TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Špirović-Trifunović, Bojana
AU  - Barać, Nevena
AU  - Smiljanić, Milenko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6165
AB  - Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
T2  - Food Science and Technology (Brazil)
T2  - Food Science and Technology (Brazil)
T1  - Protein and fatty acid profiles of Kajmak ripened at two different temperatures
VL  - 42
DO  - 10.1590/fst.63322
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Špirović-Trifunović, Bojana and Barać, Nevena and Smiljanić, Milenko",
year = "2022",
abstract = "Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.",
journal = "Food Science and Technology (Brazil), Food Science and Technology (Brazil)",
title = "Protein and fatty acid profiles of Kajmak ripened at two different temperatures",
volume = "42",
doi = "10.1590/fst.63322"
}

Barać, M., Vučić, T., Špirović-Trifunović, B., Barać, N.,& Smiljanić, M.. (2022). Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil), 42.
https://doi.org/10.1590/fst.63322

Barać M, Vučić T, Špirović-Trifunović B, Barać N, Smiljanić M. Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil). 2022;42.
doi:10.1590/fst.63322 .

Barać, Miroljub, Vučić, Tanja, Špirović-Trifunović, Bojana, Barać, Nevena, Smiljanić, Milenko, "Protein and fatty acid profiles of Kajmak ripened at two different temperatures" in Food Science and Technology (Brazil), 42 (2022),
https://doi.org/10.1590/fst.63322 . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Ignjatović-Sredović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5909
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Ignjatović-Sredović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2021",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milinčić, D., Žilić, S., Ignjatović-Sredović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2021). [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo
Hrvatska Mljekarska Udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milinčić D, Žilić S, Ignjatović-Sredović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo. 2021;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]" in Mljekarstvo, 70, no. 4 (2021):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milincić, Danijel D.
AU  - Žilić, Sladjana
AU  - Sredović-Ignjatović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5313
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milincić, Danijel D. and Žilić, Sladjana and Sredović-Ignjatović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2020",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milincić, D. D., Žilić, S., Sredović-Ignjatović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2020). The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milincić DD, Žilić S, Sredović-Ignjatović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo. 2020;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milincić, Danijel D., Žilić, Sladjana, Sredović-Ignjatović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses" in Mljekarstvo, 70, no. 4 (2020):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Sladjana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović-Ignjatović, Ivana
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5023
AB  - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
IS  - 3
VL  - 8
DO  - 10.3390/foods8030094
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Sladjana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović-Ignjatović, Ivana and Milincić, Danijel D.",
year = "2019",
abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses",
number = "3",
volume = "8",
doi = "10.3390/foods8030094"
}

Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović-Ignjatović, I.,& Milincić, D. D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods
MDPI, BASEL., 8(3).
https://doi.org/10.3390/foods8030094

Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović-Ignjatović I, Milincić DD. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3).
doi:10.3390/foods8030094 .

Barać, Miroljub, Vučić, Tanja, Žilić, Sladjana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović-Ignjatović, Ivana, Milincić, Danijel D., "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019),
https://doi.org/10.3390/foods8030094 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Sredović-Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5057
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
IS  - 4
VL  - 8
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Sredović-Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milincić, Danijel D.",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
number = "4",
volume = "8",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović-Ignjatović, I., Vučić, T., Kostić, A.,& Milincić, D. D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
MDPI, BASEL., 8(4).
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović-Ignjatović I, Vučić T, Kostić A, Milincić DD. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4).
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Smiljanić, Milenko, Sredović-Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milincić, Danijel D., "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019),
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Kresojević, Mirjana
AU  - Špirović-Trifunović, Bojana
AU  - Pešić, Mirjana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Despotović, Saša
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4739
AB  - This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
EP  - 45
IS  - 1
SP  - 37
VL  - 68
DO  - 10.15567/mljekarstvo.2018.0105
ER  - 

@article{
author = "Barać, Miroljub and Kresojević, Mirjana and Špirović-Trifunović, Bojana and Pešić, Mirjana and Vučić, Tanja and Kostić, Aleksandar and Despotović, Saša",
year = "2018",
abstract = "This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Fatty acid profiles and mineral content of Serbian traditional white brined cheeses",
pages = "45-37",
number = "1",
volume = "68",
doi = "10.15567/mljekarstvo.2018.0105"
}

