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  - CONF
AU  - Stankov-Jovanović, Vesna
AU  - Mitić, Violeta
AU  - Ilić, Marija
AU  - Jovanović, Snežana
AU  - Ćirić, Slobodan
AU  - Stojanović, Gordana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5658
AB  - The aim of this paper is to determine the efficiency of D-µ-SPE with application of novel sorbents as a technique for sample preparation of water samples for the analysis of 16 priority PAHs by GC-MS. The sample preparation technique proved to be very fast, efficient and economical. The results of the proposed method demonstrate that this technique can be applied for routine analysis of PAHs in water. The advantages of this method are characterized by low values of limit of detection (from 0.147 ppb for benzo [a] anthracene to 0.784 ppb for naphthalene) and the limit of quantification (0.717 ppb for naphthalene to 9.459 ppb for benzo [k] fluorantene.
AB  - Ciljevi istraživanja ovog rada su određivanje efikasnosti disperzivne mikroekstrakcije čvrstom fazom (D-µ-SPE) kao tehnike pripreme uzoraka vode za analizu 16 prioritetnih PAU gasnom hromatografijom sa masenom spektrometrijom, primenom novih sorbenasa. Tehnika pripreme uzoraka pokazala se kao veoma brza, efikasna i ekonomična. Rezultati predložene metode dokazuju da se ova tehnika može primeniti kao tehnika pripreme uzoraka za rutinsku analizu PAU u vodi. Prednosti ovakovog načina analize odlikuju se niskim vrednostima granice detekcije (od 0.147 ppb za benzo[a]antracen do 0.784 ppb za naftalen) i granice kvatifikacije (0.717 ppb  za naftalen do 9.459 ppb  za benzo[k]fluoranten).
C3  - 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.
T1  - Application of Dispersive Micro Solid Phase Extraction as a Sample Preparation Technique for GC – MS Analysis of PAHs in Water
T1  - Primena disperzivne mikroekstrakcije čvrstom fazom kao tehnike pripreme uzoraka za GC – MS analizu PAU u vodi
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5658
ER  - 

@conference{
author = "Stankov-Jovanović, Vesna and Mitić, Violeta and Ilić, Marija and Jovanović, Snežana and Ćirić, Slobodan and Stojanović, Gordana",
year = "2018",
abstract = "The aim of this paper is to determine the efficiency of D-µ-SPE with application of novel sorbents as a technique for sample preparation of water samples for the analysis of 16 priority PAHs by GC-MS. The sample preparation technique proved to be very fast, efficient and economical. The results of the proposed method demonstrate that this technique can be applied for routine analysis of PAHs in water. The advantages of this method are characterized by low values of limit of detection (from 0.147 ppb for benzo [a] anthracene to 0.784 ppb for naphthalene) and the limit of quantification (0.717 ppb for naphthalene to 9.459 ppb for benzo [k] fluorantene., Ciljevi istraživanja ovog rada su određivanje efikasnosti disperzivne mikroekstrakcije čvrstom fazom (D-µ-SPE) kao tehnike pripreme uzoraka vode za analizu 16 prioritetnih PAU gasnom hromatografijom sa masenom spektrometrijom, primenom novih sorbenasa. Tehnika pripreme uzoraka pokazala se kao veoma brza, efikasna i ekonomična. Rezultati predložene metode dokazuju da se ova tehnika može primeniti kao tehnika pripreme uzoraka za rutinsku analizu PAU u vodi. Prednosti ovakovog načina analize odlikuju se niskim vrednostima granice detekcije (od 0.147 ppb za benzo[a]antracen do 0.784 ppb za naftalen) i granice kvatifikacije (0.717 ppb  za naftalen do 9.459 ppb  za benzo[k]fluoranten).",
journal = "23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.",
title = "Application of Dispersive Micro Solid Phase Extraction as a Sample Preparation Technique for GC – MS Analysis of PAHs in Water, Primena disperzivne mikroekstrakcije čvrstom fazom kao tehnike pripreme uzoraka za GC – MS analizu PAU u vodi",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5658"
}

Stankov-Jovanović, V., Mitić, V., Ilić, M., Jovanović, S., Ćirić, S.,& Stojanović, G.. (2018). Application of Dispersive Micro Solid Phase Extraction as a Sample Preparation Technique for GC – MS Analysis of PAHs in Water. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018..
https://hdl.handle.net/21.15107/rcub_agrospace_5658

Stankov-Jovanović V, Mitić V, Ilić M, Jovanović S, Ćirić S, Stojanović G. Application of Dispersive Micro Solid Phase Extraction as a Sample Preparation Technique for GC – MS Analysis of PAHs in Water. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.. 2018;.
https://hdl.handle.net/21.15107/rcub_agrospace_5658 .

Stankov-Jovanović, Vesna, Mitić, Violeta, Ilić, Marija, Jovanović, Snežana, Ćirić, Slobodan, Stojanović, Gordana, "Application of Dispersive Micro Solid Phase Extraction as a Sample Preparation Technique for GC – MS Analysis of PAHs in Water" in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018. (2018),
https://hdl.handle.net/21.15107/rcub_agrospace_5658 .

TY  - CONF
AU  - Ćirić, Slobodan
AU  - Stankov-Jovanović, Vesna
AU  - Mitić, Violeta
AU  - Ilić, Marija
AU  - Jovanović, Snežana
AU  - Stojanović, Gordana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5657
AB  - The aim of this paper is application of novel sorbents in dispersive micro solid phase extraction (D-μ-SPE) as a technique for sample preparation of water, for the analysis of 16 PAHs by gass chromatography - mass spectrometry (GC-MS). D-μ-SPE proved to be an effective technique consuming a small amount of the solvent for the analysis. D-μ-SPE is characterized by its rapidity (7 minutes per sample including all preparation of standard solutions and measuring of sorbents) and cheapness as well. Low values of the detection limit and limit of quantification, acceptable accuracy and precision values propose this method for routine water analysis for the determination of PAHs.
AB  - Cilj istraživanja ovog rada je primena novih sorbenasa u disperzivnoj mikroekstrakciji čvrstom fazom (D-µ-SPE) kao tehnikom pripreme uzoraka vode za analizu 16 prioritetnih PAU gasnom hromatografijom sa masenom spektrometrijom (GC-MS). D-µ-SPE se pokazala kao efikasna i ekonomična tehnika pripreme uzoraka vode pri čemu se troši mala količina rastvarača za ekstrakciju i koristi jeftin pribor za pripremu uzoraka koja traje 7 minuta (uključujući pripreme standardnih rastvora i odmeravanje sorbenasa). Niske vrednosti granice detekcije i kvantifikacije, prihvatljive vrednosti tačnosti i preciznosti predloženu metodu analize 16 prioritetnih PAU kvalifikujuje za rutinsku analizu vode.
C3  - 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.
T1  - Application of Novel Sorbents in D-Μ-Spe Sample Preparation for Gc-Ms Analysis of Pahs in Water
T1  - Primena novih sorbenasa u D-µ-SPE TEhnici pripreme uzoraka za GC – MS analizu PAU u vodi
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5657
ER  - 

