TY  - JOUR
AU  - Mirković, Milica
AU  - Seratlić, Sanja V.
AU  - Kilcawley, Kieran
AU  - Mannion, David
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4633
AB  - Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
PB  - MDPI, BASEL
T2  - Sensors
T1  - The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
IS  - 8
VL  - 18
DO  - 10.3390/s18082570
ER  - 

@article{
author = "Mirković, Milica and Seratlić, Sanja V. and Kilcawley, Kieran and Mannion, David and Mirković, Nemanja and Radulović, Zorica",
year = "2018",
abstract = "Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria",
number = "8",
volume = "18",
doi = "10.3390/s18082570"
}

Mirković, M., Seratlić, S. V., Kilcawley, K., Mannion, D., Mirković, N.,& Radulović, Z.. (2018). The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors
MDPI, BASEL., 18(8).
https://doi.org/10.3390/s18082570

Mirković M, Seratlić SV, Kilcawley K, Mannion D, Mirković N, Radulović Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors. 2018;18(8).
doi:10.3390/s18082570 .

Mirković, Milica, Seratlić, Sanja V., Kilcawley, Kieran, Mannion, David, Mirković, Nemanja, Radulović, Zorica, "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria" in Sensors, 18, no. 8 (2018),
https://doi.org/10.3390/s18082570 . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
AU  - Mirković, Nemanja
AU  - Mirković, Milica
AU  - Paunović, Dušanka
AU  - Ivanović, Marina
AU  - Seratlić, Sanja V.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4410
AB  - A high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.
PB  - Wiley, Hoboken
T2  - Animal Science Journal
T1  - Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
EP  - 1854
IS  - 11
SP  - 1849
VL  - 88
DO  - 10.1111/asj.12802
ER  - 

@article{
author = "Radulović, Zorica and Miočinović, Jelena and Mirković, Nemanja and Mirković, Milica and Paunović, Dušanka and Ivanović, Marina and Seratlić, Sanja V.",
year = "2017",
abstract = "A high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.",
publisher = "Wiley, Hoboken",
journal = "Animal Science Journal",
title = "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese",
pages = "1854-1849",
number = "11",
volume = "88",
doi = "10.1111/asj.12802"
}

Radulović, Z., Miočinović, J., Mirković, N., Mirković, M., Paunović, D., Ivanović, M.,& Seratlić, S. V.. (2017). Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal
Wiley, Hoboken., 88(11), 1849-1854.
https://doi.org/10.1111/asj.12802

Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić SV. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal. 2017;88(11):1849-1854.
doi:10.1111/asj.12802 .

Radulović, Zorica, Miočinović, Jelena, Mirković, Nemanja, Mirković, Milica, Paunović, Dušanka, Ivanović, Marina, Seratlić, Sanja V., "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese" in Animal Science Journal, 88, no. 11 (2017):1849-1854,
https://doi.org/10.1111/asj.12802 . .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Bugarski, Branko
AU  - Radulović, Zorica
AU  - Dejmek, Petr
AU  - Wadso, Lars
AU  - Nedović, Viktor
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3155
AB  - The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14 kV/cm and the applied energy up to 12.2 J/cm(3) on the growth of Lactobacillus plantarum 564 cells was investigated. After PEF treatments, the growth of lactobacilli in De Man-Rogosa-Sharpe broth at 37 degrees C was monitored by isothermal calorimetry, absorbance and plate counts. All the applied treatments resulted in a higher growth rate of PEF-treated cells during early and mid-log phase, especially bacterial samples treated with lower field intensities (1.3-5.5 J/cm(3)). The transport of ions and molecules through the cell membrane (which facilitates the growth of electroporated lactobacilli) was particularly evident in the mid-exponential growth phase, where the doubling time was reduced more than 3 times after the exposure to electric pulses of 5.5 Yore. The heat production rate during the growth of electroporated cells was also higher, indicating the enhanced metabolic activity of PEF-treated cells. Moreover, the electroporated cells had a better acidification ability than the untreated ones. It can be summarized that the applied PEF treatments with an energy input of below 12 J/cm(3) potentially induce reversible electroporation of the cell membrane, which has a positive impact on the growth and metabolic activity of the cells of lactobacilli.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564
EP  - 452
IS  - 4
SP  - 446
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3155
ER  - 

@article{
author = "Seratlić, Sanja V. and Bugarski, Branko and Radulović, Zorica and Dejmek, Petr and Wadso, Lars and Nedović, Viktor",
year = "2013",
abstract = "The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14 kV/cm and the applied energy up to 12.2 J/cm(3) on the growth of Lactobacillus plantarum 564 cells was investigated. After PEF treatments, the growth of lactobacilli in De Man-Rogosa-Sharpe broth at 37 degrees C was monitored by isothermal calorimetry, absorbance and plate counts. All the applied treatments resulted in a higher growth rate of PEF-treated cells during early and mid-log phase, especially bacterial samples treated with lower field intensities (1.3-5.5 J/cm(3)). The transport of ions and molecules through the cell membrane (which facilitates the growth of electroporated lactobacilli) was particularly evident in the mid-exponential growth phase, where the doubling time was reduced more than 3 times after the exposure to electric pulses of 5.5 Yore. The heat production rate during the growth of electroporated cells was also higher, indicating the enhanced metabolic activity of PEF-treated cells. Moreover, the electroporated cells had a better acidification ability than the untreated ones. It can be summarized that the applied PEF treatments with an energy input of below 12 J/cm(3) potentially induce reversible electroporation of the cell membrane, which has a positive impact on the growth and metabolic activity of the cells of lactobacilli.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564",
pages = "452-446",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3155"
}

Seratlić, S. V., Bugarski, B., Radulović, Z., Dejmek, P., Wadso, L.,& Nedović, V.. (2013). Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564. in Food Technology and Biotechnology
University of Zagreb., 51(4), 446-452.
https://hdl.handle.net/21.15107/rcub_agrospace_3155

Seratlić SV, Bugarski B, Radulović Z, Dejmek P, Wadso L, Nedović V. Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564. in Food Technology and Biotechnology. 2013;51(4):446-452.
https://hdl.handle.net/21.15107/rcub_agrospace_3155 .

