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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Miloradović, Zorana
AU  - Maćej, Ognjen
AU  - Kljajević, Nemanja
AU  - Jovanović, Snežana
AU  - Vučić, Tanja
AU  - Zdravković, Igor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4159
AB  - In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 degrees C for 30 min, 80 degrees C for 5 min or 90 degrees C for 5 min. Representative whey samples collected during the whole cheese making process were analysed for fat, protein and dry matter contents, which decreased as the heating temperature of milk increased. Percentages of serum albumin and beta-lactoglobulin in the total proteins of whey decreased as the heating temperature of milk increased, while alpha-lactalbumin and glycomacropeptide increased, particularly in the 90 degrees C whey. Lactoferrin and the immunoglobulin-heavy chain were only detected in the 65 degrees C whey.
PB  - Elsevier Sci Ltd, Oxford
C3  - International Dairy Journal
T1  - The effect of heat treatment of caprine milk on the composition of cheese whey
EP  - 42
SP  - 39
VL  - 58
DO  - 10.1016/j.idairyj.2016.01.016
ER  - 

@conference{
author = "Miloradović, Zorana and Maćej, Ognjen and Kljajević, Nemanja and Jovanović, Snežana and Vučić, Tanja and Zdravković, Igor",
year = "2016",
abstract = "In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 degrees C for 30 min, 80 degrees C for 5 min or 90 degrees C for 5 min. Representative whey samples collected during the whole cheese making process were analysed for fat, protein and dry matter contents, which decreased as the heating temperature of milk increased. Percentages of serum albumin and beta-lactoglobulin in the total proteins of whey decreased as the heating temperature of milk increased, while alpha-lactalbumin and glycomacropeptide increased, particularly in the 90 degrees C whey. Lactoferrin and the immunoglobulin-heavy chain were only detected in the 65 degrees C whey.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "The effect of heat treatment of caprine milk on the composition of cheese whey",
pages = "42-39",
volume = "58",
doi = "10.1016/j.idairyj.2016.01.016"
}

Miloradović, Z., Maćej, O., Kljajević, N., Jovanović, S., Vučić, T.,& Zdravković, I.. (2016). The effect of heat treatment of caprine milk on the composition of cheese whey. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 58, 39-42.
https://doi.org/10.1016/j.idairyj.2016.01.016

Miloradović Z, Maćej O, Kljajević N, Jovanović S, Vučić T, Zdravković I. The effect of heat treatment of caprine milk on the composition of cheese whey. in International Dairy Journal. 2016;58:39-42.
doi:10.1016/j.idairyj.2016.01.016 .

Miloradović, Zorana, Maćej, Ognjen, Kljajević, Nemanja, Jovanović, Snežana, Vučić, Tanja, Zdravković, Igor, "The effect of heat treatment of caprine milk on the composition of cheese whey" in International Dairy Journal, 58 (2016):39-42,
https://doi.org/10.1016/j.idairyj.2016.01.016 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Jovanović, Snežana
AU  - Vučić, Tanja
AU  - Maćej, Ognjen
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3771
AB  - Caprine and bovine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences in colloidal casein micelles could affect directly or indirectly the heat stability of caprine and bovine milks at their natural pH. In the present work, the differences in colloidal stability of caprine and bovine milk have been studied by analysing the effect of heat treatment and skimming on precipitation of proteins. Raw and heated milk samples (70 degrees C/5 min, 80 degrees C/5 min and 90 degrees C/5 min) were centrifuged at 600, 2000, and 4500 g. The amount of precipitate formed after skimming was measured and the protein composition of both precipitates and supernatants analysed using the SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) and densitometry. In caprine milk, the heat treatment prior to skimming had a statistically significant effect on protein precipitation. Centrifugal force had a statistically significant effect on amount of precipitate for both milks, but the amount was 2 to 4 times higher for caprine milk. When defatting the milk for electrophoresis, a centrifugal force of 600 g appeared to be the most appropriate, in order to avoid protein loss and a possible error in the interpretation of results. Results of this study could also serve as the basis for further investigations on adjusting the skimming conditions for caprine milk in industrial dairy processing environment.
PB  - Cambridge Univ Press, New York
T2  - Journal of Dairy Research
T1  - The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks
EP  - 28
IS  - 1
SP  - 22
VL  - 82
DO  - 10.1017/S0022029914000636
ER  - 

@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Jovanović, Snežana and Vučić, Tanja and Maćej, Ognjen",
year = "2015",
abstract = "Caprine and bovine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences in colloidal casein micelles could affect directly or indirectly the heat stability of caprine and bovine milks at their natural pH. In the present work, the differences in colloidal stability of caprine and bovine milk have been studied by analysing the effect of heat treatment and skimming on precipitation of proteins. Raw and heated milk samples (70 degrees C/5 min, 80 degrees C/5 min and 90 degrees C/5 min) were centrifuged at 600, 2000, and 4500 g. The amount of precipitate formed after skimming was measured and the protein composition of both precipitates and supernatants analysed using the SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) and densitometry. In caprine milk, the heat treatment prior to skimming had a statistically significant effect on protein precipitation. Centrifugal force had a statistically significant effect on amount of precipitate for both milks, but the amount was 2 to 4 times higher for caprine milk. When defatting the milk for electrophoresis, a centrifugal force of 600 g appeared to be the most appropriate, in order to avoid protein loss and a possible error in the interpretation of results. Results of this study could also serve as the basis for further investigations on adjusting the skimming conditions for caprine milk in industrial dairy processing environment.",
publisher = "Cambridge Univ Press, New York",
journal = "Journal of Dairy Research",
title = "The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks",
pages = "28-22",
number = "1",
volume = "82",
doi = "10.1017/S0022029914000636"
}

Miloradović, Z., Kljajević, N., Jovanović, S., Vučić, T.,& Maćej, O.. (2015). The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks. in Journal of Dairy Research
Cambridge Univ Press, New York., 82(1), 22-28.
https://doi.org/10.1017/S0022029914000636

Miloradović Z, Kljajević N, Jovanović S, Vučić T, Maćej O. The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks. in Journal of Dairy Research. 2015;82(1):22-28.
doi:10.1017/S0022029914000636 .

Miloradović, Zorana, Kljajević, Nemanja, Jovanović, Snežana, Vučić, Tanja, Maćej, Ognjen, "The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks" in Journal of Dairy Research, 82, no. 1 (2015):22-28,
https://doi.org/10.1017/S0022029914000636 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Lačnjevac, Časlav
AU  - Maćej, Ognjen
AU  - Stojanović, Mirjana D.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3521
AB  - Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based products. The obtained results indicated that swelling of hydrogel in these solutions had different effects on their mineral, trace element and total protein content. Total protein and phosphorus content increased in milk protein concentrate and whey protein concentrate solutions after swelling of hydrogel without changes in their protein compositions. On the other hand, the protein content in BSA solution decreased after swelling. The content of Na did not change in milk protein concentrate solution, whereas it significantly increased in whey protein concentrate solution after hydrogel swelling. The content of Ca and Mg was reduced after the swelling in milk protein concentrate and whey protein concentrate solutions for 20.3-63.4 %, depending on the analysed sample and the mineral. The content of Zn did not change during swelling, whereas the content of Fe, Cu, Mn, Ni and Pb significantly decreased after hydrogel swelling in all analysed samples. According to the obtained results, the addition of polyacrylic hydrogel to milk and whey protein concentrate solutions can significantly decrease the content of heavy metal ions without affecting their protein composition. Therefore, this work could be useful in developing a new technological process for heavy metal purification of milk protein-based products.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions
EP  - 134
IS  - 1
SP  - 128
VL  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3521
ER  - 

@article{
author = "Kostić, Aleksandar and Pešić, Mirjana and Barać, Miroljub and Stanojević, Sladjana and Lačnjevac, Časlav and Maćej, Ognjen and Stojanović, Mirjana D.",
year = "2014",
abstract = "Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based products. The obtained results indicated that swelling of hydrogel in these solutions had different effects on their mineral, trace element and total protein content. Total protein and phosphorus content increased in milk protein concentrate and whey protein concentrate solutions after swelling of hydrogel without changes in their protein compositions. On the other hand, the protein content in BSA solution decreased after swelling. The content of Na did not change in milk protein concentrate solution, whereas it significantly increased in whey protein concentrate solution after hydrogel swelling. The content of Ca and Mg was reduced after the swelling in milk protein concentrate and whey protein concentrate solutions for 20.3-63.4 %, depending on the analysed sample and the mineral. The content of Zn did not change during swelling, whereas the content of Fe, Cu, Mn, Ni and Pb significantly decreased after hydrogel swelling in all analysed samples. According to the obtained results, the addition of polyacrylic hydrogel to milk and whey protein concentrate solutions can significantly decrease the content of heavy metal ions without affecting their protein composition. Therefore, this work could be useful in developing a new technological process for heavy metal purification of milk protein-based products.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions",
pages = "134-128",
number = "1",
volume = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3521"
}

Kostić, A., Pešić, M., Barać, M., Stanojević, S., Lačnjevac, Č., Maćej, O.,& Stojanović, M. D.. (2014). The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions. in Food Technology and Biotechnology
University of Zagreb., 52(1), 128-134.
https://hdl.handle.net/21.15107/rcub_agrospace_3521

Kostić A, Pešić M, Barać M, Stanojević S, Lačnjevac Č, Maćej O, Stojanović MD. The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions. in Food Technology and Biotechnology. 2014;52(1):128-134.
https://hdl.handle.net/21.15107/rcub_agrospace_3521 .

Kostić, Aleksandar, Pešić, Mirjana, Barać, Miroljub, Stanojević, Sladjana, Lačnjevac, Časlav, Maćej, Ognjen, Stojanović, Mirjana D., "The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions" in Food Technology and Biotechnology, 52, no. 1 (2014):128-134,
https://hdl.handle.net/21.15107/rcub_agrospace_3521 .

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tolinacki, M.
AU  - Nikolić, M.
AU  - Veljović, Katarina
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3161
AB  - The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures
IS  - 4
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3161
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Tolinacki, M. and Nikolić, M. and Veljović, Katarina and Jovanović, Snežana and Maćej, Ognjen and Topisirović, Ljubiša",
year = "2013",
abstract = "The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3161"
}

Terzić-Vidojević, A., Tolinacki, M., Nikolić, M., Veljović, K., Jovanović, S., Maćej, O.,& Topisirović, L.. (2013). Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures. in Food Technology and Biotechnology
University of Zagreb., 51(4).
https://hdl.handle.net/21.15107/rcub_agrospace_3161

Terzić-Vidojević A, Tolinacki M, Nikolić M, Veljović K, Jovanović S, Maćej O, Topisirović L. Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures. in Food Technology and Biotechnology. 2013;51(4).
https://hdl.handle.net/21.15107/rcub_agrospace_3161 .

