TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Barać, Miroljub
AU  - Djerovski, Jelena
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1971
AB  - White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60g NaCl/l, proteolytic ability to hydrolyze β-casein by SDS PAGE electrophoresis and biochemical identification with API 50CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47,7% of the isolates were classified as Lactococcus, 10,7% as Enterococcus, 35,4% as Lactobacillus and 3,1% as Leuconostoc. Dominant lactocci strain was Lactococcus lactis ssp. lactis (35,4%) but the presence of citrateutilizing bacteria Lactococcus lactis ssp. lactis bv. diacetylactis, as aroma enhancer is significant. For lactobacilli dominant strain was Lactobacillus para. paracasei (21,5%). Isolated strains varied significantly in acid production, from very fast and good acid producers (some strains of Lactococcus lactis ssp. lactis reduced the pH  lt  4.8), to very poor ones. All isolated lactic acid bacteria grew in 20 and 40g NaCl/L, while 25 isolates grew in 60g NaCl/L. Isolates showed different proteolytic ability to hydrolyze β-casein. Some of them very extensively degraded β-casein, the others demonstrated inferior activity. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potentially useful as new starter cultures for industrial production of cheeses. .
AB  - Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva. Iz 25 uzoraka sireva izolovano i okarakterisano je 65 izolata autohtonih bakterija mlečne kiseline. Za sve sojeve je ispitano: bojenje po Gramu, katalaza test, acidogena aktivnost, sposobnost rasta na 20, 40, 60g NaCl/l, proteolitička sposobnost razgradnje β-kazeina SDS PAGE elektroforezom i biohemijska identifikacija primenom API 50CHL i API RAPID ID 32 Strep. Biohemijskom identifikacijom je utvrđeno da je mezofilna mikroflora dominantna, a 47,7% izolata je identifikovano kao Lactococcus, 10,7% kao Enterococcus, 35,4% kao Lactobacillus i 3,1% Leuconostoc. Dominantne laktokoke su bile Lactococcus lactis ssp. lactis (35,4%), a, takođe, značajno je bilo prisustvo citrat pozitivnih bakterija Lactococcus lactis ssp. lactis bv. diacetylactis, kao producenata arome. Od laktobacila dominantni su bili sojevi Lactobacillus para. paracasei (21,5%). Izolovani sojevi su se značajno razlikovali u acidifikacionoj sposobnosti, od veoma brzih i dobrih producenata kiseline (neki sojevi Lactococcus lactis ssp. lactis su snižavali pH  lt  4.8) do veoma slabih acidogena. Svi izolati bakterija mlečne kiseline su dobro rasli u prisustvu 20 i 40g NaCl/l, dok je 25 izolata raslo u prisustvu 60g NaCl/L. Izolati su pokazali različitu proteolitičku sposobnost hidrolize β-kazeina. Neki su veoma intezivno hidrolizovali β-kazein, dok su drugi bili potpuno inferiorni u pogledu ove sposobnosti. Ispitivanjem karakteristika koje su važne za starter kulture pokazalo se da među autohtonim bakterijama mlečne kiseline ima i bakterija koje bi mogle da se primene kao nove starter kulture u industrijskoj proizvodnji sireva. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The study of autochthonous lactic acid bacteria from white brined cheeses
T1  - Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri
EP  - 41
IS  - 3-4
SP  - 37
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1971
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Barać, Miroljub and Djerovski, Jelena and Paunović, Dušanka and Obradović, Dragojlo",
year = "2009",
abstract = "White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60g NaCl/l, proteolytic ability to hydrolyze β-casein by SDS PAGE electrophoresis and biochemical identification with API 50CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47,7% of the isolates were classified as Lactococcus, 10,7% as Enterococcus, 35,4% as Lactobacillus and 3,1% as Leuconostoc. Dominant lactocci strain was Lactococcus lactis ssp. lactis (35,4%) but the presence of citrateutilizing bacteria Lactococcus lactis ssp. lactis bv. diacetylactis, as aroma enhancer is significant. For lactobacilli dominant strain was Lactobacillus para. paracasei (21,5%). Isolated strains varied significantly in acid production, from very fast and good acid producers (some strains of Lactococcus lactis ssp. lactis reduced the pH  lt  4.8), to very poor ones. All isolated lactic acid bacteria grew in 20 and 40g NaCl/L, while 25 isolates grew in 60g NaCl/L. Isolates showed different proteolytic ability to hydrolyze β-casein. Some of them very extensively degraded β-casein, the others demonstrated inferior activity. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potentially useful as new starter cultures for industrial production of cheeses. ., Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva. Iz 25 uzoraka sireva izolovano i okarakterisano je 65 izolata autohtonih bakterija mlečne kiseline. Za sve sojeve je ispitano: bojenje po Gramu, katalaza test, acidogena aktivnost, sposobnost rasta na 20, 40, 60g NaCl/l, proteolitička sposobnost razgradnje β-kazeina SDS PAGE elektroforezom i biohemijska identifikacija primenom API 50CHL i API RAPID ID 32 Strep. Biohemijskom identifikacijom je utvrđeno da je mezofilna mikroflora dominantna, a 47,7% izolata je identifikovano kao Lactococcus, 10,7% kao Enterococcus, 35,4% kao Lactobacillus i 3,1% Leuconostoc. Dominantne laktokoke su bile Lactococcus lactis ssp. lactis (35,4%), a, takođe, značajno je bilo prisustvo citrat pozitivnih bakterija Lactococcus lactis ssp. lactis bv. diacetylactis, kao producenata arome. Od laktobacila dominantni su bili sojevi Lactobacillus para. paracasei (21,5%). Izolovani sojevi su se značajno razlikovali u acidifikacionoj sposobnosti, od veoma brzih i dobrih producenata kiseline (neki sojevi Lactococcus lactis ssp. lactis su snižavali pH  lt  4.8) do veoma slabih acidogena. Svi izolati bakterija mlečne kiseline su dobro rasli u prisustvu 20 i 40g NaCl/l, dok je 25 izolata raslo u prisustvu 60g NaCl/L. Izolati su pokazali različitu proteolitičku sposobnost hidrolize β-kazeina. Neki su veoma intezivno hidrolizovali β-kazein, dok su drugi bili potpuno inferiorni u pogledu ove sposobnosti. Ispitivanjem karakteristika koje su važne za starter kulture pokazalo se da među autohtonim bakterijama mlečne kiseline ima i bakterija koje bi mogle da se primene kao nove starter kulture u industrijskoj proizvodnji sireva. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The study of autochthonous lactic acid bacteria from white brined cheeses, Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri",
pages = "41-37",
number = "3-4",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1971"
}

Radulović, Z., Radin, D., Barać, M., Djerovski, J., Paunović, D.,& Obradović, D.. (2009). The study of autochthonous lactic acid bacteria from white brined cheeses. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(3-4), 37-41.
https://hdl.handle.net/21.15107/rcub_agrospace_1971

Radulović Z, Radin D, Barać M, Djerovski J, Paunović D, Obradović D. The study of autochthonous lactic acid bacteria from white brined cheeses. in Hrana i ishrana. 2009;50(3-4):37-41.
https://hdl.handle.net/21.15107/rcub_agrospace_1971 .

