TY  - JOUR
AU  - Ostojić, Mihailo S.
AU  - Relić, Renata
AU  - Lazarević, Vesna
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2580
AB  - Knowledge of all aspects of autochthonous cheese from the Balkan area manufacturing is very important for achieving and maintaining consistent and high quality of these products. Research in the field of autochthonous production technology offers the possibility of making cheese on a semi-industrial or industrial level. In this way, would be allowed placement of autochthonous cheeses in different markets. In this paper, characteristics of traditional way of Pirot kackavalj production are showed, as well as some elements relevant for the standardization of production.
AB  - Poznavanje svih aspekata proizvodnje autohtonih sireva sa područja Balkana veoma je važno za postizanje i održavanje ujednačenog i visokog kvaliteta ovih proizvoda. Istraživanje u oblasti autohtone tehnologije proizvodnje pruža mogućnost za izradu sireva na polu-industrijskom ili industrijskom nivou Na ovaj način bio bi omogućen plasman autohtonih sireva na različitim tržištima. U ovom radu prikazane su karakteristike tradicionalnog načina proizvodnje pirotskog kačkavalja, kao i pojedini elementi značajni za standardizaciju proizvodnje.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Autochthonous Pirot kackavalj
T1  - Autohtoni Pirotski kačkavalj
EP  - 84
IS  - 3-4
SP  - 79
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2580
ER  - 

@article{
author = "Ostojić, Mihailo S. and Relić, Renata and Lazarević, Vesna",
year = "2011",
abstract = "Knowledge of all aspects of autochthonous cheese from the Balkan area manufacturing is very important for achieving and maintaining consistent and high quality of these products. Research in the field of autochthonous production technology offers the possibility of making cheese on a semi-industrial or industrial level. In this way, would be allowed placement of autochthonous cheeses in different markets. In this paper, characteristics of traditional way of Pirot kackavalj production are showed, as well as some elements relevant for the standardization of production., Poznavanje svih aspekata proizvodnje autohtonih sireva sa područja Balkana veoma je važno za postizanje i održavanje ujednačenog i visokog kvaliteta ovih proizvoda. Istraživanje u oblasti autohtone tehnologije proizvodnje pruža mogućnost za izradu sireva na polu-industrijskom ili industrijskom nivou Na ovaj način bio bi omogućen plasman autohtonih sireva na različitim tržištima. U ovom radu prikazane su karakteristike tradicionalnog načina proizvodnje pirotskog kačkavalja, kao i pojedini elementi značajni za standardizaciju proizvodnje.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Autochthonous Pirot kackavalj, Autohtoni Pirotski kačkavalj",
pages = "84-79",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2580"
}

Ostojić, M. S., Relić, R.,& Lazarević, V.. (2011). Autochthonous Pirot kackavalj. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 17(3-4), 79-84.
https://hdl.handle.net/21.15107/rcub_agrospace_2580

Ostojić MS, Relić R, Lazarević V. Autochthonous Pirot kackavalj. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2011;17(3-4):79-84.
https://hdl.handle.net/21.15107/rcub_agrospace_2580 .

Ostojić, Mihailo S., Relić, Renata, Lazarević, Vesna, "Autochthonous Pirot kackavalj" in Zbornik naučnih radova Instituta PKB Agroekonomik, 17, no. 3-4 (2011):79-84,
https://hdl.handle.net/21.15107/rcub_agrospace_2580 .

