TY  - JOUR
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5270
AB  - Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Microstructure of kajmak skin layer made during kajmak production
EP  - 161
IS  - 3
SP  - 150
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0302
ER  - 

@article{
author = "Radovanović, Mira and Nedeljković, Aleksandar and Miočinović, Jelena and Pavlović, Vladimir and Pudja, Predrag",
year = "2020",
abstract = "Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Microstructure of kajmak skin layer made during kajmak production",
pages = "161-150",
number = "3",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0302"
}

Radovanović, M., Nedeljković, A., Miočinović, J., Pavlović, V.,& Pudja, P.. (2020). Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(3), 150-161.
https://doi.org/10.15567/mljekarstvo.2020.0302

Radovanović M, Nedeljković A, Miočinović J, Pavlović V, Pudja P. Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo. 2020;70(3):150-161.
doi:10.15567/mljekarstvo.2020.0302 .

Radovanović, Mira, Nedeljković, Aleksandar, Miočinović, Jelena, Pavlović, Vladimir, Pudja, Predrag, "Microstructure of kajmak skin layer made during kajmak production" in Mljekarstvo, 70, no. 3 (2020):150-161,
https://doi.org/10.15567/mljekarstvo.2020.0302 . .

TY  - JOUR
AU  - Kljajević, Nemanja
AU  - Tomašević, Igor
AU  - Miloradović, Zorana
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Jovanović, Snežana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4738
AB  - The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Seasonal variations of Saanen goat milk composition and the impact of climatic conditions
EP  - 303
IS  - 1
SP  - 299
VL  - 55
DO  - 10.1007/s13197-017-2938-4
ER  - 

@article{
author = "Kljajević, Nemanja and Tomašević, Igor and Miloradović, Zorana and Nedeljković, Aleksandar and Miočinović, Jelena and Jovanović, Snežana",
year = "2018",
abstract = "The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Seasonal variations of Saanen goat milk composition and the impact of climatic conditions",
pages = "303-299",
number = "1",
volume = "55",
doi = "10.1007/s13197-017-2938-4"
}

Kljajević, N., Tomašević, I., Miloradović, Z., Nedeljković, A., Miočinović, J.,& Jovanović, S.. (2018). Seasonal variations of Saanen goat milk composition and the impact of climatic conditions. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 55(1), 299-303.
https://doi.org/10.1007/s13197-017-2938-4

Kljajević N, Tomašević I, Miloradović Z, Nedeljković A, Miočinović J, Jovanović S. Seasonal variations of Saanen goat milk composition and the impact of climatic conditions. in Journal of Food Science and Technology-Mysore. 2018;55(1):299-303.
doi:10.1007/s13197-017-2938-4 .

Kljajević, Nemanja, Tomašević, Igor, Miloradović, Zorana, Nedeljković, Aleksandar, Miočinović, Jelena, Jovanović, Snežana, "Seasonal variations of Saanen goat milk composition and the impact of climatic conditions" in Journal of Food Science and Technology-Mysore, 55, no. 1 (2018):299-303,
https://doi.org/10.1007/s13197-017-2938-4 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Kljajević, Nemanja
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4751
AB  - Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Dairy Journal
T1  - The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics
EP  - 32
SP  - 24
VL  - 79
DO  - 10.1016/j.idairyj.2017.11.010
ER  - 

@article{
author = "Miloradović, Zorana and Šmigić, Nada and Djekić, Ilija and Tomašević, Igor and Kljajević, Nemanja and Nedeljković, Aleksandar and Miočinović, Jelena",
year = "2018",
abstract = "Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics",
pages = "32-24",
volume = "79",
doi = "10.1016/j.idairyj.2017.11.010"
}

Miloradović, Z., Šmigić, N., Djekić, I., Tomašević, I., Kljajević, N., Nedeljković, A.,& Miočinović, J.. (2018). The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 79, 24-32.
https://doi.org/10.1016/j.idairyj.2017.11.010

Miloradović Z, Šmigić N, Djekić I, Tomašević I, Kljajević N, Nedeljković A, Miočinović J. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. in International Dairy Journal. 2018;79:24-32.
doi:10.1016/j.idairyj.2017.11.010 .