Seratlić, Sanja V., Bugarski, Branko, Radulović, Zorica, Dejmek, Petr, Wadso, Lars, Nedović, Viktor, "Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564" in Food Technology and Biotechnology, 51, no. 4 (2013):446-452,
https://hdl.handle.net/21.15107/rcub_agrospace_3155 .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Radulović, Zorica
AU  - Wadso, Lars
AU  - Dejmek, Petr
AU  - Galindo, Federico Gomez
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3276
AB  - The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different intensities was monitored by isothermal calorimetry, optical density and plate counts. Bacterial cells were treated with monopolar square pulses at varying nominal electric field strengths and number of pulses, corresponding to applied energies of 34.6, 65.8 and 658.1 J/cm(3). After the PEF treatment, samples were inoculated into the MRS broth and incubated at 37 degrees C. The presented results show that surviving bacterial cells resume growth after a treatment-dependent delay. Both the untreated and treated cultures had similar growth rates, but the latter showed a higher growth rate during the late-growth phase, and the growth rate increased with the intensity of applied electric field. After the PEF treatment, the surviving population of bacteria was less susceptible to killing by further PEF application, showing that this subpopulation was less sensitive to the PEF treatment and could grow again. Industrial relevance: The application of pulsed electric field (PEF) technology as a non-thermal alternative to traditional pasteurization of liquid foods has received considerable attention during the last years. Effective inactivation for most of the spoilage and pathogenic microorganisms has been shown in fruit and vegetable juices and milk with little or no impact on nutritional and sensorial properties of the food. However, very little is known about the growth abilities of the surviving population. Ensuring food safety requires a better understanding of the behavior of the surviving populations of microorganisms which may be recovering from sub lethal injury, such as PEF-induced stress. This paper reveals that the surviving population of the bacteria subjected to the PEF treatment could grow again, showing higher growth rates as the intensity of the PEF treatment increased. Also, the new bacterial population showed higher resistance to further PEF treatment. Therefore, for industrial application of the PEF technology, an in-depth characterization of surviving microorganisms in the treated product is required. Moreover, the evidence of bacterial persistence indicates that the PEF technology, as a non-thermal alternative to traditional pasteurization, could not completely replace thermal treatment, but can be applied as a supplement treatment.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields
EP  - 98
SP  - 93
VL  - 17
DO  - 10.1016/j.ifset.2012.11.011
ER  - 

@article{
author = "Seratlić, Sanja V. and Bugarski, Branko and Nedović, Viktor and Radulović, Zorica and Wadso, Lars and Dejmek, Petr and Galindo, Federico Gomez",
year = "2013",
abstract = "The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different intensities was monitored by isothermal calorimetry, optical density and plate counts. Bacterial cells were treated with monopolar square pulses at varying nominal electric field strengths and number of pulses, corresponding to applied energies of 34.6, 65.8 and 658.1 J/cm(3). After the PEF treatment, samples were inoculated into the MRS broth and incubated at 37 degrees C. The presented results show that surviving bacterial cells resume growth after a treatment-dependent delay. Both the untreated and treated cultures had similar growth rates, but the latter showed a higher growth rate during the late-growth phase, and the growth rate increased with the intensity of applied electric field. After the PEF treatment, the surviving population of bacteria was less susceptible to killing by further PEF application, showing that this subpopulation was less sensitive to the PEF treatment and could grow again. Industrial relevance: The application of pulsed electric field (PEF) technology as a non-thermal alternative to traditional pasteurization of liquid foods has received considerable attention during the last years. Effective inactivation for most of the spoilage and pathogenic microorganisms has been shown in fruit and vegetable juices and milk with little or no impact on nutritional and sensorial properties of the food. However, very little is known about the growth abilities of the surviving population. Ensuring food safety requires a better understanding of the behavior of the surviving populations of microorganisms which may be recovering from sub lethal injury, such as PEF-induced stress. This paper reveals that the surviving population of the bacteria subjected to the PEF treatment could grow again, showing higher growth rates as the intensity of the PEF treatment increased. Also, the new bacterial population showed higher resistance to further PEF treatment. Therefore, for industrial application of the PEF technology, an in-depth characterization of surviving microorganisms in the treated product is required. Moreover, the evidence of bacterial persistence indicates that the PEF technology, as a non-thermal alternative to traditional pasteurization, could not completely replace thermal treatment, but can be applied as a supplement treatment.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields",
pages = "98-93",
volume = "17",
doi = "10.1016/j.ifset.2012.11.011"
}

Seratlić, S. V., Bugarski, B., Nedović, V., Radulović, Z., Wadso, L., Dejmek, P.,& Galindo, F. G.. (2013). Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 17, 93-98.
https://doi.org/10.1016/j.ifset.2012.11.011

Seratlić SV, Bugarski B, Nedović V, Radulović Z, Wadso L, Dejmek P, Galindo FG. Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields. in Innovative Food Science & Emerging Technologies. 2013;17:93-98.
doi:10.1016/j.ifset.2012.11.011 .

Seratlić, Sanja V., Bugarski, Branko, Nedović, Viktor, Radulović, Zorica, Wadso, Lars, Dejmek, Petr, Galindo, Federico Gomez, "Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields" in Innovative Food Science & Emerging Technologies, 17 (2013):93-98,
https://doi.org/10.1016/j.ifset.2012.11.011 . .