Terzić-Vidojević, Amarela, Tolinacki, M., Nikolić, M., Veljović, Katarina, Jovanović, Snežana, Maćej, Ognjen, Topisirović, Ljubiša, "Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures" in Food Technology and Biotechnology, 51, no. 4 (2013),
https://hdl.handle.net/21.15107/rcub_agrospace_3161 .

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tolinacki, Maja
AU  - Nikolić, Milica
AU  - Veljović, Katarina
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3131
AB  - The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
EP  - 563
IS  - 4
SP  - 554
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3131
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Tolinacki, Maja and Nikolić, Milica and Veljović, Katarina and Jovanović, Snežana and Maćej, Ognjen and Topisirović, Ljubiša",
year = "2013",
abstract = "The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures",
pages = "563-554",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3131"
}

Terzić-Vidojević, A., Tolinacki, M., Nikolić, M., Veljović, K., Jovanović, S., Maćej, O.,& Topisirović, L.. (2013). Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 51(4), 554-563.
https://hdl.handle.net/21.15107/rcub_agrospace_3131

Terzić-Vidojević A, Tolinacki M, Nikolić M, Veljović K, Jovanović S, Maćej O, Topisirović L. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology. 2013;51(4):554-563.
https://hdl.handle.net/21.15107/rcub_agrospace_3131 .

Terzić-Vidojević, Amarela, Tolinacki, Maja, Nikolić, Milica, Veljović, Katarina, Jovanović, Snežana, Maćej, Ognjen, Topisirović, Ljubiša, "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures" in Food Technology and Biotechnology, 51, no. 4 (2013):554-563,
https://hdl.handle.net/21.15107/rcub_agrospace_3131 .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Smiljanić, Milenko
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3151
AB  - The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined cheese were monitored by three parameters, the total protein, the water soluble proteins and the degree of proteolysis, whereas the change of major casein fractions was followed by electrophoresis in reducing conditions. Ripening caused a decrease of the total protein content, whereas in the first forty days the water soluble protein and the degree of proteolysis increased. Both casein fractions (alpha(s)- and beta-casein) of goat cheese were susceptible to primary proteolysis but to the different extent. alpha(s1)-casein disappeared during processing, whereas during 60-days of ripening the content of alpha(s2) and beta-casein was reduced by 38.90 %, and 30.72 %, respectively. Such trends of major casein fractions were strongly correlated with the degree of proteolysis and the moisture content, whereas no correlation was found between them and the water soluble protein content. The results of our investigation clearly suggested that SDS-PAGE method based on high-molarity Tris-buffer system could be a very useful for purposes of monitoring the white goat cheese proteolysis.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system
EP  - 131
IS  - 3
SP  - 122
VL  - 63
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3151
ER  - 

@article{
author = "Barać, Miroljub and Smiljanić, Milenko and Pešić, Mirjana and Stanojević, Sladjana and Jovanović, Snežana and Maćej, Ognjen",
year = "2013",
abstract = "The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined cheese were monitored by three parameters, the total protein, the water soluble proteins and the degree of proteolysis, whereas the change of major casein fractions was followed by electrophoresis in reducing conditions. Ripening caused a decrease of the total protein content, whereas in the first forty days the water soluble protein and the degree of proteolysis increased. Both casein fractions (alpha(s)- and beta-casein) of goat cheese were susceptible to primary proteolysis but to the different extent. alpha(s1)-casein disappeared during processing, whereas during 60-days of ripening the content of alpha(s2) and beta-casein was reduced by 38.90 %, and 30.72 %, respectively. Such trends of major casein fractions were strongly correlated with the degree of proteolysis and the moisture content, whereas no correlation was found between them and the water soluble protein content. The results of our investigation clearly suggested that SDS-PAGE method based on high-molarity Tris-buffer system could be a very useful for purposes of monitoring the white goat cheese proteolysis.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system",
pages = "131-122",
number = "3",
volume = "63",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3151"
}

Barać, M., Smiljanić, M., Pešić, M., Stanojević, S., Jovanović, S.,& Maćej, O.. (2013). Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system. in Mljekarstvo
Croatian Dairy Union., 63(3), 122-131.
https://hdl.handle.net/21.15107/rcub_agrospace_3151

Barać M, Smiljanić M, Pešić M, Stanojević S, Jovanović S, Maćej O. Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system. in Mljekarstvo. 2013;63(3):122-131.
https://hdl.handle.net/21.15107/rcub_agrospace_3151 .

Barać, Miroljub, Smiljanić, Milenko, Pešić, Mirjana, Stanojević, Sladjana, Jovanović, Snežana, Maćej, Ognjen, "Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system" in Mljekarstvo, 63, no. 3 (2013):122-131,
https://hdl.handle.net/21.15107/rcub_agrospace_3151 .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Zdravković, Igor
AU  - Miloradović, Zorana
AU  - Gračanac, Bojana M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2940
AB  - Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency of set-style yogurt made of goat milk, an increase in the content of non-fat solids is required. For this purpose supplementation of milk with whey protein concentrates can be used. Possibility of application of ultrasound treatment of goat milk supplemented with 1% WPC was used in order to shorten fermentation time. Three series of samples were produced from goat milk supplemented with 1% WPC: A - standard treatment, B - ultrasound treatment 200W/10 min and C - ultrasound treatment 400W/10 min. Physicochemical properties of raw milk, milk supplemented with 1% WPC, heat treated milk and milk after ultrasound treatment were investigated. Furthermore, during fermentation change of viscosity and pH were investigated. Based on data analysis it was concluded that the samples C had the shortest time of fermentation. At the end of fermentation highest viscosity values also had samples.
AB  - Specifičan proteinski sastav i puferni kapacitet kozijeg mleka utiču na produženo vreme fermentacije i lošiju strukturu čvrstog jogurta. Kako bi se dobio čvrsti jogurt od kozijeg mleka zadovoljavajućih reoloških karakteristika, neophodno je povećati sadržaj suve materije bez masti što se može postići dodatkom koncentrata proteina surutke. U cilju skraćenja trajanja fermentacije, u radu je ispitivana mogućnost primene ultrazvučnog tretmana kozijeg mleka sa dodatkom KPS u proizvodnji čvrstog jogurta. Za proizvodnju čvrstog jogurta korišćene su tri serije uzoraka kozijeg mleka sa dodatkom 1% KPS podvrgnute različitim tretmanima: A - standardni tretman; B - ultrazvuk 200W/10 min i C - 400W/10 min. Vršeno je ispitivanje fizičko-hemijskih karakteristika sirovog mleka, mleka nakon dodatka 1% KPS, termički tretiranih mleka, i mleka nakon ultrazvučnih tretmana. Takođe, u toku fermentacije praćena je promena viskoziteta i pH vrednosti. Na osnovu dobijenih rezultata utvrđeno je da je fermentacija najkraće trajala kod uzoraka C, koji su ujedno imali najviše vrednosti viskoziteta na kraju fermentacije.
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 ultrasound on fermentation of goat milk supplemented with whey protein concentrates
T1  - Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke
EP  - 28
IS  - 1
SP  - 24
VL  - 23
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2940
ER  - 

@article{
author = "Vučić, Tanja and Jovanović, Snežana and Maćej, Ognjen and Zdravković, Igor and Miloradović, Zorana and Gračanac, Bojana M.",
year = "2012",
abstract = "Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency of set-style yogurt made of goat milk, an increase in the content of non-fat solids is required. For this purpose supplementation of milk with whey protein concentrates can be used. Possibility of application of ultrasound treatment of goat milk supplemented with 1% WPC was used in order to shorten fermentation time. Three series of samples were produced from goat milk supplemented with 1% WPC: A - standard treatment, B - ultrasound treatment 200W/10 min and C - ultrasound treatment 400W/10 min. Physicochemical properties of raw milk, milk supplemented with 1% WPC, heat treated milk and milk after ultrasound treatment were investigated. Furthermore, during fermentation change of viscosity and pH were investigated. Based on data analysis it was concluded that the samples C had the shortest time of fermentation. At the end of fermentation highest viscosity values also had samples., Specifičan proteinski sastav i puferni kapacitet kozijeg mleka utiču na produženo vreme fermentacije i lošiju strukturu čvrstog jogurta. Kako bi se dobio čvrsti jogurt od kozijeg mleka zadovoljavajućih reoloških karakteristika, neophodno je povećati sadržaj suve materije bez masti što se može postići dodatkom koncentrata proteina surutke. U cilju skraćenja trajanja fermentacije, u radu je ispitivana mogućnost primene ultrazvučnog tretmana kozijeg mleka sa dodatkom KPS u proizvodnji čvrstog jogurta. Za proizvodnju čvrstog jogurta korišćene su tri serije uzoraka kozijeg mleka sa dodatkom 1% KPS podvrgnute različitim tretmanima: A - standardni tretman; B - ultrazvuk 200W/10 min i C - 400W/10 min. Vršeno je ispitivanje fizičko-hemijskih karakteristika sirovog mleka, mleka nakon dodatka 1% KPS, termički tretiranih mleka, i mleka nakon ultrazvučnih tretmana. Takođe, u toku fermentacije praćena je promena viskoziteta i pH vrednosti. Na osnovu dobijenih rezultata utvrđeno je da je fermentacija najkraće trajala kod uzoraka C, koji su ujedno imali najviše vrednosti viskoziteta na kraju fermentacije.",
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 ultrasound on fermentation of goat milk supplemented with whey protein concentrates, Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke",
pages = "28-24",
number = "1",
volume = "23",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2940"
}

Vučić, T., Jovanović, S., Maćej, O., Zdravković, I., Miloradović, Z.,& Gračanac, B. M.. (2012). The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 23(1), 24-28.
https://hdl.handle.net/21.15107/rcub_agrospace_2940

Vučić T, Jovanović S, Maćej O, Zdravković I, Miloradović Z, Gračanac BM. The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates. in Prehrambena industrija - mleko i mlečni proizvodi. 2012;23(1):24-28.
https://hdl.handle.net/21.15107/rcub_agrospace_2940 .

Vučić, Tanja, Jovanović, Snežana, Maćej, Ognjen, Zdravković, Igor, Miloradović, Zorana, Gračanac, Bojana M., "The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates" in Prehrambena industrija - mleko i mlečni proizvodi, 23, no. 1 (2012):24-28,
https://hdl.handle.net/21.15107/rcub_agrospace_2940 .