Miloradović, Zorana, Šmigić, Nada, Djekić, Ilija, Tomašević, Igor, Kljajević, Nemanja, Nedeljković, Aleksandar, Miočinović, Jelena, "The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics" in International Dairy Journal, 79 (2018):24-32,
https://doi.org/10.1016/j.idairyj.2017.11.010 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4395
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  lt  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
EP  - 376
IS  - 2
SP  - 366
VL  - 119
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Šmigić, Nada and Djekić, Ilija and Tomašević, Igor and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miočinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  lt  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
pages = "376-366",
number = "2",
volume = "119",
doi = "10.1108/BFJ-06-2016-0237"
}

Šmigić, N., Djekić, I., Tomašević, I., Stanišić, N., Nedeljković, A., Luković, V.,& Miočinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Šmigić N, Djekić I, Tomašević I, Stanišić N, Nedeljković A, Luković V, Miočinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Šmigić, Nada, Djekić, Ilija, Tomašević, Igor, Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miočinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Tomašević, Igor
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4328
AB  - Dairy cream and its analogues with sunflower oil, coconut oil and palm oil in different milk fat/vegetable fat ratios were prepared and analysed using Raman spectroscopy. The linear discriminant analysis was conducted in order to classify the samples. Samples were well separated and displayed distinguishing linear arrangement along the principal component that expressed the variation in lipid unsaturation. Good separation of sunflower oil and milk fat samples was obtained in contrast to the samples with coconut and palm oil, where the substantial overlapping occurred. The method permitted classifying of the samples in terms of the type of fat used. Calibrated model was extremely sensitive (100%) for dairy cream. The results indicated that it is possible to consider the Raman spectroscopy coupled with chemometric analysis as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and palm oils.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis
EP  - 492
SP  - 487
VL  - 232
DO  - 10.1016/j.foodchem.2017.03.165
ER  - 

@article{
author = "Nedeljković, Aleksandar and Tomašević, Igor and Miočinović, Jelena and Pudja, Predrag",
year = "2017",
abstract = "Dairy cream and its analogues with sunflower oil, coconut oil and palm oil in different milk fat/vegetable fat ratios were prepared and analysed using Raman spectroscopy. The linear discriminant analysis was conducted in order to classify the samples. Samples were well separated and displayed distinguishing linear arrangement along the principal component that expressed the variation in lipid unsaturation. Good separation of sunflower oil and milk fat samples was obtained in contrast to the samples with coconut and palm oil, where the substantial overlapping occurred. The method permitted classifying of the samples in terms of the type of fat used. Calibrated model was extremely sensitive (100%) for dairy cream. The results indicated that it is possible to consider the Raman spectroscopy coupled with chemometric analysis as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and palm oils.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis",
pages = "492-487",
volume = "232",
doi = "10.1016/j.foodchem.2017.03.165"
}

Nedeljković, A., Tomašević, I., Miočinović, J.,& Pudja, P.. (2017). Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis. in Food Chemistry
Elsevier Sci Ltd, Oxford., 232, 487-492.
https://doi.org/10.1016/j.foodchem.2017.03.165

Nedeljković A, Tomašević I, Miočinović J, Pudja P. Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis. in Food Chemistry. 2017;232:487-492.
doi:10.1016/j.foodchem.2017.03.165 .

Nedeljković, Aleksandar, Tomašević, Igor, Miočinović, Jelena, Pudja, Predrag, "Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis" in Food Chemistry, 232 (2017):487-492,
https://doi.org/10.1016/j.foodchem.2017.03.165 . .

TY  - CONF
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Josipović, M.
AU  - Nedeljković, Aleksandar
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4160
AB  - Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.
PB  - Elsevier Sci Ltd, Oxford
C3  - International Dairy Journal
T1  - Rheological and textural properties of goat and cow milk set type yoghurts
EP  - 45
SP  - 43
VL  - 58
DO  - 10.1016/j.idairyj.2015.11.006
ER  - 

@conference{
author = "Miočinović, Jelena and Miloradović, Zorana and Josipović, M. and Nedeljković, Aleksandar and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "Rheological and textural properties of goat and cow milk set type yoghurts",
pages = "45-43",
volume = "58",
doi = "10.1016/j.idairyj.2015.11.006"
}

Miočinović, J., Miloradović, Z., Josipović, M., Nedeljković, A., Radovanović, M.,& Pudja, P.. (2016). Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 58, 43-45.
https://doi.org/10.1016/j.idairyj.2015.11.006

Miočinović J, Miloradović Z, Josipović M, Nedeljković A, Radovanović M, Pudja P. Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal. 2016;58:43-45.
doi:10.1016/j.idairyj.2015.11.006 .