Barać, M., Kresojević, M., Špirović-Trifunović, B., Pešić, M., Vučić, T., Kostić, A.,& Despotović, S.. (2018). Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. in Mljekarstvo
Croatian Dairy Union, Zagreb., 68(1), 37-45.
https://doi.org/10.15567/mljekarstvo.2018.0105

Barać M, Kresojević M, Špirović-Trifunović B, Pešić M, Vučić T, Kostić A, Despotović S. Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. in Mljekarstvo. 2018;68(1):37-45.
doi:10.15567/mljekarstvo.2018.0105 .

Barać, Miroljub, Kresojević, Mirjana, Špirović-Trifunović, Bojana, Pešić, Mirjana, Vučić, Tanja, Kostić, Aleksandar, Despotović, Saša, "Fatty acid profiles and mineral content of Serbian traditional white brined cheeses" in Mljekarstvo, 68, no. 1 (2018):37-45,
https://doi.org/10.15567/mljekarstvo.2018.0105 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučić, Tanja
AU  - Vasić, Milena
AU  - Smiljanić, Milenko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4364
AB  - In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - White cheeses as a potential source of bioactive peptides
EP  - 16
IS  - 1
SP  - 3
VL  - 67
DO  - 10.15567/mljekarstvo.2017.0101
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Vučić, Tanja and Vasić, Milena and Smiljanić, Milenko",
year = "2017",
abstract = "In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "White cheeses as a potential source of bioactive peptides",
pages = "16-3",
number = "1",
volume = "67",
doi = "10.15567/mljekarstvo.2017.0101"
}

Barać, M., Pešić, M., Vučić, T., Vasić, M.,& Smiljanić, M.. (2017). White cheeses as a potential source of bioactive peptides. in Mljekarstvo
Croatian Dairy Union, Zagreb., 67(1), 3-16.
https://doi.org/10.15567/mljekarstvo.2017.0101

Barać M, Pešić M, Vučić T, Vasić M, Smiljanić M. White cheeses as a potential source of bioactive peptides. in Mljekarstvo. 2017;67(1):3-16.
doi:10.15567/mljekarstvo.2017.0101 .

Barać, Miroljub, Pešić, Mirjana, Vučić, Tanja, Vasić, Milena, Smiljanić, Milenko, "White cheeses as a potential source of bioactive peptides" in Mljekarstvo, 67, no. 1 (2017):3-16,
https://doi.org/10.15567/mljekarstvo.2017.0101 . .

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  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Stanojević, Sladjana
AU  - Vasić, Milena
AU  - Despotović, Saša
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4197
AB  - This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
EP  - 1149
IS  - 5
SP  - 1140
VL  - 51
DO  - 10.1111/ijfs.13091
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Stanojević, Sladjana and Vasić, Milena and Despotović, Saša and Vučić, Tanja and Kostić, Aleksandar",
year = "2016",
abstract = "This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening",
pages = "1149-1140",
number = "5",
volume = "51",
doi = "10.1111/ijfs.13091"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T.,& Kostić, A.. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology
Wiley, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091

Barać M, Pešić M, Žilić S, Smiljanić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology. 2016;51(5):1140-1149.
doi:10.1111/ijfs.13091 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Smiljanić, Milenko, Stanojević, Sladjana, Vasić, Milena, Despotović, Saša, Vučić, Tanja, Kostić, Aleksandar, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening" in International Journal of Food Science and Technology, 51, no. 5 (2016):1140-1149,
https://doi.org/10.1111/ijfs.13091 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Smiljanić, Milenko
AU  - Žilić, Sladjana
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Vasić, Milena
AU  - Vučić, Tanja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4023
AB  - This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
EP  - 197
IS  - 3
SP  - 187
VL  - 66
DO  - 10.15567/mljekarstvo.2016.0303
ER  - 