@conference{
author = "Ćirić, Slobodan and Stankov-Jovanović, Vesna and Mitić, Violeta and Ilić, Marija and Jovanović, Snežana and Stojanović, Gordana",
year = "2018",
abstract = "The aim of this paper is application of novel sorbents in dispersive micro solid phase extraction (D-μ-SPE) as a technique for sample preparation of water, for the analysis of 16 PAHs by gass chromatography - mass spectrometry (GC-MS). D-μ-SPE proved to be an effective technique consuming a small amount of the solvent for the analysis. D-μ-SPE is characterized by its rapidity (7 minutes per sample including all preparation of standard solutions and measuring of sorbents) and cheapness as well. Low values of the detection limit and limit of quantification, acceptable accuracy and precision values propose this method for routine water analysis for the determination of PAHs., Cilj istraživanja ovog rada je primena novih sorbenasa u disperzivnoj mikroekstrakciji čvrstom fazom (D-µ-SPE) kao tehnikom pripreme uzoraka vode za analizu 16 prioritetnih PAU gasnom hromatografijom sa masenom spektrometrijom (GC-MS). D-µ-SPE se pokazala kao efikasna i ekonomična tehnika pripreme uzoraka vode pri čemu se troši mala količina rastvarača za ekstrakciju i koristi jeftin pribor za pripremu uzoraka koja traje 7 minuta (uključujući pripreme standardnih rastvora i odmeravanje sorbenasa). Niske vrednosti granice detekcije i kvantifikacije, prihvatljive vrednosti tačnosti i preciznosti predloženu metodu analize 16 prioritetnih PAU kvalifikujuje za rutinsku analizu vode.",
journal = "23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.",
title = "Application of Novel Sorbents in D-Μ-Spe Sample Preparation for Gc-Ms Analysis of Pahs in Water, Primena novih sorbenasa u D-µ-SPE TEhnici pripreme uzoraka za GC – MS analizu PAU u vodi",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5657"
}

Ćirić, S., Stankov-Jovanović, V., Mitić, V., Ilić, M., Jovanović, S.,& Stojanović, G.. (2018). Application of Novel Sorbents in D-Μ-Spe Sample Preparation for Gc-Ms Analysis of Pahs in Water. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018..
https://hdl.handle.net/21.15107/rcub_agrospace_5657

Ćirić S, Stankov-Jovanović V, Mitić V, Ilić M, Jovanović S, Stojanović G. Application of Novel Sorbents in D-Μ-Spe Sample Preparation for Gc-Ms Analysis of Pahs in Water. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.. 2018;.
https://hdl.handle.net/21.15107/rcub_agrospace_5657 .

Ćirić, Slobodan, Stankov-Jovanović, Vesna, Mitić, Violeta, Ilić, Marija, Jovanović, Snežana, Stojanović, Gordana, "Application of Novel Sorbents in D-Μ-Spe Sample Preparation for Gc-Ms Analysis of Pahs in Water" in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018. (2018),
https://hdl.handle.net/21.15107/rcub_agrospace_5657 .

TY  - JOUR
AU  - Kljajević, Nemanja
AU  - Miloradović, Zorana
AU  - Miočinović, Jelena
AU  - Jovanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4332
AB  - Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
EP  - 137
IS  - 2
SP  - 130
VL  - 67
DO  - 10.15567/mljekarstvo.2017.0205
ER  - 

@article{
author = "Kljajević, Nemanja and Miloradović, Zorana and Miočinović, Jelena and Jovanović, Snežana",
year = "2017",
abstract = "Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics",
pages = "137-130",
number = "2",
volume = "67",
doi = "10.15567/mljekarstvo.2017.0205"
}

Kljajević, N., Miloradović, Z., Miočinović, J.,& Jovanović, S.. (2017). Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. in Mljekarstvo
Croatian Dairy Union, Zagreb., 67(2), 130-137.
https://doi.org/10.15567/mljekarstvo.2017.0205

Kljajević N, Miloradović Z, Miočinović J, Jovanović S. Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. in Mljekarstvo. 2017;67(2):130-137.
doi:10.15567/mljekarstvo.2017.0205 .

Kljajević, Nemanja, Miloradović, Zorana, Miočinović, Jelena, Jovanović, Snežana, "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics" in Mljekarstvo, 67, no. 2 (2017):130-137,
https://doi.org/10.15567/mljekarstvo.2017.0205 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Radanović, Slavko
AU  - Živanović, Tomislav
AU  - Sečanski, Mile
AU  - Jovanović, Snežana
AU  - Prodanović, Slaven
AU  - Šurlan-Momirović, Gordana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3919
AB  - The aim of this study, on the grounds of direct and reciprocal diallel crossing of five inbred lines of maize, was to determine: variability, heterosis, combining ability and genetic basis of plant height inheritance. The experiment was based on the principle of randomized block design in four repetitions during two years. Analysis of variance of combining abilities for plant height indicates the significance of general and specific combining abilities. The GCA/SCA ratio shows that for the inheritance of these traits non-additive genes are the most important. Variations between direct and reciprocal crossing of this trait were highly significant in all combinations except in combination of ZPL-11/6 x NS-1445, with the largest effect of reciprocity established in combination of ZPL-11/6 x BL-47 in both years. This indicates that regarding the inheritance of plant height, apart from nuclear genes, plasma genes are involved as well. Eight out of ten hybrid combinations had highly significant positive values of SCA. The high value of SCA for this trait was noticed in the case of a hybrid combination of F-7R and lines that were generally bad combiners (ZPL-11/6 and BL-47; hybrid combinations where one parent was with high GCA and the other with low GCA), which was probably due to interactions between parents' genes.
AB  - Cilj ovog istraživanja je bio da se na osnovu direktnog i recipročnog dialelnog ukrštanja pet inbred linija kukuruza utvrde: varijabilnost, heterozis, kombinacione sposobnosti i genetička osnova nasleđivanja visine biljke. Ogled je postavljen po metodu slučajnog blok sistema u četiri ponavljanja u toku dve godine. Analiza varijanse kombinacionih sposobnosti za visinu biljke ukazuje na značajnost i opštih i posebnih kombinacionih sposobnosti. Odnos OKS/PKS pokazuje da u nasleđivanju ove osobine značajniju ulogu imaju neaditivni geni. Razlike između direktnog i recipročnog ukrštanja za ovu osobinu bile su visoko značajne kod svih kombinacija, osim kombinacije ZPL-11/6 x NS-1445, a najveći efekat reciprociteta ustanovljen je kod kombinacije ZPL-11/6 x BL-47 u obe godine ispitivanja. Ovo nam ukazuje da u nasleđivanju visine biljke, osim nuklearnih učestvuju i plazma geni. Visoko značajne pozitivne vrednosti PKS imalo je osam od ukupno deset hibridnih kombinacija. Visoke vrednosti PKS za ovu osobinu imale su hibridne kombinacije F-7R i linije koje su bile loši opšti kombinatori (ZPL-11/6 i BL-47; hibridne kombinacije gde je jedan roditelji sa visokom OKS, a drugi sa niskom OKS), što je verovatno posledica interakcije između gena roditelja.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The genetic basis of inheritance of plant height in maize
T1  - Genetička osnova nasleđivanja visine biljke kukuruza
EP  - 107
IS  - 2
SP  - 97
VL  - 60
DO  - 10.2298/JAS1502097R
ER  - 

