the change of casein:whey protein ratio. Under this acidification condition, both milk samples standardized with skim milk powder and DWP had similar final pH values.
AB  - Obrano mleko u prahu je rekonstituisano da se dobije mleko sa 8.01% SM (mleko A). Mleko A je standardizovano sa 3% obranog mleka u prahu (mleko B sa 11.15% SM) i sa 3% demineralizovane surutke u prahu (mleko C sa 11.10% SM). Uzorci su termički tretirani na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min respektivno, a kao kontrolno mleko su korišćeni uzorci termički netretiranog mleka. Acidifikacija je vršena pomoću različitih koncentracija GDL-a (glukono-d-laktona) i to 0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0% i 3.0%. Acidifikacija je vršena pri temperaturama 25ºC, 35ºC i 45ºC u vremenu od 240 min. Rezultati su pokazali da promena pH vrednosti zavisi od količine dodatog GDL-a, temperature acidifikacije i primenjenog režima termičke obrade mleka, kao i od dodate demineralizovane surutke u prahu. Uzorci mleka kojima je dodata demineralizovana surutka u prahu imali su manji puferski kapacitet, što je indukovalo brže sniženje pH vrednosti u odnosu na uzorke kojima je dodato obrano mleko u prahu. Jedino pri temperaturi acidifikacije od 25ºC, dodata demineralizovana surutka u prahu nije uticala na promenu puferskog kapaciteta bez obzira na izmenjen odnos kazein:serum proteini. Pri ovim uslovima acidifikacije, uzorci mleka kojima je dodato obrano mleko u prahu i demineralizovana surutka u prahu u istoj količini imali su približno iste krajnje pH vrednosti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of GDL concentration on milk pH change during acid coagulation
T1  - Uticaj koncentracije GDL-a na promenu pH vrednosti mleka tokom kisele koagulacije
EP  - 85
IS  - 1
SP  - 75
VL  - 47
DO  - 10.2298/JAS0201075F
ER  - 

@article{
author = "Fetahagić, Safet and Maćej, Ognjen and Denin-Djurdjević, Jelena D. and Jovanović, Snežana",
year = "2002",
abstract = "Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS). Milk samples were heat treated at 85ºC/10 min, 90ºC/10 min and 95ºC/10 min, respectively. Untreated milk was used as control. Acidification was carried out at 25ºC, 35ºC and 45ºC during 240 min with GDL (glucono-d-lactone), namely with the amount of 0.5%, 0.75%, 1.0%, 1.25% 1.5%, 1.75%, 2.0% and 3.0% of GDL, respectively. The results showed that all investigated factors, explicitly GDL concentration, acidification temperature and applied heat treatment of milk as well as added DWP influence the change of pH during acidification. Milk samples standardized with DWP had smaller buffer capacity and faster change of pH than samples standardized with skim milk powder. Only at acidification temperature of 25ºC, added DWP did not influence the change of milk buffer capacity regardless of the change of casein:whey protein ratio. Under this acidification condition, both milk samples standardized with skim milk powder and DWP had similar final pH values., Obrano mleko u prahu je rekonstituisano da se dobije mleko sa 8.01% SM (mleko A). Mleko A je standardizovano sa 3% obranog mleka u prahu (mleko B sa 11.15% SM) i sa 3% demineralizovane surutke u prahu (mleko C sa 11.10% SM). Uzorci su termički tretirani na 85ºC/10 min, 90ºC/10 min i 95ºC/10 min respektivno, a kao kontrolno mleko su korišćeni uzorci termički netretiranog mleka. Acidifikacija je vršena pomoću različitih koncentracija GDL-a (glukono-d-laktona) i to 0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0% i 3.0%. Acidifikacija je vršena pri temperaturama 25ºC, 35ºC i 45ºC u vremenu od 240 min. Rezultati su pokazali da promena pH vrednosti zavisi od količine dodatog GDL-a, temperature acidifikacije i primenjenog režima termičke obrade mleka, kao i od dodate demineralizovane surutke u prahu. Uzorci mleka kojima je dodata demineralizovana surutka u prahu imali su manji puferski kapacitet, što je indukovalo brže sniženje pH vrednosti u odnosu na uzorke kojima je dodato obrano mleko u prahu. Jedino pri temperaturi acidifikacije od 25ºC, dodata demineralizovana surutka u prahu nije uticala na promenu puferskog kapaciteta bez obzira na izmenjen odnos kazein:serum proteini. Pri ovim uslovima acidifikacije, uzorci mleka kojima je dodato obrano mleko u prahu i demineralizovana surutka u prahu u istoj količini imali su približno iste krajnje pH vrednosti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of GDL concentration on milk pH change during acid coagulation, Uticaj koncentracije GDL-a na promenu pH vrednosti mleka tokom kisele koagulacije",
pages = "85-75",
number = "1",
volume = "47",
doi = "10.2298/JAS0201075F"
}

Fetahagić, S., Maćej, O., Denin-Djurdjević, J. D.,& Jovanović, S.. (2002). The influence of GDL concentration on milk pH change during acid coagulation. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(1), 75-85.
https://doi.org/10.2298/JAS0201075F

Fetahagić S, Maćej O, Denin-Djurdjević JD, Jovanović S. The influence of GDL concentration on milk pH change during acid coagulation. in Journal of Agricultural Sciences (Belgrade). 2002;47(1):75-85.
doi:10.2298/JAS0201075F .