@article{
author = "Barać, Miroljub and Smiljanić, Milenko and Žilić, Sladjana and Pešić, Mirjana and Stanojević, Sladjana and Vasić, Milena and Vučić, Tanja",
year = "2016",
abstract = "This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening",
pages = "197-187",
number = "3",
volume = "66",
doi = "10.15567/mljekarstvo.2016.0303"
}

Barać, M., Smiljanić, M., Žilić, S., Pešić, M., Stanojević, S., Vasić, M.,& Vučić, T.. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo
Croatian Dairy Union, Zagreb., 66(3), 187-197.
https://doi.org/10.15567/mljekarstvo.2016.0303

Barać M, Smiljanić M, Žilić S, Pešić M, Stanojević S, Vasić M, Vučić T. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo. 2016;66(3):187-197.
doi:10.15567/mljekarstvo.2016.0303 .

Barać, Miroljub, Smiljanić, Milenko, Žilić, Sladjana, Pešić, Mirjana, Stanojević, Sladjana, Vasić, Milena, Vučić, Tanja, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening" in Mljekarstvo, 66, no. 3 (2016):187-197,
https://doi.org/10.15567/mljekarstvo.2016.0303 . .

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  - THES
AU  - Vučić, Tanja
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/27
AB  - Fermented dairy products are a very diverse group of products. Due to good sensory properties, digestibility and appropriate dietary properties, production and consumption of these products in recent years have been increasing. Also, due to the higher nutritional value and therapeutic properties the consumption of goat milk and goat milk products in recent years to grow. However, the specific protein composition and buffering capacity of goat milk are the main reason for prolonged fermentation and weak structure of yogurt. In order to obtain yogurt from goat milk that has satisfactory rheological characteristics, it is necessary to increase solids non-fat content, which is usually achieved by the addition of skim milk powder, whey protein concentrates, milk protein concentrates, various stabilizers and use of starter cultures that produce exopolysaccharides. Ultrasound is one of the new methods which can be used in various processes in the dairy industry. High-power ultrasound is used as an aid in membrane processes, for the destruction of microorganisms, homogenization of milk, and also to improve the texture of dairy products, functional and technological properties of the proteins, etc. Research program in the scope of this dissertation was focused on investigating the possibility of application of whey protein concentrates (WPC) and milk protein isolates (MPI) and ultrasonic treatment with power output of 200 W and 400 W on the characteristics of yogurt made from goat milk. Combining different content of WPC/MPI and ultrasonic treatment 15 variants of milk were obtained in order to produce set type yogurt...
AB  - Fermentisani mlečni proizvodi predstavljaju veoma raznovrsnu grupu proizvoda. Zbog dobrih senzornih osobina, lake svarljivosti i odgovarajućih dijetetskih svojstava, proizvodnja i potrošnja ove grupe proizvoda je poslednjih godina u velikom porastu. Takođe, zbog veće nutritivne vrednosti i terapeutskih svojstava potrošnja kozijeg mleka i proizvoda od kozijeg mleka u poslednjim godinama raste. Međutim, 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 najčešće postiže dodatkom obranog mleka u prahu, koncentrata proteina surutke, koncentrata proteina mleka, različitih stabilizatora i upotrebom starter kultura koje proizvode egzopolisaharide. Ultrazvuk je jedna od novih metoda koja se može koristiti u različitim procesima u industriji mleka. Ultrazvuk visoke snage se primenjuje kao pomoć kod membranskih procesa, za uništavanje mikroorganizama, homogenizaciju mleka, poboljšavanje teksture mlečnih proizvoda, poboljšavanje funkcionalnih i tehnoloških karakteristika proteina itd. Program istraživanja u okviru ove doktorske disertacije bio je usmeren na ispitivanje primene koncentrata proteina surutke (KPS) i izolata proteina mleka (IPM), kao i ultrazvučnog tretmana snage 200 W i 400 W na karakteristike čvrstog jogurta od kozijeg mleka...
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk
T1  - Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka
UR  - https://hdl.handle.net/21.15107/rcub_nardus_5271
ER  - 