@article{
author = "Radanović, Slavko and Živanović, Tomislav and Sečanski, Mile and Jovanović, Snežana and Prodanović, Slaven and Šurlan-Momirović, Gordana",
year = "2015",
abstract = "The aim of this study, on the grounds of direct and reciprocal diallel crossing of five inbred lines of maize, was to determine: variability, heterosis, combining ability and genetic basis of plant height inheritance. The experiment was based on the principle of randomized block design in four repetitions during two years. Analysis of variance of combining abilities for plant height indicates the significance of general and specific combining abilities. The GCA/SCA ratio shows that for the inheritance of these traits non-additive genes are the most important. Variations between direct and reciprocal crossing of this trait were highly significant in all combinations except in combination of ZPL-11/6 x NS-1445, with the largest effect of reciprocity established in combination of ZPL-11/6 x BL-47 in both years. This indicates that regarding the inheritance of plant height, apart from nuclear genes, plasma genes are involved as well. Eight out of ten hybrid combinations had highly significant positive values of SCA. The high value of SCA for this trait was noticed in the case of a hybrid combination of F-7R and lines that were generally bad combiners (ZPL-11/6 and BL-47; hybrid combinations where one parent was with high GCA and the other with low GCA), which was probably due to interactions between parents' genes., Cilj ovog istraživanja je bio da se na osnovu direktnog i recipročnog dialelnog ukrštanja pet inbred linija kukuruza utvrde: varijabilnost, heterozis, kombinacione sposobnosti i genetička osnova nasleđivanja visine biljke. Ogled je postavljen po metodu slučajnog blok sistema u četiri ponavljanja u toku dve godine. Analiza varijanse kombinacionih sposobnosti za visinu biljke ukazuje na značajnost i opštih i posebnih kombinacionih sposobnosti. Odnos OKS/PKS pokazuje da u nasleđivanju ove osobine značajniju ulogu imaju neaditivni geni. Razlike između direktnog i recipročnog ukrštanja za ovu osobinu bile su visoko značajne kod svih kombinacija, osim kombinacije ZPL-11/6 x NS-1445, a najveći efekat reciprociteta ustanovljen je kod kombinacije ZPL-11/6 x BL-47 u obe godine ispitivanja. Ovo nam ukazuje da u nasleđivanju visine biljke, osim nuklearnih učestvuju i plazma geni. Visoko značajne pozitivne vrednosti PKS imalo je osam od ukupno deset hibridnih kombinacija. Visoke vrednosti PKS za ovu osobinu imale su hibridne kombinacije F-7R i linije koje su bile loši opšti kombinatori (ZPL-11/6 i BL-47; hibridne kombinacije gde je jedan roditelji sa visokom OKS, a drugi sa niskom OKS), što je verovatno posledica interakcije između gena roditelja.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The genetic basis of inheritance of plant height in maize, Genetička osnova nasleđivanja visine biljke kukuruza",
pages = "107-97",
number = "2",
volume = "60",
doi = "10.2298/JAS1502097R"
}

Radanović, S., Živanović, T., Sečanski, M., Jovanović, S., Prodanović, S.,& Šurlan-Momirović, G.. (2015). The genetic basis of inheritance of plant height in maize. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 60(2), 97-107.
https://doi.org/10.2298/JAS1502097R

Radanović S, Živanović T, Sečanski M, Jovanović S, Prodanović S, Šurlan-Momirović G. The genetic basis of inheritance of plant height in maize. in Journal of Agricultural Sciences (Belgrade). 2015;60(2):97-107.
doi:10.2298/JAS1502097R .

Radanović, Slavko, Živanović, Tomislav, Sečanski, Mile, Jovanović, Snežana, Prodanović, Slaven, Šurlan-Momirović, Gordana, "The genetic basis of inheritance of plant height in maize" in Journal of Agricultural Sciences (Belgrade), 60, no. 2 (2015):97-107,
https://doi.org/10.2298/JAS1502097R . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Tabaković, Marijenka
AU  - Sabovljević, Radovan
AU  - Radosavljević, Nebojša
AU  - Simić, Divna
AU  - Selaković, Dragojlo
AU  - Jovanović, Snežana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3377
AB  - In hybrid maize seed processing, due to variable and different agro ecological conditions in production, exist a problem of seed shape and size. Seed of different shape and size, beside physiological traits cause a problem in practice as planting material. First process to achieve planting value is to divide seed to different fractions of shape and size. In this paper, two single cross hybrids from Maize Research Institute Zemun Polje. have been studied. Seed was produced in two different locations. For each hybrid combination, two seed fractions were obtained for shape and three for size. For each hybrid combination and location, six different seed sizes were obtained. For each seed size, from hybrid combination and location, following seed characteristics were study: 1000 kernels weight, seed germination, kernel number per kilogram, kernel number and weigh by liter. Experimental data were calculated to total variability by factorial analysis of variance and correlation. Results shows similarity and differences in seed traits by seed size, location and hybrid combination. Of high significance are differences for kernel number per kilogram, kernel number and weight by liter. These results are of practical significance for hybrid maize seed processing.
AB  - U doradi hibridnog semena kukuruza, usled promenljivih i sasvim različitih agroekoloških uslova u semenskom usevu, pojavljuje se seme različitog oblika i veličine. Seme različitog oblika i veličene pokazuje i različite fiziološke osobine tako da nastaju brojni problem u primeni takvog setvenog materijala. Stoga je prvi postupak u doradi setvene vrednosti semena kalibriranje na frakcije različitog oblika i veličine. U radu su izvršena istraživanja sa hibridnim semenom dve SC kombinacije stvarane u Institutu za kukuruz "Zemun Polje". Seme je proizvedeno na po dve lokacije. Za svaku hibridnu kombinaciju izdvojene su dve frakcije oblika i tri veličine. Frakcije semena izdvajane su naizmeničnim kombinovanjem cilindričnih rešeta sa pravougaonim i okruglim otvorima. Za svaku hibridnu kombinaciju i lokaciju izdvojeno je šest rangova semena. Ispitivane su sledeće osobine hibridnog semena: masa 1000 semena, klijavost semena, broj semena u kg, broj i masa semena u litri. Eksperimentalni podaci obrađeni su na ukupnu varijabilnost. Rezultati pokazuju sličnost i razlike u ispoljavanju osobina hibridnog semena kukuruza u odnosu na frakciju, lokaciju proizvodnje i hibridnu kombinaciju. Posebno su od značaja razlike za broj semena u kg, broj i masa semena u litri. Ovi rezultati magu se primeniti za unapredjenje procesa dorade semena kukuruza.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Hybrid maize seed technological traits
T1  - Semenarsko tehnološki pokazatelji osobina hibridnog semena kukuruza
EP  - 88
IS  - 1-2
SP  - 79
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3377
ER  - 