Fetahagić, Safet, Maćej, Ognjen, Denin-Djurdjević, Jelena D., Jovanović, Snežana, "The influence of GDL concentration on milk pH change during acid coagulation" in Journal of Agricultural Sciences (Belgrade), 47, no. 1 (2002):75-85,
https://doi.org/10.2298/JAS0201075F . .

TY  - JOUR
AU  - Denin-Djurdjević, Jelena D.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/403
AB  - Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and composition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk.
AB  - Obrano mleko u prahu je rekonstituisano i dobijeno je mleko A (sa 8.44% SM). Mleku A je dodavana demineralizovana surutka u prahu i dobijeni su uzorci mleka B (sa 9.71% SM) i mleka C (sa 10.75% SM). Svi uzorci su termički tretirani na 85ºC/20 min i 90ºC/10 min. Kao kontrolni uzorak korišteno je termički netretirano mleko. Svi uzorci su inokulisani na 43ºC sa 2.5% tečne jogurtne kulture (Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus u odnosu 1:1) i inkubirani do postizanja pH 4.6. Nakon fermentacije uzorci su ohladjeni na 4ºC i držani na toj temperaturi do analize. Viskozitet je određivan nakon 1., 7. i 14. dana skladištenja pomoću Brookfield-ovog viskozimetra DV-E pri brzini rotacije spindla od 20 o/min. Nakon 1. dana skladištenja, uzorci čvrstog jogurta proizvedeni od netretiranog mleka imali su najveće a uzorci proizvedeni od mleka termički tretiranog na 90ºC/10 min najmanje inicijalne vrednosti viskoziteta, bez obzira na sastav i sadržaj suve materije. Ujedno, srednja vrednost viskoziteta čvrstog jogurta se smanjuje sa povećanjem temperature primenjenog termičkog tretmana. Tokom skladištenja uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10 min imaju najmanje izraženo smanjenje viskoziteta tokom vremena. Nakon 14 dana skladištenja uzorci jogurta proizvedeni od mleka standardizovanog DSUP imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka A.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder
T1  - Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta
EP  - 56
IS  - 1
SP  - 45
VL  - 47
DO  - 10.2298/JAS0201045D
ER  - 

@article{
author = "Denin-Djurdjević, Jelena D. and Maćej, Ognjen and Jovanović, Snežana",
year = "2002",
abstract = "Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and composition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk., Obrano mleko u prahu je rekonstituisano i dobijeno je mleko A (sa 8.44% SM). Mleku A je dodavana demineralizovana surutka u prahu i dobijeni su uzorci mleka B (sa 9.71% SM) i mleka C (sa 10.75% SM). Svi uzorci su termički tretirani na 85ºC/20 min i 90ºC/10 min. Kao kontrolni uzorak korišteno je termički netretirano mleko. Svi uzorci su inokulisani na 43ºC sa 2.5% tečne jogurtne kulture (Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus u odnosu 1:1) i inkubirani do postizanja pH 4.6. Nakon fermentacije uzorci su ohladjeni na 4ºC i držani na toj temperaturi do analize. Viskozitet je određivan nakon 1., 7. i 14. dana skladištenja pomoću Brookfield-ovog viskozimetra DV-E pri brzini rotacije spindla od 20 o/min. Nakon 1. dana skladištenja, uzorci čvrstog jogurta proizvedeni od netretiranog mleka imali su najveće a uzorci proizvedeni od mleka termički tretiranog na 90ºC/10 min najmanje inicijalne vrednosti viskoziteta, bez obzira na sastav i sadržaj suve materije. Ujedno, srednja vrednost viskoziteta čvrstog jogurta se smanjuje sa povećanjem temperature primenjenog termičkog tretmana. Tokom skladištenja uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10 min imaju najmanje izraženo smanjenje viskoziteta tokom vremena. Nakon 14 dana skladištenja uzorci jogurta proizvedeni od mleka standardizovanog DSUP imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka A.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder, Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta",
pages = "56-45",
number = "1",
volume = "47",
doi = "10.2298/JAS0201045D"
}

Denin-Djurdjević, J. D., Maćej, O.,& Jovanović, S.. (2002). Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(1), 45-56.
https://doi.org/10.2298/JAS0201045D

Denin-Djurdjević JD, Maćej O, Jovanović S. Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder. in Journal of Agricultural Sciences (Belgrade). 2002;47(1):45-56.
doi:10.2298/JAS0201045D .

Denin-Djurdjević, Jelena D., Maćej, Ognjen, Jovanović, Snežana, "Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder" in Journal of Agricultural Sciences (Belgrade), 47, no. 1 (2002):45-56,
https://doi.org/10.2298/JAS0201045D . .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Djurdjević, J.D.D.
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/369
AB  - High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]
EP  - 133
IS  - 1
SP  - 123
VL  - 8
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_369
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Djurdjević, J.D.D.",
year = "2002",
abstract = "High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]",
pages = "133-123",
number = "1",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_369"
}

Maćej, O., Jovanović, S.,& Djurdjević, J.D.D.. (2002). The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 8(1), 123-133.
https://hdl.handle.net/21.15107/rcub_agrospace_369

Maćej O, Jovanović S, Djurdjević J. The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2002;8(1):123-133.
https://hdl.handle.net/21.15107/rcub_agrospace_369 .