TY  - JOUR
AU  - Jež, Goran M.
AU  - Ostojić, Mihailo S.
AU  - Relić, Renata
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2591
AB  - In this paper results of the effects of season and farm size on yield and chemical composition of collected milk are presented. The raw milk from total of 22 dairies is analyzed (9 which purchase milk from large farms and 13, which buy milk from small farms). The sampling is conveyed monthly throughout the year, and total of 264 milk samples are analyzed. According to results, the quantity of purchased milk were consistent throughout the year, while the season affected the amount of fat (p lt 0.05), protein (p lt 0.001) and dry matter without fat in milk - DMWF (p lt 0.001). In milk samples from small farms the higher average amount of milk fat, protein and DMWF was found, which significantly differ from the large farm at p lt 0,001, p lt 0,001 and p lt 0,05 respectively for the observed properties.
AB  - U ovom radu prikazani su rezultati ispitivanja uticaja sezone (godišnjih doba) i veličine farme na količinu i hemijski sastav otkupljenog mleka. Analizirano je sirovo mleko iz ukupno 22 sabirne mlekare (9 koje otkupljuju mleko sa velikih farmi i 13 koje otkupljuju mleko sa malih farmi). Uzorkovanje je vršeno jednom mesečno tokom cele godine, a ukupno su analizirana 264 uzorka mleka. Prema rezultatima istraživanja, količine otkupljenog mleka bile su ujednačene tokom cele godine, dok je sezona uticala na količinu mlečne masti (p lt 0,05), proteina (p lt 0,001) i suve materije bez masti u mleku-SMBM (p lt 0,001). U uzorcima mleka sa malih farmi utvrđena je veća prosečna količina mlečne masti, proteina i SMBM, što se statistički razlikuje u odnosu na velike farme na nivou p lt 0,001, p lt 0,001 i p lt 0,05, redom za posmatrane osobine.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Effect of season and farm size on quality and yield of collected milk
T1  - Uticaj sezone i veličine farme na kvalitet i količinu otkupljenog mleka
EP  - 94
IS  - 3-4
SP  - 85
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2591
ER  - 

@article{
author = "Jež, Goran M. and Ostojić, Mihailo S. and Relić, Renata",
year = "2011",
abstract = "In this paper results of the effects of season and farm size on yield and chemical composition of collected milk are presented. The raw milk from total of 22 dairies is analyzed (9 which purchase milk from large farms and 13, which buy milk from small farms). The sampling is conveyed monthly throughout the year, and total of 264 milk samples are analyzed. According to results, the quantity of purchased milk were consistent throughout the year, while the season affected the amount of fat (p lt 0.05), protein (p lt 0.001) and dry matter without fat in milk - DMWF (p lt 0.001). In milk samples from small farms the higher average amount of milk fat, protein and DMWF was found, which significantly differ from the large farm at p lt 0,001, p lt 0,001 and p lt 0,05 respectively for the observed properties., U ovom radu prikazani su rezultati ispitivanja uticaja sezone (godišnjih doba) i veličine farme na količinu i hemijski sastav otkupljenog mleka. Analizirano je sirovo mleko iz ukupno 22 sabirne mlekare (9 koje otkupljuju mleko sa velikih farmi i 13 koje otkupljuju mleko sa malih farmi). Uzorkovanje je vršeno jednom mesečno tokom cele godine, a ukupno su analizirana 264 uzorka mleka. Prema rezultatima istraživanja, količine otkupljenog mleka bile su ujednačene tokom cele godine, dok je sezona uticala na količinu mlečne masti (p lt 0,05), proteina (p lt 0,001) i suve materije bez masti u mleku-SMBM (p lt 0,001). U uzorcima mleka sa malih farmi utvrđena je veća prosečna količina mlečne masti, proteina i SMBM, što se statistički razlikuje u odnosu na velike farme na nivou p lt 0,001, p lt 0,001 i p lt 0,05, redom za posmatrane osobine.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Effect of season and farm size on quality and yield of collected milk, Uticaj sezone i veličine farme na kvalitet i količinu otkupljenog mleka",
pages = "94-85",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2591"
}

Jež, G. M., Ostojić, M. S.,& Relić, R.. (2011). Effect of season and farm size on quality and yield of collected milk. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 17(3-4), 85-94.
https://hdl.handle.net/21.15107/rcub_agrospace_2591

Jež GM, Ostojić MS, Relić R. Effect of season and farm size on quality and yield of collected milk. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2011;17(3-4):85-94.
https://hdl.handle.net/21.15107/rcub_agrospace_2591 .

Jež, Goran M., Ostojić, Mihailo S., Relić, Renata, "Effect of season and farm size on quality and yield of collected milk" in Zbornik naučnih radova Instituta PKB Agroekonomik, 17, no. 3-4 (2011):85-94,
https://hdl.handle.net/21.15107/rcub_agrospace_2591 .