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  - 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  - 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  - Seratlić, Sanja V.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Marinković, Stevo
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1606
AB  - The aim of this paper was to investigate the chemical and some physical characteristics of cow’s milk used for the production of blue-veined cheeses. Two Gorgonzola-type varieties with commercial names "Blue sapphire" and "Blue birch" were produced in "PKB Agroengineering". According to results, the main chemical composition of the cheese milk did not differ from values which are recommended in Regulations, i.e. the content of total solids non fat, fat, proteins, lactose and ash was 8.53, 4.12, 3.11, 4.59 and 0.66%, respectively. The average values of pH and acidity were 6.61 and 6.78°SH, respectively. The milk was not water-faked as the average refract. No. and specific weight were 39.7 and 1.0298, respectively.
AB  - U radu je prikazano ispitivanje hemijskog sastava i nekih fizičkih svojstava sirovog kravljeg mleka u cilju ispitivanja tehnološke podobnosti mleka za dalju preradu u sireve sa plavo-zelenim plesnima. Proizvodnja dva varijeteta sireva u tipu Gorgonzole, sa komercijalnim nazivima "Plavi safir" i "Plava breza" obavljena je u pogonu D.P. PKB Agroinženjering. Prema rezultatima istraživanja, osnovni hemijski sastav mleka nije odstupao od vrednosti predviđenih Pravilnikom, odnosno sadržaj suve materije bez masti, mlečne masti, proteina, laktoze i mineralnih materija (pepela) iznosio je 8.53, 4.12, 3.11, 4.59 i 0.66%, respektivno. Prosečne vrednosti kiselosti i pH mleka su iznosile 6.78°SH i 6.61, respektivno. Uzorci mleka nisu bili falsifikovani dodavanjem vode, što potvrđuje refraktometrijski broj, koji je iznosio 39.7, a prosečne vrednosti specifične težine su iznosile 1.0298.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - The quality of milk used in the production of blue-veined cheeses
T1  - Kvalitet mleka u proizvodnji sireva sa plavo-zelenim plesnima
EP  - 85
IS  - 5
SP  - 81
VL  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1606
ER  - 

@article{
author = "Seratlić, Sanja V. and Maćej, Ognjen and Jovanović, Snežana and Marinković, Stevo",
year = "2007",
abstract = "The aim of this paper was to investigate the chemical and some physical characteristics of cow’s milk used for the production of blue-veined cheeses. Two Gorgonzola-type varieties with commercial names "Blue sapphire" and "Blue birch" were produced in "PKB Agroengineering". According to results, the main chemical composition of the cheese milk did not differ from values which are recommended in Regulations, i.e. the content of total solids non fat, fat, proteins, lactose and ash was 8.53, 4.12, 3.11, 4.59 and 0.66%, respectively. The average values of pH and acidity were 6.61 and 6.78°SH, respectively. The milk was not water-faked as the average refract. No. and specific weight were 39.7 and 1.0298, respectively., U radu je prikazano ispitivanje hemijskog sastava i nekih fizičkih svojstava sirovog kravljeg mleka u cilju ispitivanja tehnološke podobnosti mleka za dalju preradu u sireve sa plavo-zelenim plesnima. Proizvodnja dva varijeteta sireva u tipu Gorgonzole, sa komercijalnim nazivima "Plavi safir" i "Plava breza" obavljena je u pogonu D.P. PKB Agroinženjering. Prema rezultatima istraživanja, osnovni hemijski sastav mleka nije odstupao od vrednosti predviđenih Pravilnikom, odnosno sadržaj suve materije bez masti, mlečne masti, proteina, laktoze i mineralnih materija (pepela) iznosio je 8.53, 4.12, 3.11, 4.59 i 0.66%, respektivno. Prosečne vrednosti kiselosti i pH mleka su iznosile 6.78°SH i 6.61, respektivno. Uzorci mleka nisu bili falsifikovani dodavanjem vode, što potvrđuje refraktometrijski broj, koji je iznosio 39.7, a prosečne vrednosti specifične težine su iznosile 1.0298.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "The quality of milk used in the production of blue-veined cheeses, Kvalitet mleka u proizvodnji sireva sa plavo-zelenim plesnima",
pages = "85-81",
number = "5",
volume = "56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1606"
}

Seratlić, S. V., Maćej, O., Jovanović, S.,& Marinković, S.. (2007). The quality of milk used in the production of blue-veined cheeses. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 56(5), 81-85.
https://hdl.handle.net/21.15107/rcub_agrospace_1606

Seratlić SV, Maćej O, Jovanović S, Marinković S. The quality of milk used in the production of blue-veined cheeses. in Savremena poljoprivreda. 2007;56(5):81-85.
https://hdl.handle.net/21.15107/rcub_agrospace_1606 .

Seratlić, Sanja V., Maćej, Ognjen, Jovanović, Snežana, Marinković, Stevo, "The quality of milk used in the production of blue-veined cheeses" in Savremena poljoprivreda, 56, no. 5 (2007):81-85,
https://hdl.handle.net/21.15107/rcub_agrospace_1606 .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Barać, Miroljub
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1290
AB  - Blue-veined cheeses in type of Gorgonzola with commercial names "Blue sapphire" and "Blue birch" were made from pasteurized cow milk using two types of Penicillium roqueforti, type esportazione and type dolce respectively. In this paper, the distribution of milk components into cheese and cheese whey was examined. The samples of whey were taken in 3 phases after the cutting of coagulum, after 50% of whey drainage and at the end of drainage, where the samples have labeled as whey 1, 2 and 3. The distribution of total solids, milk fat, proteins and mineral matters from milk to cheese after production and cheese whey was examined. According to results, about 46% of total solids, 82% of milk fat, 65% of proteins and 37% of mineral matters have transferred from milk to "Blue sapphire" cheese, while the distribution of the same constituents into "Blue birch" cheese was ca. 49% 87%, 67% and 35%, respectively.
AB  - Sirevi sa plavo-zelenim plesnima u tipu Gorgonzole pod nazivom "Plavi safir" i "Plava breza" proizvedeni su od pasteizovanog kravljeg mleka, koristeći dva tipa kulture plasni Penicillium roqueforti, i to tip esportazione i tip dolce, respektivno. U radu je ispitivan stepen distribucije sastojaka mleka u sir i surutku koja se prilikom izrade sira uzorkovala u tri faze: odmah nakon sečenja gruša, zatim nakon odlivanja 50% surutke i na samom kraju odlivanja surutke, pri čemu su uzorci surutke obeležavani kao surutka 1, 2 i 3. Praćen je stepen distribucije sadržaja suve materije, mlečne masti, proteina i mineralnih materija u sir nakon proizvodnje i u surutku. Prema rezultatima istraživanja, oko 46% suve materije, 82% mlečne masti, 65% proteina i 37% mineralnih materija je prešlo u sir "Plavi safir", dok je stepen distribucije istih sastojaka u sir "Plava breza" iznosio oko 49%, 87%, 67% i 35% respektivno.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Distribution of milk components into blue-veined cheeses of gorgonzola type
T1  - Distribucija sastojaka mleka pri proizvodnji sireva sa plavo-zelenim plesnima u tipu gorgonzole
EP  - 91
IS  - 3-4
SP  - 87
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1290
ER  - 