Radulović, Zorica, Radin, Dragoslava, Barać, Miroljub, Djerovski, Jelena, Paunović, Dušanka, Obradović, Dragojlo, "The study of autochthonous lactic acid bacteria from white brined cheeses" in Hrana i ishrana, 50, no. 3-4 (2009):37-41,
https://hdl.handle.net/21.15107/rcub_agrospace_1971 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Pudja, Predrag
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1781
AB  - Reduced fat cheeses are usually characterized as having poor and unacceptable sensory properties. Elimination of the defects in these cheeses has proved technologically challenging. Approaches include manipulation of processing parameters, use of adjunct cultures and additives. The influence of different adjunct cultures on the composition and sensory properties of low fat brined cheeses were investigated in this paper. Low fat UF brined cheeses (~15% FDM) were produced using milk protein powder Promilk 852A (Ingredia, France), skim milk powder and cream, according to the defined production procedure. Lactococcus lactis ssp. lactis and Lc. lactis ssp. Cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus strains were used as primary starter cultures. Exopolysaccharide - producing Str. thermophilus was used as adjunct starter culture for the production of cheese B, probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used for the production of cheese C, while Lb. casei was used for the production of cheese D. Composition and pH value of cheeses did not differ significantly. Cheeses made with adjunct cultures showed much better characteristics than the control cheese, made only with primary starter culture. Better properties of cheeses produced with adjunct cultures included improved texture, flavor and odor. It was concluded that application of adjunct cultures could be an adequate solution for getting acceptable and functional properties of low fat cheeses. Also, this could lead to better positioning of low fat cheeses on the dairy products market.
AB  - Sirevi sa smanjenim sadržajem masti često se odlikuju lošim i neprihvatljivim senzornim svojstvima koji se ogledaju u lošim teksturalnim osobinama i slabo izraženom i atipičnom ukusu i mirisu. Problemi u proizvodnji niskomasnih sireva mogu se delimično ili potpuno prevazići modifikacijom parametara tehnološkog postupka proizvodnje, upotrebom dopunskih starter kultura i dodavanjem različitih aditiva. U radu je ispitan uticaj različitih dopunskih kultura na sastav i senzorna svojstva niskomasnog sira u salamuri. Niskomasni sir u salamuri sa 15% MuSM je proizveden od proteinskog praha Promilk 852A (Ingredia, Francuska), obranog mleka u prahu i pavlake, prema definisanom postupku proizvodnje. Kao osnovna starter kultura korišćeni su Lactococcus lactis ssp. lactis i Lc. lactis ssp. Cremoris, Streptococcus thermophilus i Lactobacillus delbrueckii ssp. bulgaricus. Kao dopunska kultura za proizvodnju sira B korišćena je vrsta Str. thermophilus koja produkuje egzopolisaharide, za proizvodnju sira C probiotska kultura, koja sadrži Lb. acidophilus i Bifidobacterium sp., a za proizvodnju sira D vrsta Lb. casei. Hemijski sastav i pH vrednost kontrolnog i eksperimentalnih sireva ne razlikuju se značajno. Senzorna ocena sireva pokazuje da sirevi proizvedeni sa dopunskim kulturama pokazuju znatno bolja svojstva u odnosu na kontrolni sir, proizveden samo sa osnovnom starter kulturom. Bolja svojstva sireva proizvedenih sa dopunskim kulturama u poređenju sa kontrolnim sirom ogledaju se u poboljšanju teksture, ukusa i mirisa. Na osnovu rezultata može se zaključiti da je primena dopunskih kultura jedno od adekvatnih rešenja za postizanje prihvatljivih i funkcionalnih osobina niskomasnih sireva, što omogućava njihovo bolje pozicioniranje na tržištu proizvoda od mleka.
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 adjunct cultures on the properties of low fat brined cheese
T1  - Uticaj dopunskih kultura na svojstva niskomasnog sira u salamuri
EP  - 96
IS  - 1-2
SP  - 92
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1781
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Paunović, Dušanka and Pudja, Predrag",
year = "2008",
abstract = "Reduced fat cheeses are usually characterized as having poor and unacceptable sensory properties. Elimination of the defects in these cheeses has proved technologically challenging. Approaches include manipulation of processing parameters, use of adjunct cultures and additives. The influence of different adjunct cultures on the composition and sensory properties of low fat brined cheeses were investigated in this paper. Low fat UF brined cheeses (~15% FDM) were produced using milk protein powder Promilk 852A (Ingredia, France), skim milk powder and cream, according to the defined production procedure. Lactococcus lactis ssp. lactis and Lc. lactis ssp. Cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus strains were used as primary starter cultures. Exopolysaccharide - producing Str. thermophilus was used as adjunct starter culture for the production of cheese B, probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used for the production of cheese C, while Lb. casei was used for the production of cheese D. Composition and pH value of cheeses did not differ significantly. Cheeses made with adjunct cultures showed much better characteristics than the control cheese, made only with primary starter culture. Better properties of cheeses produced with adjunct cultures included improved texture, flavor and odor. It was concluded that application of adjunct cultures could be an adequate solution for getting acceptable and functional properties of low fat cheeses. Also, this could lead to better positioning of low fat cheeses on the dairy products market., Sirevi sa smanjenim sadržajem masti često se odlikuju lošim i neprihvatljivim senzornim svojstvima koji se ogledaju u lošim teksturalnim osobinama i slabo izraženom i atipičnom ukusu i mirisu. Problemi u proizvodnji niskomasnih sireva mogu se delimično ili potpuno prevazići modifikacijom parametara tehnološkog postupka proizvodnje, upotrebom dopunskih starter kultura i dodavanjem različitih aditiva. U radu je ispitan uticaj različitih dopunskih kultura na sastav i senzorna svojstva niskomasnog sira u salamuri. Niskomasni sir u salamuri sa 15% MuSM je proizveden od proteinskog praha Promilk 852A (Ingredia, Francuska), obranog mleka u prahu i pavlake, prema definisanom postupku proizvodnje. Kao osnovna starter kultura korišćeni su Lactococcus lactis ssp. lactis i Lc. lactis ssp. Cremoris, Streptococcus thermophilus i Lactobacillus delbrueckii ssp. bulgaricus. Kao dopunska kultura za proizvodnju sira B korišćena je vrsta Str. thermophilus koja produkuje egzopolisaharide, za proizvodnju sira C probiotska kultura, koja sadrži Lb. acidophilus i Bifidobacterium sp., a za proizvodnju sira D vrsta Lb. casei. Hemijski sastav i pH vrednost kontrolnog i eksperimentalnih sireva ne razlikuju se značajno. Senzorna ocena sireva pokazuje da sirevi proizvedeni sa dopunskim kulturama pokazuju znatno bolja svojstva u odnosu na kontrolni sir, proizveden samo sa osnovnom starter kulturom. Bolja svojstva sireva proizvedenih sa dopunskim kulturama u poređenju sa kontrolnim sirom ogledaju se u poboljšanju teksture, ukusa i mirisa. Na osnovu rezultata može se zaključiti da je primena dopunskih kultura jedno od adekvatnih rešenja za postizanje prihvatljivih i funkcionalnih osobina niskomasnih sireva, što omogućava njihovo bolje pozicioniranje na tržištu proizvoda od mleka.",
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 adjunct cultures on the properties of low fat brined cheese, Uticaj dopunskih kultura na svojstva niskomasnog sira u salamuri",
pages = "96-92",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1781"
}

Djerovski, J., Radulović, Z., Paunović, D.,& Pudja, P.. (2008). The influence of adjunct cultures on the properties of low fat brined cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 92-96.
https://hdl.handle.net/21.15107/rcub_agrospace_1781

Djerovski J, Radulović Z, Paunović D, Pudja P. The influence of adjunct cultures on the properties of low fat brined cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):92-96.
https://hdl.handle.net/21.15107/rcub_agrospace_1781 .