TY  - JOUR
AU  - Ostojić, Mihailo S.
AU  - Popović-Vranješ, Anka
AU  - Jež, Goran M.
AU  - Relić, Renata
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2689
AB  - Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking are of the great importance. The effectiveness of hygienic procedures has a positive influence on the bacteriological safety of milk, making it possible to avoid adverse effects of milk sensory characteristics. In this paper the results of the impact of applied processing technological operations to the quality of milk are presented. On different size farms, the changes of the chemical composition and physical properties of milk during cooling were investigated. Bacteriological milk accuracy is investigated by total microorganisms' number determination, with special reference to psychrophilic and lipolytic microorganisms.
AB  - Mleko, kao jedna od osnovnih životnih namirnica u ishrani ljudi, mora da bude proizvedeno po najvišim standardima kako bi očuvalo prirodne karakteristike. U tom smislu, od velikog značaja je higijena proizvodnje mleka i njegove obrade posle muže. Efikasnost higijenskih postupaka pozitivno utiče na bakteriološku ispravnost mleka, čime je moguće izbeći neželjene posledice organoleptičkih promena mleka. U ovom radu prikazani su rezultati ispitivanja uticaja primenjenih tehnoloških operacija obrade na kvalitet mleka. Na farmama različite veličine ispitivane su promene hemijskog sastava i fizičkih osobina mleka tokom hlađenja. Bakteriološka ispravnost mleka ispitana je utvrđivanjem ukupnog broja mikroorganizama, sa posebnim osvrtom na psihrofilne i lipolitičke mikroorganizme.
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 primary treatment on lipolytic changes in raw milk
T1  - Uticaj primarne obrade na lipolitičke promene u sirovom
EP  - 58
IS  - 1
SP  - 55
VL  - 22
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2689
ER  - 

@article{
author = "Ostojić, Mihailo S. and Popović-Vranješ, Anka and Jež, Goran M. and Relić, Renata",
year = "2011",
abstract = "Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking are of the great importance. The effectiveness of hygienic procedures has a positive influence on the bacteriological safety of milk, making it possible to avoid adverse effects of milk sensory characteristics. In this paper the results of the impact of applied processing technological operations to the quality of milk are presented. On different size farms, the changes of the chemical composition and physical properties of milk during cooling were investigated. Bacteriological milk accuracy is investigated by total microorganisms' number determination, with special reference to psychrophilic and lipolytic microorganisms., Mleko, kao jedna od osnovnih životnih namirnica u ishrani ljudi, mora da bude proizvedeno po najvišim standardima kako bi očuvalo prirodne karakteristike. U tom smislu, od velikog značaja je higijena proizvodnje mleka i njegove obrade posle muže. Efikasnost higijenskih postupaka pozitivno utiče na bakteriološku ispravnost mleka, čime je moguće izbeći neželjene posledice organoleptičkih promena mleka. U ovom radu prikazani su rezultati ispitivanja uticaja primenjenih tehnoloških operacija obrade na kvalitet mleka. Na farmama različite veličine ispitivane su promene hemijskog sastava i fizičkih osobina mleka tokom hlađenja. Bakteriološka ispravnost mleka ispitana je utvrđivanjem ukupnog broja mikroorganizama, sa posebnim osvrtom na psihrofilne i lipolitičke mikroorganizme.",
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 primary treatment on lipolytic changes in raw milk, Uticaj primarne obrade na lipolitičke promene u sirovom",
pages = "58-55",
number = "1",
volume = "22",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2689"
}

Ostojić, M. S., Popović-Vranješ, A., Jež, G. M.,& Relić, R.. (2011). The effect of primary treatment on lipolytic changes in raw milk. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 22(1), 55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_2689

Ostojić MS, Popović-Vranješ A, Jež GM, Relić R. The effect of primary treatment on lipolytic changes in raw milk. in Prehrambena industrija - mleko i mlečni proizvodi. 2011;22(1):55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_2689 .