@article{
author = "Seratlić, Sanja V. and Maćej, Ognjen and Jovanović, Snežana and Barać, Miroljub",
year = "2006",
abstract = "Blue-veined cheeses in type of Gorgonzola with commercial names "Blue sapphire" and "Blue birch" were made from pasteurized cow milk using two types of Penicillium roqueforti, type esportazione and type dolce respectively. In this paper, the distribution of milk components into cheese and cheese whey was examined. The samples of whey were taken in 3 phases after the cutting of coagulum, after 50% of whey drainage and at the end of drainage, where the samples have labeled as whey 1, 2 and 3. The distribution of total solids, milk fat, proteins and mineral matters from milk to cheese after production and cheese whey was examined. According to results, about 46% of total solids, 82% of milk fat, 65% of proteins and 37% of mineral matters have transferred from milk to "Blue sapphire" cheese, while the distribution of the same constituents into "Blue birch" cheese was ca. 49% 87%, 67% and 35%, respectively., Sirevi sa plavo-zelenim plesnima u tipu Gorgonzole pod nazivom "Plavi safir" i "Plava breza" proizvedeni su od pasteizovanog kravljeg mleka, koristeći dva tipa kulture plasni Penicillium roqueforti, i to tip esportazione i tip dolce, respektivno. U radu je ispitivan stepen distribucije sastojaka mleka u sir i surutku koja se prilikom izrade sira uzorkovala u tri faze: odmah nakon sečenja gruša, zatim nakon odlivanja 50% surutke i na samom kraju odlivanja surutke, pri čemu su uzorci surutke obeležavani kao surutka 1, 2 i 3. Praćen je stepen distribucije sadržaja suve materije, mlečne masti, proteina i mineralnih materija u sir nakon proizvodnje i u surutku. Prema rezultatima istraživanja, oko 46% suve materije, 82% mlečne masti, 65% proteina i 37% mineralnih materija je prešlo u sir "Plavi safir", dok je stepen distribucije istih sastojaka u sir "Plava breza" iznosio oko 49%, 87%, 67% i 35% respektivno.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Distribution of milk components into blue-veined cheeses of gorgonzola type, Distribucija sastojaka mleka pri proizvodnji sireva sa plavo-zelenim plesnima u tipu gorgonzole",
pages = "91-87",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1290"
}

Seratlić, S. V., Maćej, O., Jovanović, S.,& Barać, M.. (2006). Distribution of milk components into blue-veined cheeses of gorgonzola type. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 87-91.
https://hdl.handle.net/21.15107/rcub_agrospace_1290

Seratlić SV, Maćej O, Jovanović S, Barać M. Distribution of milk components into blue-veined cheeses of gorgonzola type. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):87-91.
https://hdl.handle.net/21.15107/rcub_agrospace_1290 .

Seratlić, Sanja V., Maćej, Ognjen, Jovanović, Snežana, Barać, Miroljub, "Distribution of milk components into blue-veined cheeses of gorgonzola type" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):87-91,
https://hdl.handle.net/21.15107/rcub_agrospace_1290 .

TY  - CONF
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Barać, Miroljub
AU  - Seratlić, Sanja V.
AU  - Vučić, Tanja
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/969
PB  - Institut za stočarstvo, Beograd
C3  - Biotechnology in Animal Husbandry
T1  - Chemical and sensory characteristics of Svrljig white cheese
T1  - Hemijske i senzorne karakteristike Svrljiškog belog sira
EP  - 373
IS  - 5-6
SP  - 369
VL  - 21
DO  - 10.2298/BAH0506369M
ER  - 

@conference{
author = "Maćej, Ognjen and Jovanović, Snežana and Barać, Miroljub and Seratlić, Sanja V. and Vučić, Tanja",
year = "2005",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Chemical and sensory characteristics of Svrljig white cheese, Hemijske i senzorne karakteristike Svrljiškog belog sira",
pages = "373-369",
number = "5-6",
volume = "21",
doi = "10.2298/BAH0506369M"
}

Maćej, O., Jovanović, S., Barać, M., Seratlić, S. V.,& Vučić, T.. (2005). Chemical and sensory characteristics of Svrljig white cheese. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 21(5-6), 369-373.
https://doi.org/10.2298/BAH0506369M

Maćej O, Jovanović S, Barać M, Seratlić SV, Vučić T. Chemical and sensory characteristics of Svrljig white cheese. in Biotechnology in Animal Husbandry. 2005;21(5-6):369-373.
doi:10.2298/BAH0506369M .