Djerovski, Jelena, Radulović, Zorica, Paunović, Dušanka, Pudja, Predrag, "The influence of adjunct cultures on the properties of low fat brined cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):92-96,
https://hdl.handle.net/21.15107/rcub_agrospace_1781 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Barać, Miroljub
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
AU  - Pudja, Predrag
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1684
AB  - Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08 and cheese B was made with Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56, Lc. Lactis ssp. lactis bv. diacetylactis 07, as starter cultures. At each ripening time (30-60-90 days), changes of starter culture cells number and chemical composition of cheeses were monitored. Proteolysis was assessed by the water-soluble fractions (WSN), soluble fractions in 5%PTA (PTA-N) and SDS PAGE electrophoresis. The number of starter culture cells maintained at the high level of 6-8 log CFU/g, during the monitored cheese ripening period. There was no significant influence of the different starter cultures on the gross chemical composition, but the course of proteolytic changes was slightly different. The cheese A exhibited the higher rate of proteolysis in the early ripening stages. At 30-day-old cheese A the content of WSN/TN and PTA-N/TN was 16.54% and 2.54%, while residual αs-casein and β-casein were 26.12% and 36.71% respectively. Data for the content of WSN/TN and PTA-N/TN of cheese B was 14.36% and 2.41%, while residual αs-casein and β-casein were 52.37% and 46.11% respectively. At the end of observed ripening period (90 days), the proteolytic changes of cheese B were more intensive (residual αs-casein and β-casein were 17.33% and 18.43%, respectively) than of cheese A (22.58% and 33.63%, respectively). The sensory evaluation showed that white brined cheeses achieved high total scores at the each ripening time. Isolated and selected autochthonous LAB could be applied as starter culture in white brined cheese production. The using of autochthonous LAB provides white brined cheese with specific sensory characteristics, as well as high and standard product quality. .
AB  - Autohtone bakterije mlečne kiseline, izolovane iz tradicionalnih belih sireva, primenjene su kao starter kulture u proizvodnji sireva u salamuri. Uticaj njihove aktivnosti na zrenje sireva je praćen tokom 90 dana zrenja. Sir A je proizveden primenom starter-kulture: Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08, a sir B: Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56 i Lc. Lactis ssp. lactis bv. diacetylactis 07. Promene hemijskog sastava sireva su praćene tridesetog, šezdesetog i devedesetog dana zrenja. Proteolitičke promene su praćene određivanjem rastvorljivog azota u vodi (RN), rastvorljivog azota u 5% fosfovolframskoj kiselini (PTA-N) i SDS PAGE elektroforezom. Primena različitih starter-kultura nije značajno uticala na hemijski sastav sireva, osim kod proteolitičkih promena, koje su se značajno razlikovale tokom zrenja sireva. Kod sira A je utvrđena jača proteolitička razgradnja u početnoj fazi zrenja. U tridesetom danu zrenja sira A sadržaj RN u ukupnom azotu (RN/UN) iznosio je 16,54%, a PTA-N/UN 2,54%, dok je rezidualni αs-kazein bio 26.12%, a rezidualni β-kazein 36.71%. Sadržaj RN/UN i PTA-N/UN kod sira B iznosio je 14.36% i 2.41%, a sadržaj rezidua αs-kazeina i β-kazeina 52.37% i 46.11%. Na kraju posmatranog perioda zrenja (devedeseti dan), proteolitičke promene kod sira B bile su intenzivnije (rezidualni αs-kazein 17.33% i β-kazein 18.43%), nego kod sira A (22.58% i 33.63%). Senzorna ocena je pokazala da su sirevi A i B ocenjeni visokim ocenama tokom celog perioda zrenja. Izolovane i selektovane autohtone BMK mogu da se primene kao starter-kulture u proizvodnji belih sireva u salamuri. Upotreba autohtonih BMK obezbeđuje specifična senzorna svojstva ovih sireva, kao i visok standardan kvalitet. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Application of autochthonous lactic acid bacteria in the white brined cheese production
T1  - Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri
EP  - 54
IS  - 1-4
SP  - 49
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1684
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Barać, Miroljub and Paunović, Dušanka and Obradović, Dragojlo and Pudja, Predrag",
year = "2008",
abstract = "Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08 and cheese B was made with Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56, Lc. Lactis ssp. lactis bv. diacetylactis 07, as starter cultures. At each ripening time (30-60-90 days), changes of starter culture cells number and chemical composition of cheeses were monitored. Proteolysis was assessed by the water-soluble fractions (WSN), soluble fractions in 5%PTA (PTA-N) and SDS PAGE electrophoresis. The number of starter culture cells maintained at the high level of 6-8 log CFU/g, during the monitored cheese ripening period. There was no significant influence of the different starter cultures on the gross chemical composition, but the course of proteolytic changes was slightly different. The cheese A exhibited the higher rate of proteolysis in the early ripening stages. At 30-day-old cheese A the content of WSN/TN and PTA-N/TN was 16.54% and 2.54%, while residual αs-casein and β-casein were 26.12% and 36.71% respectively. Data for the content of WSN/TN and PTA-N/TN of cheese B was 14.36% and 2.41%, while residual αs-casein and β-casein were 52.37% and 46.11% respectively. At the end of observed ripening period (90 days), the proteolytic changes of cheese B were more intensive (residual αs-casein and β-casein were 17.33% and 18.43%, respectively) than of cheese A (22.58% and 33.63%, respectively). The sensory evaluation showed that white brined cheeses achieved high total scores at the each ripening time. Isolated and selected autochthonous LAB could be applied as starter culture in white brined cheese production. The using of autochthonous LAB provides white brined cheese with specific sensory characteristics, as well as high and standard product quality. ., Autohtone bakterije mlečne kiseline, izolovane iz tradicionalnih belih sireva, primenjene su kao starter kulture u proizvodnji sireva u salamuri. Uticaj njihove aktivnosti na zrenje sireva je praćen tokom 90 dana zrenja. Sir A je proizveden primenom starter-kulture: Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08, a sir B: Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56 i Lc. Lactis ssp. lactis bv. diacetylactis 07. Promene hemijskog sastava sireva su praćene tridesetog, šezdesetog i devedesetog dana zrenja. Proteolitičke promene su praćene određivanjem rastvorljivog azota u vodi (RN), rastvorljivog azota u 5% fosfovolframskoj kiselini (PTA-N) i SDS PAGE elektroforezom. Primena različitih starter-kultura nije značajno uticala na hemijski sastav sireva, osim kod proteolitičkih promena, koje su se značajno razlikovale tokom zrenja sireva. Kod sira A je utvrđena jača proteolitička razgradnja u početnoj fazi zrenja. U tridesetom danu zrenja sira A sadržaj RN u ukupnom azotu (RN/UN) iznosio je 16,54%, a PTA-N/UN 2,54%, dok je rezidualni αs-kazein bio 26.12%, a rezidualni β-kazein 36.71%. Sadržaj RN/UN i PTA-N/UN kod sira B iznosio je 14.36% i 2.41%, a sadržaj rezidua αs-kazeina i β-kazeina 52.37% i 46.11%. Na kraju posmatranog perioda zrenja (devedeseti dan), proteolitičke promene kod sira B bile su intenzivnije (rezidualni αs-kazein 17.33% i β-kazein 18.43%), nego kod sira A (22.58% i 33.63%). Senzorna ocena je pokazala da su sirevi A i B ocenjeni visokim ocenama tokom celog perioda zrenja. Izolovane i selektovane autohtone BMK mogu da se primene kao starter-kulture u proizvodnji belih sireva u salamuri. Upotreba autohtonih BMK obezbeđuje specifična senzorna svojstva ovih sireva, kao i visok standardan kvalitet. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Application of autochthonous lactic acid bacteria in the white brined cheese production, Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri",
pages = "54-49",
number = "1-4",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1684"
}

Djerovski, J., Radulović, Z., Barać, M., Paunović, D., Obradović, D.,& Pudja, P.. (2008). Application of autochthonous lactic acid bacteria in the white brined cheese production. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 49(1-4), 49-54.
https://hdl.handle.net/21.15107/rcub_agrospace_1684

Djerovski J, Radulović Z, Barać M, Paunović D, Obradović D, Pudja P. Application of autochthonous lactic acid bacteria in the white brined cheese production. in Hrana i ishrana. 2008;49(1-4):49-54.
https://hdl.handle.net/21.15107/rcub_agrospace_1684 .

Djerovski, Jelena, Radulović, Zorica, Barać, Miroljub, Paunović, Dušanka, Obradović, Dragojlo, Pudja, Predrag, "Application of autochthonous lactic acid bacteria in the white brined cheese production" in Hrana i ishrana, 49, no. 1-4 (2008):49-54,
https://hdl.handle.net/21.15107/rcub_agrospace_1684 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Djerovski, Jelena
AU  - Radovanović, Mira
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1822
AB  - Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin- like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation with the significant participation of milk proteins. It can be consumed as a fresh kajmak immediately after production, or as a mature kajmak, after a substantial ripening period. Being an autochthonous Serbian dairy product, kajmak is believed to be one of the most prestigious and respectable dairy products that symbolizes domestic agriculture in this area of the world. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Numerous steps in the procedure could represent potential safety risks for kajmak and the remaining milk. The sensory and compositional parameters of kajmak place this product between cheeses and butter in the classification of dairy products. The microflora of kajmak, which mainly originates from raw milk, plays a major role in the maturation process, particularly regarding texture and sensory profiles. The procedure for kajmak production developed in the food company " Polimark" is a promising solution for industrial kajmak production. The procedure covers all the steps that are included in traditional kajmak production, but the methodologies carried out are acceptable for industrial implementation. The use of lactic starters introduced in this industrial procedure may become a strategic tool for managing the ripening process and sensory characteristics of mature kajmak. Uncontrolled and unpredictable safety and sensory qualities regarding kajmak is certainly the main reason why such a delicious product has been left out of the world market and remains only significant on a local level. In this respect, the establishment of a modern, industrial kajmak production should represent a substantial improvement of the manufacturing conditions able to reduce the safety risks and to provide the conditions for commercializing a standard high- quality product.
PB  - Springer France, Paris
T2  - Dairy Science & Technology
T1  - An autochthonous Serbian product - Kajmak Characteristics and production procedures
EP  - 172
IS  - 2
SP  - 163
VL  - 88
DO  - 10.1051/dst:2007023
ER  - 