Ostojić, Mihailo S., Popović-Vranješ, Anka, Jež, Goran M., Relić, Renata, "The effect of primary treatment on lipolytic changes in raw milk" in Prehrambena industrija - mleko i mlečni proizvodi, 22, no. 1 (2011):55-58,
https://hdl.handle.net/21.15107/rcub_agrospace_2689 .

TY  - JOUR
AU  - Ostojić, Mihailo S.
AU  - Topisirović, Ljubiša
AU  - Relić, Renata
AU  - Jež, Goran M.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2264
AB  - Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is very important. This approach will assure continuation of traditional way of manufacturing cheeses at the places of their origin. Moreover, research of this kind will open possibility for introduction of autochthonous cheese production at either semi-industrial or industrial level, or their presentation on different markets as well. Golija cheese belongs to the group of white soft cheeses. It is produced from nonpasteurized raw cow milk immediately after milking. Normally it is kept on the mountain for one to two months for ripening. Cheese is traditionally cut into slices and packed in distribution packaging. This production is mostly carried out by small manufacturers, what results in uneven quality and ungraded value of cheese. However, due to production in reserved region of origin, demands for Protected Denomination of Origin (PDO) were satisfied. Aim of this work was to investigate autochthonous cheese manufacturing, chemical composition and microbiological quality of cheese produced on mountain Golija. Investigation of the fluctuation of lactic acid bacteria (LAB) population in Golija cheese was made by analysis of the presence of LAB in the milk of which the cheese was made, as well as in the cheese during ripening. The composition of cheese microflora was recorded in cheeses after 1, 10, 20, 30, 45 and 60 days of ripening.
AB  - Autohtona proizvodnja sireva na području Srbije ima veoma dugu tradiciju. Ovi sirevi se proizvode bez korišćenja starter kulture. Iz tog razloga, proučavanje svih aspekata proizvodnje takvih sireva je veoma važno. Ovakav pristup će obezbediti nastavak tradicionalnog načina proizvodnje sireva na područjima odakle i potiču. Osim toga, ovakva istraživanja stvoriće mogućnost predstavljanja proizvodnje autohtonih sireva, bilo na poluindustrijskom ili industrijskom nivou, kao i njihovo prezentovanje na različitim tržištima. Golijski sir pripada grupi mekih sireva. Proizvodi se od nepasterizovanog (sirovog) kravljeg mleka, koje se u tu svrhu koristi odmah posle muže. Uobičajeno je da sir ostaje u planinskom domaćinstvu jedan ili dva meseca dok traje period zrenja. Sir se tradicionalno seče u kriške i pakuje u odgovarajuću ambalažu. Ovu proizvodnju uglavnom vrše mali proizvođači, što ima za posledicu neujednačen kvalitet i nestandardizovanu vrednost sira. Međutim, proizvodnjom u zaštićenim regionima, zadovoljeni su zahtevi za oznaku geografskog porekla. Cilj ovog rada bio je istraživanje autohtone proizvodnje, hemijski sastav i mikrobiološki kvalitet sira proizvedenog na planini Golija. Ispitivanje promena u populaciji bakterija mlečne kiseline (BMK) u siru sa Golije izvršeno je analizom na prisustvo BMK u mleku za proizvodnju sira, kao i u siru za vreme zrenja. Sastav mikroflore sira praćen je posle 1, 10, 20, 30, 45 i 60 dana zrenja sira.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Autochthonous technology of Golija cheese
T1  - Autohtona tehnologija proizvodnje Golijskog sira
EP  - 51
IS  - 1-2
SP  - 46
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2264
ER  - 

