TY  - JOUR
AU  - Miloradović, Zorana
AU  - Tomić, Nikola
AU  - Kljajević, Nemanja
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Blažić, Marijana
AU  - Miočinović, Jelena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5862
AB  - Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.
PB  - MDPI AG
T2  - Foods
T1  - High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
IS  - 5
SP  - 1116
VL  - 10
DO  - 10.3390/foods10051116
ER  - 

@article{
author = "Miloradović, Zorana and Tomić, Nikola and Kljajević, Nemanja and Lević, Steva and Pavlović, Vladimir and Blažić, Marijana and Miočinović, Jelena",
year = "2021",
abstract = "Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.",
publisher = "MDPI AG",
journal = "Foods",
title = "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese",
number = "5",
pages = "1116",
volume = "10",
doi = "10.3390/foods10051116"
}

Miloradović, Z., Tomić, N., Kljajević, N., Lević, S., Pavlović, V., Blažić, M.,& Miočinović, J.. (2021). High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods
MDPI AG., 10(5), 1116.
https://doi.org/10.3390/foods10051116

Miloradović Z, Tomić N, Kljajević N, Lević S, Pavlović V, Blažić M, Miočinović J. High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods. 2021;10(5):1116.
doi:10.3390/foods10051116 .

Miloradović, Zorana, Tomić, Nikola, Kljajević, Nemanja, Lević, Steva, Pavlović, Vladimir, Blažić, Marijana, Miočinović, Jelena, "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese" in Foods, 10, no. 5 (2021):1116,
https://doi.org/10.3390/foods10051116 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Miočinović, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Blazić, Marijana
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5398
AB  - Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.
PB  - MDPI, BASEL
T2  - Foods
T1  - Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
IS  - 3
VL  - 9
DO  - 10.3390/foods9030283
ER  - 

@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Lević, Steva and Pavlović, Vladimir and Blazić, Marijana and Pudja, Predrag",
year = "2020",
abstract = "Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk",
number = "3",
volume = "9",
doi = "10.3390/foods9030283"
}

Miloradović, Z., Kljajević, N., Miočinović, J., Lević, S., Pavlović, V., Blazić, M.,& Pudja, P.. (2020). Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods
MDPI, BASEL., 9(3).
https://doi.org/10.3390/foods9030283

Miloradović Z, Kljajević N, Miočinović J, Lević S, Pavlović V, Blazić M, Pudja P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods. 2020;9(3).
doi:10.3390/foods9030283 .

Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Lević, Steva, Pavlović, Vladimir, Blazić, Marijana, Pudja, Predrag, "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk" in Foods, 9, no. 3 (2020),
https://doi.org/10.3390/foods9030283 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Miočinović, Jelena
AU  - Kljajević, Nemanja
AU  - Tomašević, Igor
AU  - Pudja, Predrag
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4710
AB  - In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.
PB  - Elsevier Science Bv, Amsterdam
T2  - Small Ruminant Research
T1  - The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses
EP  - 159
SP  - 154
VL  - 169
DO  - 10.1016/j.smallrumres.2018.09.012
ER  - 

@article{
author = "Miloradović, Zorana and Miočinović, Jelena and Kljajević, Nemanja and Tomašević, Igor and Pudja, Predrag",
year = "2018",
abstract = "In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Small Ruminant Research",
title = "The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses",
pages = "159-154",
volume = "169",
doi = "10.1016/j.smallrumres.2018.09.012"
}

Miloradović, Z., Miočinović, J., Kljajević, N., Tomašević, I.,& Pudja, P.. (2018). The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses. in Small Ruminant Research
Elsevier Science Bv, Amsterdam., 169, 154-159.
https://doi.org/10.1016/j.smallrumres.2018.09.012

Miloradović Z, Miočinović J, Kljajević N, Tomašević I, Pudja P. The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses. in Small Ruminant Research. 2018;169:154-159.
doi:10.1016/j.smallrumres.2018.09.012 .

Miloradović, Zorana, Miočinović, Jelena, Kljajević, Nemanja, Tomašević, Igor, Pudja, Predrag, "The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses" in Small Ruminant Research, 169 (2018):154-159,
https://doi.org/10.1016/j.smallrumres.2018.09.012 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Novaković, Saša
AU  - Milovanović, Bojana
AU  - Kljajević, Nemanja
AU  - Milojević, Lazar
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4618
AB  - This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.
PB  - Institute of meat hygiene and technology
T2  - Meat technology
T1  - Effect of pork to beef meat ratio on the physicochemical properties of frankfurters
EP  - 31
IS  - 1
SP  - 26
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4618
ER  - 

@article{
author = "Tomašević, Igor and Stanišić, Nikola and Novaković, Saša and Milovanović, Bojana and Kljajević, Nemanja and Milojević, Lazar",
year = "2017",
abstract = "This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat technology",
title = "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters",
pages = "31-26",
number = "1",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4618"
}

Tomašević, I., Stanišić, N., Novaković, S., Milovanović, B., Kljajević, N.,& Milojević, L.. (2017). Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology
Institute of meat hygiene and technology., 58(1), 26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_4618

Tomašević I, Stanišić N, Novaković S, Milovanović B, Kljajević N, Milojević L. Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology. 2017;58(1):26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_4618 .

Tomašević, Igor, Stanišić, Nikola, Novaković, Saša, Milovanović, Bojana, Kljajević, Nemanja, Milojević, Lazar, "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters" in Meat technology, 58, no. 1 (2017):26-31,
https://hdl.handle.net/21.15107/rcub_agrospace_4618 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - 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 .