Maćej, Ognjen, Jovanović, Snežana, Djurdjević, J.D.D., "The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 8, no. 1 (2002):123-133,
https://hdl.handle.net/21.15107/rcub_agrospace_369 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
AU  - Jovanović, Snežana
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/357
AB  - Most imperative physico-chemical aspects of acid coagulation of milk have been shown in this work. Also, during acid coagulation, the next issues were considered: 1) physico-chemical changes of casein micelle; 2) Dissociation of colloidal calcium phosphate (CCP); c) Dissociation of casein and factors that influence dissociation such as hydrophobic effect, solubilization of calcium and phosphate from casein micelle, izoelectric precipitation of casein; 3) Voluminosity changes; 4) Reduction of zeta-potential; 5) changes of casein micelle hydration; 6) changes of casein micelle size; 7) structural changes of casein micelle during acidification and gel formation. All aforementioned questions are very important, because they represent theoretical base of acid coagulation, which is one of the most important processes in production of fermented products, acid-curd cheese varieties, acid casein and co-precipitates. .
AB  - U radu su dati najvažniji fizičko-hemijski aspekti kisele koagulacije mleka i teorijski razmotrena sledeća pitanja: 1) fizičko-hemijske promene na kazeinskoj miceli; 2) disocijacija CCP (koloidnog kalcijum fosfata) tokom kisele koagulacija; c) disocijacija kazeina i faktori koji na nju utiču, kao što su hidrofobni efekat, izdvajanje kalcijuma i fosfata iz micela, izoelektrićna precipitacija kazina; 3) promena voluminoznosti kazeinskih micela sa sniženjem pH mleka; 4) promena zeta-potencijala u zavisnosti od pH mleka; 5) promena hidratisanosti kazeinskih micela u zavisnosti od pH mleka; 6) promena dijametra kazeinskih micela u zavisnosti od pH mleka; 7) strukturne promene na kazeinskoj miceli tokom acidifikacije i nastajanje kiselog kazeinskog gela. Sva ova pitanja su veoma značajna i predstavljaju teorijsku osnovu kisele koagulacije mleka, kao jedne od najznačajnijih operacija u proizvodnji kiselomlečnih proizvoda, kiselokoagulišućih sireva, kiselog kazeina i koprecipitata. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Physico-chemical aspects of acid coagulation of milk
T1  - Fizičko-hemijski aspekti kisele koagulacije mleka
EP  - 47
IS  - 1-2
SP  - 41
VL  - 12
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_357
ER  - 

@article{
author = "Maćej, Ognjen and Denin-Djurdjević, Jelena D. and Jovanović, Snežana",
year = "2001",
abstract = "Most imperative physico-chemical aspects of acid coagulation of milk have been shown in this work. Also, during acid coagulation, the next issues were considered: 1) physico-chemical changes of casein micelle; 2) Dissociation of colloidal calcium phosphate (CCP); c) Dissociation of casein and factors that influence dissociation such as hydrophobic effect, solubilization of calcium and phosphate from casein micelle, izoelectric precipitation of casein; 3) Voluminosity changes; 4) Reduction of zeta-potential; 5) changes of casein micelle hydration; 6) changes of casein micelle size; 7) structural changes of casein micelle during acidification and gel formation. All aforementioned questions are very important, because they represent theoretical base of acid coagulation, which is one of the most important processes in production of fermented products, acid-curd cheese varieties, acid casein and co-precipitates. ., U radu su dati najvažniji fizičko-hemijski aspekti kisele koagulacije mleka i teorijski razmotrena sledeća pitanja: 1) fizičko-hemijske promene na kazeinskoj miceli; 2) disocijacija CCP (koloidnog kalcijum fosfata) tokom kisele koagulacija; c) disocijacija kazeina i faktori koji na nju utiču, kao što su hidrofobni efekat, izdvajanje kalcijuma i fosfata iz micela, izoelektrićna precipitacija kazina; 3) promena voluminoznosti kazeinskih micela sa sniženjem pH mleka; 4) promena zeta-potencijala u zavisnosti od pH mleka; 5) promena hidratisanosti kazeinskih micela u zavisnosti od pH mleka; 6) promena dijametra kazeinskih micela u zavisnosti od pH mleka; 7) strukturne promene na kazeinskoj miceli tokom acidifikacije i nastajanje kiselog kazeinskog gela. Sva ova pitanja su veoma značajna i predstavljaju teorijsku osnovu kisele koagulacije mleka, kao jedne od najznačajnijih operacija u proizvodnji kiselomlečnih proizvoda, kiselokoagulišućih sireva, kiselog kazeina i koprecipitata. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Physico-chemical aspects of acid coagulation of milk, Fizičko-hemijski aspekti kisele koagulacije mleka",
pages = "47-41",
number = "1-2",
volume = "12",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_357"
}

Maćej, O., Denin-Djurdjević, J. D.,& Jovanović, S.. (2001). Physico-chemical aspects of acid coagulation of milk. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 12(1-2), 41-47.
https://hdl.handle.net/21.15107/rcub_agrospace_357

Maćej O, Denin-Djurdjević JD, Jovanović S. Physico-chemical aspects of acid coagulation of milk. in Prehrambena industrija - mleko i mlečni proizvodi. 2001;12(1-2):41-47.
https://hdl.handle.net/21.15107/rcub_agrospace_357 .