TY  - JOUR
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Ristić, Nikola
AU  - Maćej, Ognjen
AU  - Vrvić, Miroslav M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2972
AB  - This paper is a study on the distribution of the denatured whey proteins and kappa-casein in soluble and micelle-bound complexes in heat treated caprine and bovine milk (90 degrees C, 10 min) at natural pH (6.71). Proteins were fractionated using fractionation technique based on renneting and were analysed by three electrophoretic techniques: native PAGE, SDS-PAGE under reducing and non-reducing conditions. Lower than 3% of the total beta-LGs remained stable after heat treatment of both milk species, but bovine alpha-LA was more heat stable than its counterpart in caprine milk (29.6% against 3.82%). Denatured caprine whey proteins (>95%) were part of micelle-bound complexes whereas soluble complexes were not observed. Conversely, about 30% of denatured bovine whey proteins were involved in soluble complexes. About 24.2% of total kappa-CN was included into complexes formed in heat-treated bovine milk whereas in heat-treated caprine milk this percentage is about three times higher. Caprine micelle-bound complexes, apart from whey proteins and kappa-casein included also beta-casein and alpha(s2)-casein, which were not found in their bovine counterparts. This knowledge could be very useful in understanding the differences in technological-functional properties of caprine and bovine milk and to enable better control of dairy processes.
PB  - Elsevier Science Bv, Amsterdam
T2  - Small Ruminant Research
T1  - Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk
EP  - 86
IS  - 1-3
SP  - 77
VL  - 108
DO  - 10.1016/j.smallrumres.2012.06.013
ER  - 

@article{
author = "Pešić, Mirjana and Barać, Miroljub and Stanojević, Sladjana and Ristić, Nikola and Maćej, Ognjen and Vrvić, Miroslav M.",
year = "2012",
abstract = "This paper is a study on the distribution of the denatured whey proteins and kappa-casein in soluble and micelle-bound complexes in heat treated caprine and bovine milk (90 degrees C, 10 min) at natural pH (6.71). Proteins were fractionated using fractionation technique based on renneting and were analysed by three electrophoretic techniques: native PAGE, SDS-PAGE under reducing and non-reducing conditions. Lower than 3% of the total beta-LGs remained stable after heat treatment of both milk species, but bovine alpha-LA was more heat stable than its counterpart in caprine milk (29.6% against 3.82%). Denatured caprine whey proteins (>95%) were part of micelle-bound complexes whereas soluble complexes were not observed. Conversely, about 30% of denatured bovine whey proteins were involved in soluble complexes. About 24.2% of total kappa-CN was included into complexes formed in heat-treated bovine milk whereas in heat-treated caprine milk this percentage is about three times higher. Caprine micelle-bound complexes, apart from whey proteins and kappa-casein included also beta-casein and alpha(s2)-casein, which were not found in their bovine counterparts. This knowledge could be very useful in understanding the differences in technological-functional properties of caprine and bovine milk and to enable better control of dairy processes.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Small Ruminant Research",
title = "Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk",
pages = "86-77",
number = "1-3",
volume = "108",
doi = "10.1016/j.smallrumres.2012.06.013"
}

Pešić, M., Barać, M., Stanojević, S., Ristić, N., Maćej, O.,& Vrvić, M. M.. (2012). Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk. in Small Ruminant Research
Elsevier Science Bv, Amsterdam., 108(1-3), 77-86.
https://doi.org/10.1016/j.smallrumres.2012.06.013

Pešić M, Barać M, Stanojević S, Ristić N, Maćej O, Vrvić MM. Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk. in Small Ruminant Research. 2012;108(1-3):77-86.
doi:10.1016/j.smallrumres.2012.06.013 .

Pešić, Mirjana, Barać, Miroljub, Stanojević, Sladjana, Ristić, Nikola, Maćej, Ognjen, Vrvić, Miroslav M., "Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk" in Small Ruminant Research, 108, no. 1-3 (2012):77-86,
https://doi.org/10.1016/j.smallrumres.2012.06.013 . .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Miloradović, Zorana
AU  - Radulović, Zorica
AU  - Maćej, Ognjen
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2655
AB  - The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60-day-old cheese varieties. The concentration of water-soluble N, nonprotein N and 5% phosphotungstic acid-soluble N increased significantly during ripening. Patterns of proteolysis by urea-polyacrylamide gel electrophoresis showed that rind-to-core gradients and age-related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties.
PB  - Wiley-Blackwell, Malden
T2  - International Journal of Dairy Technology
T1  - The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening
EP  - 416
IS  - 3
SP  - 408
VL  - 64
DO  - 10.1111/j.1471-0307.2011.00692.x
ER  - 

@article{
author = "Seratlić, Sanja V. and Miloradović, Zorana and Radulović, Zorica and Maćej, Ognjen",
year = "2011",
abstract = "The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60-day-old cheese varieties. The concentration of water-soluble N, nonprotein N and 5% phosphotungstic acid-soluble N increased significantly during ripening. Patterns of proteolysis by urea-polyacrylamide gel electrophoresis showed that rind-to-core gradients and age-related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties.",
publisher = "Wiley-Blackwell, Malden",
journal = "International Journal of Dairy Technology",
title = "The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening",
pages = "416-408",
number = "3",
volume = "64",
doi = "10.1111/j.1471-0307.2011.00692.x"
}

Seratlić, S. V., Miloradović, Z., Radulović, Z.,& Maćej, O.. (2011). The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening. in International Journal of Dairy Technology
Wiley-Blackwell, Malden., 64(3), 408-416.
https://doi.org/10.1111/j.1471-0307.2011.00692.x

Seratlić SV, Miloradović Z, Radulović Z, Maćej O. The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening. in International Journal of Dairy Technology. 2011;64(3):408-416.
doi:10.1111/j.1471-0307.2011.00692.x .

Seratlić, Sanja V., Miloradović, Zorana, Radulović, Zorica, Maćej, Ognjen, "The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening" in International Journal of Dairy Technology, 64, no. 3 (2011):408-416,
https://doi.org/10.1111/j.1471-0307.2011.00692.x . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Jovanović, Snežana
AU  - Zdravković, Igor
AU  - Maćej, Ognjen
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2688
AB  - The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC
AB  - U radu je ispitivana mogućnost primene koncentrata proteina surutke u proizvodnji čvrstog jogurta od kozjeg mleka. Proizvedene su tri serije uzoraka: A - čvrsti jogurt od kozjeg mleka; B - čvrsti jogurt od kozjeg mleka sa dodatkom 0,5% KPS i C - čvrsti jogurt od kozjeg mleka sa dodatkom 1% KPS. Ispitivanje fizičko-hemijskih karakteristika i viskoziteta proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21-og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta 1, 7 i 14-og dana skladištenja imali uzorci čvrstog jogurta (A) dok je 21. dana skladištenja najviši viskozitet zabeležen kod uzoraka čvrstog jogurta proizvedenog od kozjeg mleka sa dodatkom 1% KPS. Najveću sposobnost vezivanja vode tokom celokupnog perioda skladištenja imali su uzorci C, dok je najmanja sklonost ka sinerezisu zabeležena kod uzoraka B.
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 whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage
T1  - Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja
EP  - 41
IS  - 1
SP  - 35
VL  - 22
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2688
ER  - 

@article{
author = "Vučić, Tanja and Jovanović, Snežana and Zdravković, Igor and Maćej, Ognjen",
year = "2011",
abstract = "The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC, U radu je ispitivana mogućnost primene koncentrata proteina surutke u proizvodnji čvrstog jogurta od kozjeg mleka. Proizvedene su tri serije uzoraka: A - čvrsti jogurt od kozjeg mleka; B - čvrsti jogurt od kozjeg mleka sa dodatkom 0,5% KPS i C - čvrsti jogurt od kozjeg mleka sa dodatkom 1% KPS. Ispitivanje fizičko-hemijskih karakteristika i viskoziteta proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21-og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta 1, 7 i 14-og dana skladištenja imali uzorci čvrstog jogurta (A) dok je 21. dana skladištenja najviši viskozitet zabeležen kod uzoraka čvrstog jogurta proizvedenog od kozjeg mleka sa dodatkom 1% KPS. Najveću sposobnost vezivanja vode tokom celokupnog perioda skladištenja imali su uzorci C, dok je najmanja sklonost ka sinerezisu zabeležena kod uzoraka B.",
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 whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage, Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja",
pages = "41-35",
number = "1",
volume = "22",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2688"
}

Vučić, T., Jovanović, S., Zdravković, I.,& Maćej, O.. (2011). The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 22(1), 35-41.
https://hdl.handle.net/21.15107/rcub_agrospace_2688

Vučić T, Jovanović S, Zdravković I, Maćej O. The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage. in Prehrambena industrija - mleko i mlečni proizvodi. 2011;22(1):35-41.
https://hdl.handle.net/21.15107/rcub_agrospace_2688 .

Vučić, Tanja, Jovanović, Snežana, Zdravković, Igor, Maćej, Ognjen, "The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage" in Prehrambena industrija - mleko i mlečni proizvodi, 22, no. 1 (2011):35-41,
https://hdl.handle.net/21.15107/rcub_agrospace_2688 .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Čabrilo, Slavica B.
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Pavlićević, Milica Ž.
AU  - Maćej, Ognjen
AU  - Ristić, Nikola
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2678
AB  - In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and 8.0) was monitored. Chymosin can be a very useful agent for improvement of functional properties of isolates. Action of this enzyme caused a low degree of hydrolysis (3.9-4.7%), but improved significantly functional properties of pea protein isolates (PPI), especially at lower pH values (3.0-5.0). At these pH values all hydrolysates had better solubility, emulsifying activity and foaming stability, while longer-treated samples (60 min) formed more stable emulsions at higher pH values (7.0, 8.0) than initial isolates. Also, regardless of pH value, all hydrolysates showed improved foaming ability. A moderate positive correlation between solubility and emulsifying activity index (EAI) (0.74) and negative correlation between solubility and foam stability (-0.60) as well as between foam stability (FS) and EAI (-0.77) were observed. Detected enhancement in functional properties was a result of partial hydrolysis of insoluble protein complexes.
PB  - MDPI, BASEL
T2  - International Journal of Molecular Sciences
T1  - Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin
EP  - 8387
IS  - 12
SP  - 8372
VL  - 12
DO  - 10.3390/ijms12128372
ER  - 

@article{
author = "Barać, Miroljub and Čabrilo, Slavica B. and Pešić, Mirjana and Stanojević, Sladjana and Pavlićević, Milica Ž. and Maćej, Ognjen and Ristić, Nikola",
year = "2011",
abstract = "In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and 8.0) was monitored. Chymosin can be a very useful agent for improvement of functional properties of isolates. Action of this enzyme caused a low degree of hydrolysis (3.9-4.7%), but improved significantly functional properties of pea protein isolates (PPI), especially at lower pH values (3.0-5.0). At these pH values all hydrolysates had better solubility, emulsifying activity and foaming stability, while longer-treated samples (60 min) formed more stable emulsions at higher pH values (7.0, 8.0) than initial isolates. Also, regardless of pH value, all hydrolysates showed improved foaming ability. A moderate positive correlation between solubility and emulsifying activity index (EAI) (0.74) and negative correlation between solubility and foam stability (-0.60) as well as between foam stability (FS) and EAI (-0.77) were observed. Detected enhancement in functional properties was a result of partial hydrolysis of insoluble protein complexes.",
publisher = "MDPI, BASEL",
journal = "International Journal of Molecular Sciences",
title = "Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin",
pages = "8387-8372",
number = "12",
volume = "12",
doi = "10.3390/ijms12128372"
}

Barać, M., Čabrilo, S. B., Pešić, M., Stanojević, S., Pavlićević, M. Ž., Maćej, O.,& Ristić, N.. (2011). Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin. in International Journal of Molecular Sciences
MDPI, BASEL., 12(12), 8372-8387.
https://doi.org/10.3390/ijms12128372

Barać M, Čabrilo SB, Pešić M, Stanojević S, Pavlićević MŽ, Maćej O, Ristić N. Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin. in International Journal of Molecular Sciences. 2011;12(12):8372-8387.
doi:10.3390/ijms12128372 .