@phdthesis{
author = "Vučić, Tanja",
year = "2014",
abstract = "Fermented dairy products are a very diverse group of products. Due to good sensory properties, digestibility and appropriate dietary properties, production and consumption of these products in recent years have been increasing. Also, due to the higher nutritional value and therapeutic properties the consumption of goat milk and goat milk products in recent years to grow. However, the specific protein composition and buffering capacity of goat milk are the main reason for prolonged fermentation and weak structure of yogurt. In order to obtain yogurt from goat milk that has satisfactory rheological characteristics, it is necessary to increase solids non-fat content, which is usually achieved by the addition of skim milk powder, whey protein concentrates, milk protein concentrates, various stabilizers and use of starter cultures that produce exopolysaccharides. Ultrasound is one of the new methods which can be used in various processes in the dairy industry. High-power ultrasound is used as an aid in membrane processes, for the destruction of microorganisms, homogenization of milk, and also to improve the texture of dairy products, functional and technological properties of the proteins, etc. Research program in the scope of this dissertation was focused on investigating the possibility of application of whey protein concentrates (WPC) and milk protein isolates (MPI) and ultrasonic treatment with power output of 200 W and 400 W on the characteristics of yogurt made from goat milk. Combining different content of WPC/MPI and ultrasonic treatment 15 variants of milk were obtained in order to produce set type yogurt..., Fermentisani mlečni proizvodi predstavljaju veoma raznovrsnu grupu proizvoda. Zbog dobrih senzornih osobina, lake svarljivosti i odgovarajućih dijetetskih svojstava, proizvodnja i potrošnja ove grupe proizvoda je poslednjih godina u velikom porastu. Takođe, zbog veće nutritivne vrednosti i terapeutskih svojstava potrošnja kozijeg mleka i proizvoda od kozijeg mleka u poslednjim godinama raste. Međutim, 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 najčešće postiže dodatkom obranog mleka u prahu, koncentrata proteina surutke, koncentrata proteina mleka, različitih stabilizatora i upotrebom starter kultura koje proizvode egzopolisaharide. Ultrazvuk je jedna od novih metoda koja se može koristiti u različitim procesima u industriji mleka. Ultrazvuk visoke snage se primenjuje kao pomoć kod membranskih procesa, za uništavanje mikroorganizama, homogenizaciju mleka, poboljšavanje teksture mlečnih proizvoda, poboljšavanje funkcionalnih i tehnoloških karakteristika proteina itd. Program istraživanja u okviru ove doktorske disertacije bio je usmeren na ispitivanje primene koncentrata proteina surutke (KPS) i izolata proteina mleka (IPM), kao i ultrazvučnog tretmana snage 200 W i 400 W na karakteristike čvrstog jogurta od kozijeg mleka...",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk, Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka",
url = "https://hdl.handle.net/21.15107/rcub_nardus_5271"
}

Vučić, T.. (2014). Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk. 
Univerzitet u Beogradu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_5271

Vučić T. Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk. 2014;.
https://hdl.handle.net/21.15107/rcub_nardus_5271 .

Vučić, Tanja, "Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk" (2014),
https://hdl.handle.net/21.15107/rcub_nardus_5271 .