@article{
author = "Tabaković, Marijenka and Sabovljević, Radovan and Radosavljević, Nebojša and Simić, Divna and Selaković, Dragojlo and Jovanović, Snežana",
year = "2013",
abstract = "In hybrid maize seed processing, due to variable and different agro ecological conditions in production, exist a problem of seed shape and size. Seed of different shape and size, beside physiological traits cause a problem in practice as planting material. First process to achieve planting value is to divide seed to different fractions of shape and size. In this paper, two single cross hybrids from Maize Research Institute Zemun Polje. have been studied. Seed was produced in two different locations. For each hybrid combination, two seed fractions were obtained for shape and three for size. For each hybrid combination and location, six different seed sizes were obtained. For each seed size, from hybrid combination and location, following seed characteristics were study: 1000 kernels weight, seed germination, kernel number per kilogram, kernel number and weigh by liter. Experimental data were calculated to total variability by factorial analysis of variance and correlation. Results shows similarity and differences in seed traits by seed size, location and hybrid combination. Of high significance are differences for kernel number per kilogram, kernel number and weight by liter. These results are of practical significance for hybrid maize seed processing., U doradi hibridnog semena kukuruza, usled promenljivih i sasvim različitih agroekoloških uslova u semenskom usevu, pojavljuje se seme različitog oblika i veličine. Seme različitog oblika i veličene pokazuje i različite fiziološke osobine tako da nastaju brojni problem u primeni takvog setvenog materijala. Stoga je prvi postupak u doradi setvene vrednosti semena kalibriranje na frakcije različitog oblika i veličine. U radu su izvršena istraživanja sa hibridnim semenom dve SC kombinacije stvarane u Institutu za kukuruz "Zemun Polje". Seme je proizvedeno na po dve lokacije. Za svaku hibridnu kombinaciju izdvojene su dve frakcije oblika i tri veličine. Frakcije semena izdvajane su naizmeničnim kombinovanjem cilindričnih rešeta sa pravougaonim i okruglim otvorima. Za svaku hibridnu kombinaciju i lokaciju izdvojeno je šest rangova semena. Ispitivane su sledeće osobine hibridnog semena: masa 1000 semena, klijavost semena, broj semena u kg, broj i masa semena u litri. Eksperimentalni podaci obrađeni su na ukupnu varijabilnost. Rezultati pokazuju sličnost i razlike u ispoljavanju osobina hibridnog semena kukuruza u odnosu na frakciju, lokaciju proizvodnje i hibridnu kombinaciju. Posebno su od značaja razlike za broj semena u kg, broj i masa semena u litri. Ovi rezultati magu se primeniti za unapredjenje procesa dorade semena kukuruza.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Hybrid maize seed technological traits, Semenarsko tehnološki pokazatelji osobina hibridnog semena kukuruza",
pages = "88-79",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3377"
}

Tabaković, M., Sabovljević, R., Radosavljević, N., Simić, D., Selaković, D.,& Jovanović, S.. (2013). Hybrid maize seed technological traits. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 19(1-2), 79-88.
https://hdl.handle.net/21.15107/rcub_agrospace_3377

Tabaković M, Sabovljević R, Radosavljević N, Simić D, Selaković D, Jovanović S. Hybrid maize seed technological traits. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2013;19(1-2):79-88.
https://hdl.handle.net/21.15107/rcub_agrospace_3377 .

Tabaković, Marijenka, Sabovljević, Radovan, Radosavljević, Nebojša, Simić, Divna, Selaković, Dragojlo, Jovanović, Snežana, "Hybrid maize seed technological traits" in Zbornik naučnih radova Instituta PKB Agroekonomik, 19, no. 1-2 (2013):79-88,
https://hdl.handle.net/21.15107/rcub_agrospace_3377 .