Maćej, Ognjen, Jovanović, Snežana, Barać, Miroljub, Seratlić, Sanja V., Vučić, Tanja, "Chemical and sensory characteristics of Svrljig white cheese" in Biotechnology in Animal Husbandry, 21, no. 5-6 (2005):369-373,
https://doi.org/10.2298/BAH0506369M . .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Seratlić, Sanja V.
AU  - Barać, Miroljub
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/796
AB  - Two variants of fresh cheese were prepared: cheese prepared from milk heated at 650C for 30 minutes (control samples) and those prepared from milk heated for 10 minutes at 850C (experimental samples). Second method caused the protein co aggregates formation. Results of these investigations suggested that the whey obtained during fresh cheese production from co aggregates had considerable lower total nitrogen content (0.0601%) and milk fat content (0.08%). These values represented 46.37% and 33.33% of the control samples respectively. Also, dry matter of experimental whey samples was lower for 3.72% than in the whey of control samples. The cheese prepared on the basis of co aggregates had for 5.11% lower total solids content than control samples. The average values of these and control samples were 28.38% and 33.49% respectively. This may be due to protein co aggregates properties and the different structure of cheese curd. Disregarding to the higher utilization of the milk fat, the lower milk fat content in total solids content of experimental cheese is the result of higher participation of total nitrogen.
AB  - Sveži sir je izrađen u dve varijante: a) od mleka termički tretiranog na 650C u toku 30 minuta (kontrolni sir) i b) od mleka termički tretiranog na 870C u toku 10 minuta (ogledni sir), u kom su obrazovani koagregati proteina mleka (hemijski kompleks između kazeina i serum proteina). Rezultati istraživanja su pokazali da je surutka dobijena proizvodnjom svežeg sira na bazi koagregata proteina mleka imala znatno manji sadržaj ukupnog azota (0.0601%), što čini 46.37% ukupnih azotnih materija surutke kontrolnih sireva. Znatno manji sadržaj mlečne masti (0.08%) čini 33.33% mlečne masti surutke kontrolnih sireva. Takođe, ukupan sadržaj suve materije iznosio je 6.21%, što je za 3.72% manje u odnosu na suvu materiju surutke kontrolnih sireva. Ogledni sirevi imali su 5.11% manji sadržaj suve materije nego kontrolni sirevi. Kod oglednih sireva sadržaj suve materije u proseku je iznosio 28.38%, a kod kontrolnih 33.49%. Teže izdvajanje vode kod oglednih sireva može se objasniti prirodom koagregata proteina mleka i postojanjem drugačije strukture sirnog testa oglednih sireva. Manji sadržaj mlečne masti u suvoj materiji oglednih sireva posledica je većeg učešća ukupnog azota u suvoj materiji sira, bez obzira na veće iskorišćenje mlečne masti.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Fresh cheese production on the basis of milk-protein coaggregates
T1  - Proizvodnja svežih sireva na bazi koagregata proteina mleka
EP  - 129
IS  - 1-2
SP  - 119
VL  - 20
DO  - 10.2298/BAH0402119M
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Seratlić, Sanja V. and Barać, Miroljub",
year = "2004",
abstract = "Two variants of fresh cheese were prepared: cheese prepared from milk heated at 650C for 30 minutes (control samples) and those prepared from milk heated for 10 minutes at 850C (experimental samples). Second method caused the protein co aggregates formation. Results of these investigations suggested that the whey obtained during fresh cheese production from co aggregates had considerable lower total nitrogen content (0.0601%) and milk fat content (0.08%). These values represented 46.37% and 33.33% of the control samples respectively. Also, dry matter of experimental whey samples was lower for 3.72% than in the whey of control samples. The cheese prepared on the basis of co aggregates had for 5.11% lower total solids content than control samples. The average values of these and control samples were 28.38% and 33.49% respectively. This may be due to protein co aggregates properties and the different structure of cheese curd. Disregarding to the higher utilization of the milk fat, the lower milk fat content in total solids content of experimental cheese is the result of higher participation of total nitrogen., Sveži sir je izrađen u dve varijante: a) od mleka termički tretiranog na 650C u toku 30 minuta (kontrolni sir) i b) od mleka termički tretiranog na 870C u toku 10 minuta (ogledni sir), u kom su obrazovani koagregati proteina mleka (hemijski kompleks između kazeina i serum proteina). Rezultati istraživanja su pokazali da je surutka dobijena proizvodnjom svežeg sira na bazi koagregata proteina mleka imala znatno manji sadržaj ukupnog azota (0.0601%), što čini 46.37% ukupnih azotnih materija surutke kontrolnih sireva. Znatno manji sadržaj mlečne masti (0.08%) čini 33.33% mlečne masti surutke kontrolnih sireva. Takođe, ukupan sadržaj suve materije iznosio je 6.21%, što je za 3.72% manje u odnosu na suvu materiju surutke kontrolnih sireva. Ogledni sirevi imali su 5.11% manji sadržaj suve materije nego kontrolni sirevi. Kod oglednih sireva sadržaj suve materije u proseku je iznosio 28.38%, a kod kontrolnih 33.49%. Teže izdvajanje vode kod oglednih sireva može se objasniti prirodom koagregata proteina mleka i postojanjem drugačije strukture sirnog testa oglednih sireva. Manji sadržaj mlečne masti u suvoj materiji oglednih sireva posledica je većeg učešća ukupnog azota u suvoj materiji sira, bez obzira na veće iskorišćenje mlečne masti.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Fresh cheese production on the basis of milk-protein coaggregates, Proizvodnja svežih sireva na bazi koagregata proteina mleka",
pages = "129-119",
number = "1-2",
volume = "20",
doi = "10.2298/BAH0402119M"
}

Maćej, O., Jovanović, S., Seratlić, S. V.,& Barać, M.. (2004). Fresh cheese production on the basis of milk-protein coaggregates. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 20(1-2), 119-129.
https://doi.org/10.2298/BAH0402119M

Maćej O, Jovanović S, Seratlić SV, Barać M. Fresh cheese production on the basis of milk-protein coaggregates. in Biotechnology in Animal Husbandry. 2004;20(1-2):119-129.
doi:10.2298/BAH0402119M .