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  - 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  - 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 . .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Barać, Miroljub
AU  - Vučić, Tanja
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1280
AB  - Institute for Food Technology and Biochemistry, Faculty of Agriculture Belgrade Rheological characteristics of cheese influence sensory properties especially consistency of cheese. Elastic properties are based on protein matrix and mineral complex in cheese. Viscous properties are based on water partly milk fat and proteins which pass into soluble form. The curd elasticity, which depends on mineral matter content, is a significant factor for hole formation in cheese that is characteristic for some cheese varieties, such as Emmental, Gouda, Trapist etc. During cheese production calcium content is in correlation with pH value of cheese, which influences rheological properties of cheese (elastic and viscous properties). Chemical composition, especially water, protein and calcium content, as well as pH value, have great influence on rheological properties of cheese. The initial acidity of cheese in- fluences biochemical changes during cheese ripening. This is why acidity is used as parameter of technological production process and attained ripening grade. Complex changes which lead to desirable sensory and rheological cheese characteristics occur during cheese ripening. Considering great influence on rheological properties of cheese, titrable acidity dynamics and mineral matter content, during ripening of cheese based on milk protein coaggregates, were investigated in this research. pH value of experimental cheese in researched period was 5,55-5,08, and titrable acidity was 112,70-229,50oT, respectively. Comparing to literature data, it could be concluded that pH value of experimental cheese had reduction trend during ripening. After 4 months of ripening, pH value was lower, comparing to Dutch type cheeses made traditionally. Low pH value influenced on changed texture of experimental cheese, which did not have significant plasticity. Calcium content after production was 24,12 mg/g of proteins, and after 2 months of ripening 26,80 mg/g of proteins, respectively. Lower content of Ca/g of proteins in experimental cheeses, comparing to cheeses made traditionally, is consequence of modified production of these cheeses, low pH value at milk coagulation, above all. Comparing to semi-hard cheeses made traditionally experimental cheeses are differ by their sensory and rheological characteristics.
AB  - Reološke karakteristike sira imaju značajnog uticaja na senzorna svojstva, a posebno na konzistenciju sireva. Nosioci elastičnih svojstava su proteinski matriks i mineralni kompleks u siru, a nosioci viskoznih svojstava su voda donekle mlečna mast i deo proteina koji je prešao u rastvorljivi oblik. Elastičnost sirnog testa, koja zavisi od sadržaja mineralnih materija je značajan faktor za obrazovanje šupljika u siru, koje su karakteristične za pojedine vrste sireva kao što su Ementalski, Gauda, Trapist i dr. Pri proizvodnji sireva, sadržaj Ca u siru je u korelaciji sa pH vrednošću sira što se odražava na njegove reološke karakteristike (elastična i viskozna svojstva). Na reološke osobine sira veliki uticaj ima njegov hemijski sastav a poseban značaj ima sadržaj vode, proteina, kalcijuma, kao i pH vrednost. Početna kiselost sireva u velikoj meri utiče na dalji tok biohemijskih promena tokom zrenja sira. Upravo zbog toga kiselost sireva se koristi kao jedan od pokazatelja načina vođenja tehnološkog procesa izrade sira i dostignutog stepena zrenja. Tokom zrenja dolazi do složenih promena, koje dovode do stvaranja željenih senzornih, kao i reoloških karakteristika sira. U okviru ovih istraživanja praćena je dinamika kiselosti tokom zrenja polutvrdih sireva izrađenih na bazi koagregata proteina mleka, kao i sadržaj mineralnih materija, s obzirom na veliki uticaj na reološke osobine sira. U ispitivanom periodu pH vrednost oglednog sira kretala se u intervalu 5,55-5,08, a titraciona kiselost 112,70- 229,50oT. U poređenju sa literaturnim podacima može se konstatovati da je pH vrednost oglednog sira imala trend sniženja tokom perioda zrenja. Nakon 4 meseca zrenja pH je bio niži u poređenju sa sirevima holandskog tipa, koji se izrađuju na tradicionalan način, što je uticalo na izmenjenu teksturu oglednog sira, koji nije imao izraženu plastičnost. Sadržaj Ca nakon proizvodnje imao je prosečnu vrednost 24,12 mg/g proteina, a nakon zrenja od 2 meseca 26,80 mg/g proteina. Manji sadržaj Ca/g proteina u oglednim sirevima u poređenju sa sirevima izrađenim na tradicionalan način posledica je modifikovanog načina izrade ovih sireva, pre svega zbog niske vrednosti pH pri koagulaciji mleka. U poređenju sa polutvrdim sirevima, izrađenim na tradicionalan način, ogledni sirevi se bitno razlikuju kako po svojim senzornim, tako i po reološkim karakteristikama.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates
T1  - Dinamika kiselosti i mineralnih materija tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