Barać, Miroljub, Čabrilo, Slavica B., Pešić, Mirjana, Stanojević, Sladjana, Pavlićević, Milica Ž., Maćej, Ognjen, Ristić, Nikola, "Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin" in International Journal of Molecular Sciences, 12, no. 12 (2011):8372-8387,
https://doi.org/10.3390/ijms12128372 . .

TY  - JOUR
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Vrvić, Miroslav M.
AU  - Ristić, Nikola
AU  - Maćej, Ognjen
AU  - Stanojević, Sladjana
AU  - Kostić, Aleksandar
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2677
AB  - The distributions of major whey proteins in acid wheys from different caprine/bovine and ovine/bovine milk mixtures were investigated using native-polyacrylamide gel electrophoresis (PAGE). Significantly different distributions of major whey proteins as individual proteins or as the sum of the same protein from different species were established. The caprine major whey proteins were dominant in mixtures with 10%, 20% and 30% bovine milk. The total beta-lactoglobulin to alpha-lactalbumin (beta-LGs/alpha-LAs) ratios ranged from 1.37 to 2.12 for caprine/bovine acid wheys. The corresponding ratios for ovine/bovine acid wheys were in the range 2.59-2.12. Linear relationships were estimated among the amounts of added bovine milk and the percentages of individual major whey proteins in all milk analysed, with square correlation coefficients from 0.990 to 0.997. These correlations enabled the use of native-PAGE as simple, reliable and low cost analytical method for determination the distributions of major whey proteins in caprine/bovine acid wheys.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Dairy Journal
T1  - The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures
EP  - 838
IS  - 10
SP  - 831
VL  - 21
DO  - 10.1016/j.idairyj.2011.04.002
ER  - 

@article{
author = "Pešić, Mirjana and Barać, Miroljub and Vrvić, Miroslav M. and Ristić, Nikola and Maćej, Ognjen and Stanojević, Sladjana and Kostić, Aleksandar",
year = "2011",
abstract = "The distributions of major whey proteins in acid wheys from different caprine/bovine and ovine/bovine milk mixtures were investigated using native-polyacrylamide gel electrophoresis (PAGE). Significantly different distributions of major whey proteins as individual proteins or as the sum of the same protein from different species were established. The caprine major whey proteins were dominant in mixtures with 10%, 20% and 30% bovine milk. The total beta-lactoglobulin to alpha-lactalbumin (beta-LGs/alpha-LAs) ratios ranged from 1.37 to 2.12 for caprine/bovine acid wheys. The corresponding ratios for ovine/bovine acid wheys were in the range 2.59-2.12. Linear relationships were estimated among the amounts of added bovine milk and the percentages of individual major whey proteins in all milk analysed, with square correlation coefficients from 0.990 to 0.997. These correlations enabled the use of native-PAGE as simple, reliable and low cost analytical method for determination the distributions of major whey proteins in caprine/bovine acid wheys.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures",
pages = "838-831",
number = "10",
volume = "21",
doi = "10.1016/j.idairyj.2011.04.002"
}

Pešić, M., Barać, M., Vrvić, M. M., Ristić, N., Maćej, O., Stanojević, S.,& Kostić, A.. (2011). The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 21(10), 831-838.
https://doi.org/10.1016/j.idairyj.2011.04.002

Pešić M, Barać M, Vrvić MM, Ristić N, Maćej O, Stanojević S, Kostić A. The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures. in International Dairy Journal. 2011;21(10):831-838.
doi:10.1016/j.idairyj.2011.04.002 .

Pešić, Mirjana, Barać, Miroljub, Vrvić, Miroslav M., Ristić, Nikola, Maćej, Ognjen, Stanojević, Sladjana, Kostić, Aleksandar, "The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures" in International Dairy Journal, 21, no. 10 (2011):831-838,
https://doi.org/10.1016/j.idairyj.2011.04.002 . .

TY  - JOUR
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Vrvić, Miroslav M.
AU  - Ristić, Nikola
AU  - Maćej, Ognjen
AU  - Stanojević, Sladjana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2582
AB  - Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all samples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE
EP  - 1449
IS  - 4
SP  - 1443
VL  - 125
DO  - 10.1016/j.foodchem.2010.10.045
ER  - 

@article{
author = "Pešić, Mirjana and Barać, Miroljub and Vrvić, Miroslav M. and Ristić, Nikola and Maćej, Ognjen and Stanojević, Sladjana",
year = "2011",
abstract = "Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all samples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE",
pages = "1449-1443",
number = "4",
volume = "125",
doi = "10.1016/j.foodchem.2010.10.045"
}

Pešić, M., Barać, M., Vrvić, M. M., Ristić, N., Maćej, O.,& Stanojević, S.. (2011). Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. in Food Chemistry
Elsevier Sci Ltd, Oxford., 125(4), 1443-1449.
https://doi.org/10.1016/j.foodchem.2010.10.045

Pešić M, Barać M, Vrvić MM, Ristić N, Maćej O, Stanojević S. Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. in Food Chemistry. 2011;125(4):1443-1449.
doi:10.1016/j.foodchem.2010.10.045 .

Pešić, Mirjana, Barać, Miroljub, Vrvić, Miroslav M., Ristić, Nikola, Maćej, Ognjen, Stanojević, Sladjana, "Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE" in Food Chemistry, 125, no. 4 (2011):1443-1449,
https://doi.org/10.1016/j.foodchem.2010.10.045 . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Jovanović, Snežana
AU  - Kljajević, Nemanja
AU  - Zdravković, Igor
AU  - Maćej, Ognjen
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2269
AB  - Possibility treatment of ultrasound appliance in the production of goat milk's set yoghurt was investigated. Before inoculation milk was subjected to ultrasound treatment at the frequency of 35 kHz and 200 W powers during 5 and 10 minutes. As control, samples of goat milk's set yoghurt were produced by conventional treatment. Viscosity and physicochemical properties of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Based on analysis of the collected data, samples made from goat milk treated by ultrasound during 5 minutes had the highest viscosity, water holding capacity and the least syneresis.
AB  - U radu je ispitivana mogućnost primene ultrazvučnog tretmana u proizvodnji čvrstog jogurta od kozijeg mleka. Mleko je pre inokulacije starter kulturom tretirano ultrazvukom frekvencije 35 kHz i snage 200 W u trajanju od 5 i 10 minuta. Kao kontrolni proizvedeni su uzorci čvrstog jogurta od kozijeg mleka standardnim tehnološkim postupkom. Ispitivanje viskoziteta i fizičko-hemijskih karakteristika proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21- og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta, sposobnost vezivanja vode i najmanju sklonost ka sinerezisu, imali uzorci čvrstog jogurta proizvedeni od kozijeg mleka koje je tretirano ultrazvukom u trajanju od 5 minuta.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage
T1  - Uticaj ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka tokom skladištenja
EP  - 96
IS  - 1-2
SP  - 89
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2269
ER  - 

@article{
author = "Vučić, Tanja and Jovanović, Snežana and Kljajević, Nemanja and Zdravković, Igor and Maćej, Ognjen",
year = "2010",
abstract = "Possibility treatment of ultrasound appliance in the production of goat milk's set yoghurt was investigated. Before inoculation milk was subjected to ultrasound treatment at the frequency of 35 kHz and 200 W powers during 5 and 10 minutes. As control, samples of goat milk's set yoghurt were produced by conventional treatment. Viscosity and physicochemical properties of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Based on analysis of the collected data, samples made from goat milk treated by ultrasound during 5 minutes had the highest viscosity, water holding capacity and the least syneresis., U radu je ispitivana mogućnost primene ultrazvučnog tretmana u proizvodnji čvrstog jogurta od kozijeg mleka. Mleko je pre inokulacije starter kulturom tretirano ultrazvukom frekvencije 35 kHz i snage 200 W u trajanju od 5 i 10 minuta. Kao kontrolni proizvedeni su uzorci čvrstog jogurta od kozijeg mleka standardnim tehnološkim postupkom. Ispitivanje viskoziteta i fizičko-hemijskih karakteristika proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21- og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta, sposobnost vezivanja vode i najmanju sklonost ka sinerezisu, imali uzorci čvrstog jogurta proizvedeni od kozijeg mleka koje je tretirano ultrazvukom u trajanju od 5 minuta.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage, Uticaj ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka tokom skladištenja",
pages = "96-89",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2269"
}

Vučić, T., Jovanović, S., Kljajević, N., Zdravković, I.,& Maćej, O.. (2010). The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 21(1-2), 89-96.
https://hdl.handle.net/21.15107/rcub_agrospace_2269

Vučić T, Jovanović S, Kljajević N, Zdravković I, Maćej O. The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage. in Prehrambena industrija - mleko i mlečni proizvodi. 2010;21(1-2):89-96.
https://hdl.handle.net/21.15107/rcub_agrospace_2269 .

Vučić, Tanja, Jovanović, Snežana, Kljajević, Nemanja, Zdravković, Igor, Maćej, Ognjen, "The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage" in Prehrambena industrija - mleko i mlečni proizvodi, 21, no. 1-2 (2010):89-96,
https://hdl.handle.net/21.15107/rcub_agrospace_2269 .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Čabrilo, Slavica B.
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Žilić, Sladjana
AU  - Maćej, Ognjen
AU  - Ristić, Nikola
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2354
AB  - Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.
PB  - MDPI, BASEL
T2  - International Journal of Molecular Sciences
T1  - Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
EP  - 4991
IS  - 12
SP  - 4974
VL  - 11
DO  - 10.3390/ijms11124973
ER  - 

@article{
author = "Barać, Miroljub and Čabrilo, Slavica B. and Pešić, Mirjana and Stanojević, Sladjana and Žilić, Sladjana and Maćej, Ognjen and Ristić, Nikola",
year = "2010",
abstract = "Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.",
publisher = "MDPI, BASEL",
journal = "International Journal of Molecular Sciences",
title = "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes",
pages = "4991-4974",
number = "12",
volume = "11",
doi = "10.3390/ijms11124973"
}

Barać, M., Čabrilo, S. B., Pešić, M., Stanojević, S., Žilić, S., Maćej, O.,& Ristić, N.. (2010). Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences
MDPI, BASEL., 11(12), 4974-4991.
https://doi.org/10.3390/ijms11124973

Barać M, Čabrilo SB, Pešić M, Stanojević S, Žilić S, Maćej O, Ristić N. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences. 2010;11(12):4974-4991.
doi:10.3390/ijms11124973 .