Maćej, Ognjen, Jovanović, Snežana, Seratlić, Sanja V., Barać, Miroljub, "Fresh cheese production on the basis of milk-protein coaggregates" in Biotechnology in Animal Husbandry, 20, no. 1-2 (2004):119-129,
https://doi.org/10.2298/BAH0402119M . .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Marinković, Stevo
AU  - Seratlić, Sanja V.
AU  - Vučić, Tanja
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/831
AB  - Sirevi sa plavo-zelenim plesnima odlikuju se time što imaju testo srednje čvrstine, čija je unutrašnjost protkana zelenim ili plavo-zelenim plesnima Penicillium roqueforti. Učešće ovih plesni u procesu zrenja predstavlja glavnu odliku ovih sireva, koji zahvaljujući tome imaju oštar i pikantan ukus, te spadaju u delikatesne sireve namenjene određenoj grupi potrošača. Druga karakteristika ove grupe sireva je da se proces zrenja odvija na niskoj temperaturi i pri visokoj vlažnosti vazduha, pa je neophodno obezbediti specijalne uslove za njihovo zrenje. Za izradu ovih sireva se koristi kravlje, ovčije ili mešano, a ređe kozje mleko u zavisnosti od tipa sira, odnosno podneblja u kojem se sir izrađuje. U zavisnosti od vrste plesni koja se koristi, zatim stepena razvoja startera, sadržaja soli, kao i vrste mleka dobija se određeni tip sira sa plavo-zelenim plesnima. Gorgonzola je italijanski sir sa zelenim plesnima, čija proizvodnja ima dugu tradiciju. Danas se Gorgonzola proizvodi u celoj Italiji, a naročito u Lombardiji, pokrajini Severne Italije koja uključuje provincije: Bergamo Brešu, Komo, Kremonu, Paviju, Pijemonto, kao i Milano, Bielu, Kuneu, Leku Novaru, Veredlu. Proizvodnja i distribucija ovog sira u Italiji je danas strogo kontrolisana od strane agencije Denomiazione di Origine Controllata (DOC), pri italijanskoj vladi, koja odobrava proizvodnju po licenci samo italijanskim proizvodima koji ispunjavaju standarde visokog kvaliteta. Samo takvi proizvodi dobijaju autorizovano pravo da koriste originalna italijanska imena. Osim toga, stiču pravo da koriste logo CG, koji se nalazi na ambalaži, a to znači autorizovano pravo proizvodnje od strane Gorgonzola consortium-a (4).
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
T2  - Mlekarstvo
T1  - Characteristics of blue-veined cheese in type of Gorgonzola
T1  - Karakteristike sireva sa plavo-zelenim plesnima u tipu Gorgonzole
EP  - 930
IS  - 27
SP  - 927
VL  - 3
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_831
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Marinković, Stevo and Seratlić, Sanja V. and Vučić, Tanja",
year = "2004",
abstract = "Sirevi sa plavo-zelenim plesnima odlikuju se time što imaju testo srednje čvrstine, čija je unutrašnjost protkana zelenim ili plavo-zelenim plesnima Penicillium roqueforti. Učešće ovih plesni u procesu zrenja predstavlja glavnu odliku ovih sireva, koji zahvaljujući tome imaju oštar i pikantan ukus, te spadaju u delikatesne sireve namenjene određenoj grupi potrošača. Druga karakteristika ove grupe sireva je da se proces zrenja odvija na niskoj temperaturi i pri visokoj vlažnosti vazduha, pa je neophodno obezbediti specijalne uslove za njihovo zrenje. Za izradu ovih sireva se koristi kravlje, ovčije ili mešano, a ređe kozje mleko u zavisnosti od tipa sira, odnosno podneblja u kojem se sir izrađuje. U zavisnosti od vrste plesni koja se koristi, zatim stepena razvoja startera, sadržaja soli, kao i vrste mleka dobija se određeni tip sira sa plavo-zelenim plesnima. Gorgonzola je italijanski sir sa zelenim plesnima, čija proizvodnja ima dugu tradiciju. Danas se Gorgonzola proizvodi u celoj Italiji, a naročito u Lombardiji, pokrajini Severne Italije koja uključuje provincije: Bergamo Brešu, Komo, Kremonu, Paviju, Pijemonto, kao i Milano, Bielu, Kuneu, Leku Novaru, Veredlu. Proizvodnja i distribucija ovog sira u Italiji je danas strogo kontrolisana od strane agencije Denomiazione di Origine Controllata (DOC), pri italijanskoj vladi, koja odobrava proizvodnju po licenci samo italijanskim proizvodima koji ispunjavaju standarde visokog kvaliteta. Samo takvi proizvodi dobijaju autorizovano pravo da koriste originalna italijanska imena. Osim toga, stiču pravo da koriste logo CG, koji se nalazi na ambalaži, a to znači autorizovano pravo proizvodnje od strane Gorgonzola consortium-a (4).",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd",
journal = "Mlekarstvo",
title = "Characteristics of blue-veined cheese in type of Gorgonzola, Karakteristike sireva sa plavo-zelenim plesnima u tipu Gorgonzole",
pages = "930-927",
number = "27",
volume = "3",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_831"
}

Jovanović, S., Maćej, O., Marinković, S., Seratlić, S. V.,& Vučić, T.. (2004). Characteristics of blue-veined cheese in type of Gorgonzola. in Mlekarstvo
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 3(27), 927-930.
https://hdl.handle.net/21.15107/rcub_agrospace_831

Jovanović S, Maćej O, Marinković S, Seratlić SV, Vučić T. Characteristics of blue-veined cheese in type of Gorgonzola. in Mlekarstvo. 2004;3(27):927-930.
https://hdl.handle.net/21.15107/rcub_agrospace_831 .

Jovanović, Snežana, Maćej, Ognjen, Marinković, Stevo, Seratlić, Sanja V., Vučić, Tanja, "Characteristics of blue-veined cheese in type of Gorgonzola" in Mlekarstvo, 3, no. 27 (2004):927-930,
https://hdl.handle.net/21.15107/rcub_agrospace_831 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Dozet, Natalija
AU  - Seratlić, Sanja V.
AU  - Vučić, Tanja
AU  - Savić, Željko M.
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/816
AB  - Beli sirevi u salamuri čine veliku grupu sireva koje odlikuje zrenje u salamuri. Opšte karakteristike ovih sireva su kiselo testo, slan ukus zatvorena, monolitna tekstura sirnog testa.Na brdsko planinskom području Republike Srbije i Crne Gore ovi sirevi se izrađuju autohtonom tehnologijom i nose različite nazive (Zlatarski, Zlatiborski, Homoljski itd). Jedan od najznačajnijih predstavnika autohtonih belih sireva u salamuri je Sjenički sir koji se proizvodi od ovčijeg mleka. Proizvodi se autohtonom tehnologijom na planinskim visoravnima koje okružuju Sjenicu, kao i na područjima opština Novi Pazar, Tutin i Prijepolje. Proizvodnja ovog sira raširena je i na nekim područjima Crne Gore (Bihor, Korita, Bijelo Polje, Rožaj) gde nosi naziv Polimsko-sjenički sir.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
T2  - Mlekarstvo
T1  - Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region
T1  - Tehnologija autohtone izrade Sjeničkog sira na širem području Sjeničko-Pešterske visoravni
EP  - 933
IS  - 27
SP  - 931
VL  - 3
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_816
ER  - 