EP  - 44
IS  - 3-4
SP  - 38
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1280
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub and Vučić, Tanja",
year = "2006",
abstract = "Institute for Food Technology and Biochemistry, Faculty of Agriculture Belgrade Rheological characteristics of cheese influence sensory properties especially consistency of cheese. Elastic properties are based on protein matrix and mineral complex in cheese. Viscous properties are based on water partly milk fat and proteins which pass into soluble form. The curd elasticity, which depends on mineral matter content, is a significant factor for hole formation in cheese that is characteristic for some cheese varieties, such as Emmental, Gouda, Trapist etc. During cheese production calcium content is in correlation with pH value of cheese, which influences rheological properties of cheese (elastic and viscous properties). Chemical composition, especially water, protein and calcium content, as well as pH value, have great influence on rheological properties of cheese. The initial acidity of cheese in- fluences biochemical changes during cheese ripening. This is why acidity is used as parameter of technological production process and attained ripening grade. Complex changes which lead to desirable sensory and rheological cheese characteristics occur during cheese ripening. Considering great influence on rheological properties of cheese, titrable acidity dynamics and mineral matter content, during ripening of cheese based on milk protein coaggregates, were investigated in this research. pH value of experimental cheese in researched period was 5,55-5,08, and titrable acidity was 112,70-229,50oT, respectively. Comparing to literature data, it could be concluded that pH value of experimental cheese had reduction trend during ripening. After 4 months of ripening, pH value was lower, comparing to Dutch type cheeses made traditionally. Low pH value influenced on changed texture of experimental cheese, which did not have significant plasticity. Calcium content after production was 24,12 mg/g of proteins, and after 2 months of ripening 26,80 mg/g of proteins, respectively. Lower content of Ca/g of proteins in experimental cheeses, comparing to cheeses made traditionally, is consequence of modified production of these cheeses, low pH value at milk coagulation, above all. Comparing to semi-hard cheeses made traditionally experimental cheeses are differ by their sensory and rheological characteristics., Reološke karakteristike sira imaju značajnog uticaja na senzorna svojstva, a posebno na konzistenciju sireva. Nosioci elastičnih svojstava su proteinski matriks i mineralni kompleks u siru, a nosioci viskoznih svojstava su voda donekle mlečna mast i deo proteina koji je prešao u rastvorljivi oblik. Elastičnost sirnog testa, koja zavisi od sadržaja mineralnih materija je značajan faktor za obrazovanje šupljika u siru, koje su karakteristične za pojedine vrste sireva kao što su Ementalski, Gauda, Trapist i dr. Pri proizvodnji sireva, sadržaj Ca u siru je u korelaciji sa pH vrednošću sira što se odražava na njegove reološke karakteristike (elastična i viskozna svojstva). Na reološke osobine sira veliki uticaj ima njegov hemijski sastav a poseban značaj ima sadržaj vode, proteina, kalcijuma, kao i pH vrednost. Početna kiselost sireva u velikoj meri utiče na dalji tok biohemijskih promena tokom zrenja sira. Upravo zbog toga kiselost sireva se koristi kao jedan od pokazatelja načina vođenja tehnološkog procesa izrade sira i dostignutog stepena zrenja. Tokom zrenja dolazi do složenih promena, koje dovode do stvaranja željenih senzornih, kao i reoloških karakteristika sira. U okviru ovih istraživanja praćena je dinamika kiselosti tokom zrenja polutvrdih sireva izrađenih na bazi koagregata proteina mleka, kao i sadržaj mineralnih materija, s obzirom na veliki uticaj na reološke osobine sira. U ispitivanom periodu pH vrednost oglednog sira kretala se u intervalu 5,55-5,08, a titraciona kiselost 112,70- 229,50oT. U poređenju sa literaturnim podacima može se konstatovati da je pH vrednost oglednog sira imala trend sniženja tokom perioda zrenja. Nakon 4 meseca zrenja pH je bio niži u poređenju sa sirevima holandskog tipa, koji se izrađuju na tradicionalan način, što je uticalo na izmenjenu teksturu oglednog sira, koji nije imao izraženu plastičnost. Sadržaj Ca nakon proizvodnje imao je prosečnu vrednost 24,12 mg/g proteina, a nakon zrenja od 2 meseca 26,80 mg/g proteina. Manji sadržaj Ca/g proteina u oglednim sirevima u poređenju sa sirevima izrađenim na tradicionalan način posledica je modifikovanog načina izrade ovih sireva, pre svega zbog niske vrednosti pH pri koagulaciji mleka. U poređenju sa polutvrdim sirevima, izrađenim na tradicionalan način, ogledni sirevi se bitno razlikuju kako po svojim senzornim, tako i po reološkim karakteristikama.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates, Dinamika kiselosti i mineralnih materija tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka",
pages = "44-38",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1280"
}