Maćej, Ognjen, Denin-Djurdjević, Jelena D., Jovanović, Snežana, "Physico-chemical aspects of acid coagulation of milk" in Prehrambena industrija - mleko i mlečni proizvodi, 12, no. 1-2 (2001):41-47,
https://hdl.handle.net/21.15107/rcub_agrospace_357 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/356
AB  - The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and texture, which are typical for particular group of cheese. The next enzymes participate in cheese ripening: clotting enzymes; indigenous milk en­zymes; starter cultures and their enzymes; enzymes from secondary starters; non-starter lactic acid bacteria (adjunct cultures); non-starter bacteria that either survive pasteurization or contaminate milk after pasteurization. Also, the content of whey proteins in cheese has very important influence on ripening. The reviewed issues are very important for science and practice. On the second hand, the way in which technological process is managed has the great influence on biochemical changes that occur during cheese ripening. .
AB  - U radu su razmotrena najznačajnija pitanja koja definišu biohemijske promene u toku zrenja sireva. Ove promene se dešavaju na ugljenim hidratima, proteinima i mlečnoj masti i doprinose formiranju arome i teksture karakteristične za određenu vrstu sira. U zrenju sireva učestvuju: koagulanti različitog porekla; nativni enzimi mleka; starter kulture i njihovi enzimi; enzimi sekundarnih startera; ne-starterske bakterije mlečne kiseline - dopunske kulture ('adjunct' culture) koje imaju primenu kod ubrzanog zrenja; ne-starterske bakterije, koje preživljavaju pasterizaciju mleka ili dospevaju u mleko nakon pasterizacije, kao i sadržaj serum proteina u siru. Sva ova pitanja su od izuzetnog značaja ne samo za nauku, već i za praksu. Biohemijske promene koje se dešavaju tokom zrenja sireva, rezultat su, pre svega, načina vođenja tehnološkog procesa prilikom izrade sireva. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Biochemical changes during cheeses ripening
T1  - Biohemijske promene tokom zrenja sireva
EP  - 66
IS  - 1-2
SP  - 59
VL  - 12
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_356
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Denin-Djurdjević, Jelena D.",
year = "2001",
abstract = "The most significant issues that describe biochemical changes during cheeses ripening have been shown in this work. The changes that occur on carbohydrates, proteins and milk fat, contribute in development of aroma and texture, which are typical for particular group of cheese. The next enzymes participate in cheese ripening: clotting enzymes; indigenous milk en­zymes; starter cultures and their enzymes; enzymes from secondary starters; non-starter lactic acid bacteria (adjunct cultures); non-starter bacteria that either survive pasteurization or contaminate milk after pasteurization. Also, the content of whey proteins in cheese has very important influence on ripening. The reviewed issues are very important for science and practice. On the second hand, the way in which technological process is managed has the great influence on biochemical changes that occur during cheese ripening. ., U radu su razmotrena najznačajnija pitanja koja definišu biohemijske promene u toku zrenja sireva. Ove promene se dešavaju na ugljenim hidratima, proteinima i mlečnoj masti i doprinose formiranju arome i teksture karakteristične za određenu vrstu sira. U zrenju sireva učestvuju: koagulanti različitog porekla; nativni enzimi mleka; starter kulture i njihovi enzimi; enzimi sekundarnih startera; ne-starterske bakterije mlečne kiseline - dopunske kulture ('adjunct' culture) koje imaju primenu kod ubrzanog zrenja; ne-starterske bakterije, koje preživljavaju pasterizaciju mleka ili dospevaju u mleko nakon pasterizacije, kao i sadržaj serum proteina u siru. Sva ova pitanja su od izuzetnog značaja ne samo za nauku, već i za praksu. Biohemijske promene koje se dešavaju tokom zrenja sireva, rezultat su, pre svega, načina vođenja tehnološkog procesa prilikom izrade sireva. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Biochemical changes during cheeses ripening, Biohemijske promene tokom zrenja sireva",
pages = "66-59",
number = "1-2",
volume = "12",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_356"
}

Jovanović, S., Maćej, O.,& Denin-Djurdjević, J. D.. (2001). Biochemical changes during cheeses ripening. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 12(1-2), 59-66.
https://hdl.handle.net/21.15107/rcub_agrospace_356

Jovanović S, Maćej O, Denin-Djurdjević JD. Biochemical changes during cheeses ripening. in Prehrambena industrija - mleko i mlečni proizvodi. 2001;12(1-2):59-66.
https://hdl.handle.net/21.15107/rcub_agrospace_356 .