@article{
author = "Pudja, Predrag and Djerovski, Jelena and Radovanović, Mira",
year = "2008",
abstract = "Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin- like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation with the significant participation of milk proteins. It can be consumed as a fresh kajmak immediately after production, or as a mature kajmak, after a substantial ripening period. Being an autochthonous Serbian dairy product, kajmak is believed to be one of the most prestigious and respectable dairy products that symbolizes domestic agriculture in this area of the world. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Numerous steps in the procedure could represent potential safety risks for kajmak and the remaining milk. The sensory and compositional parameters of kajmak place this product between cheeses and butter in the classification of dairy products. The microflora of kajmak, which mainly originates from raw milk, plays a major role in the maturation process, particularly regarding texture and sensory profiles. The procedure for kajmak production developed in the food company " Polimark" is a promising solution for industrial kajmak production. The procedure covers all the steps that are included in traditional kajmak production, but the methodologies carried out are acceptable for industrial implementation. The use of lactic starters introduced in this industrial procedure may become a strategic tool for managing the ripening process and sensory characteristics of mature kajmak. Uncontrolled and unpredictable safety and sensory qualities regarding kajmak is certainly the main reason why such a delicious product has been left out of the world market and remains only significant on a local level. In this respect, the establishment of a modern, industrial kajmak production should represent a substantial improvement of the manufacturing conditions able to reduce the safety risks and to provide the conditions for commercializing a standard high- quality product.",
publisher = "Springer France, Paris",
journal = "Dairy Science & Technology",
title = "An autochthonous Serbian product - Kajmak Characteristics and production procedures",
pages = "172-163",
number = "2",
volume = "88",
doi = "10.1051/dst:2007023"
}

Pudja, P., Djerovski, J.,& Radovanović, M.. (2008). An autochthonous Serbian product - Kajmak Characteristics and production procedures. in Dairy Science & Technology
Springer France, Paris., 88(2), 163-172.
https://doi.org/10.1051/dst:2007023

Pudja P, Djerovski J, Radovanović M. An autochthonous Serbian product - Kajmak Characteristics and production procedures. in Dairy Science & Technology. 2008;88(2):163-172.
doi:10.1051/dst:2007023 .

Pudja, Predrag, Djerovski, Jelena, Radovanović, Mira, "An autochthonous Serbian product - Kajmak Characteristics and production procedures" in Dairy Science & Technology, 88, no. 2 (2008):163-172,
https://doi.org/10.1051/dst:2007023 . .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Pudja, Predrag
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo
AU  - Martinović, Maja
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1552
AB  - UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus was high (> 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probitic bacteria may improve sensory, particularly flavour UF cheese characteristics.
AB  - Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri. Kontrolni sir, sir A, proizveden je, prema standardnom postupku proizvodnje, dok je kod eksperimentalnog sira, sira B pored osnovnog startera, kao dopunski starter korišćena probiotska kultura koji sadrži Lb. acidophilus i Bifidobacterium sp. Hemijski sastav i pH vrednost se ne razlikuju značajno između ispitivanih sireva. Broj starter bakterija se zadržava na visokom nivou kod oba sira tokom ispitivanog perioda. Kod sira B broj Lb. acidophilus se zadržava na visokom nivou {> 7 log cfu/g) tokom čitavog ispitivanog perioda, što je neophodno za postizanje pozffivnih efekata na zdravlje potrošača. Bifidobacterium sp. u toku prvih 10 dana ostaje na visokom nivou, a zatim opada i do kraja ispitivanog perioda ostaje na nivou 6 log cfu/g. Senzorna ocena sira B (oko 90% od max. kvaliteta) je znatno povoljnija u odnosu na kontrolni sir A (oko 70% max. kvaliteta), što upućuje na zaključak da se korišćenjem probiotskih bakterija ostvaruje poboljšanje senzornih karakteristika sireva proizvedenih od UF mleka, posebno u pogledu ukusa i mirisa.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The ripening of uf white brined cheeses made with probiotic culture
T1  - Zrenje sireva od UF mleka sa probiotskim kulturama
EP  - 80
IS  - 1-2
SP  - 76
VL  - 18
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1552
ER  - 

@article{
author = "Djerovski, Jelena and Pudja, Predrag and Radulović, Zorica and Obradović, Dragojlo and Martinović, Maja",
year = "2007",
abstract = "UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus was high (> 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probitic bacteria may improve sensory, particularly flavour UF cheese characteristics., Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri. Kontrolni sir, sir A, proizveden je, prema standardnom postupku proizvodnje, dok je kod eksperimentalnog sira, sira B pored osnovnog startera, kao dopunski starter korišćena probiotska kultura koji sadrži Lb. acidophilus i Bifidobacterium sp. Hemijski sastav i pH vrednost se ne razlikuju značajno između ispitivanih sireva. Broj starter bakterija se zadržava na visokom nivou kod oba sira tokom ispitivanog perioda. Kod sira B broj Lb. acidophilus se zadržava na visokom nivou {> 7 log cfu/g) tokom čitavog ispitivanog perioda, što je neophodno za postizanje pozffivnih efekata na zdravlje potrošača. Bifidobacterium sp. u toku prvih 10 dana ostaje na visokom nivou, a zatim opada i do kraja ispitivanog perioda ostaje na nivou 6 log cfu/g. Senzorna ocena sira B (oko 90% od max. kvaliteta) je znatno povoljnija u odnosu na kontrolni sir A (oko 70% max. kvaliteta), što upućuje na zaključak da se korišćenjem probiotskih bakterija ostvaruje poboljšanje senzornih karakteristika sireva proizvedenih od UF mleka, posebno u pogledu ukusa i mirisa.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The ripening of uf white brined cheeses made with probiotic culture, Zrenje sireva od UF mleka sa probiotskim kulturama",
pages = "80-76",
number = "1-2",
volume = "18",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1552"
}

Djerovski, J., Pudja, P., Radulović, Z., Obradović, D.,& Martinović, M.. (2007). The ripening of uf white brined cheeses made with probiotic culture. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 18(1-2), 76-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1552

Djerovski J, Pudja P, Radulović Z, Obradović D, Martinović M. The ripening of uf white brined cheeses made with probiotic culture. in Prehrambena industrija - mleko i mlečni proizvodi. 2007;18(1-2):76-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1552 .

Djerovski, Jelena, Pudja, Predrag, Radulović, Zorica, Obradović, Dragojlo, Martinović, Maja, "The ripening of uf white brined cheeses made with probiotic culture" in Prehrambena industrija - mleko i mlečni proizvodi, 18, no. 1-2 (2007):76-80,
https://hdl.handle.net/21.15107/rcub_agrospace_1552 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Djerovski, Jelena
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1607
AB  - Reduced fat cheeses are usually characterized as having poor texture, flavor and functional characteristics. Procedures developed for manufacturing reduced and low fat cheeses include modification of technological procedures, starter cultures selection and use of additives, as fat substitutes.
AB  - Sirevi sa smanjenim sadržajem masti se najčešće karakterišu kao sirevi sa manje prihvatljivom teksturom, slabo izraženim i netipičnim ukusom i mirisom i slabim funkcionalnim osobinama. Prevazilaženje navedenih problema u proizvodnji sireva sa smanjenim sadržajem masti se zasniva na modifikaciji tehnološkog postupka proizvodnje, upotrebi odgovarajućih starter kultura i aditiva, kao zamenjivača mlečne masti.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Reduced fat cheeses
T1  - Sirevi sa smanjenim sadržajem masti
EP  - 102
IS  - 5
SP  - 86
VL  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1607
ER  - 

@article{
author = "Pudja, Predrag and Djerovski, Jelena",
year = "2007",
abstract = "Reduced fat cheeses are usually characterized as having poor texture, flavor and functional characteristics. Procedures developed for manufacturing reduced and low fat cheeses include modification of technological procedures, starter cultures selection and use of additives, as fat substitutes., Sirevi sa smanjenim sadržajem masti se najčešće karakterišu kao sirevi sa manje prihvatljivom teksturom, slabo izraženim i netipičnim ukusom i mirisom i slabim funkcionalnim osobinama. Prevazilaženje navedenih problema u proizvodnji sireva sa smanjenim sadržajem masti se zasniva na modifikaciji tehnološkog postupka proizvodnje, upotrebi odgovarajućih starter kultura i aditiva, kao zamenjivača mlečne masti.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Reduced fat cheeses, Sirevi sa smanjenim sadržajem masti",
pages = "102-86",
number = "5",
volume = "56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1607"
}

Pudja, P.,& Djerovski, J.. (2007). Reduced fat cheeses. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 56(5), 86-102.
https://hdl.handle.net/21.15107/rcub_agrospace_1607

Pudja P, Djerovski J. Reduced fat cheeses. in Savremena poljoprivreda. 2007;56(5):86-102.
https://hdl.handle.net/21.15107/rcub_agrospace_1607 .