Barać, Miroljub, Čabrilo, Slavica B., Pešić, Mirjana, Stanojević, Sladjana, Žilić, Sladjana, Maćej, Ognjen, Ristić, Nikola, "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes" in International Journal of Molecular Sciences, 11, no. 12 (2010):4974-4991,
https://doi.org/10.3390/ijms11124973 . .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Seratlić, Sanja V.
AU  - Jovanović, Snežana
AU  - Radin, Dragoslava
AU  - Vučić, Tanja
AU  - Miloradović, Zorana
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2029
AB  - In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets new physiological properties, of the so-called functional food. The antimicrobial properties of aromatic and medical plants essential oils are well established against wide spectra of microbes including bacteria, viruses, yeasts and fungi. Cheeses with medicinal and aromatic herbs are traditionally produced in Turkey (mostly soft fresh cheese and white cheese in brine). However, there is a large assortment of this kind of cheeses that is produced throughout Europe, from the soft and semi-soft to semi-hard and hard cheeses. The main characteristic of all these cheeses is the use of medicinal and aromatic plants from the unique geographic area for each European country. There are numerous medical and aromatic plants used in cheese production. These include: mint, thyme, basil, parsley, sage, oregano, dill, pepper, cinnamon, cumin, ginger, rosemary, garlic, pepperoni, pepper, bay, mulberry, cloves, tarragon, fenugreek, celery, shallot, nettle, etc. Also, in many countries these cheeses are traditionally produced from cow, sheep and goat or mixed milk. In France, a country known for the production of many different cheese varieties, a large number of cheeses from goat milk is traditionally produced. Belgium is not far behind, where the large number of cheese varieties is produced as well as in the Netherlands and Germany. .
AB  - U proizvodnji sireva, primena lekovitog i aromatičnog bilja se ogleda kako u poboljšanju senzornih karakteristika, tako i povećanju stabilnosti i roka trajanja finalnog proizvoda. Takođe se dobija proizvod sa novim fiziološkim svojstvima, tzv. Funkcionalna namirnica. Uloga ovog bilja u produžetku roka tajanja sireva se, između ostalog, ogleda u tome što etarska ulja mnogih lekovitih i aromatičnih biljaka imaju antimikrobnu aktivnost prema velikom broju bakterija, virusa, kvasaca i plesni, i predstavljaju potencijalno bogat izvor novih biocida i preservativa. Sirevi sa lekovitim i začinskim biljem tradicionalno se proizvode u Turskoj, i to su u pitanju pretežno meki beli sirevi i beli sirevi u salamuri. Ipak, postoji veliki asortiman ovih sireva koji se proizvode širom Evrope, od mekih, preko polumekih i polutvrdih do tvrdih. Ono što je karakteristično za sve ove sireve je da se upotrebljava lekovito i aromatično bilje, karakteristično za dato geografsko područje. Lekovito i aromatično bilje, koje se koristi u proizvodnji sireva, je brojno. Tu spadaju: nana, timijan, bosiljak, peršun, žalfija, origano, mirođija, biber, cimet, kim, đumbir, ruzmarin, beli luk, feferoni, aleva paprika, list lovora, list duda, karanfilić, estragon, piskavica, celer, vlašac, kumin, kopriva, itd. Takođe, u mnogim zemljama se već tradicionalno proizvode sirevi sa lekovitim i aromatičnim biljem, i to kako od kravljeg, tako i od ovčjeg i kozjeg ili mešanog mleka. Francuska, kao zemlja poznata po proizvodnji različitih varijeteta sireva, tradicionalno proizvodi veliki broj ovih sireva od kozjeg mleka. Ni Belgija mnogo ne zaostaje po asortimanu, a veliki broj ovih sireva proizvode i Holandija i Nemačka. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Cheeses with medicinal and aromatic plants, produced in Europe
T1  - Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja
EP  - 129
IS  - 1-2
SP  - 123
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2029
ER  - 

@article{
author = "Maćej, Ognjen and Seratlić, Sanja V. and Jovanović, Snežana and Radin, Dragoslava and Vučić, Tanja and Miloradović, Zorana",
year = "2009",
abstract = "In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets new physiological properties, of the so-called functional food. The antimicrobial properties of aromatic and medical plants essential oils are well established against wide spectra of microbes including bacteria, viruses, yeasts and fungi. Cheeses with medicinal and aromatic herbs are traditionally produced in Turkey (mostly soft fresh cheese and white cheese in brine). However, there is a large assortment of this kind of cheeses that is produced throughout Europe, from the soft and semi-soft to semi-hard and hard cheeses. The main characteristic of all these cheeses is the use of medicinal and aromatic plants from the unique geographic area for each European country. There are numerous medical and aromatic plants used in cheese production. These include: mint, thyme, basil, parsley, sage, oregano, dill, pepper, cinnamon, cumin, ginger, rosemary, garlic, pepperoni, pepper, bay, mulberry, cloves, tarragon, fenugreek, celery, shallot, nettle, etc. Also, in many countries these cheeses are traditionally produced from cow, sheep and goat or mixed milk. In France, a country known for the production of many different cheese varieties, a large number of cheeses from goat milk is traditionally produced. Belgium is not far behind, where the large number of cheese varieties is produced as well as in the Netherlands and Germany. ., U proizvodnji sireva, primena lekovitog i aromatičnog bilja se ogleda kako u poboljšanju senzornih karakteristika, tako i povećanju stabilnosti i roka trajanja finalnog proizvoda. Takođe se dobija proizvod sa novim fiziološkim svojstvima, tzv. Funkcionalna namirnica. Uloga ovog bilja u produžetku roka tajanja sireva se, između ostalog, ogleda u tome što etarska ulja mnogih lekovitih i aromatičnih biljaka imaju antimikrobnu aktivnost prema velikom broju bakterija, virusa, kvasaca i plesni, i predstavljaju potencijalno bogat izvor novih biocida i preservativa. Sirevi sa lekovitim i začinskim biljem tradicionalno se proizvode u Turskoj, i to su u pitanju pretežno meki beli sirevi i beli sirevi u salamuri. Ipak, postoji veliki asortiman ovih sireva koji se proizvode širom Evrope, od mekih, preko polumekih i polutvrdih do tvrdih. Ono što je karakteristično za sve ove sireve je da se upotrebljava lekovito i aromatično bilje, karakteristično za dato geografsko područje. Lekovito i aromatično bilje, koje se koristi u proizvodnji sireva, je brojno. Tu spadaju: nana, timijan, bosiljak, peršun, žalfija, origano, mirođija, biber, cimet, kim, đumbir, ruzmarin, beli luk, feferoni, aleva paprika, list lovora, list duda, karanfilić, estragon, piskavica, celer, vlašac, kumin, kopriva, itd. Takođe, u mnogim zemljama se već tradicionalno proizvode sirevi sa lekovitim i aromatičnim biljem, i to kako od kravljeg, tako i od ovčjeg i kozjeg ili mešanog mleka. Francuska, kao zemlja poznata po proizvodnji različitih varijeteta sireva, tradicionalno proizvodi veliki broj ovih sireva od kozjeg mleka. Ni Belgija mnogo ne zaostaje po asortimanu, a veliki broj ovih sireva proizvode i Holandija i Nemačka. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Cheeses with medicinal and aromatic plants, produced in Europe, Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja",
pages = "129-123",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2029"
}

Maćej, O., Seratlić, S. V., Jovanović, S., Radin, D., Vučić, T.,& Miloradović, Z.. (2009). Cheeses with medicinal and aromatic plants, produced in Europe. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 123-129.
https://hdl.handle.net/21.15107/rcub_agrospace_2029

Maćej O, Seratlić SV, Jovanović S, Radin D, Vučić T, Miloradović Z. Cheeses with medicinal and aromatic plants, produced in Europe. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):123-129.
https://hdl.handle.net/21.15107/rcub_agrospace_2029 .

Maćej, Ognjen, Seratlić, Sanja V., Jovanović, Snežana, Radin, Dragoslava, Vučić, Tanja, Miloradović, Zorana, "Cheeses with medicinal and aromatic plants, produced in Europe" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):123-129,
https://hdl.handle.net/21.15107/rcub_agrospace_2029 .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Seratlić, Sanja V.
AU  - Niketić, Gordana B.
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1780
AB  - Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheeses group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, color, cross section, flavor, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149.
AB  - Zlatarski sir je jedan od najpoznatijih autohtonih mlečnih proizvoda u Srbiji. Proizvodi se od punomasnog kravljeg mleka po autohtonoj tehnologiji u podnožju Zlatara, u okolini Nove Varoši. Po sadržaju VBMS sirevi pripadaju grupi mekih sireva, a po sadržaju MuSM svi ispitani uzorci zlatarskog sira svrstani su u grupu punomasnih sireva. Senzornom analizom kojom je ocenjen opšti izgled, boja, presek, ukus, miris i konzistencija, uzorci sira svrstani su u pet kategorija: odličan, vrlo dobar, dobar, zadovoljava i ne zadovoljava. Ukupno je ocenjeno 149 uzoraka zlatarskog sira.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Zlatar cheese: Autochthonous technology and sensory characteristics
T1  - Zlatarski sir - autohtona tehnologija i senzorne karakteristike
EP  - 101
IS  - 1-2
SP  - 97
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1780
ER  - 

@article{
author = "Vučić, Tanja and Maćej, Ognjen and Jovanović, Snežana and Seratlić, Sanja V. and Niketić, Gordana B.",
year = "2008",
abstract = "Zlatar cheese is one of the most famous autochthonous dairy products in Serbia. It is produced in the area of mountain Zlatar by autochthonous technology. One of the main characteristics of autochthonous Zlatar cheese is that it is produced from full fat cow milk. According to MFFB content all samples of Zlatar cheese belong to soft cheeses group, and by FTS content they belong to a group of full fat cheeses. Sensory analysis of cheeses involved evaluation of appearance, color, cross section, flavor, aroma and consistency. By this analysis cheeses were ranked in five categories: excellent, very good, good, positive and negative. Total number of examined samples was 149., Zlatarski sir je jedan od najpoznatijih autohtonih mlečnih proizvoda u Srbiji. Proizvodi se od punomasnog kravljeg mleka po autohtonoj tehnologiji u podnožju Zlatara, u okolini Nove Varoši. Po sadržaju VBMS sirevi pripadaju grupi mekih sireva, a po sadržaju MuSM svi ispitani uzorci zlatarskog sira svrstani su u grupu punomasnih sireva. Senzornom analizom kojom je ocenjen opšti izgled, boja, presek, ukus, miris i konzistencija, uzorci sira svrstani su u pet kategorija: odličan, vrlo dobar, dobar, zadovoljava i ne zadovoljava. Ukupno je ocenjeno 149 uzoraka zlatarskog sira.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Zlatar cheese: Autochthonous technology and sensory characteristics, Zlatarski sir - autohtona tehnologija i senzorne karakteristike",
pages = "101-97",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1780"
}

Vučić, T., Maćej, O., Jovanović, S., Seratlić, S. V.,& Niketić, G. B.. (2008). Zlatar cheese: Autochthonous technology and sensory characteristics. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 97-101.
https://hdl.handle.net/21.15107/rcub_agrospace_1780

Vučić T, Maćej O, Jovanović S, Seratlić SV, Niketić GB. Zlatar cheese: Autochthonous technology and sensory characteristics. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):97-101.
https://hdl.handle.net/21.15107/rcub_agrospace_1780 .