Jovanović, Snežana, Maćej, Ognjen, Denin-Djurdjević, Jelena D., "Biochemical changes during cheeses ripening" in Prehrambena industrija - mleko i mlečni proizvodi, 12, no. 1-2 (2001):59-66,
https://hdl.handle.net/21.15107/rcub_agrospace_356 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Denin, Jelena D.
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/295
AB  - The Camembert-type cheese was produced from milk in which complex between casein and whey protein is formed by heating at 87°C during 10 min. After cooling to 40°C, 0.35% yogurt culture, 400 mg/1 CaCl2, suspension of Penicillium candidum culture and rennet were added to milk. Cheese ripening occurred during 20 days in ripening room at 10°C and humidity of 90-95%. The yield of cheese increased because of great total nitrogen matter utilisation due to the formation of co-aggregates, namely nitrogen matter content of whey was 0.0651%, which is significantly less related to traditional manufacturing. The deepest changes during ripening were observed in milk proteins, as indicated by high value of ripening coefficient (maturity index). At the end of 20 days' ripening, the soluble nitrogen content was 83.97%, i.e. it was 8.76-fold greater than at the beginning of ripening. The pH of cheese showed permanent increase, it arose from 4.02 to 5.82 during investigated ripening period. Titratable acidity decreased during the first ripening stage (1-10 days), from 237.73T to 146.18°T, due to protein breakdown induced by proteolytic system of Penicillium Candidum and lactic acid neutralization. At the second stage of ripening, titratable acidy increased to 190.13°T at the end of ripening period. The sensory characteristics of cheese (aroma, flavour and texture) were characteristic of this cheese type.
AB  - Sir tipa Kamamber proizveden je od mleka kod kojeg je zagrevanjem na temperaturi od 87°C u toku 10 minuta obrazovan kompleks između kazeina i serum proteina. Na temperaturi od 40°C dodato je 0.35% jogurtne kulture, 400 mg/1 CaCl2, suspenzija Penicilium candidum i sirilo. Zrenje sira je bilo na temperaturi od 10°C, pri relativnoj vlažnosti od 90-95%, u vremenu od 20 dana. Sadržaj azota u surutki iznosio je 0.0651% i bio je manji u odnosu na surutku koja se dobija pri tradicionalnoj proizvodnji sireva, što je imalo za posledicu i veći randman. Najdublje promene za vreme zrenja odvijale su se na proteinima. Nakon 20 dana zrenja sadržaj rastvorljivog azota u ukupnom azotu iznosio je 83.97% i bio 8.76 puta veći u odnosu na prvi dan zrenja. Kao rezultat izraženih proteolitičkih procesa i pH vrednost sira se permanentno povećavala. Na kraju ispitivanog perioda zrenja pH vrednost sira je iznosila 5.82. Senzorne karakteristike sira (ukus, miris, konzistencija) bile su karakteristične za ovu vrstu sira.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed
T1  - Karakteristike zrenja sira tipa Kamambera proizvedenog od mleka kod koga je obrazovan kompleks između kazeina i serum proteina
EP  - 69
IS  - 1
SP  - 57
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_295
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Denin, Jelena D.",
year = "2001",
abstract = "The Camembert-type cheese was produced from milk in which complex between casein and whey protein is formed by heating at 87°C during 10 min. After cooling to 40°C, 0.35% yogurt culture, 400 mg/1 CaCl2, suspension of Penicillium candidum culture and rennet were added to milk. Cheese ripening occurred during 20 days in ripening room at 10°C and humidity of 90-95%. The yield of cheese increased because of great total nitrogen matter utilisation due to the formation of co-aggregates, namely nitrogen matter content of whey was 0.0651%, which is significantly less related to traditional manufacturing. The deepest changes during ripening were observed in milk proteins, as indicated by high value of ripening coefficient (maturity index). At the end of 20 days' ripening, the soluble nitrogen content was 83.97%, i.e. it was 8.76-fold greater than at the beginning of ripening. The pH of cheese showed permanent increase, it arose from 4.02 to 5.82 during investigated ripening period. Titratable acidity decreased during the first ripening stage (1-10 days), from 237.73T to 146.18°T, due to protein breakdown induced by proteolytic system of Penicillium Candidum and lactic acid neutralization. At the second stage of ripening, titratable acidy increased to 190.13°T at the end of ripening period. The sensory characteristics of cheese (aroma, flavour and texture) were characteristic of this cheese type., Sir tipa Kamamber proizveden je od mleka kod kojeg je zagrevanjem na temperaturi od 87°C u toku 10 minuta obrazovan kompleks između kazeina i serum proteina. Na temperaturi od 40°C dodato je 0.35% jogurtne kulture, 400 mg/1 CaCl2, suspenzija Penicilium candidum i sirilo. Zrenje sira je bilo na temperaturi od 10°C, pri relativnoj vlažnosti od 90-95%, u vremenu od 20 dana. Sadržaj azota u surutki iznosio je 0.0651% i bio je manji u odnosu na surutku koja se dobija pri tradicionalnoj proizvodnji sireva, što je imalo za posledicu i veći randman. Najdublje promene za vreme zrenja odvijale su se na proteinima. Nakon 20 dana zrenja sadržaj rastvorljivog azota u ukupnom azotu iznosio je 83.97% i bio 8.76 puta veći u odnosu na prvi dan zrenja. Kao rezultat izraženih proteolitičkih procesa i pH vrednost sira se permanentno povećavala. Na kraju ispitivanog perioda zrenja pH vrednost sira je iznosila 5.82. Senzorne karakteristike sira (ukus, miris, konzistencija) bile su karakteristične za ovu vrstu sira.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed, Karakteristike zrenja sira tipa Kamambera proizvedenog od mleka kod koga je obrazovan kompleks između kazeina i serum proteina",
pages = "69-57",
number = "1",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_295"
}

Maćej, O., Jovanović, S.,& Denin, J. D.. (2001). Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 46(1), 57-69.
https://hdl.handle.net/21.15107/rcub_agrospace_295

Maćej O, Jovanović S, Denin JD. Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed. in Journal of Agricultural Sciences (Belgrade). 2001;46(1):57-69.
https://hdl.handle.net/21.15107/rcub_agrospace_295 .