Jovanović, S., Maćej, O., Barać, M.,& Vučić, T.. (2006). Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese 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., 17(3-4), 38-44.
https://hdl.handle.net/21.15107/rcub_agrospace_1280

Jovanović S, Maćej O, Barać M, Vučić T. Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):38-44.
https://hdl.handle.net/21.15107/rcub_agrospace_1280 .

Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, Vučić, Tanja, "Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):38-44,
https://hdl.handle.net/21.15107/rcub_agrospace_1280 .

TY  - JOUR
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Barać, Miroljub
AU  - Vučić, Tanja
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1265
AB  - During cheese making process milk components proceed into cheese and whey Their utilization is unequal. The amount of the dominant milk components that proceed into cheese and whey is expressed by their distribution. Proteins and milk fat mostly proceed into cheeses and increase their nutritive and energetic values. In traditional cheese making process, about 20% of total proteins cross into whey. Due to this fact, milk proteins during cheese making are always better utalized. Permanent trends in obtaining new technological solutions for better utility of total milk solids are present. A possible way for better utilization of total milk solids and higher yield acquirement is the use of severe heat treatments. Chemical complex between caseins and whey proteins is formed during severe heat treatments. These chemical complexes are known as coaggregates. Due to their formation, better yield and better nutritive value of cheese is obtained. The cheese making process based on coaggregates formation has several technological problems. Also, due to the presence of whey proteins during aging, these cheeses have specific sensory properties. This work discusses the degree of milk solid utilization during semi-hard cheese based on coaggregates production. According to our results, high degree of milk components distribution into cheese is obtained. The average milk fat and total nitrogen content was 92.15% and 90.97%, respectively. Maximum distribution of total milk solids into cheese was 58.89%, which is significantly higher in relation to the traditional cheese making process.
AB  - U tradicionalnoj proizvodnji sireva oko 50% suve materije mleka odlazi sa surutkom, pri čemu se pored laktoze, gubi i oko 20% ukupnih azotnih materija koje predstavljaju biološki najvrednije proteine, kao i deo mlečne masti. Zbog toga je uvek postojala težnja za pronalaženjem novih tehnoloških postupaka u proizvodnji sireva, koji bi omogućili potpunije iskorišćenje suve materije mleka i veći randman sireva. jedan od načina jeste primena oštrijih termičkih tretmana mleka, pri čemu dolazi do obrazovanja koagreagata proteina mleka, odnosno hemijskog kompleksa između kazeina i serum proteina. U radu je ispitivan stepen distribucije sastojaka mleka u sir, proizveden od mleka u kojem su obrazovani koagregati proteina mleka, i surutku. Praćen je stepen distribucije: suve materije, suve materije bez masti (SMBM), mlečne masti i ukupnog azota nakon proizvodnje sira. Stepen distribucije ukupne suve materije mleka u surutku je u proseku iznosio 42,63%, a suve materije bez masti 56,38%, dok je u sir u proseku prešlo 57,37% suve materije mleka i 43,62% suve materije bez masti. Distribucija mlečne masti iz mleka u sir bila je visoka i u proseku je imala vrednost 92,15%, sa granicama variranja 89,21-94,76%. Stepen distribucije azotnih materija iz mleka u sir je vrlo visok i u proseku je iznosio 90,97%, a u surutku je u proseku prešlo samo 9,03% azotnih materija mleka, što navodi na pretpostavku da najveći deo azotnih materija surutke čini neproteinski azot. U poređenju sa polutvrdim sirevima, izrađenim na tradicionalan način, može se zaključiti da je stepen distribucije suve materije mleka u sir proizveden na bazi koagregata proteina mleka znatno veći, pre svega zbog većeg stepena iskorišćenja sadržaja mlečne masti i azotnih materija mleka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Distribution of milk components during the production of semihard cheeses based on coaggregates
T1  - Distribucija sastojaka mleka pri proizvodnji polutvrdih sireva na bazi koagregata proteina mleka
EP  - 72
IS  - 1-2
SP  - 68
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1265
ER  - 