TY  - JOUR
AU  - Tabaković, Marijenka
AU  - Sabovljević, Radovan
AU  - Crevar, Miloš
AU  - Mišović, Miroljub
AU  - Jovanović, Snežana
AU  - Ćurčić, Nikola
AU  - Pavlov, Milovan
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3299
AB  - Modern maize seed drying and processing technology is applied today to ensure high quality grain. The most important factor in preserving seed quality is the moisture content. The time of harvesting, drying, storage and seed conservation is determined by the seed water quantity. At the harvesting time, a lower moisture content is desirable due to seed physiological maturity as well as consequences that may be caused during seed drying. During seed storage, water in seed is maintained at the level of latency to preserve vital seed functions, for maize it is 13-14 %. Influence of different seed moisture content, during harvesting time, on maize seed quality were studied in this research. Two physiological traits of seed were observed: seed energy and germination. Material used in this research were maize hybrids ZP 434 and ZP 666. Moisture content during harvesting time was measured after drying and primary processing, two seed sizes were obtained. From the divided seed samples were taken for laboratory tests. Harvesting was done at different seed moisture content  lt  25 %, 25-30 %, 30-35 % and > 35 %. Maize cobs were dried in double-pass system drier with air temperature below 42 oC. Cob moisture is measured with moisture meter (Pfeuffer). Seed was divided into two fractions according to size using sieves with mesh sizes ranging from 6.5 - 8.3 mm and 8.4 - 11.0 mm. Seed energy and germination were determined in seed testing laboratory on working samples 4x100 seed, by standard maize germination test with ISTA Rules, and Rule on the quality of seed of agricultural plants. Experimental results were calculated on average mean and total variability (SD i C.V.) for seed energy, germination and moisture content. The three factorial analysis of variance was calculated for both germination traits (seed energy and germination), for factors: hybrid, seed sizes and seed moisture content. The results of all factors and traits had different values. The highest means of seed energy and germination in both fractions of both observed hybrids were recorded with the seed moisture content ranging from 30 to 35 %.
AB  - U cilju dobijanja što kvalitetnijeg semenskog materijala, danas je u primeni savremena tehnologija dorade i sušenja semena. Jedan od osnovnih činilaca očuvanja kvaliteta semena je voda. Količina vode u semenu određuje vreme berbe, način sušenja, skladištenja i očuvanja kvaliteta semena.U vreme berbe poželjan je manji sadržaj vode, kako zbog fiziološke zrelosti semena tako i zbog posledica koje mogu biti uzrokovane dužim periodom sušenja. Za vreme čuvanja semena voda se održava na nivou latentnosti životnih funkcija, a za kukuruz to je 13-14%. U ovim istraživanjima posmatran je uticaj različitih vlažnosti semena u toku berbe na kvalitet semena. Posmatrane su dve fiziološke osobine semena: energija klijanja i klijavost. Materijal korišćen u istraživanjima su dva hibrida kukuruza ZP 434 i ZP 666. Berba je vršena sa različitom vlažnošću semena, a posle sušenja i krunjenja, iz naturalnog semenskog materijala izdvojene su dve frakcije po krupnoći. Iz podeljenog semenskog materijala izdvajani su uzorci za laboratorijsko ispitivanje semena. Berba je vršena sa različitom vlažnošću semena, koja je bila:  lt  25%, 25-30%, 30-35% i sa vlažnošću većoj od 35%. Sušenje semenskog klipa obavljeno je u sušarama tipa komora sa dva prolaza fluida za sušenje klipa kukuruza na temperaturi ispod 42oC. Ulazna vlaga klipa merena je laboratorijskim uređajima za određivanje vlage Pfeuffer. Deljenje semena na dve frakcija izvršeno je po krupnoći korišćenjem sita promera 6,5-8,3 mm i 8,4-11,0 mm. Ispitivanje energije klijanja i klijavosti rađeno je u laboratoriji za ispitivanje semena na radnom uzorku 4x100 semena po standardnoj metodi na naizmeničnoj temperaturi 20-30oC po ISTA pravilima i Pravilniku o kvalitetu semena poljoprivrednog bilja. Eksperimentalni podaci obrađeni su na srednju vrednost, standardnu devijaciju i ukupnu varijabilnost (SD i C.V.) za sve osobine semena i svaku varijantu istraživanja. Trofaktorijalna analiza varijanse urađena je za obe posmatrane osobine semena (energiju klijanja i klijavost), za faktore: hibrid, frakcija i vlažnost semena. Dobijeni rezultati po svim osnovama, pokazuju različite vrednosti. Najveća enegija klijanja i klijavost semena utvrđeni su za seme čija je vlaga u toku berbe bila 30-35% za oba ispitivana hibrida.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Influence of grain moisture content during harvest on the maize seed germination
T1  - Uticaj vlažnosti pri berbi na klijavost semena kukuruza
EP  - 75
IS  - 2
SP  - 73
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3299
ER  - 

@article{
author = "Tabaković, Marijenka and Sabovljević, Radovan and Crevar, Miloš and Mišović, Miroljub and Jovanović, Snežana and Ćurčić, Nikola and Pavlov, Milovan",
year = "2013",
abstract = "Modern maize seed drying and processing technology is applied today to ensure high quality grain. The most important factor in preserving seed quality is the moisture content. The time of harvesting, drying, storage and seed conservation is determined by the seed water quantity. At the harvesting time, a lower moisture content is desirable due to seed physiological maturity as well as consequences that may be caused during seed drying. During seed storage, water in seed is maintained at the level of latency to preserve vital seed functions, for maize it is 13-14 %. Influence of different seed moisture content, during harvesting time, on maize seed quality were studied in this research. Two physiological traits of seed were observed: seed energy and germination. Material used in this research were maize hybrids ZP 434 and ZP 666. Moisture content during harvesting time was measured after drying and primary processing, two seed sizes were obtained. From the divided seed samples were taken for laboratory tests. Harvesting was done at different seed moisture content  lt  25 %, 25-30 %, 30-35 % and > 35 %. Maize cobs were dried in double-pass system drier with air temperature below 42 oC. Cob moisture is measured with moisture meter (Pfeuffer). Seed was divided into two fractions according to size using sieves with mesh sizes ranging from 6.5 - 8.3 mm and 8.4 - 11.0 mm. Seed energy and germination were determined in seed testing laboratory on working samples 4x100 seed, by standard maize germination test with ISTA Rules, and Rule on the quality of seed of agricultural plants. Experimental results were calculated on average mean and total variability (SD i C.V.) for seed energy, germination and moisture content. The three factorial analysis of variance was calculated for both germination traits (seed energy and germination), for factors: hybrid, seed sizes and seed moisture content. The results of all factors and traits had different values. The highest means of seed energy and germination in both fractions of both observed hybrids were recorded with the seed moisture content ranging from 30 to 35 %., U cilju dobijanja što kvalitetnijeg semenskog materijala, danas je u primeni savremena tehnologija dorade i sušenja semena. Jedan od osnovnih činilaca očuvanja kvaliteta semena je voda. Količina vode u semenu određuje vreme berbe, način sušenja, skladištenja i očuvanja kvaliteta semena.U vreme berbe poželjan je manji sadržaj vode, kako zbog fiziološke zrelosti semena tako i zbog posledica koje mogu biti uzrokovane dužim periodom sušenja. Za vreme čuvanja semena voda se održava na nivou latentnosti životnih funkcija, a za kukuruz to je 13-14%. U ovim istraživanjima posmatran je uticaj različitih vlažnosti semena u toku berbe na kvalitet semena. Posmatrane su dve fiziološke osobine semena: energija klijanja i klijavost. Materijal korišćen u istraživanjima su dva hibrida kukuruza ZP 434 i ZP 666. Berba je vršena sa različitom vlažnošću semena, a posle sušenja i krunjenja, iz naturalnog semenskog materijala izdvojene su dve frakcije po krupnoći. Iz podeljenog semenskog materijala izdvajani su uzorci za laboratorijsko ispitivanje semena. Berba je vršena sa različitom vlažnošću semena, koja je bila:  lt  25%, 25-30%, 30-35% i sa vlažnošću većoj od 35%. Sušenje semenskog klipa obavljeno je u sušarama tipa komora sa dva prolaza fluida za sušenje klipa kukuruza na temperaturi ispod 42oC. Ulazna vlaga klipa merena je laboratorijskim uređajima za određivanje vlage Pfeuffer. Deljenje semena na dve frakcija izvršeno je po krupnoći korišćenjem sita promera 6,5-8,3 mm i 8,4-11,0 mm. Ispitivanje energije klijanja i klijavosti rađeno je u laboratoriji za ispitivanje semena na radnom uzorku 4x100 semena po standardnoj metodi na naizmeničnoj temperaturi 20-30oC po ISTA pravilima i Pravilniku o kvalitetu semena poljoprivrednog bilja. Eksperimentalni podaci obrađeni su na srednju vrednost, standardnu devijaciju i ukupnu varijabilnost (SD i C.V.) za sve osobine semena i svaku varijantu istraživanja. Trofaktorijalna analiza varijanse urađena je za obe posmatrane osobine semena (energiju klijanja i klijavost), za faktore: hibrid, frakcija i vlažnost semena. Dobijeni rezultati po svim osnovama, pokazuju različite vrednosti. Najveća enegija klijanja i klijavost semena utvrđeni su za seme čija je vlaga u toku berbe bila 30-35% za oba ispitivana hibrida.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Influence of grain moisture content during harvest on the maize seed germination, Uticaj vlažnosti pri berbi na klijavost semena kukuruza",
pages = "75-73",
number = "2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3299"
}