Maćej, Ognjen, Jovanović, Snežana, Denin, Jelena D., "Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed" in Journal of Agricultural Sciences (Belgrade), 46, no. 1 (2001):57-69,
https://hdl.handle.net/21.15107/rcub_agrospace_295 .

TY  - JOUR
AU  - Fetahagić, Safet
AU  - Maćej, Ognjen
AU  - Denin-Djurdjević, Jelena D.
AU  - Jovanović, Snežana
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/291
AB  - Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C until pH 4.60 was reached. Untreated milk had the longest time of acidification. Nitrogen matter content in sera obtained from untreated milk was 79.40 mg%. Sera samples obtained from milk heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min had 47.80 mg%, 45.00 mg% and 43.50 mg% of nitrogen matter, respectively. Distribution of nitrogen matter from untreated milk to milk sera was 12.70%, while distribution of nitrogen matter from milk heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min to sera samples, were 6.95%, 6.57% and 6.22%, respectively.
AB  - Obrano mleko sa 9.15% SM je termički tretirano na 85°C/10 min, 90°C/10 min i 95°C/10 min. Kao kontrolni uzorak korišćeno je termički netretirano mleko. Uzorci mleka su koagulisani pomoću glukono-δ-laktona (GDL) na temperaturi od 45°C do postizanja pH 4.60. Uzorci termički netretiranog mleka su unali najduže vreme acidifikacije pomoću GDL. Kod termički netretiranog mleka sadržaj azota u serumu je u proseku iznosio 79.40 mg%. Kod uzoraka mlečnog seruma dobijenih od mleka tehnički tretiranih na 85°C/10 min, 90°C/10 min i 95°C/10 min, sadržaj azota je bio znatno manji i u proseku je iznosio 47.80 mg%, 45.00 mg% i 43.50 mg%, respektivno. Distribucija azota iz mleka u mlečni serum kod uzoraka dobijenih od termički netretiranog mleka prosečno je iznosila 12.70%, a kod uzoraka dobijenih od mleka termički tretiranih na 85°C/1O min, 90°C/10 min i 95°C/10 min, iznosila je 6.95%, 6.57% i 6.22%, respektivno.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL)
T1  - Uticaj različitih termičkih tretmana na sadržaj i distribuciju azota iz mleka u mlečni serum dobijen koagulacijom mleka pomoću glukono-δ-laktona (GDL)
EP  - 148
IS  - 2
SP  - 137
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_291
ER  - 

@article{
author = "Fetahagić, Safet and Maćej, Ognjen and Denin-Djurdjević, Jelena D. and Jovanović, Snežana",
year = "2001",
abstract = "Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C until pH 4.60 was reached. Untreated milk had the longest time of acidification. Nitrogen matter content in sera obtained from untreated milk was 79.40 mg%. Sera samples obtained from milk heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min had 47.80 mg%, 45.00 mg% and 43.50 mg% of nitrogen matter, respectively. Distribution of nitrogen matter from untreated milk to milk sera was 12.70%, while distribution of nitrogen matter from milk heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min to sera samples, were 6.95%, 6.57% and 6.22%, respectively., Obrano mleko sa 9.15% SM je termički tretirano na 85°C/10 min, 90°C/10 min i 95°C/10 min. Kao kontrolni uzorak korišćeno je termički netretirano mleko. Uzorci mleka su koagulisani pomoću glukono-δ-laktona (GDL) na temperaturi od 45°C do postizanja pH 4.60. Uzorci termički netretiranog mleka su unali najduže vreme acidifikacije pomoću GDL. Kod termički netretiranog mleka sadržaj azota u serumu je u proseku iznosio 79.40 mg%. Kod uzoraka mlečnog seruma dobijenih od mleka tehnički tretiranih na 85°C/10 min, 90°C/10 min i 95°C/10 min, sadržaj azota je bio znatno manji i u proseku je iznosio 47.80 mg%, 45.00 mg% i 43.50 mg%, respektivno. Distribucija azota iz mleka u mlečni serum kod uzoraka dobijenih od termički netretiranog mleka prosečno je iznosila 12.70%, a kod uzoraka dobijenih od mleka termički tretiranih na 85°C/1O min, 90°C/10 min i 95°C/10 min, iznosila je 6.95%, 6.57% i 6.22%, respektivno.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL), Uticaj različitih termičkih tretmana na sadržaj i distribuciju azota iz mleka u mlečni serum dobijen koagulacijom mleka pomoću glukono-δ-laktona (GDL)",
pages = "148-137",
number = "2",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_291"
}

Fetahagić, S., Maćej, O., Denin-Djurdjević, J. D.,& Jovanović, S.. (2001). The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL). in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 46(2), 137-148.
https://hdl.handle.net/21.15107/rcub_agrospace_291

Fetahagić S, Maćej O, Denin-Djurdjević JD, Jovanović S. The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL). in Journal of Agricultural Sciences (Belgrade). 2001;46(2):137-148.
https://hdl.handle.net/21.15107/rcub_agrospace_291 .