@article{
author = "Maćej, Ognjen and Jovanović, Snežana and Dozet, Natalija and Seratlić, Sanja V. and Vučić, Tanja and Savić, Željko M.",
year = "2004",
abstract = "Beli sirevi u salamuri čine veliku grupu sireva koje odlikuje zrenje u salamuri. Opšte karakteristike ovih sireva su kiselo testo, slan ukus zatvorena, monolitna tekstura sirnog testa.Na brdsko planinskom području Republike Srbije i Crne Gore ovi sirevi se izrađuju autohtonom tehnologijom i nose različite nazive (Zlatarski, Zlatiborski, Homoljski itd). Jedan od najznačajnijih predstavnika autohtonih belih sireva u salamuri je Sjenički sir koji se proizvodi od ovčijeg mleka. Proizvodi se autohtonom tehnologijom na planinskim visoravnima koje okružuju Sjenicu, kao i na područjima opština Novi Pazar, Tutin i Prijepolje. Proizvodnja ovog sira raširena je i na nekim područjima Crne Gore (Bihor, Korita, Bijelo Polje, Rožaj) gde nosi naziv Polimsko-sjenički sir.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd",
journal = "Mlekarstvo",
title = "Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region, Tehnologija autohtone izrade Sjeničkog sira na širem području Sjeničko-Pešterske visoravni",
pages = "933-931",
number = "27",
volume = "3",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_816"
}

Maćej, O., Jovanović, S., Dozet, N., Seratlić, S. V., Vučić, T.,& Savić, Ž. M.. (2004). Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region. in Mlekarstvo
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 3(27), 931-933.
https://hdl.handle.net/21.15107/rcub_agrospace_816

Maćej O, Jovanović S, Dozet N, Seratlić SV, Vučić T, Savić ŽM. Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region. in Mlekarstvo. 2004;3(27):931-933.
https://hdl.handle.net/21.15107/rcub_agrospace_816 .

Maćej, Ognjen, Jovanović, Snežana, Dozet, Natalija, Seratlić, Sanja V., Vučić, Tanja, Savić, Željko M., "Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region" in Mlekarstvo, 3, no. 27 (2004):931-933,
https://hdl.handle.net/21.15107/rcub_agrospace_816 .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Seratlić, Sanja V.
AU  - Jovanović, Snežana
AU  - Vučić, Tanja
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/807
AB  - In this work, the influence of solids non fat content (SNF) and milk protein based ingredient ALACO 6202 on induced syneresis of acid casein gel was investigated. Reconstituted skim milk powder was used as substratum. The SNF content was adjusted on 3 levels: 9.0% (samples A), 9.5% (samples B) and 10% (samples C). The influence of different SNF content on induced syneresis of acid casein gel was the first part of the research. In the second part of investigation, the SNF content was standardized as follows: the concentration of milk protein based ingredient ALACO 6202 was adjusted on 1.0% (samples A-1), 1.5% (samples B-1) and 2.0% (samples C-1), including 8% of skim milk powder concentration in each sample. The centrifugation of samples was performed at 1000, 2000 and 3000 revolutions/min in 10 minutes. The percent of separated serum (%w/w) at 1000 revolutions/min was 6.03%, 10.07% and 1.59% for samples A, B and C retrospectively, and there was no separated serum in semples A-1, B-1 and C-1. The amount of serum separated at 2000 revolutions/min in samples A, B, C, A-1, B-1 and C-1 was 37.59%, 31.65% 24.67%, 18.59%, 12.28% i 10.52% retrospectively, and at 3000 revolutions/min was 59.17%, 54.62%, 35.41%, 33.95%. 27.66 and 14.61% retrospectively. It was concluded that the increase of centrifugal force causes the increase of syneresis of acid casein gel, while the increase of SNF content reduces the syneresis at all centrifugal forces applied. However, the addition of milk protein based ingredient ALACO 6202 reduces the syneresis, so this protein ingredient could be used for improving rheological characteristics of fermented products.
AB  - U radu je ispitivan uticaj sadržaja suve materije bez masti (SMBM), kao i proteinskog preparata ALACO 6202 na indukovani sinerezis kiselog kazeinskog gela, a kao supstrat za oglede korišćeno je rekonstituisano obrano mleko u prahu, pri čemu je vršena standardizacija na 9.0% (uzorci A), 9.5% (uzorci B) i 10.0% SMBM (uzorci C). Prvi deo istraživanja baziran je na ispitivanju uticaja različitog sadržaja SMBM na indukovani sinerezis kiselog kazeinskog gela, a u drugom delu istraživanja vršena je standardizacija sadržaja SMBM uz dodatak proteinskog preparata ALACO 6202 u koncentracijama od 1.0% (uzorci A-1), 1.5% (uzorci B-1) i 2.0% (uzorci C-1), dok je sadržaj obranog mleka u prahu standardizovan na 8%. Uzorci su centrifugirani pri brzinama od 1000 2000 i 3000 o/min u trajanju od 10 min, pri čemu je procenat izdvojenog seruma (W/W) pri 1000 o/min iznosio: 6.03%, 10.07%, 1.59% za uzorke A, B i C retrospektivno, dok se kod uzoraka koji su sadržali proteinski preparat serum nije izdvojio. Pri brzini od 2000 o/min količina izdvojenog seruma kod uzoraka A, B, C, A-1, B-1 i C-1 retrospektivno je iznosila: 37.59%, 31.65% 24.67%, 18.59%, 12.28% i 10.52%, dok je pri brzini od 3000 o/min iznosila 59.17%, 54.62%, 35.41%, 33.95%, 27.66% i 14.61%. Na osnovu rezultata može se zaključiti da sa povećanjem centrifugalne sile raste i sinerezis kiselog kazeinskog gela, dok se povećanjem sadržaja SMBM sinerezis smanjuje pri svim primenjenim centrifugalnim silama. Međutim, dodatkom proteinskog preparata ALACO 6202 izdvajanje seruma je znatno manje, pa se stoga pomenuti preparat može koristiti kao sredstvo za poboljšanje reoloških karakteristika kiselo-mlečnih proizvoda.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel
T1  - Uticaj sadržaja SMBM i proteinskog preparata 'ALACO 6206' na indukovani sinerezis kiselog kazeinskog gela
EP  - 85
IS  - 1-2
SP  - 80
VL  - 15
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_807
ER  - 