Tabaković, M., Sabovljević, R., Crevar, M., Mišović, M., Jovanović, S., Ćurčić, N.,& Pavlov, M.. (2013). Influence of grain moisture content during harvest on the maize seed germination. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(2), 73-75.
https://hdl.handle.net/21.15107/rcub_agrospace_3299

Tabaković M, Sabovljević R, Crevar M, Mišović M, Jovanović S, Ćurčić N, Pavlov M. Influence of grain moisture content during harvest on the maize seed germination. in Journal on Processing and Energy in Agriculture. 2013;17(2):73-75.
https://hdl.handle.net/21.15107/rcub_agrospace_3299 .

Tabaković, Marijenka, Sabovljević, Radovan, Crevar, Miloš, Mišović, Miroljub, Jovanović, Snežana, Ćurčić, Nikola, Pavlov, Milovan, "Influence of grain moisture content during harvest on the maize seed germination" in Journal on Processing and Energy in Agriculture, 17, no. 2 (2013):73-75,
https://hdl.handle.net/21.15107/rcub_agrospace_3299 .

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

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

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

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

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

TY  - JOUR
AU  - Vučić, Tanja
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Zdravković, Igor
AU  - Miloradović, Zorana
AU  - Gračanac, Bojana M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2940
AB  - Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency of set-style yogurt made of goat milk, an increase in the content of non-fat solids is required. For this purpose supplementation of milk with whey protein concentrates can be used. Possibility of application of ultrasound treatment of goat milk supplemented with 1% WPC was used in order to shorten fermentation time. Three series of samples were produced from goat milk supplemented with 1% WPC: A - standard treatment, B - ultrasound treatment 200W/10 min and C - ultrasound treatment 400W/10 min. Physicochemical properties of raw milk, milk supplemented with 1% WPC, heat treated milk and milk after ultrasound treatment were investigated. Furthermore, during fermentation change of viscosity and pH were investigated. Based on data analysis it was concluded that the samples C had the shortest time of fermentation. At the end of fermentation highest viscosity values also had samples.
AB  - Specifičan proteinski sastav i puferni kapacitet kozijeg mleka utiču na produženo vreme fermentacije i lošiju strukturu čvrstog jogurta. Kako bi se dobio čvrsti jogurt od kozijeg mleka zadovoljavajućih reoloških karakteristika, neophodno je povećati sadržaj suve materije bez masti što se može postići dodatkom koncentrata proteina surutke. U cilju skraćenja trajanja fermentacije, u radu je ispitivana mogućnost primene ultrazvučnog tretmana kozijeg mleka sa dodatkom KPS u proizvodnji čvrstog jogurta. Za proizvodnju čvrstog jogurta korišćene su tri serije uzoraka kozijeg mleka sa dodatkom 1% KPS podvrgnute različitim tretmanima: A - standardni tretman; B - ultrazvuk 200W/10 min i C - 400W/10 min. Vršeno je ispitivanje fizičko-hemijskih karakteristika sirovog mleka, mleka nakon dodatka 1% KPS, termički tretiranih mleka, i mleka nakon ultrazvučnih tretmana. Takođe, u toku fermentacije praćena je promena viskoziteta i pH vrednosti. Na osnovu dobijenih rezultata utvrđeno je da je fermentacija najkraće trajala kod uzoraka C, koji su ujedno imali najviše vrednosti viskoziteta na kraju fermentacije.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates
T1  - Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke
EP  - 28
IS  - 1
SP  - 24
VL  - 23
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2940
ER  - 

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

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

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

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

TY  - JOUR
AU  - Todorović, Goran
AU  - Sečanski, Mile
AU  - Živanović, Tomislav
AU  - Protić, Rade
AU  - Kostić, Miroslav
AU  - Jovanović, Snežana
AU  - Božović, Dragan
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2834
AB  - Eight maize inbred lines of different cycles of selection, originating from synthetic populations BSSS and BSCB1, were observed in the present study. The aim of the study was to evaluate inbreds and to determine which ones have the greatest relative values of favourable alleles for the improvement of the kernel row number in the elite single cross maize hybrid. Based on the estimated estimators: mu G, UBND, PTC and NI, it was determined that the greatest number of favourable dominant alleles for the improvement of the kernel row number was detected in the inbred lines B73(C-5) and B84(C-7) originating from the synthetic population BSSS and in the inbreds B91(C-8) and B90(C-7) originating from the synthetic population BSCB1. These inbreds are of the later cycles of recurrent selection and have proven to be better donors of favourable alleles than inbreds of earlier cycles of selection. The rank correlations among used estimators were positive and highly significant, while the highest values of correlations for the kernel row number were determined between mu G and PTC, mu G and UBND and PTC and NI. The greatest kernel row number was determined in the hybrid B73(C-5) x B84(C-7).
T2  - Turkish Journal of Field Crops
T1  - Inbred lines of different cycles of selection - donors of favourable alleles for the improvement of the kernel row number of f-1 maize hybrids
EP  - 202
IS  - 2
SP  - 198
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2834
ER  - 