Pudja, Predrag, Djerovski, Jelena, "Reduced fat cheeses" in Savremena poljoprivreda, 56, no. 5 (2007):86-102,
https://hdl.handle.net/21.15107/rcub_agrospace_1607 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo B.
AU  - Pudja, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1311
AB  - The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, isolated and selected from autochthonous white brined cheeses, as starter cultures. The chemical composition parameters (total solids, water, milk fat, proteins, salt) and proteolysis parameters (WSN, WSN/TN and PTA/N) were analysed during 90 days of cheese ripening. The growth of starter culture was determined on the particular selective medium. Also, sensory evaluation of cheese characteristics was done/obtained. Values of chemical composition parameters ranged in the appropriate interval of white brined cheese group. The content of WSN and PTA-N was constantly increasing during entire cheese ripening period. The growth of WSN and PTA-N content was highest during first weeks of ripening period (30 days). The cheese ripening index was 8,50%, 16,54% and 18,98% at the start, after 30 days and 90 days, respectively. The number of starter culture cells was maintained on high level during the entire cheese ripening period. Within the first few days (10 days) their growth was relatively rapid to high numbers (108- 107cfu/g). At the end of cheese ripening period the number of starter culture cells was too high ranging from 107- 106cfu/g. The sensory evaluation has shown that examined white brined cheese possessed very good characteristics during the ripening period which has been researched. The cheese was evaluated with 93,78% and 88,74% of max. quality after 10 and 90 days, respectively. Results of this paper show that isolated and selected autochthonous LAB can be successfully applied as starter culture in white brined cheese production. The using of autochthonous LAB provides obtaining of white brined cheese with specific sensory characteristics, as well as high and standard product quality.
AB  - U radu su ispitane promene u toku zrenja belog sira u salamuri proizvedenog sa starter kulturama koju čine vrste Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei izolovane i selekcionisane iz autohtonih belih sireva u salamuri. U toku 90 dana zrenja belog sira u salamuri određivani su parametri hemijskog sastava (SM, V, VBMS MM, NaCl, UP) i proteolitičkih promena (RN, KZ, PTA-N). Broj starter kultura je određivan na odgovarajućim selektivnim podlogama, a senzorna ocena je izvršena petobalnim bod sistemom. Svi parametri hemijskog sastava oglednog sira (SM, V, VBMS, MM, NaCl, UP) kretali su se u granicama propisanim za bele sireve u salamuri. Sadržaj RN i PTA-N se konstantno povećavao tokom celokupnog perioda zrenja. Porast RN i PTA-N je najintenzivniji u početnom periodu zrenja (30 dana). Na početku zrenja KZ je iznosio 8,50%, 30-og dana zrenja 16,54%, a 90-og dana zrenja 18,98%. Broj ćelija starterske kulture se održavao na visokom nivou tokom celokupnog perioda zrenja. U početnom periodu zrenja (10 dana) broj starterske kulture se kretao na nivou 108- 107cfu/g, a na kraju ispitivanog perioda zrenja (90 dana) u granicama od 107- 106cfu/g. Senzorna ocena belog sira u salamuri ukazuje na veoma dobre karakteristike oglednog sira. Ogledni beli sir u salamuri je najbolje ocenjen u početnom periodu zrenja (10-og dana) sa 93,78%, a 90-og dana zrenja sa 88,74% od max. kvaliteta. Autohtoni sojevi BMK mogu se uspešno koristiti kao starter kulture za proizvodnju belog sira u salamuri. Primena ovih sojeva BMK omogućava dobijanje proizvoda visokog i standardnog kvaliteta, veoma dobrih senzornih karakteristika, bliskih karakteristikama autohtonim belim sirevima u salamuri.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus
T1  - Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus
EP  - 61
IS  - 3-4
SP  - 55
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1311
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Obradović, Dragojlo B. and Pudja, Predrag",
year = "2006",
abstract = "The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, isolated and selected from autochthonous white brined cheeses, as starter cultures. The chemical composition parameters (total solids, water, milk fat, proteins, salt) and proteolysis parameters (WSN, WSN/TN and PTA/N) were analysed during 90 days of cheese ripening. The growth of starter culture was determined on the particular selective medium. Also, sensory evaluation of cheese characteristics was done/obtained. Values of chemical composition parameters ranged in the appropriate interval of white brined cheese group. The content of WSN and PTA-N was constantly increasing during entire cheese ripening period. The growth of WSN and PTA-N content was highest during first weeks of ripening period (30 days). The cheese ripening index was 8,50%, 16,54% and 18,98% at the start, after 30 days and 90 days, respectively. The number of starter culture cells was maintained on high level during the entire cheese ripening period. Within the first few days (10 days) their growth was relatively rapid to high numbers (108- 107cfu/g). At the end of cheese ripening period the number of starter culture cells was too high ranging from 107- 106cfu/g. The sensory evaluation has shown that examined white brined cheese possessed very good characteristics during the ripening period which has been researched. The cheese was evaluated with 93,78% and 88,74% of max. quality after 10 and 90 days, respectively. Results of this paper show that isolated and selected autochthonous LAB can be successfully applied as starter culture in white brined cheese production. The using of autochthonous LAB provides obtaining of white brined cheese with specific sensory characteristics, as well as high and standard product quality., U radu su ispitane promene u toku zrenja belog sira u salamuri proizvedenog sa starter kulturama koju čine vrste Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei izolovane i selekcionisane iz autohtonih belih sireva u salamuri. U toku 90 dana zrenja belog sira u salamuri određivani su parametri hemijskog sastava (SM, V, VBMS MM, NaCl, UP) i proteolitičkih promena (RN, KZ, PTA-N). Broj starter kultura je određivan na odgovarajućim selektivnim podlogama, a senzorna ocena je izvršena petobalnim bod sistemom. Svi parametri hemijskog sastava oglednog sira (SM, V, VBMS, MM, NaCl, UP) kretali su se u granicama propisanim za bele sireve u salamuri. Sadržaj RN i PTA-N se konstantno povećavao tokom celokupnog perioda zrenja. Porast RN i PTA-N je najintenzivniji u početnom periodu zrenja (30 dana). Na početku zrenja KZ je iznosio 8,50%, 30-og dana zrenja 16,54%, a 90-og dana zrenja 18,98%. Broj ćelija starterske kulture se održavao na visokom nivou tokom celokupnog perioda zrenja. U početnom periodu zrenja (10 dana) broj starterske kulture se kretao na nivou 108- 107cfu/g, a na kraju ispitivanog perioda zrenja (90 dana) u granicama od 107- 106cfu/g. Senzorna ocena belog sira u salamuri ukazuje na veoma dobre karakteristike oglednog sira. Ogledni beli sir u salamuri je najbolje ocenjen u početnom periodu zrenja (10-og dana) sa 93,78%, a 90-og dana zrenja sa 88,74% od max. kvaliteta. Autohtoni sojevi BMK mogu se uspešno koristiti kao starter kulture za proizvodnju belog sira u salamuri. Primena ovih sojeva BMK omogućava dobijanje proizvoda visokog i standardnog kvaliteta, veoma dobrih senzornih karakteristika, bliskih karakteristikama autohtonim belim sirevima u salamuri.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus, Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus",
pages = "61-55",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1311"
}

Djerovski, J., Radulović, Z., Obradović, D. B.,& Pudja, P.. (2006). The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 55-61.
https://hdl.handle.net/21.15107/rcub_agrospace_1311

Djerovski J, Radulović Z, Obradović DB, Pudja P. The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):55-61.
https://hdl.handle.net/21.15107/rcub_agrospace_1311 .