@article{
author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub and Vučić, Tanja",
year = "2006",
abstract = "During cheese making process milk components proceed into cheese and whey Their utilization is unequal. The amount of the dominant milk components that proceed into cheese and whey is expressed by their distribution. Proteins and milk fat mostly proceed into cheeses and increase their nutritive and energetic values. In traditional cheese making process, about 20% of total proteins cross into whey. Due to this fact, milk proteins during cheese making are always better utalized. Permanent trends in obtaining new technological solutions for better utility of total milk solids are present. A possible way for better utilization of total milk solids and higher yield acquirement is the use of severe heat treatments. Chemical complex between caseins and whey proteins is formed during severe heat treatments. These chemical complexes are known as coaggregates. Due to their formation, better yield and better nutritive value of cheese is obtained. The cheese making process based on coaggregates formation has several technological problems. Also, due to the presence of whey proteins during aging, these cheeses have specific sensory properties. This work discusses the degree of milk solid utilization during semi-hard cheese based on coaggregates production. According to our results, high degree of milk components distribution into cheese is obtained. The average milk fat and total nitrogen content was 92.15% and 90.97%, respectively. Maximum distribution of total milk solids into cheese was 58.89%, which is significantly higher in relation to the traditional cheese making process., U tradicionalnoj proizvodnji sireva oko 50% suve materije mleka odlazi sa surutkom, pri čemu se pored laktoze, gubi i oko 20% ukupnih azotnih materija koje predstavljaju biološki najvrednije proteine, kao i deo mlečne masti. Zbog toga je uvek postojala težnja za pronalaženjem novih tehnoloških postupaka u proizvodnji sireva, koji bi omogućili potpunije iskorišćenje suve materije mleka i veći randman sireva. jedan od načina jeste primena oštrijih termičkih tretmana mleka, pri čemu dolazi do obrazovanja koagreagata proteina mleka, odnosno hemijskog kompleksa između kazeina i serum proteina. U radu je ispitivan stepen distribucije sastojaka mleka u sir, proizveden od mleka u kojem su obrazovani koagregati proteina mleka, i surutku. Praćen je stepen distribucije: suve materije, suve materije bez masti (SMBM), mlečne masti i ukupnog azota nakon proizvodnje sira. Stepen distribucije ukupne suve materije mleka u surutku je u proseku iznosio 42,63%, a suve materije bez masti 56,38%, dok je u sir u proseku prešlo 57,37% suve materije mleka i 43,62% suve materije bez masti. Distribucija mlečne masti iz mleka u sir bila je visoka i u proseku je imala vrednost 92,15%, sa granicama variranja 89,21-94,76%. Stepen distribucije azotnih materija iz mleka u sir je vrlo visok i u proseku je iznosio 90,97%, a u surutku je u proseku prešlo samo 9,03% azotnih materija mleka, što navodi na pretpostavku da najveći deo azotnih materija surutke čini neproteinski azot. U poređenju sa polutvrdim sirevima, izrađenim na tradicionalan način, može se zaključiti da je stepen distribucije suve materije mleka u sir proizveden na bazi koagregata proteina mleka znatno veći, pre svega zbog većeg stepena iskorišćenja sadržaja mlečne masti i azotnih materija mleka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Distribution of milk components during the production of semihard cheeses based on coaggregates, Distribucija sastojaka mleka pri proizvodnji polutvrdih sireva na bazi koagregata proteina mleka",
pages = "72-68",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1265"
}

Jovanović, S., Maćej, O., Barać, M.,& Vučić, T.. (2006). Distribution of milk components during the production of semihard cheeses based on coaggregates. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 68-72.
https://hdl.handle.net/21.15107/rcub_agrospace_1265

Jovanović S, Maćej O, Barać M, Vučić T. Distribution of milk components during the production of semihard cheeses based on coaggregates. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):68-72.
https://hdl.handle.net/21.15107/rcub_agrospace_1265 .

Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, Vučić, Tanja, "Distribution of milk components during the production of semihard cheeses based on coaggregates" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):68-72,
https://hdl.handle.net/21.15107/rcub_agrospace_1265 .