@article{
author = "Todorović, Goran and Sečanski, Mile and Živanović, Tomislav and Protić, Rade and Kostić, Miroslav and Jovanović, Snežana and Božović, Dragan",
year = "2012",
abstract = "Eight maize inbred lines of different cycles of selection, originating from synthetic populations BSSS and BSCB1, were observed in the present study. The aim of the study was to evaluate inbreds and to determine which ones have the greatest relative values of favourable alleles for the improvement of the kernel row number in the elite single cross maize hybrid. Based on the estimated estimators: mu G, UBND, PTC and NI, it was determined that the greatest number of favourable dominant alleles for the improvement of the kernel row number was detected in the inbred lines B73(C-5) and B84(C-7) originating from the synthetic population BSSS and in the inbreds B91(C-8) and B90(C-7) originating from the synthetic population BSCB1. These inbreds are of the later cycles of recurrent selection and have proven to be better donors of favourable alleles than inbreds of earlier cycles of selection. The rank correlations among used estimators were positive and highly significant, while the highest values of correlations for the kernel row number were determined between mu G and PTC, mu G and UBND and PTC and NI. The greatest kernel row number was determined in the hybrid B73(C-5) x B84(C-7).",
journal = "Turkish Journal of Field Crops",
title = "Inbred lines of different cycles of selection - donors of favourable alleles for the improvement of the kernel row number of f-1 maize hybrids",
pages = "202-198",
number = "2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2834"
}

Todorović, G., Sečanski, M., Živanović, T., Protić, R., Kostić, M., Jovanović, S.,& Božović, D.. (2012). Inbred lines of different cycles of selection - donors of favourable alleles for the improvement of the kernel row number of f-1 maize hybrids. in Turkish Journal of Field Crops, 17(2), 198-202.
https://hdl.handle.net/21.15107/rcub_agrospace_2834

Todorović G, Sečanski M, Živanović T, Protić R, Kostić M, Jovanović S, Božović D. Inbred lines of different cycles of selection - donors of favourable alleles for the improvement of the kernel row number of f-1 maize hybrids. in Turkish Journal of Field Crops. 2012;17(2):198-202.
https://hdl.handle.net/21.15107/rcub_agrospace_2834 .

Todorović, Goran, Sečanski, Mile, Živanović, Tomislav, Protić, Rade, Kostić, Miroslav, Jovanović, Snežana, Božović, Dragan, "Inbred lines of different cycles of selection - donors of favourable alleles for the improvement of the kernel row number of f-1 maize hybrids" in Turkish Journal of Field Crops, 17, no. 2 (2012):198-202,
https://hdl.handle.net/21.15107/rcub_agrospace_2834 .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Jovanović, Snežana
AU  - Zdravković, Igor
AU  - Maćej, Ognjen
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2688
AB  - The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC
AB  - U radu je ispitivana mogućnost primene koncentrata proteina surutke u proizvodnji čvrstog jogurta od kozjeg mleka. Proizvedene su tri serije uzoraka: A - čvrsti jogurt od kozjeg mleka; B - čvrsti jogurt od kozjeg mleka sa dodatkom 0,5% KPS i C - čvrsti jogurt od kozjeg mleka sa dodatkom 1% KPS. Ispitivanje fizičko-hemijskih karakteristika i viskoziteta proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21-og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta 1, 7 i 14-og dana skladištenja imali uzorci čvrstog jogurta (A) dok je 21. dana skladištenja najviši viskozitet zabeležen kod uzoraka čvrstog jogurta proizvedenog od kozjeg mleka sa dodatkom 1% KPS. Najveću sposobnost vezivanja vode tokom celokupnog perioda skladištenja imali su uzorci C, dok je najmanja sklonost ka sinerezisu zabeležena kod uzoraka B.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage
T1  - Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja
EP  - 41
IS  - 1
SP  - 35
VL  - 22
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2688
ER  - 

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

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

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

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

TY  - JOUR
AU  - Marjanović, Danijela
AU  - Jovanović, Snežana
AU  - Baars, Albert
AU  - Barać, Miroljub
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2411
AB  - In this research new experimental data for the pressure dependence of the viscosity of beta-lactoglobulin solution are presented. The experimental investigation is based on in-situ viscometric measurement technique which provides an observation of the high-pressure-induced changes of beta-lactoglobulin solution during the treatment. This method refers to a rolling ball viscometer that is adapted for the use at high pressures and has a variable inclination angle. The estimation of the viscosity has been done in order to detect reversible and irreversible conformational changes of beta-lactoglobulin. For investigation protein solutions concentration 0.01, 0.02, 0.03, 0.04, 0.05 and 0.06 g/g were used. The sample solutions are exposed to pressure of 0.1-600 MPa. The results showed that there is no significant effect of 100 MPa pressure on the viscosity of beta-lactoglobulin solutions. With increasing pressure, between 100 and 300 MPa, the viscosity of beta-lactoglobulin solutions increase. Pressure above 300 MPa causes further increase of the viscosity due to nonreversible and more extensive effects on protein, e.g. unfolding of monomeric proteins and aggregation. The structural changes of the beta-lactoglobulin under high pressure affect the hydration of the beta-lactoglobulin molecules. At pressure between 100 and 300 MPa there is a significant increase in relative hydration due to structural changes and increase in number of water molecules which are associated with protein molecules. Higher pressure cause protein aggregation due to formation of intermolecular disulfide bonds and irreversible denaturation and aggregation occurs. Because of that, there is no changes in protein hydration, moreover, the hydration of beta-lactoglobulin molecules have a small decreases at pressure between 400 and 600 MPa.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution
EP  - 144
IS  - 2
SP  - 135
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2411
ER  - 