Vučić, Tanja, Maćej, Ognjen, Jovanović, Snežana, Seratlić, Sanja V., Niketić, Gordana B., "Zlatar cheese: Autochthonous technology and sensory characteristics" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):97-101,
https://hdl.handle.net/21.15107/rcub_agrospace_1780 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Jovanović, Zorana
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1510
AB  - The severe heat treatment of milk designed for production of cheese (temperature higher than 85'C applied during the period of 10 minutes and more), results in formation of chemical complex between casein and whey proteins, signed as: milk protein coaggregates. Therefore, whey proteins are incorporated in curd, and cheese made of this milk shows some differences compared to traditionally made cheese, both by its composition and sensor characteristics, above all the texture of curd. Changes of proteins and products of their degradation are the most significant of all the changes that appear during the ripening of cheese. Therefore the ripening of cheese usuialy implies changes of proteins. Size and depth of proteolitical changes are connected to technological production process, ripening conditions and microbial activity. That is the reason why these changes are not the same in different cheese varieties, and why degradatiason of proteins has the main influence on sensor and Theological characteristics of cheese. The assumption of this research was that both heat treatment of milk and curd processing have influence on characteristics of proteins as substrate. During ripening, proteins are hydrolyzed, and presence of whey proteins influences lower casein content in total protein content of cheese. The influence of whey proteins on cheese characteristics is still the object of research. Factors as cheese variety, amount of whey proteins, state of whey proteins (native or denaturized), and degree of their aggregation with casein, influence the degree of cheese characteristics changes. During ripening of experimental cheeses for 4 months, nitrogen matter changes were observed. Significant changes of milk proteins, regarding increase of soluble nitrogen matter content, were observed. Soluble nitrogen content after production, 15, 30, 60 and 120 days of ripening was: 135.48 mg%, 358.72 mg% 473.52 mg%, 672.32 mg% and 845.13 mg%, respectively. Along with soluble nitrogen content increase, coefficient of ripening increased and for the same ripening period was: 4.42%, 10.14%, 12.95%, 18.21% and 23.60%, respectively.
AB  - Primena oštrijih termičkih tretma-na mleka (na temperaturama višim od 85°C, u dužem vremenskom periodu, 10 minuta i duže), namenjenog za proizvodnju sira u poređenju sa termičkim tretmanima koji se primenjuju po tradicionalnom načinu proizvodnje, dovodi do formiranja hemijskog kompleksa između kazeina i serum proteina, koji su u literat uri označeni kao koagregati proteina mleka. Usled toga dolazi do inkorporiranja serum proteina u gruš, a dobijeni sir se razlikuje od tradicionalnih sireva kako po tehnološkom procesu proizvodnje, tako i po senzornim karakteristika-ma, a pre svega po teksturi sirnog testa kao i ukusu. U nizu promena koje se dešavaju u siru tokom zrenja, promene na proteinima i njihovim produktima razgradnje su najznačajnije, pa se u literaturi pod zrenjem sireva u užem smislu podrazumevaju promene nastale na proteinima. Obim i dubina proteolitičkih promena su u tesnoj vezi sa tehnologijom izrade sireva, uslovima zrenja i aktivnošću mikro-organizama, te su ove promene karakteristične za pojedine vrste sireva i imaju presudan uticaj na formiranje senzornih karakteristika konzistencije i drugih reotoških karakteristika sira. U okviru ovih istraživanja pošlo se od pretpostavke da će primenjeni režim termičke obrade mleka, kao i način obrade gruša, imati odgovarajući uticaj na karakteristike proteina kao supstrata, koji podleže hidrolizi tokom zrenja zbog prisustva serum proteina koji utiču na smanjenje sadržaja kazeina u ukupnim proteinima sira. Uticaj serum proteina na karakteristike sireva su još uvek predmet izučavanja. Faktori kao što su varijetet sira, količina serum proteina stanje serum proteina (nativno ili denuturisano) i stepen u kom su agregirani sa kazeinom, utiču na stepen promena karakteristika sira. Tokom zrenja oglednih sireva koje je trajalo 4 meseca praćene su promene na azotnim materijama. Uočene su značajne promene na proteinima mleka, koje se ogledaju u povećanju sadržaja rastvorljivih azotnih materija. Sadržaj rastvorljivog azota nakon proizvodnje, 15, 30, 60. i 120-og dana zrenja prosečno je iznosio: 135,48 mg/100 g, 358,72 mg/100 g, 473,52 mg/100 g, 672,32 mg/100 g i 845,13 mg/100 g. Porastom sadržaja rastvorljivog azota, povećavao se i koeficijent zrelosti, koji je u istom periodu zrenja iznosio u proseku 4,42%, 10,14%, 12,95%, 18,21% i 23,60%.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates
T1  - Proteolitičke promene tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
EP  - 31
IS  - 1-2
SP  - 26
VL  - 18
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1510
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub and Vučić, Tanja and Jovanović, Zorana",
year = "2007",
abstract = "The severe heat treatment of milk designed for production of cheese (temperature higher than 85'C applied during the period of 10 minutes and more), results in formation of chemical complex between casein and whey proteins, signed as: milk protein coaggregates. Therefore, whey proteins are incorporated in curd, and cheese made of this milk shows some differences compared to traditionally made cheese, both by its composition and sensor characteristics, above all the texture of curd. Changes of proteins and products of their degradation are the most significant of all the changes that appear during the ripening of cheese. Therefore the ripening of cheese usuialy implies changes of proteins. Size and depth of proteolitical changes are connected to technological production process, ripening conditions and microbial activity. That is the reason why these changes are not the same in different cheese varieties, and why degradatiason of proteins has the main influence on sensor and Theological characteristics of cheese. The assumption of this research was that both heat treatment of milk and curd processing have influence on characteristics of proteins as substrate. During ripening, proteins are hydrolyzed, and presence of whey proteins influences lower casein content in total protein content of cheese. The influence of whey proteins on cheese characteristics is still the object of research. Factors as cheese variety, amount of whey proteins, state of whey proteins (native or denaturized), and degree of their aggregation with casein, influence the degree of cheese characteristics changes. During ripening of experimental cheeses for 4 months, nitrogen matter changes were observed. Significant changes of milk proteins, regarding increase of soluble nitrogen matter content, were observed. Soluble nitrogen content after production, 15, 30, 60 and 120 days of ripening was: 135.48 mg%, 358.72 mg% 473.52 mg%, 672.32 mg% and 845.13 mg%, respectively. Along with soluble nitrogen content increase, coefficient of ripening increased and for the same ripening period was: 4.42%, 10.14%, 12.95%, 18.21% and 23.60%, respectively., Primena oštrijih termičkih tretma-na mleka (na temperaturama višim od 85°C, u dužem vremenskom periodu, 10 minuta i duže), namenjenog za proizvodnju sira u poređenju sa termičkim tretmanima koji se primenjuju po tradicionalnom načinu proizvodnje, dovodi do formiranja hemijskog kompleksa između kazeina i serum proteina, koji su u literat uri označeni kao koagregati proteina mleka. Usled toga dolazi do inkorporiranja serum proteina u gruš, a dobijeni sir se razlikuje od tradicionalnih sireva kako po tehnološkom procesu proizvodnje, tako i po senzornim karakteristika-ma, a pre svega po teksturi sirnog testa kao i ukusu. U nizu promena koje se dešavaju u siru tokom zrenja, promene na proteinima i njihovim produktima razgradnje su najznačajnije, pa se u literaturi pod zrenjem sireva u užem smislu podrazumevaju promene nastale na proteinima. Obim i dubina proteolitičkih promena su u tesnoj vezi sa tehnologijom izrade sireva, uslovima zrenja i aktivnošću mikro-organizama, te su ove promene karakteristične za pojedine vrste sireva i imaju presudan uticaj na formiranje senzornih karakteristika konzistencije i drugih reotoških karakteristika sira. U okviru ovih istraživanja pošlo se od pretpostavke da će primenjeni režim termičke obrade mleka, kao i način obrade gruša, imati odgovarajući uticaj na karakteristike proteina kao supstrata, koji podleže hidrolizi tokom zrenja zbog prisustva serum proteina koji utiču na smanjenje sadržaja kazeina u ukupnim proteinima sira. Uticaj serum proteina na karakteristike sireva su još uvek predmet izučavanja. Faktori kao što su varijetet sira, količina serum proteina stanje serum proteina (nativno ili denuturisano) i stepen u kom su agregirani sa kazeinom, utiču na stepen promena karakteristika sira. Tokom zrenja oglednih sireva koje je trajalo 4 meseca praćene su promene na azotnim materijama. Uočene su značajne promene na proteinima mleka, koje se ogledaju u povećanju sadržaja rastvorljivih azotnih materija. Sadržaj rastvorljivog azota nakon proizvodnje, 15, 30, 60. i 120-og dana zrenja prosečno je iznosio: 135,48 mg/100 g, 358,72 mg/100 g, 473,52 mg/100 g, 672,32 mg/100 g i 845,13 mg/100 g. Porastom sadržaja rastvorljivog azota, povećavao se i koeficijent zrelosti, koji je u istom periodu zrenja iznosio u proseku 4,42%, 10,14%, 12,95%, 18,21% i 23,60%.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates, Proteolitičke promene tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka",
pages = "31-26",
number = "1-2",
volume = "18",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1510"
}

Jovanović, S., Maćej, O., Barać, M., Vučić, T.,& Jovanović, Z.. (2007). Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 18(1-2), 26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_1510

Jovanović S, Maćej O, Barać M, Vučić T, Jovanović Z. Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates. in Prehrambena industrija - mleko i mlečni proizvodi. 2007;18(1-2):26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_1510 .

Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, Vučić, Tanja, Jovanović, Zorana, "Proteolytical changes during semy-hard cheese ripening based on milk protein coaggregates" in Prehrambena industrija - mleko i mlečni proizvodi, 18, no. 1-2 (2007):26-31,
https://hdl.handle.net/21.15107/rcub_agrospace_1510 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Barać, Miroljub
AU  - Vučić, Tanja
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1363
AB  - Cheeses made on milk protein coaggregate basis are different than traditionally made cheeses, in technological production process and sensory 120 days were: 12.98 mg %, 33.23 mg % 53.87 mg %, 92.28 mg % and 148.32 mg %. At the end of ripening period nitrogen content soluble in 5 % PTA was 11.43 times higher compared to the first day of ripening. Generally, it could be concluded that protein changes were very intensive during investigated ripening period. The most intensive changes occurred during the first 15 days of ripening.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates
EP  - 193
IS  - 3
SP  - 169
VL  - 57
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1363
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub and Vučić, Tanja",
year = "2007",
abstract = "Cheeses made on milk protein coaggregate basis are different than traditionally made cheeses, in technological production process and sensory 120 days were: 12.98 mg %, 33.23 mg % 53.87 mg %, 92.28 mg % and 148.32 mg %. At the end of ripening period nitrogen content soluble in 5 % PTA was 11.43 times higher compared to the first day of ripening. Generally, it could be concluded that protein changes were very intensive during investigated ripening period. The most intensive changes occurred during the first 15 days of ripening.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates",
pages = "193-169",
number = "3",
volume = "57",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1363"
}

Jovanović, S., Maćej, O., Barać, M.,& Vučić, T.. (2007). Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates. in Mljekarstvo
Croatian Dairy Union., 57(3), 169-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1363

Jovanović S, Maćej O, Barać M, Vučić T. Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates. in Mljekarstvo. 2007;57(3):169-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1363 .

Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, Vučić, Tanja, "Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates" in Mljekarstvo, 57, no. 3 (2007):169-193,
https://hdl.handle.net/21.15107/rcub_agrospace_1363 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Barać, Miroljub
AU  - Maćej, Ognjen
AU  - Vučić, Tanja
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1609
AB  - High nutritional value expressed with well balanced essential amino acid ratio, as well as favorable physic-chemical properties, make whey proteins very interesting ingredients for food industry and other industry branches. Whey proteins are mostly used for the improvement of nutritive value of the final product, as well as for the attaining certain technological-functional properties of product, such as foam or gel forming and emulsion forming and stabilization. Wide palette of products based on whey proteins is well know and whey protein concentrates, isolates and hydrolysates have the widest appliance. However, in recent world literature, more and more data show significant therapeutic effect of some less represented whey proteins, even in a medical treatment of the most serious illnesses. Refined whey proteins have defensive role in organism and therapeutic function, which opens possibility of refined whey protein industry development.
AB  - Visoka nutritivna vrednost izražena dobro izbalansiranim odnosom esencijalnih aminokiselina, kao i povoljne fizičko-hemijske osobine čine serum proteine vrlo interesantnim ingredijentima u prehrambenoj i drugim granama industrije. Serum proteini se najčešće koriste u cilju poboljšanja hranljive vrednosti finalnog proizvoda, kao i radi postizanja određenih tehnološko-funkcionalnih svojstava proizvoda, poput obrazovanja pene ili gela, obrazovanja i stabilizacije emulzije. Danas je poznata široka paleta proizvoda na bazi serum proteina, pri čemu su proteinski koncentrati, izolati i hidrolizati našli najširu primenu. Međutim, u savremenoj svetskoj literaturi sve je više podataka o značajnom terapeutskom efektu pojedinih manje zastupljenih serum proteina čak i pri lečenju i najtežih oboljenja, što otvara mogućnost razvoja industrije prečišćenih proteina surutke, koji imaju odbrambenu ulogu u organizmu i terapeutsku funkciju.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Whey proteins: Technological-functional properties and appliance possibility
T1  - Serum proteini - tehnološko-funkcionalna svojstva i mogućnost primene
EP  - 125
IS  - 5
SP  - 114
VL  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1609
ER  - 

@article{
author = "Jovanović, Snežana and Barać, Miroljub and Maćej, Ognjen and Vučić, Tanja",
year = "2007",
abstract = "High nutritional value expressed with well balanced essential amino acid ratio, as well as favorable physic-chemical properties, make whey proteins very interesting ingredients for food industry and other industry branches. Whey proteins are mostly used for the improvement of nutritive value of the final product, as well as for the attaining certain technological-functional properties of product, such as foam or gel forming and emulsion forming and stabilization. Wide palette of products based on whey proteins is well know and whey protein concentrates, isolates and hydrolysates have the widest appliance. However, in recent world literature, more and more data show significant therapeutic effect of some less represented whey proteins, even in a medical treatment of the most serious illnesses. Refined whey proteins have defensive role in organism and therapeutic function, which opens possibility of refined whey protein industry development., Visoka nutritivna vrednost izražena dobro izbalansiranim odnosom esencijalnih aminokiselina, kao i povoljne fizičko-hemijske osobine čine serum proteine vrlo interesantnim ingredijentima u prehrambenoj i drugim granama industrije. Serum proteini se najčešće koriste u cilju poboljšanja hranljive vrednosti finalnog proizvoda, kao i radi postizanja određenih tehnološko-funkcionalnih svojstava proizvoda, poput obrazovanja pene ili gela, obrazovanja i stabilizacije emulzije. Danas je poznata široka paleta proizvoda na bazi serum proteina, pri čemu su proteinski koncentrati, izolati i hidrolizati našli najširu primenu. Međutim, u savremenoj svetskoj literaturi sve je više podataka o značajnom terapeutskom efektu pojedinih manje zastupljenih serum proteina čak i pri lečenju i najtežih oboljenja, što otvara mogućnost razvoja industrije prečišćenih proteina surutke, koji imaju odbrambenu ulogu u organizmu i terapeutsku funkciju.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Whey proteins: Technological-functional properties and appliance possibility, Serum proteini - tehnološko-funkcionalna svojstva i mogućnost primene",
pages = "125-114",
number = "5",
volume = "56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1609"
}

Jovanović, S., Barać, M., Maćej, O.,& Vučić, T.. (2007). Whey proteins: Technological-functional properties and appliance possibility. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 56(5), 114-125.
https://hdl.handle.net/21.15107/rcub_agrospace_1609

Jovanović S, Barać M, Maćej O, Vučić T. Whey proteins: Technological-functional properties and appliance possibility. in Savremena poljoprivreda. 2007;56(5):114-125.
https://hdl.handle.net/21.15107/rcub_agrospace_1609 .

Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen, Vučić, Tanja, "Whey proteins: Technological-functional properties and appliance possibility" in Savremena poljoprivreda, 56, no. 5 (2007):114-125,
https://hdl.handle.net/21.15107/rcub_agrospace_1609 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Barać, Miroljub
AU  - Maćej, Ognjen
AU  - Vučić, Tanja
AU  - Lačnjevac, Časlav
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1534
AB  - This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions involved between proteins in a chemical complex. Commercial skim milk has been reconstituted and heat treated at 75 degrees C, 85 degrees C and 90 degrees C for 20 minutes. Demineralized whey has been added in concentrations of 0.5%, 1.0 and 2.0%. The soluble protein composition has been determined by the polyacrilamide gel electrophoresis (SDS-PAGE) and by the densitometric analysis. Due to the different changes occurred during treatments at different temperatures, proteins of heat-treated samples containing added demineralized whey have had significantly different solubility. At lower temperatures (75 degrees C and 85 degrees C) the adding of demineralized whey decreased the protein solubility by 5.28%-26.41%, while the addition of demineralized whey performed at 90 degrees C increased the soluble protein content by 5.61%-28.89%. Heat treatments, as well as the addition of demineralized whey, have induced high molecular weight complex formation. beta-Lg, alpha-La and kappa-casein are involved in high molecular weight complexes. The disulfide interactions between denatured molecules of these proteins are mostly responsible for the formation of coaggregates. The level of their interactions and the soluble protein composition are determined by the degree of temperature.
PB  - MDPI, BASEL
T2  - Sensors
T1  - SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments
EP  - 383
IS  - 3
SP  - 371
VL  - 7
DO  - 10.3390/s7030371
ER  - 

@article{
author = "Jovanović, Snežana and Barać, Miroljub and Maćej, Ognjen and Vučić, Tanja and Lačnjevac, Časlav",
year = "2007",
abstract = "This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions involved between proteins in a chemical complex. Commercial skim milk has been reconstituted and heat treated at 75 degrees C, 85 degrees C and 90 degrees C for 20 minutes. Demineralized whey has been added in concentrations of 0.5%, 1.0 and 2.0%. The soluble protein composition has been determined by the polyacrilamide gel electrophoresis (SDS-PAGE) and by the densitometric analysis. Due to the different changes occurred during treatments at different temperatures, proteins of heat-treated samples containing added demineralized whey have had significantly different solubility. At lower temperatures (75 degrees C and 85 degrees C) the adding of demineralized whey decreased the protein solubility by 5.28%-26.41%, while the addition of demineralized whey performed at 90 degrees C increased the soluble protein content by 5.61%-28.89%. Heat treatments, as well as the addition of demineralized whey, have induced high molecular weight complex formation. beta-Lg, alpha-La and kappa-casein are involved in high molecular weight complexes. The disulfide interactions between denatured molecules of these proteins are mostly responsible for the formation of coaggregates. The level of their interactions and the soluble protein composition are determined by the degree of temperature.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments",
pages = "383-371",
number = "3",
volume = "7",
doi = "10.3390/s7030371"
}

Jovanović, S., Barać, M., Maćej, O., Vučić, T.,& Lačnjevac, Č.. (2007). SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments. in Sensors
MDPI, BASEL., 7(3), 371-383.
https://doi.org/10.3390/s7030371

Jovanović S, Barać M, Maćej O, Vučić T, Lačnjevac Č. SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments. in Sensors. 2007;7(3):371-383.
doi:10.3390/s7030371 .