Fetahagić, Safet, Maćej, Ognjen, Denin-Djurdjević, Jelena D., Jovanović, Snežana, "The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL)" in Journal of Agricultural Sciences (Belgrade), 46, no. 2 (2001):137-148,
https://hdl.handle.net/21.15107/rcub_agrospace_291 .

TY  - JOUR
AU  - Denin-Djurdjević, Jelena D.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/287
AB  - Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached. Viscosity measurements were performed at 20°C after 1, 7 and 14 days of storage at 4°C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yogurt samples produced from milk treated at 85720 were greater, but yogurt samples produced from milk treated at 90°C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing.
AB  - Obrano mleko u prahu je rekonstituisano sa destilovanom vodom da bi se dobilo mleko A (sa 8.44% SM), B (sa 9.65% SM) i C (sa 10.84% SM). Ogledi su vršeni sa termički netretiranim mlekom i mlekom termički tretiranom na 85°C/20 min i 90°C/10 min, respektivno. Viskozitet je određivan pomoću viskozimetra Brookfield DV-E, na temperaturi od 20°C, nakon 1., 7. i 14. dana skladištenja. Vrednost viskoziteta je nakon 1. dana skladištenja bila najveća kod uzoraka proizvedenih od termički netretiranih mleka. Početna vrednost viskoziteta uzoraka čvrstog jogurta proizvedenih od mleka termički tretiranih na 85°C/20 min, bila je nešto veća, u odnosu na uzorke proizvedene od mleka termički tretiranih na 90°C/10 min. S druge strane uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90°C/10 min, imali su manje izraženo smanjenje viskoziteta tokom vremena delovanja sile smicanja. Kod uzoraka koji su skladišteni 14 dana, smanjenje viskoziteta je bilo najmanje izraženo.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder
T1  - Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu
EP  - 135
IS  - 2
SP  - 123
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_287
ER  - 

@article{
author = "Denin-Djurdjević, Jelena D. and Maćej, Ognjen and Jovanović, Snežana",
year = "2001",
abstract = "Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached. Viscosity measurements were performed at 20°C after 1, 7 and 14 days of storage at 4°C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yogurt samples produced from milk treated at 85720 were greater, but yogurt samples produced from milk treated at 90°C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing., Obrano mleko u prahu je rekonstituisano sa destilovanom vodom da bi se dobilo mleko A (sa 8.44% SM), B (sa 9.65% SM) i C (sa 10.84% SM). Ogledi su vršeni sa termički netretiranim mlekom i mlekom termički tretiranom na 85°C/20 min i 90°C/10 min, respektivno. Viskozitet je određivan pomoću viskozimetra Brookfield DV-E, na temperaturi od 20°C, nakon 1., 7. i 14. dana skladištenja. Vrednost viskoziteta je nakon 1. dana skladištenja bila najveća kod uzoraka proizvedenih od termički netretiranih mleka. Početna vrednost viskoziteta uzoraka čvrstog jogurta proizvedenih od mleka termički tretiranih na 85°C/20 min, bila je nešto veća, u odnosu na uzorke proizvedene od mleka termički tretiranih na 90°C/10 min. S druge strane uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90°C/10 min, imali su manje izraženo smanjenje viskoziteta tokom vremena delovanja sile smicanja. Kod uzoraka koji su skladišteni 14 dana, smanjenje viskoziteta je bilo najmanje izraženo.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder, Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu",
pages = "135-123",
number = "2",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_287"
}

Denin-Djurdjević, J. D., Maćej, O.,& Jovanović, S.. (2001). The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 46(2), 123-135.
https://hdl.handle.net/21.15107/rcub_agrospace_287

Denin-Djurdjević JD, Maćej O, Jovanović S. The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder. in Journal of Agricultural Sciences (Belgrade). 2001;46(2):123-135.
https://hdl.handle.net/21.15107/rcub_agrospace_287 .

Denin-Djurdjević, Jelena D., Maćej, Ognjen, Jovanović, Snežana, "The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder" in Journal of Agricultural Sciences (Belgrade), 46, no. 2 (2001):123-135,
https://hdl.handle.net/21.15107/rcub_agrospace_287 .

