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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
AU  - Trpković, Goran
AU  - Miočinović, Jelena
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2001
AB  - Four types of electron microscopes, i.e. scanning electron microscope, cryo-scanning electron microscope, transmission electron microscope and environmental scanning electron microscope, as well as confocal laser scanning microscope, as a representative of light microscopy that is nowadays frequently being used in analyzing milk origin nutrition, are discussed. The differences between these categories of microscopes are presented here. The advantages in analyzing milk products are discussed. General methods of preparation of biological samples for all types of electron microscopes are introduced, as well as specific methods for preparation of cheese samples. Representative micrographs of different cheese samples are discussed. Use of the electron microscopy plays an important role in nutrition research, especially concerning microstructure. Electron microscopy will probably become a significant tool in future research of food. .
AB  - U radu se analiziraju načini rada, kao i konstrukcija četiri tipa elektronskih mikroskopa: skenirajućeg elektronskog mikroskopa; krio-skenirajućeg elektronskog mikroskopa; transmisionog elektronskog mikroskopa i envajromental skenirajućeg elektronskog mikroskopa, kao i konfokalno lasersko skenirajućeg mikroskopa, predstavnika svetlosne mikroskopije, koji se trenutno najviše koriste za analizu namirnica mlečnog porekla. Prikazane su razlike između pojedinih kategorija mikroskopije, ukazano je na prednosti i mane u pogledu analiziranja namirnica različitog porekla. Prikazane su opšte metode pripreme bioloških uzoraka za sve vidove elektronske mikroskopije, metode pripreme uzoraka sireva, kao i prikazi mikrografija. Primena elektronske mikroskopije ima značajnu ulogu u proučavanju namirnica, posebno njihove mikrostrukture. Istraživanje strukture će verovatno postati važna komponenta budućih biotehnoloških istraživanja i koristiće se za posmatranje strukturalnih promena namirnica. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Application of electron microscopy techniques in cheese research
T1  - Primena tehnika elektronske mikroskopije u proučavanju sireva
EP  - 86
IS  - 1-2
SP  - 78
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2001
ER  - 

@article{
author = "Pavlović, Vladimir and Pudja, Predrag and Trpković, Goran and Miočinović, Jelena",
year = "2009",
abstract = "Four types of electron microscopes, i.e. scanning electron microscope, cryo-scanning electron microscope, transmission electron microscope and environmental scanning electron microscope, as well as confocal laser scanning microscope, as a representative of light microscopy that is nowadays frequently being used in analyzing milk origin nutrition, are discussed. The differences between these categories of microscopes are presented here. The advantages in analyzing milk products are discussed. General methods of preparation of biological samples for all types of electron microscopes are introduced, as well as specific methods for preparation of cheese samples. Representative micrographs of different cheese samples are discussed. Use of the electron microscopy plays an important role in nutrition research, especially concerning microstructure. Electron microscopy will probably become a significant tool in future research of food. ., U radu se analiziraju načini rada, kao i konstrukcija četiri tipa elektronskih mikroskopa: skenirajućeg elektronskog mikroskopa; krio-skenirajućeg elektronskog mikroskopa; transmisionog elektronskog mikroskopa i envajromental skenirajućeg elektronskog mikroskopa, kao i konfokalno lasersko skenirajućeg mikroskopa, predstavnika svetlosne mikroskopije, koji se trenutno najviše koriste za analizu namirnica mlečnog porekla. Prikazane su razlike između pojedinih kategorija mikroskopije, ukazano je na prednosti i mane u pogledu analiziranja namirnica različitog porekla. Prikazane su opšte metode pripreme bioloških uzoraka za sve vidove elektronske mikroskopije, metode pripreme uzoraka sireva, kao i prikazi mikrografija. Primena elektronske mikroskopije ima značajnu ulogu u proučavanju namirnica, posebno njihove mikrostrukture. Istraživanje strukture će verovatno postati važna komponenta budućih biotehnoloških istraživanja i koristiće se za posmatranje strukturalnih promena namirnica. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Application of electron microscopy techniques in cheese research, Primena tehnika elektronske mikroskopije u proučavanju sireva",
pages = "86-78",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2001"
}

Pavlović, V., Pudja, P., Trpković, G.,& Miočinović, J.. (2009). Application of electron microscopy techniques in cheese research. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 78-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2001

Pavlović V, Pudja P, Trpković G, Miočinović J. Application of electron microscopy techniques in cheese research. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):78-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2001 .

Pavlović, Vladimir, Pudja, Predrag, Trpković, Goran, Miočinović, Jelena, "Application of electron microscopy techniques in cheese research" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):78-86,
https://hdl.handle.net/21.15107/rcub_agrospace_2001 .