Djerovski, Jelena, Radulović, Zorica, Obradović, Dragojlo B., Pudja, Predrag, "The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):55-61,
https://hdl.handle.net/21.15107/rcub_agrospace_1311 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1268
AB  - Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autohthonous microflora, microbiological and sensory quality of kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory. Chemical composition and sensory quality of tested kajmak samples showed great difference, while according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export.
AB  - Kajmak predstavlja autohtoni proizvod, čija je proizvodnja pretežno zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku dobijanja. U takvim uslovima, proizvod je veoma neujednačenog i nestandardizovanog kvaliteta. Cilj rada je bio da se ispita hemijski sastav autohtona mikroflora i mikrobiološka ispravnost, kao i senzorne karakteristike uzoraka kajmaka koji se mogu naći u slobodnoj prodaji na teritoriji Beograda. U pogledu hemijskog sastava i senzornog kvaliteta svi ispitivani uzorci kajmaka pokazuju veliku raznolikost, dok u mikrobiološkom pogledu uzorci ne odgovaraju važećim normama Pravilnika, te kao takvi ne bi smeli da se stavljaju u promet. Rešenje pitanja standardizacije procesa proizvodnje i kvaliteta kajmaka moglo bi biti u industrijskoj proizvodnji koja bi dala proizvod dobrog standardnog kvaliteta. To bi omogućilo i veći plasman kajmaka kako na domaćem, tako i stranom tržištu.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The research of kajmak quality: Chemical, microbiological and sensor aspect
T1  - Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt
EP  - 28
IS  - 1-2
SP  - 25
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1268
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Radin, Dragoslava and Radovanović, Mira and Pudja, Predrag",
year = "2006",
abstract = "Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autohthonous microflora, microbiological and sensory quality of kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory. Chemical composition and sensory quality of tested kajmak samples showed great difference, while according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export., Kajmak predstavlja autohtoni proizvod, čija je proizvodnja pretežno zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku dobijanja. U takvim uslovima, proizvod je veoma neujednačenog i nestandardizovanog kvaliteta. Cilj rada je bio da se ispita hemijski sastav autohtona mikroflora i mikrobiološka ispravnost, kao i senzorne karakteristike uzoraka kajmaka koji se mogu naći u slobodnoj prodaji na teritoriji Beograda. U pogledu hemijskog sastava i senzornog kvaliteta svi ispitivani uzorci kajmaka pokazuju veliku raznolikost, dok u mikrobiološkom pogledu uzorci ne odgovaraju važećim normama Pravilnika, te kao takvi ne bi smeli da se stavljaju u promet. Rešenje pitanja standardizacije procesa proizvodnje i kvaliteta kajmaka moglo bi biti u industrijskoj proizvodnji koja bi dala proizvod dobrog standardnog kvaliteta. To bi omogućilo i veći plasman kajmaka kako na domaćem, tako i stranom tržištu.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The research of kajmak quality: Chemical, microbiological and sensor aspect, Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt",
pages = "28-25",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1268"
}

Djerovski, J., Radulović, Z., Radin, D., Radovanović, M.,& Pudja, P.. (2006). The research of kajmak quality: Chemical, microbiological and sensor aspect. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 25-28.
https://hdl.handle.net/21.15107/rcub_agrospace_1268

Djerovski J, Radulović Z, Radin D, Radovanović M, Pudja P. The research of kajmak quality: Chemical, microbiological and sensor aspect. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):25-28.
https://hdl.handle.net/21.15107/rcub_agrospace_1268 .

Djerovski, Jelena, Radulović, Zorica, Radin, Dragoslava, Radovanović, Mira, Pudja, Predrag, "The research of kajmak quality: Chemical, microbiological and sensor aspect" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):25-28,
https://hdl.handle.net/21.15107/rcub_agrospace_1268 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Kolar, Branislav M.
AU  - Pudja, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1285
AB  - The functional properties displayed by cheese upon cooking are of importance if cheese is used as an ingredient in many applications, especially pizza pie, cheeseburgers, sandwiches etc. The methods of determination of some important cheese functional characteristics which involved degree of free oil, stretchability, meltability, flowability, are presented in this paper. The current study was undertaken to determinate and compare the functional properties of six different cheeses (kashkaval, edam cheese, gouda, trapist mozzarella and white brined cheese). Pasta filata cheeses, particular mozzarella and kashkaval, had generally superior stretcha-bility (mozzarella 52.3, young kashkaval 42.6cm) and good flowability (melt time 93 sec) compared to others. The implemented methods can be efficiently used for determination of some parameters of functional cheese characteristics which enable to establish quality, as well as easier characterization and classification of cheeses.
AB  - U radu su predstavljene metode ispitivanja pojedinih funkcionalnih karakteristika koje su važne ukoliko se sirevi koriste u proizvodnji pica i sličnih proizvoda. Ispitivane funkcionalne karakteristike su obuhvatile sposobnost rendanja, stepen izdvajanja ulja, rastegljivost, vreme topljenja topivost. Metode su vršene na šest različitih vrsta komercijalnih sireva (kačkavalj, edamski sir, gauda, trapist, mocarela i beli sir u salamuri) sa ciljem određivanja njihovih funkcionalnih karakteristika i uočavanja razlika između pojedinih vrsta sireva. Sirevi parenog testa, odnosno mocarela i kačkavalj, pokazuju izraženu superiornost u svim ispitivanim funkcionalnim karakteristikama. U tom smislu ovi sirevi imaju najveću sposobnost istezanja (mocarela 52,3cm, mladi kačkavalj 42,6cm) i najkraće vreme topljenja (93 sec). Implementirane metode mogu se uspešno koristiti za utvrđivanje parametara pojedinih funkcionalnih karakteristika sireva koji bi pomogli sagledavanju kvaliteta sireva određene namene, kao i njihovu lakšu karakterizaciju i klasifikaciju.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Functional properties of different commercial cheeses
T1  - Funkcionalne karakteristike različitih vrsta komercijalnih sireva
EP  - 24
IS  - 1-2
SP  - 19
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1285
ER  - 

@article{
author = "Djerovski, Jelena and Kolar, Branislav M. and Pudja, Predrag",
year = "2006",
abstract = "The functional properties displayed by cheese upon cooking are of importance if cheese is used as an ingredient in many applications, especially pizza pie, cheeseburgers, sandwiches etc. The methods of determination of some important cheese functional characteristics which involved degree of free oil, stretchability, meltability, flowability, are presented in this paper. The current study was undertaken to determinate and compare the functional properties of six different cheeses (kashkaval, edam cheese, gouda, trapist mozzarella and white brined cheese). Pasta filata cheeses, particular mozzarella and kashkaval, had generally superior stretcha-bility (mozzarella 52.3, young kashkaval 42.6cm) and good flowability (melt time 93 sec) compared to others. The implemented methods can be efficiently used for determination of some parameters of functional cheese characteristics which enable to establish quality, as well as easier characterization and classification of cheeses., U radu su predstavljene metode ispitivanja pojedinih funkcionalnih karakteristika koje su važne ukoliko se sirevi koriste u proizvodnji pica i sličnih proizvoda. Ispitivane funkcionalne karakteristike su obuhvatile sposobnost rendanja, stepen izdvajanja ulja, rastegljivost, vreme topljenja topivost. Metode su vršene na šest različitih vrsta komercijalnih sireva (kačkavalj, edamski sir, gauda, trapist, mocarela i beli sir u salamuri) sa ciljem određivanja njihovih funkcionalnih karakteristika i uočavanja razlika između pojedinih vrsta sireva. Sirevi parenog testa, odnosno mocarela i kačkavalj, pokazuju izraženu superiornost u svim ispitivanim funkcionalnim karakteristikama. U tom smislu ovi sirevi imaju najveću sposobnost istezanja (mocarela 52,3cm, mladi kačkavalj 42,6cm) i najkraće vreme topljenja (93 sec). Implementirane metode mogu se uspešno koristiti za utvrđivanje parametara pojedinih funkcionalnih karakteristika sireva koji bi pomogli sagledavanju kvaliteta sireva određene namene, kao i njihovu lakšu karakterizaciju i klasifikaciju.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Functional properties of different commercial cheeses, Funkcionalne karakteristike različitih vrsta komercijalnih sireva",
pages = "24-19",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1285"
}

Djerovski, J., Kolar, B. M.,& Pudja, P.. (2006). Functional properties of different commercial cheeses. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 19-24.
https://hdl.handle.net/21.15107/rcub_agrospace_1285

Djerovski J, Kolar BM, Pudja P. Functional properties of different commercial cheeses. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):19-24.
https://hdl.handle.net/21.15107/rcub_agrospace_1285 .