Miočinović, Jelena, Miloradović, Zorana, Josipović, M., Nedeljković, Aleksandar, Radovanović, Mira, Pudja, Predrag, "Rheological and textural properties of goat and cow milk set type yoghurts" in International Dairy Journal, 58 (2016):43-45,
https://doi.org/10.1016/j.idairyj.2015.11.006 . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Roesch, Petra
AU  - Popp, Jurgen
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4188
AB  - Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
EP  - 1320
IS  - 5
SP  - 1315
VL  - 9
DO  - 10.1007/s12161-015-0317-1
ER  - 

@article{
author = "Nedeljković, Aleksandar and Roesch, Petra and Popp, Jurgen and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine",
pages = "1320-1315",
number = "5",
volume = "9",
doi = "10.1007/s12161-015-0317-1"
}

Nedeljković, A., Roesch, P., Popp, J., Miočinović, J., Radovanović, M.,& Pudja, P.. (2016). Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods
Springer, New York., 9(5), 1315-1320.
https://doi.org/10.1007/s12161-015-0317-1

Nedeljković A, Roesch P, Popp J, Miočinović J, Radovanović M, Pudja P. Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods. 2016;9(5):1315-1320.
doi:10.1007/s12161-015-0317-1 .

Nedeljković, Aleksandar, Roesch, Petra, Popp, Jurgen, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine" in Food Analytical Methods, 9, no. 5 (2016):1315-1320,
https://doi.org/10.1007/s12161-015-0317-1 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Nedeljković, Aleksandar
AU  - Stanišić, Nikola
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4024
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics
EP  - 107
IS  - 6
SP  - 103
VL  - 96
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4024
ER  - 

@article{
author = "Tomašević, Igor and Nedeljković, Aleksandar and Stanišić, Nikola and Pudja, Predrag",
year = "2016",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics",
pages = "107-103",
number = "6",
volume = "96",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4024"
}

Tomašević, I., Nedeljković, A., Stanišić, N.,& Pudja, P.. (2016). Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 96(6), 103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4024

Tomašević I, Nedeljković A, Stanišić N, Pudja P. Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics. in Fleischwirtschaft. 2016;96(6):103-107.
https://hdl.handle.net/21.15107/rcub_agrospace_4024 .

Tomašević, Igor, Nedeljković, Aleksandar, Stanišić, Nikola, Pudja, Predrag, "Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics" in Fleischwirtschaft, 96, no. 6 (2016):103-107,
https://hdl.handle.net/21.15107/rcub_agrospace_4024 .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3385
AB  - Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products.
AB  - Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Application possibilities of Raman spectroscopy in the investigation of milk and dairy products
T1  - Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka
EP  - 18
IS  - 1
SP  - 13
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3385
ER  - 

@article{
author = "Nedeljković, Aleksandar and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2013",
abstract = "Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products., Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Application possibilities of Raman spectroscopy in the investigation of milk and dairy products, Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka",
pages = "18-13",
number = "1",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3385"
}

Nedeljković, A., Miočinović, J., Radovanović, M.,& Pudja, P.. (2013). Application possibilities of Raman spectroscopy in the investigation of milk and dairy products. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 24(1), 13-18.
https://hdl.handle.net/21.15107/rcub_agrospace_3385

Nedeljković A, Miočinović J, Radovanović M, Pudja P. Application possibilities of Raman spectroscopy in the investigation of milk and dairy products. in Prehrambena industrija - mleko i mlečni proizvodi. 2013;24(1):13-18.
https://hdl.handle.net/21.15107/rcub_agrospace_3385 .

Nedeljković, Aleksandar, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Application possibilities of Raman spectroscopy in the investigation of milk and dairy products" in Prehrambena industrija - mleko i mlečni proizvodi, 24, no. 1 (2013):13-18,
https://hdl.handle.net/21.15107/rcub_agrospace_3385 .

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

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

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

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

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

TY  - CONF
AU  - Radovanović, Mira
AU  - Durić, O.R.E.
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2750
AB  - Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Analysis of mass and energy balance in the initial stage of kajmak production
EP  - 1318
SP  - 1313
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2750
ER  - 

@conference{
author = "Radovanović, Mira and Durić, O.R.E. and Nedeljković, Aleksandar and Miočinović, Jelena and Pudja, Predrag",
year = "2012",
abstract = "Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Analysis of mass and energy balance in the initial stage of kajmak production",
pages = "1318-1313",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2750"
}

Radovanović, M., Durić, O.R.E., Nedeljković, A., Miočinović, J.,& Pudja, P.. (2012). Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750

Radovanović M, Durić O, Nedeljković A, Miočinović J, Pudja P. Analysis of mass and energy balance in the initial stage of kajmak production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1313-1318.
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .

Radovanović, Mira, Durić, O.R.E., Nedeljković, Aleksandar, Miočinović, Jelena, Pudja, Predrag, "Analysis of mass and energy balance in the initial stage of kajmak production" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1313-1318,
https://hdl.handle.net/21.15107/rcub_agrospace_2750 .