@article{
author = "Maćej, Ognjen and Seratlić, Sanja V. and Jovanović, Snežana and Vučić, Tanja",
year = "2004",
abstract = "In this work, the influence of solids non fat content (SNF) and milk protein based ingredient ALACO 6202 on induced syneresis of acid casein gel was investigated. Reconstituted skim milk powder was used as substratum. The SNF content was adjusted on 3 levels: 9.0% (samples A), 9.5% (samples B) and 10% (samples C). The influence of different SNF content on induced syneresis of acid casein gel was the first part of the research. In the second part of investigation, the SNF content was standardized as follows: the concentration of milk protein based ingredient ALACO 6202 was adjusted on 1.0% (samples A-1), 1.5% (samples B-1) and 2.0% (samples C-1), including 8% of skim milk powder concentration in each sample. The centrifugation of samples was performed at 1000, 2000 and 3000 revolutions/min in 10 minutes. The percent of separated serum (%w/w) at 1000 revolutions/min was 6.03%, 10.07% and 1.59% for samples A, B and C retrospectively, and there was no separated serum in semples A-1, B-1 and C-1. The amount of serum separated at 2000 revolutions/min in samples A, B, C, A-1, B-1 and C-1 was 37.59%, 31.65% 24.67%, 18.59%, 12.28% i 10.52% retrospectively, and at 3000 revolutions/min was 59.17%, 54.62%, 35.41%, 33.95%. 27.66 and 14.61% retrospectively. It was concluded that the increase of centrifugal force causes the increase of syneresis of acid casein gel, while the increase of SNF content reduces the syneresis at all centrifugal forces applied. However, the addition of milk protein based ingredient ALACO 6202 reduces the syneresis, so this protein ingredient could be used for improving rheological characteristics of fermented products., U radu je ispitivan uticaj sadržaja suve materije bez masti (SMBM), kao i proteinskog preparata ALACO 6202 na indukovani sinerezis kiselog kazeinskog gela, a kao supstrat za oglede korišćeno je rekonstituisano obrano mleko u prahu, pri čemu je vršena standardizacija na 9.0% (uzorci A), 9.5% (uzorci B) i 10.0% SMBM (uzorci C). Prvi deo istraživanja baziran je na ispitivanju uticaja različitog sadržaja SMBM na indukovani sinerezis kiselog kazeinskog gela, a u drugom delu istraživanja vršena je standardizacija sadržaja SMBM uz dodatak proteinskog preparata ALACO 6202 u koncentracijama od 1.0% (uzorci A-1), 1.5% (uzorci B-1) i 2.0% (uzorci C-1), dok je sadržaj obranog mleka u prahu standardizovan na 8%. Uzorci su centrifugirani pri brzinama od 1000 2000 i 3000 o/min u trajanju od 10 min, pri čemu je procenat izdvojenog seruma (W/W) pri 1000 o/min iznosio: 6.03%, 10.07%, 1.59% za uzorke A, B i C retrospektivno, dok se kod uzoraka koji su sadržali proteinski preparat serum nije izdvojio. Pri brzini od 2000 o/min količina izdvojenog seruma kod uzoraka A, B, C, A-1, B-1 i C-1 retrospektivno je iznosila: 37.59%, 31.65% 24.67%, 18.59%, 12.28% i 10.52%, dok je pri brzini od 3000 o/min iznosila 59.17%, 54.62%, 35.41%, 33.95%, 27.66% i 14.61%. Na osnovu rezultata može se zaključiti da sa povećanjem centrifugalne sile raste i sinerezis kiselog kazeinskog gela, dok se povećanjem sadržaja SMBM sinerezis smanjuje pri svim primenjenim centrifugalnim silama. Međutim, dodatkom proteinskog preparata ALACO 6202 izdvajanje seruma je znatno manje, pa se stoga pomenuti preparat može koristiti kao sredstvo za poboljšanje reoloških karakteristika kiselo-mlečnih proizvoda.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel, Uticaj sadržaja SMBM i proteinskog preparata 'ALACO 6206' na indukovani sinerezis kiselog kazeinskog gela",
pages = "85-80",
number = "1-2",
volume = "15",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_807"
}

Maćej, O., Seratlić, S. V., Jovanović, S.,& Vučić, T.. (2004). The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 15(1-2), 80-85.
https://hdl.handle.net/21.15107/rcub_agrospace_807

Maćej O, Seratlić SV, Jovanović S, Vučić T. The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel. in Prehrambena industrija - mleko i mlečni proizvodi. 2004;15(1-2):80-85.
https://hdl.handle.net/21.15107/rcub_agrospace_807 .

Maćej, Ognjen, Seratlić, Sanja V., Jovanović, Snežana, Vučić, Tanja, "The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel" in Prehrambena industrija - mleko i mlečni proizvodi, 15, no. 1-2 (2004):80-85,
https://hdl.handle.net/21.15107/rcub_agrospace_807 .

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

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

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

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

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