Djerovski, Jelena, Kolar, Branislav M., Pudja, Predrag, "Functional properties of different commercial cheeses" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):19-24,
https://hdl.handle.net/21.15107/rcub_agrospace_1285 .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1082
AB  - Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12°C and 18°C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analyzed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and draped to 4.7 for 7 and 15 days when maturation took place at 18°C and 12"C, respectively. Growth of aroma producing bacteria was increasing from 106 cfu/g after inoculation to max. value of 108 cfu/g of kajmak. The kajmak samples which were ripened at the 12°C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18°C max. number was achieved after two days of maturation.
AB  - Proizvodnja kajmaka obavljena je po tehnološkom postupku Puđa, Starčević Radovanović (12) koji obezbeđuje standardni sastav i karakteristike, kao i visoku mikrobiološku ispravnost proizvoda. Kajmak je neposredno po izuzimanju inokulisan smešom starter kultura bakterija mlečne kiseline Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis i Leuconostoc mesenteroides ssp. Cremoris, a kao protektivne kulture korišćene su vrste Lactobacillus rhamnosus i Propionbacterium freudenreichii ssp. shermanii. Zrenje kajmaka je obavljeno na temperaturama 12°C i 18°C u ambalaži pri čemu je po površini kajmaka nanesen sloj zaštitnog premaza u cilju zaštite od atmosferskih uticaja. Kajmak je ispitivan u toku jednomesečnog zrenja u pogledu hemijskog sastava i dinamike razvoja startera. pH vrednost kajmaka je opadala intenzivno u početku zrenja i ustalila se na vrednosti od oko 4,7 posle 7 dana zrenja na 18°C, odnosno 15 dana zrenja na 12°C. Razvoj aromogenih bakterija mlečne kiseline imao je trend porasta i povećavao se od 106 cfu/g nakon inokulacije do maksimalne vrednosti od oko 108 cfu/g kajmaka. U kajmaku koji je imao zrenje na 12°C maksimalni broj aromogenih bakterija postignut je 15. dana zrenja, dok je na 18°C maksimalan broj postignut već posle dva dana zrenja kajmaka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Maturation of kajmak in controlled conditions
T1  - Zrenje kajmaka u kontrolisanim uslovima
EP  - 65
IS  - 1-2
SP  - 60
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1082
ER  - 

@article{
author = "Radin, Dragoslava and Djerovski, Jelena and Radulović, Zorica and Radovanović, Mira and Pudja, Predrag",
year = "2005",
abstract = "Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12°C and 18°C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analyzed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and draped to 4.7 for 7 and 15 days when maturation took place at 18°C and 12"C, respectively. Growth of aroma producing bacteria was increasing from 106 cfu/g after inoculation to max. value of 108 cfu/g of kajmak. The kajmak samples which were ripened at the 12°C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18°C max. number was achieved after two days of maturation., Proizvodnja kajmaka obavljena je po tehnološkom postupku Puđa, Starčević Radovanović (12) koji obezbeđuje standardni sastav i karakteristike, kao i visoku mikrobiološku ispravnost proizvoda. Kajmak je neposredno po izuzimanju inokulisan smešom starter kultura bakterija mlečne kiseline Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis i Leuconostoc mesenteroides ssp. Cremoris, a kao protektivne kulture korišćene su vrste Lactobacillus rhamnosus i Propionbacterium freudenreichii ssp. shermanii. Zrenje kajmaka je obavljeno na temperaturama 12°C i 18°C u ambalaži pri čemu je po površini kajmaka nanesen sloj zaštitnog premaza u cilju zaštite od atmosferskih uticaja. Kajmak je ispitivan u toku jednomesečnog zrenja u pogledu hemijskog sastava i dinamike razvoja startera. pH vrednost kajmaka je opadala intenzivno u početku zrenja i ustalila se na vrednosti od oko 4,7 posle 7 dana zrenja na 18°C, odnosno 15 dana zrenja na 12°C. Razvoj aromogenih bakterija mlečne kiseline imao je trend porasta i povećavao se od 106 cfu/g nakon inokulacije do maksimalne vrednosti od oko 108 cfu/g kajmaka. U kajmaku koji je imao zrenje na 12°C maksimalni broj aromogenih bakterija postignut je 15. dana zrenja, dok je na 18°C maksimalan broj postignut već posle dva dana zrenja kajmaka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Maturation of kajmak in controlled conditions, Zrenje kajmaka u kontrolisanim uslovima",
pages = "65-60",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1082"
}

Radin, D., Djerovski, J., Radulović, Z., Radovanović, M.,& Pudja, P.. (2005). Maturation of kajmak in controlled conditions. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 60-65.
https://hdl.handle.net/21.15107/rcub_agrospace_1082

Radin D, Djerovski J, Radulović Z, Radovanović M, Pudja P. Maturation of kajmak in controlled conditions. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):60-65.
https://hdl.handle.net/21.15107/rcub_agrospace_1082 .

Radin, Dragoslava, Djerovski, Jelena, Radulović, Zorica, Radovanović, Mira, Pudja, Predrag, "Maturation of kajmak in controlled conditions" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):60-65,
https://hdl.handle.net/21.15107/rcub_agrospace_1082 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Barać, Miroljub
AU  - Djerovski, Jelena
AU  - Obradović, Dragojlo
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1023
AB  - Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding environment. Thirty thermophilic, mesophilic and citrate+ LAB strains were isolated by selective medium (LM17 agar and LDC agar) from 5 samples of autochthonous cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 12 strains of LAB, were selected for further analysis. On the basis of lactose fermentation and acid production in 1% reconstituted skim milk, 6 homofermentative strains were selected, that also had good acidogenic activity. Their proteolytic ability to hydrolyze B-casein was examined by SDS polyacrilamid electrophoresis, where these strains showed different proteolytic activity. Determination of these strains by API Rapid ID 32 Strep tests showed that 4 strains belong to the Lactococcus lactis ssp. tech's and 2 strains to the Lactococcus lactis ssp. lactis biovar. diacetylactis.
AB  - Rad je obuhvatio karakterizaciju bakterija mlečne kiseline izolovanih iz autohtonih sireva proizvedenih na tradicionalan način, bez dodavanja starter kultura. Iz 5 uzoraka sira izvršena je izolacija 30 termofilnih mezofilnih i cit-rat+ sojeva BMK na odgovarajućim selektivnim podlogama (LM17 agar i LDC agar). Od izdvojenih čistih kultura, nakon određivanja Gram reakcije i katalaza testa, izabrano je 12 sojeva za dalja ispitivanja. Na osnovu načina fermentacije laktoze (homo-heterofermentacija)i acidogene sposobnosti praćene u 1% rekonstituisanom obranom mleku u toku 24 sata, selekcionisano je 6 sojeva koji su pokazali homofermentativnu aktivnost i dobru acidogenu sposobnost. Za ove sojeve je ispitana proteolitička aktivnost u odnosu na β-kazein, pomoću SDS poliakrilamidne elektroforeze, koja je pokazala međusobne razlike u sposobnosti razgradnje β-kazeina. Na kraju je izvršena njihova identifikacija pomoću API Rapid ID 32 Strep testa za laktokoke, i utvrđeno je da 4 soja pripadaju vrsti Lactococcus lactis ssp. lactis, a dva soja vrsti Lactococcus lactis ssp. lactis biovar. diacetylactis.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characterization of autochthonous lactic acid bacteria genus Lactococcus
T1  - Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
EP  - 69
IS  - 1-2
SP  - 66
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1023
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Barać, Miroljub and Djerovski, Jelena and Obradović, Dragojlo",
year = "2005",
abstract = "Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding environment. Thirty thermophilic, mesophilic and citrate+ LAB strains were isolated by selective medium (LM17 agar and LDC agar) from 5 samples of autochthonous cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 12 strains of LAB, were selected for further analysis. On the basis of lactose fermentation and acid production in 1% reconstituted skim milk, 6 homofermentative strains were selected, that also had good acidogenic activity. Their proteolytic ability to hydrolyze B-casein was examined by SDS polyacrilamid electrophoresis, where these strains showed different proteolytic activity. Determination of these strains by API Rapid ID 32 Strep tests showed that 4 strains belong to the Lactococcus lactis ssp. tech's and 2 strains to the Lactococcus lactis ssp. lactis biovar. diacetylactis., Rad je obuhvatio karakterizaciju bakterija mlečne kiseline izolovanih iz autohtonih sireva proizvedenih na tradicionalan način, bez dodavanja starter kultura. Iz 5 uzoraka sira izvršena je izolacija 30 termofilnih mezofilnih i cit-rat+ sojeva BMK na odgovarajućim selektivnim podlogama (LM17 agar i LDC agar). Od izdvojenih čistih kultura, nakon određivanja Gram reakcije i katalaza testa, izabrano je 12 sojeva za dalja ispitivanja. Na osnovu načina fermentacije laktoze (homo-heterofermentacija)i acidogene sposobnosti praćene u 1% rekonstituisanom obranom mleku u toku 24 sata, selekcionisano je 6 sojeva koji su pokazali homofermentativnu aktivnost i dobru acidogenu sposobnost. Za ove sojeve je ispitana proteolitička aktivnost u odnosu na β-kazein, pomoću SDS poliakrilamidne elektroforeze, koja je pokazala međusobne razlike u sposobnosti razgradnje β-kazeina. Na kraju je izvršena njihova identifikacija pomoću API Rapid ID 32 Strep testa za laktokoke, i utvrđeno je da 4 soja pripadaju vrsti Lactococcus lactis ssp. lactis, a dva soja vrsti Lactococcus lactis ssp. lactis biovar. diacetylactis.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Characterization of autochthonous lactic acid bacteria genus Lactococcus, Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus",
pages = "69-66",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1023"
}