TY  - JOUR
AU  - Adamović, Milan
AU  - Grubić, Goran
AU  - Stoićević, Ljubiša
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Nešić, Srdjan
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/272
AB  - Substantial amounts of whey containing significant quantity of high valuable ingredients, such as lactose, proteins, vitamins and minerals remain in the process of cheese production. While 50-90% of whey is used for domestic animals feeding in developed courtiers, in our country, almost negligible amounts are used for that purpose. Dehydrated whey, included in milk replacers for calf, lamb or kid feeding, in pre-starters, starters or complete concentrate mixtures, is used in domestic animals feeding. Due to high operating costs, the whey dehydrating technology is less actual. Hence, the use of liquid whey seems to be a more promising solution. In ruminant and swine feeding, liquid whey can be included up to 30% of diet dry matter. In such a way substantial decreases in concentrate consumption are possible. The very recent solutions in whey usage are based on its improvement by combining it with complementary feeds (soybeans based products, non-protein nitrogen, various fat mixtures etc.). In such a feed combination whey is used as the carrier, while obtained mixtures are of high nutritive values.
AB  - U radu se razmatraju dosadašnji rezultati istraživanja o mogućnosti korišćenja surutke u ishrani domaćih životinja. Veća pažnja posvećena je mogućnosti direktnog uključivanja dehidrirane surutke u zamene za mleko za ishranu teladi. Prikazani su i rezultati istraživanja u kojima je surutka u svežem stanju poslužila kao nosač ili podloga za proizvodnju komponenti za spravljanje zamena za mleko za ishranu teladi kao što su hidrolizovano sojino brašno (33-34% UP) i koncentrat masti (45-50% masti). Predložena su nova i ekonomski racionalna rešenja o mogućnosti korišćenja sveže surutke u kombinaciji sa tostiranim (proteolitičkim) enzimima tretiranim brašnom soje u ishrani teladi, na gazdinstvima na kojima se pored proizvodnje mleka obavlja i prerada mleka odnosno proizvodnja sira. U drugom delu rada izneti su rezultati korišćenja kondenzovane i amonijačne surutke u ishrani krava koji ukazuju da korišćenje ovog oblika surutke u količini od 0,5-1,0 kg po kravi dnevno ima pozitivan uticaj na prinos mleka, sadržaj mlečne masti i proteina u mleku.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Possibilities for whey use in feeding of domestic animals
T1  - Mogućnost korišćenja surutke u ishrani domaćih životinja
EP  - 78
IS  - 1-2
SP  - 69
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_272
ER  - 

@article{
author = "Adamović, Milan and Grubić, Goran and Stoićević, Ljubiša and Jovanović, Snežana and Maćej, Ognjen and Nešić, Srdjan",
year = "2000",
abstract = "Substantial amounts of whey containing significant quantity of high valuable ingredients, such as lactose, proteins, vitamins and minerals remain in the process of cheese production. While 50-90% of whey is used for domestic animals feeding in developed courtiers, in our country, almost negligible amounts are used for that purpose. Dehydrated whey, included in milk replacers for calf, lamb or kid feeding, in pre-starters, starters or complete concentrate mixtures, is used in domestic animals feeding. Due to high operating costs, the whey dehydrating technology is less actual. Hence, the use of liquid whey seems to be a more promising solution. In ruminant and swine feeding, liquid whey can be included up to 30% of diet dry matter. In such a way substantial decreases in concentrate consumption are possible. The very recent solutions in whey usage are based on its improvement by combining it with complementary feeds (soybeans based products, non-protein nitrogen, various fat mixtures etc.). In such a feed combination whey is used as the carrier, while obtained mixtures are of high nutritive values., U radu se razmatraju dosadašnji rezultati istraživanja o mogućnosti korišćenja surutke u ishrani domaćih životinja. Veća pažnja posvećena je mogućnosti direktnog uključivanja dehidrirane surutke u zamene za mleko za ishranu teladi. Prikazani su i rezultati istraživanja u kojima je surutka u svežem stanju poslužila kao nosač ili podloga za proizvodnju komponenti za spravljanje zamena za mleko za ishranu teladi kao što su hidrolizovano sojino brašno (33-34% UP) i koncentrat masti (45-50% masti). Predložena su nova i ekonomski racionalna rešenja o mogućnosti korišćenja sveže surutke u kombinaciji sa tostiranim (proteolitičkim) enzimima tretiranim brašnom soje u ishrani teladi, na gazdinstvima na kojima se pored proizvodnje mleka obavlja i prerada mleka odnosno proizvodnja sira. U drugom delu rada izneti su rezultati korišćenja kondenzovane i amonijačne surutke u ishrani krava koji ukazuju da korišćenje ovog oblika surutke u količini od 0,5-1,0 kg po kravi dnevno ima pozitivan uticaj na prinos mleka, sadržaj mlečne masti i proteina u mleku.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Possibilities for whey use in feeding of domestic animals, Mogućnost korišćenja surutke u ishrani domaćih životinja",
pages = "78-69",
number = "1-2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_272"
}

Adamović, M., Grubić, G., Stoićević, L., Jovanović, S., Maćej, O.,& Nešić, S.. (2000). Possibilities for whey use in feeding of domestic animals. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 61(1-2), 69-78.
https://hdl.handle.net/21.15107/rcub_agrospace_272

Adamović M, Grubić G, Stoićević L, Jovanović S, Maćej O, Nešić S. Possibilities for whey use in feeding of domestic animals. in Journal of Scientific Agricultural Research. 2000;61(1-2):69-78.
https://hdl.handle.net/21.15107/rcub_agrospace_272 .

Adamović, Milan, Grubić, Goran, Stoićević, Ljubiša, Jovanović, Snežana, Maćej, Ognjen, Nešić, Srdjan, "Possibilities for whey use in feeding of domestic animals" in Journal of Scientific Agricultural Research, 61, no. 1-2 (2000):69-78,
https://hdl.handle.net/21.15107/rcub_agrospace_272 .