TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Sredović Ignjatović, Ivana
AU  - Radulović, Ana
AU  - Nastaj, Maciej
AU  - Sołowiej, Bartosz G.
AU  - Tomašević, Igor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6008
AB  - Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
PB  - MDPI
T2  - Foods
T1  - Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
IS  - 3
SP  - 374
VL  - 11
DO  - 10.3390/foods11030374
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Sredović Ignjatović, Ivana and Radulović, Ana and Nastaj, Maciej and Sołowiej, Bartosz G. and Tomašević, Igor",
year = "2022",
abstract = "Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.",
publisher = "MDPI",
journal = "Foods",
title = "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese",
number = "3",
pages = "374",
volume = "11",
doi = "10.3390/foods11030374"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Sredović Ignjatović, I., Radulović, A., Nastaj, M., Sołowiej, B. G.,& Tomašević, I.. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods
MDPI., 11(3), 374.
https://doi.org/10.3390/foods11030374

Miočinović J, Miloradović Z, Radovanović M, Sredović Ignjatović I, Radulović A, Nastaj M, Sołowiej BG, Tomašević I. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods. 2022;11(3):374.
doi:10.3390/foods11030374 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Sredović Ignjatović, Ivana, Radulović, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomašević, Igor, "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese" in Foods, 11, no. 3 (2022):374,
https://doi.org/10.3390/foods11030374 . .

TY  - JOUR
AU  - Radovanović, Mira
AU  - Hovjecki, Marina
AU  - Radulović, Ana
AU  - Rac, Vladislav
AU  - Miočinović, Jelena
AU  - Jovanović, Rade
AU  - Pudja, Predrag
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5874
AB  - The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.
PB  - Elsevier Ltd
T2  - International Dairy Journal
T1  - Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
SP  - 105122
VL  - 121
DO  - 10.1016/j.idairyj.2021.105122
ER  - 

@article{
author = "Radovanović, Mira and Hovjecki, Marina and Radulović, Ana and Rac, Vladislav and Miočinović, Jelena and Jovanović, Rade and Pudja, Predrag",
year = "2021",
abstract = "The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.",
publisher = "Elsevier Ltd",
journal = "International Dairy Journal",
title = "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment",
pages = "105122",
volume = "121",
doi = "10.1016/j.idairyj.2021.105122"
}

Radovanović, M., Hovjecki, M., Radulović, A., Rac, V., Miočinović, J., Jovanović, R.,& Pudja, P.. (2021). Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal
Elsevier Ltd., 121, 105122.
https://doi.org/10.1016/j.idairyj.2021.105122

Radovanović M, Hovjecki M, Radulović A, Rac V, Miočinović J, Jovanović R, Pudja P. Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal. 2021;121:105122.
doi:10.1016/j.idairyj.2021.105122 .

Radovanović, Mira, Hovjecki, Marina, Radulović, Ana, Rac, Vladislav, Miočinović, Jelena, Jovanović, Rade, Pudja, Predrag, "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment" in International Dairy Journal, 121 (2021):105122,
https://doi.org/10.1016/j.idairyj.2021.105122 . .

TY  - JOUR
AU  - Ivanovic, Marina
AU  - Mirkovic, Nemanja
AU  - Mirkovic, Milica
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Solevic Knudsen, Tatjana
AU  - Radulovic, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5888
AB  - Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.
PB  - MDPI AG
T2  - Foods
T1  - Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
IS  - 7
SP  - 1448
VL  - 10
DO  - 10.3390/foods10071448
ER  - 

@article{
author = "Ivanovic, Marina and Mirkovic, Nemanja and Mirkovic, Milica and Miočinović, Jelena and Radulović, Ana and Solevic Knudsen, Tatjana and Radulovic, Zorica",
year = "2021",
abstract = "Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.",
publisher = "MDPI AG",
journal = "Foods",
title = "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese",
number = "7",
pages = "1448",
volume = "10",
doi = "10.3390/foods10071448"
}

Ivanovic, M., Mirkovic, N., Mirkovic, M., Miočinović, J., Radulović, A., Solevic Knudsen, T.,& Radulovic, Z.. (2021). Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods
MDPI AG., 10(7), 1448.
https://doi.org/10.3390/foods10071448

Ivanovic M, Mirkovic N, Mirkovic M, Miočinović J, Radulović A, Solevic Knudsen T, Radulovic Z. Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods. 2021;10(7):1448.
doi:10.3390/foods10071448 .

Ivanovic, Marina, Mirkovic, Nemanja, Mirkovic, Milica, Miočinović, Jelena, Radulović, Ana, Solevic Knudsen, Tatjana, Radulovic, Zorica, "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese" in Foods, 10, no. 7 (2021):1448,
https://doi.org/10.3390/foods10071448 . .