Jovanović, Snežana, Barać, Miroljub, Maćej, Ognjen, Vučić, Tanja, Lačnjevac, Časlav, "SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments" in Sensors, 7, no. 3 (2007):371-383,
https://doi.org/10.3390/s7030371 . .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1512
AB  - The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined in this paper. The two varieties, with commercial names "Blue sapphire" and 'Blue birch', were produced from pasteurized cow milk, using two types of Penicillium roqueforti (type esportazione and type dolce, respectively). The production was held in PIQ3 Agroengineering Belgrade. The cheese weight was measured 1 day after self pressing, than after salting and 14, 30 and 60 days of ripening. According to results, the yield of both 60 days old varieties was -10%, i.e. for the production of 1 kg of cheese was used -10 liters of milk. Considering the fact that the proteolytical changes in "Blue birch" variety were higher, the weight loss of 60 days old samples was -15%, comparing to -13% in "Blue sapphire" variety.
AB  - U radu je prikazano ispitivanje randmana i kala u proizvodnji dva varijeteta sireva sa plavo-zelenim plesnima u tipu gorgonzole, proizvedenih u pogonu DP. PKB Agroinzenjering, Beograd. Ogledni sirevi, čiji su komercijalni nazivi "plavi safir" i "plava breza", proizvedeni su od pasterizovanog kravljeg mleka upotrebom dva tipa kulture plasni Penicillium roqueforti (tip esportazione i tip dolce, respektivno). Merenje mase sireva vršeno je 1 dan nakon samopresovanja, zatim soljenja i nakon 14, 30 i 60 dana zrenja. Prema rezultatima istraživanja, randman oba varijeteta nakon 60 dana zrenja bio je približno isti (-10%), odnosno za izradu 1 kg sira bilo je potrebno utrošiti -10 litara mleka. Međutim, s obzirom na intenzivnije promene na proteinima u uzorcima varijeteta "plava breza", kalo nakon 60 dana zrenja iznosio je -15%, dok je Rod uzoraka.plavi safir" iznosio -13%.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The yield of different gorgonzola-type cheese varieties
T1  - Randman različitih varijeteta sireva u tipu gorgonzole
EP  - 85
IS  - 1-2
SP  - 81
VL  - 18
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1512
ER  - 

@article{
author = "Seratlić, Sanja V. and Maćej, Ognjen and Jovanović, Snežana",
year = "2007",
abstract = "The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined in this paper. The two varieties, with commercial names "Blue sapphire" and 'Blue birch', were produced from pasteurized cow milk, using two types of Penicillium roqueforti (type esportazione and type dolce, respectively). The production was held in PIQ3 Agroengineering Belgrade. The cheese weight was measured 1 day after self pressing, than after salting and 14, 30 and 60 days of ripening. According to results, the yield of both 60 days old varieties was -10%, i.e. for the production of 1 kg of cheese was used -10 liters of milk. Considering the fact that the proteolytical changes in "Blue birch" variety were higher, the weight loss of 60 days old samples was -15%, comparing to -13% in "Blue sapphire" variety., U radu je prikazano ispitivanje randmana i kala u proizvodnji dva varijeteta sireva sa plavo-zelenim plesnima u tipu gorgonzole, proizvedenih u pogonu DP. PKB Agroinzenjering, Beograd. Ogledni sirevi, čiji su komercijalni nazivi "plavi safir" i "plava breza", proizvedeni su od pasterizovanog kravljeg mleka upotrebom dva tipa kulture plasni Penicillium roqueforti (tip esportazione i tip dolce, respektivno). Merenje mase sireva vršeno je 1 dan nakon samopresovanja, zatim soljenja i nakon 14, 30 i 60 dana zrenja. Prema rezultatima istraživanja, randman oba varijeteta nakon 60 dana zrenja bio je približno isti (-10%), odnosno za izradu 1 kg sira bilo je potrebno utrošiti -10 litara mleka. Međutim, s obzirom na intenzivnije promene na proteinima u uzorcima varijeteta "plava breza", kalo nakon 60 dana zrenja iznosio je -15%, dok je Rod uzoraka.plavi safir" iznosio -13%.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The yield of different gorgonzola-type cheese varieties, Randman različitih varijeteta sireva u tipu gorgonzole",
pages = "85-81",
number = "1-2",
volume = "18",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1512"
}

Seratlić, S. V., Maćej, O.,& Jovanović, S.. (2007). The yield of different gorgonzola-type cheese varieties. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 18(1-2), 81-85.
https://hdl.handle.net/21.15107/rcub_agrospace_1512

Seratlić SV, Maćej O, Jovanović S. The yield of different gorgonzola-type cheese varieties. in Prehrambena industrija - mleko i mlečni proizvodi. 2007;18(1-2):81-85.
https://hdl.handle.net/21.15107/rcub_agrospace_1512 .

Seratlić, Sanja V., Maćej, Ognjen, Jovanović, Snežana, "The yield of different gorgonzola-type cheese varieties" in Prehrambena industrija - mleko i mlečni proizvodi, 18, no. 1-2 (2007):81-85,
https://hdl.handle.net/21.15107/rcub_agrospace_1512 .

TY  - JOUR
AU  - Baras, Josip K.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1611
AB  - Although negative effects of immoderate profitable development on the environment obtained global dimensions, industry keeps forming large amounts of harmfully, often toxic waste. Demands for processing waste to form which is not harmful for the environment, or complete waste destruction ("End of pipe" approach) did not give expected results, because it demanded significant investments in facilities and manipulation. Today this demand is replaced with cleaner production concept, which is accepted developed countries. This concept is based on sustainable development principles and strongly supported in EU. By maximal raw material and energy savings, recirculation or utilization of by-products, maximal reducing of toxic and harmful influences on people and environment, cleaner production should fulfill "benefit for all". In order to achieve this it is necessary to modernize technological processes and revitalize technological equipment. In this paper a review of present state is given and previous activities in cleaner production appliance in food industry are considered. Till nowadays a little has been done in introduction of cleaner production in food industry. Therefore this economic branch is still significant environment polluter.
AB  - Iako su negativni efekti neumerenog profitabilnog razvoja na životnu sredinu dobili globalne dimenzije, industrija i dalje nastavlja sa formiranjem velikih količina štetnog, a često i toksičnog otpada. Zahtevi da se štetni otpad obradi do oblika koji nije štetan za okolinu ili potpuno uništi (eng. "End of pipe" pristup) nije dao rezultate koji su očekivani, jer je zahtevao značajna ulaganja u postrojenja i njihov rad. Taj zahtev danas je zamenjen konceptom čistije proizvodnje koji je prihvaćen u zemljama razvijenog sveta, snažno podržan u EU, a baziran je na principima održivog razvoja. Čistijom proizvodnjom treba da se ostvari "korist za sve" maksimalnim uštedama sirovina i energije, recirkulisanjom pratećih proizvoda ili njihovim korišćenjem kao sekundarnih sirovina, maksimalnim smanjenjem toksičnih i štetnih uticaja na ljude i okolinu. Zato je u industrijskim pogonima potrebno izvršiti modernizaciju tehnoloških procesa i revitalizaciju tehnološke opreme. U radu je dat pregled sadašnjeg stanja i razmotrene su dosadašnje aktivnosti na planu primene "čistije proizvodnje" u prehrambenoj industriji. Konstatovano je da je u prehrambenoj industriji u celosti do danas malo učinjeno na planu uvođenja "čistije proizvodnje", zbog čega je ova privredna oblast i dalje značajan zagađivač životne sredine.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Introduction of cleaner production strategy in food industry
T1  - Strategija uvođenja čistije proizvodnje u prehrambenoj industriji
EP  - 170
IS  - 5
SP  - 164
VL  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1611
ER  - 

@article{
author = "Baras, Josip K. and Maćej, Ognjen and Jovanović, Snežana",
year = "2007",
abstract = "Although negative effects of immoderate profitable development on the environment obtained global dimensions, industry keeps forming large amounts of harmfully, often toxic waste. Demands for processing waste to form which is not harmful for the environment, or complete waste destruction ("End of pipe" approach) did not give expected results, because it demanded significant investments in facilities and manipulation. Today this demand is replaced with cleaner production concept, which is accepted developed countries. This concept is based on sustainable development principles and strongly supported in EU. By maximal raw material and energy savings, recirculation or utilization of by-products, maximal reducing of toxic and harmful influences on people and environment, cleaner production should fulfill "benefit for all". In order to achieve this it is necessary to modernize technological processes and revitalize technological equipment. In this paper a review of present state is given and previous activities in cleaner production appliance in food industry are considered. Till nowadays a little has been done in introduction of cleaner production in food industry. Therefore this economic branch is still significant environment polluter., Iako su negativni efekti neumerenog profitabilnog razvoja na životnu sredinu dobili globalne dimenzije, industrija i dalje nastavlja sa formiranjem velikih količina štetnog, a često i toksičnog otpada. Zahtevi da se štetni otpad obradi do oblika koji nije štetan za okolinu ili potpuno uništi (eng. "End of pipe" pristup) nije dao rezultate koji su očekivani, jer je zahtevao značajna ulaganja u postrojenja i njihov rad. Taj zahtev danas je zamenjen konceptom čistije proizvodnje koji je prihvaćen u zemljama razvijenog sveta, snažno podržan u EU, a baziran je na principima održivog razvoja. Čistijom proizvodnjom treba da se ostvari "korist za sve" maksimalnim uštedama sirovina i energije, recirkulisanjom pratećih proizvoda ili njihovim korišćenjem kao sekundarnih sirovina, maksimalnim smanjenjem toksičnih i štetnih uticaja na ljude i okolinu. Zato je u industrijskim pogonima potrebno izvršiti modernizaciju tehnoloških procesa i revitalizaciju tehnološke opreme. U radu je dat pregled sadašnjeg stanja i razmotrene su dosadašnje aktivnosti na planu primene "čistije proizvodnje" u prehrambenoj industriji. Konstatovano je da je u prehrambenoj industriji u celosti do danas malo učinjeno na planu uvođenja "čistije proizvodnje", zbog čega je ova privredna oblast i dalje značajan zagađivač životne sredine.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Introduction of cleaner production strategy in food industry, Strategija uvođenja čistije proizvodnje u prehrambenoj industriji",
pages = "170-164",
number = "5",
volume = "56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1611"
}

Baras, J. K., Maćej, O.,& Jovanović, S.. (2007). Introduction of cleaner production strategy in food industry. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 56(5), 164-170.
https://hdl.handle.net/21.15107/rcub_agrospace_1611

Baras JK, Maćej O, Jovanović S. Introduction of cleaner production strategy in food industry. in Savremena poljoprivreda. 2007;56(5):164-170.
https://hdl.handle.net/21.15107/rcub_agrospace_1611 .

Baras, Josip K., Maćej, Ognjen, Jovanović, Snežana, "Introduction of cleaner production strategy in food industry" in Savremena poljoprivreda, 56, no. 5 (2007):164-170,
https://hdl.handle.net/21.15107/rcub_agrospace_1611 .