@article{
author = "Marjanović, Danijela and Jovanović, Snežana and Baars, Albert and Barać, Miroljub",
year = "2011",
abstract = "In this research new experimental data for the pressure dependence of the viscosity of beta-lactoglobulin solution are presented. The experimental investigation is based on in-situ viscometric measurement technique which provides an observation of the high-pressure-induced changes of beta-lactoglobulin solution during the treatment. This method refers to a rolling ball viscometer that is adapted for the use at high pressures and has a variable inclination angle. The estimation of the viscosity has been done in order to detect reversible and irreversible conformational changes of beta-lactoglobulin. For investigation protein solutions concentration 0.01, 0.02, 0.03, 0.04, 0.05 and 0.06 g/g were used. The sample solutions are exposed to pressure of 0.1-600 MPa. The results showed that there is no significant effect of 100 MPa pressure on the viscosity of beta-lactoglobulin solutions. With increasing pressure, between 100 and 300 MPa, the viscosity of beta-lactoglobulin solutions increase. Pressure above 300 MPa causes further increase of the viscosity due to nonreversible and more extensive effects on protein, e.g. unfolding of monomeric proteins and aggregation. The structural changes of the beta-lactoglobulin under high pressure affect the hydration of the beta-lactoglobulin molecules. At pressure between 100 and 300 MPa there is a significant increase in relative hydration due to structural changes and increase in number of water molecules which are associated with protein molecules. Higher pressure cause protein aggregation due to formation of intermolecular disulfide bonds and irreversible denaturation and aggregation occurs. Because of that, there is no changes in protein hydration, moreover, the hydration of beta-lactoglobulin molecules have a small decreases at pressure between 400 and 600 MPa.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution",
pages = "144-135",
number = "2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2411"
}

Marjanović, D., Jovanović, S., Baars, A.,& Barać, M.. (2011). Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution. in Mljekarstvo
Croatian Dairy Union., 61(2), 135-144.
https://hdl.handle.net/21.15107/rcub_agrospace_2411

Marjanović D, Jovanović S, Baars A, Barać M. Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution. in Mljekarstvo. 2011;61(2):135-144.
https://hdl.handle.net/21.15107/rcub_agrospace_2411 .

Marjanović, Danijela, Jovanović, Snežana, Baars, Albert, Barać, Miroljub, "Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution" in Mljekarstvo, 61, no. 2 (2011):135-144,
https://hdl.handle.net/21.15107/rcub_agrospace_2411 .

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

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

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

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

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

TY  - JOUR
AU  - 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  - Jovanović, Snežana
AU  - Jovčić, Ana
AU  - Zdravković, Igor
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2005
AB  - Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition trends and assortment development in ice cream industry resulted in appearance of ice cream with lower fat content, known as light ice cream. Since milk fat has a significant influence on sensory characteristics and structure of ice cream, producers had an important task to find adequate milk fat replaces. The consumer demand for low fat ice cream with characteristics similar to the standard ice cream, had to be satisfied. By application of new ingredients such as WPC, AFP, adequate mixture of stabilizers and emulsifiers, as well as extruder application and correction of some parameters of technological production process, defects of the low fat ice cream were successfully solved. .
AB  - Velika popularnost sladoleda je zasnovana na vrlo specifičnim senzornim karakteristikama, a zbog velike energetske vrednosti koju sladoled ima usled prisustva šećera i mlečne masti, često se nalazio na meti nutricionista. Potreba da se asortiman sladoleda neprekidno povećava i razvija uz primenu novih trendova u ishrani, rezultirala je osamdesetih godina prošlog veka pojavom sladoleda sa smanjenim sadržajem masti (light sladoled). Proizvođači sladoleda su pred sobom imali veoma važan i ozbiljan zadatak da pronađu adekvatnu zamenu za mlečnu mast, koja u velikoj meri utiče kako na senzorne karakteristike, tako i na strukturu sladoleda. Trebalo je zadovoljiti zahtev potrošača da se dobije sladoled koji po svojim osobinama ne odstupa od karakteristika koje ima standardni sladoled. Primenom novih ingredijenata kao što su koncentrati proteina surutke, 'antifriz' proteini, odgovarajuće smeše E/S u kombinaciji sa primenom ekstrudera i podešavanjem parametara tehnološkog postupka proizvodnje sladoleda, uspešno su rešeni nedostatci koji su se javljali kod sladoleda sa smanjenim sadržajem masti.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characteristics of ice cream with lower fat content
T1  - Karakteristike sladoleda sa smanjenim sadržajem masti
EP  - 77
IS  - 1-2
SP  - 70
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2005
ER  - 

@article{
author = "Vučić, Tanja and Jovanović, Snežana and Jovčić, Ana and Zdravković, Igor",
year = "2009",
abstract = "Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition trends and assortment development in ice cream industry resulted in appearance of ice cream with lower fat content, known as light ice cream. Since milk fat has a significant influence on sensory characteristics and structure of ice cream, producers had an important task to find adequate milk fat replaces. The consumer demand for low fat ice cream with characteristics similar to the standard ice cream, had to be satisfied. By application of new ingredients such as WPC, AFP, adequate mixture of stabilizers and emulsifiers, as well as extruder application and correction of some parameters of technological production process, defects of the low fat ice cream were successfully solved. ., Velika popularnost sladoleda je zasnovana na vrlo specifičnim senzornim karakteristikama, a zbog velike energetske vrednosti koju sladoled ima usled prisustva šećera i mlečne masti, često se nalazio na meti nutricionista. Potreba da se asortiman sladoleda neprekidno povećava i razvija uz primenu novih trendova u ishrani, rezultirala je osamdesetih godina prošlog veka pojavom sladoleda sa smanjenim sadržajem masti (light sladoled). Proizvođači sladoleda su pred sobom imali veoma važan i ozbiljan zadatak da pronađu adekvatnu zamenu za mlečnu mast, koja u velikoj meri utiče kako na senzorne karakteristike, tako i na strukturu sladoleda. Trebalo je zadovoljiti zahtev potrošača da se dobije sladoled koji po svojim osobinama ne odstupa od karakteristika koje ima standardni sladoled. Primenom novih ingredijenata kao što su koncentrati proteina surutke, 'antifriz' proteini, odgovarajuće smeše E/S u kombinaciji sa primenom ekstrudera i podešavanjem parametara tehnološkog postupka proizvodnje sladoleda, uspešno su rešeni nedostatci koji su se javljali kod sladoleda sa smanjenim sadržajem masti.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Characteristics of ice cream with lower fat content, Karakteristike sladoleda sa smanjenim sadržajem masti",
pages = "77-70",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2005"
}

Vučić, T., Jovanović, S., Jovčić, A.,& Zdravković, I.. (2009). Characteristics of ice cream with lower fat content. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 70-77.
https://hdl.handle.net/21.15107/rcub_agrospace_2005

Vučić T, Jovanović S, Jovčić A, Zdravković I. Characteristics of ice cream with lower fat content. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):70-77.
https://hdl.handle.net/21.15107/rcub_agrospace_2005 .

Vučić, Tanja, Jovanović, Snežana, Jovčić, Ana, Zdravković, Igor, "Characteristics of ice cream with lower fat content" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):70-77,
https://hdl.handle.net/21.15107/rcub_agrospace_2005 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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