Radulović, Z., Radin, D., Barać, M., Djerovski, J.,& Obradović, D.. (2005). Characterization of autochthonous lactic acid bacteria genus Lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 66-69.
https://hdl.handle.net/21.15107/rcub_agrospace_1023

Radulović Z, Radin D, Barać M, Djerovski J, Obradović D. Characterization of autochthonous lactic acid bacteria genus Lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):66-69.
https://hdl.handle.net/21.15107/rcub_agrospace_1023 .

Radulović, Zorica, Radin, Dragoslava, Barać, Miroljub, Djerovski, Jelena, Obradović, Dragojlo, "Characterization of autochthonous lactic acid bacteria genus Lactococcus" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):66-69,
https://hdl.handle.net/21.15107/rcub_agrospace_1023 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Radovanović, Mira
AU  - Djerovski, Jelena
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1079
AB  - Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak is necessary. It is necessary to generate more information about kajmak composition and characteristics. Upgrade of kajmak classification should improve prospects for penetrating of kajmak on the local and world market. All parameters, production and maturation stages, as well as the composition and characteristics of kajmak are closely connected to the relevant data for cheese and butter. Characterization of kajmak could be made by combining the experiences of both autochthonous farmhouse kajmak manufacture and industrial cheese and butter production.
AB  - Industrijska proizvodnja kajmaka zahteva standardizaciju postupka proizvodnje u cilju postizanja proizvoda standardnih, ponovljivih karakteristika. Za standardizaciju pojedinih aspekata u proizvodnji kajmaka neophodno je obezbediti bližu karakterizaciju procesa tokom proizvodnje i zrenja kajmaka i njegovog sastava i karakteristika. Klasifikacija kajmaka treba da pruži mogućnosti plasmana standardizovanih proizvoda u okviru kajmaka kao robne grupe. Svi parametri procesa proizvodnje i zrenja, kao i sastava i karakteristika kajmaka, nalaze se u okviru intervala odgovarajućih parametara robnih grupa sira i maslaca. Karakterizacija kajmaka mogla bi se ostvariti kombinovanjem iskustava autohtone proizvodnje kajmaka i industrijske proizvodnje sireva i maslaca.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - A study on classification and characteristics of kajmak
T1  - Prilog proučavanju i klasifikaciji kajmaka
EP  - 59
IS  - 1-2
SP  - 55
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1079
ER  - 

@article{
author = "Pudja, Predrag and Radovanović, Mira and Djerovski, Jelena",
year = "2005",
abstract = "Industrial production of kajmak requires production procedure standardization in order to get a product with standard characteristics. Better knowledge of processes involved in production and maturation stages of kajmak is necessary. It is necessary to generate more information about kajmak composition and characteristics. Upgrade of kajmak classification should improve prospects for penetrating of kajmak on the local and world market. All parameters, production and maturation stages, as well as the composition and characteristics of kajmak are closely connected to the relevant data for cheese and butter. Characterization of kajmak could be made by combining the experiences of both autochthonous farmhouse kajmak manufacture and industrial cheese and butter production., Industrijska proizvodnja kajmaka zahteva standardizaciju postupka proizvodnje u cilju postizanja proizvoda standardnih, ponovljivih karakteristika. Za standardizaciju pojedinih aspekata u proizvodnji kajmaka neophodno je obezbediti bližu karakterizaciju procesa tokom proizvodnje i zrenja kajmaka i njegovog sastava i karakteristika. Klasifikacija kajmaka treba da pruži mogućnosti plasmana standardizovanih proizvoda u okviru kajmaka kao robne grupe. Svi parametri procesa proizvodnje i zrenja, kao i sastava i karakteristika kajmaka, nalaze se u okviru intervala odgovarajućih parametara robnih grupa sira i maslaca. Karakterizacija kajmaka mogla bi se ostvariti kombinovanjem iskustava autohtone proizvodnje kajmaka i industrijske proizvodnje sireva i maslaca.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "A study on classification and characteristics of kajmak, Prilog proučavanju i klasifikaciji kajmaka",
pages = "59-55",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1079"
}

Pudja, P., Radovanović, M.,& Djerovski, J.. (2005). A study on classification and characteristics of kajmak. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 55-59.
https://hdl.handle.net/21.15107/rcub_agrospace_1079

Pudja P, Radovanović M, Djerovski J. A study on classification and characteristics of kajmak. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):55-59.
https://hdl.handle.net/21.15107/rcub_agrospace_1079 .

Pudja, Predrag, Radovanović, Mira, Djerovski, Jelena, "A study on classification and characteristics of kajmak" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):55-59,
https://hdl.handle.net/21.15107/rcub_agrospace_1079 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Vladisavljević, Goran
AU  - Pudja, Predrag
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1012
AB  - The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed.
AB  - U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za 1.13 puta veću vrednost u odnosu na sir B.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Influence of milk heat treatment on the proteolytic changes during cheese ripening
T1  - Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva
EP  - 74
IS  - 1-2
SP  - 70
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1012
ER  - 

@article{
author = "Djerovski, Jelena and Vladisavljević, Goran and Pudja, Predrag",
year = "2005",
abstract = "The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed., U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za 1.13 puta veću vrednost u odnosu na sir B.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Influence of milk heat treatment on the proteolytic changes during cheese ripening, Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva",
pages = "74-70",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1012"
}

Djerovski, J., Vladisavljević, G.,& Pudja, P.. (2005). Influence of milk heat treatment on the proteolytic changes during cheese ripening. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 70-74.
https://hdl.handle.net/21.15107/rcub_agrospace_1012

Djerovski J, Vladisavljević G, Pudja P. Influence of milk heat treatment on the proteolytic changes during cheese ripening. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):70-74.
https://hdl.handle.net/21.15107/rcub_agrospace_1012 .

Djerovski, Jelena, Vladisavljević, Goran, Pudja, Predrag, "Influence of milk heat treatment on the proteolytic changes during cheese ripening" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):70-74,
https://hdl.handle.net/21.15107/rcub_agrospace_1012 .