@article{
author = "Ostojić, Mihailo S. and Topisirović, Ljubiša and Relić, Renata and Jež, Goran M.",
year = "2010",
abstract = "Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is very important. This approach will assure continuation of traditional way of manufacturing cheeses at the places of their origin. Moreover, research of this kind will open possibility for introduction of autochthonous cheese production at either semi-industrial or industrial level, or their presentation on different markets as well. Golija cheese belongs to the group of white soft cheeses. It is produced from nonpasteurized raw cow milk immediately after milking. Normally it is kept on the mountain for one to two months for ripening. Cheese is traditionally cut into slices and packed in distribution packaging. This production is mostly carried out by small manufacturers, what results in uneven quality and ungraded value of cheese. However, due to production in reserved region of origin, demands for Protected Denomination of Origin (PDO) were satisfied. Aim of this work was to investigate autochthonous cheese manufacturing, chemical composition and microbiological quality of cheese produced on mountain Golija. Investigation of the fluctuation of lactic acid bacteria (LAB) population in Golija cheese was made by analysis of the presence of LAB in the milk of which the cheese was made, as well as in the cheese during ripening. The composition of cheese microflora was recorded in cheeses after 1, 10, 20, 30, 45 and 60 days of ripening., Autohtona proizvodnja sireva na području Srbije ima veoma dugu tradiciju. Ovi sirevi se proizvode bez korišćenja starter kulture. Iz tog razloga, proučavanje svih aspekata proizvodnje takvih sireva je veoma važno. Ovakav pristup će obezbediti nastavak tradicionalnog načina proizvodnje sireva na područjima odakle i potiču. Osim toga, ovakva istraživanja stvoriće mogućnost predstavljanja proizvodnje autohtonih sireva, bilo na poluindustrijskom ili industrijskom nivou, kao i njihovo prezentovanje na različitim tržištima. Golijski sir pripada grupi mekih sireva. Proizvodi se od nepasterizovanog (sirovog) kravljeg mleka, koje se u tu svrhu koristi odmah posle muže. Uobičajeno je da sir ostaje u planinskom domaćinstvu jedan ili dva meseca dok traje period zrenja. Sir se tradicionalno seče u kriške i pakuje u odgovarajuću ambalažu. Ovu proizvodnju uglavnom vrše mali proizvođači, što ima za posledicu neujednačen kvalitet i nestandardizovanu vrednost sira. Međutim, proizvodnjom u zaštićenim regionima, zadovoljeni su zahtevi za oznaku geografskog porekla. Cilj ovog rada bio je istraživanje autohtone proizvodnje, hemijski sastav i mikrobiološki kvalitet sira proizvedenog na planini Golija. Ispitivanje promena u populaciji bakterija mlečne kiseline (BMK) u siru sa Golije izvršeno je analizom na prisustvo BMK u mleku za proizvodnju sira, kao i u siru za vreme zrenja. Sastav mikroflore sira praćen je posle 1, 10, 20, 30, 45 i 60 dana zrenja sira.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Autochthonous technology of Golija cheese, Autohtona tehnologija proizvodnje Golijskog sira",
pages = "51-46",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2264"
}

Ostojić, M. S., Topisirović, L., Relić, R.,& Jež, G. M.. (2010). Autochthonous technology of Golija cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 21(1-2), 46-51.
https://hdl.handle.net/21.15107/rcub_agrospace_2264

Ostojić MS, Topisirović L, Relić R, Jež GM. Autochthonous technology of Golija cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2010;21(1-2):46-51.
https://hdl.handle.net/21.15107/rcub_agrospace_2264 .

Ostojić, Mihailo S., Topisirović, Ljubiša, Relić, Renata, Jež, Goran M., "Autochthonous technology of Golija cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 21, no. 1-2 (2010):46-51,
https://hdl.handle.net/21.15107/rcub_agrospace_2264 .

TY  - JOUR
AU  - Relić, Renata
AU  - Ostojić, Mihailo S.
AU  - Vuković, Vujadin M.
AU  - Jež, Goran M.
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2000
AB  - In this work, results from examination of housing and keeping conditions of cows on six farms in the region of mountain Golija and the hygienic quality of the bulk milk samples from each of the households are presented. The factors taken into consideration were space, microclimatic and hygienic conditions of the housing. Milk quality was evaluated after collecting data of the total bacteria and somatic cells count. Results of the research showed that housing conditions are appropriate space-wise, nevertheless better microclimatic and hygienic conditions could improve the wellfare of the cows. Quality of milk was according to the standards considering somatic cells count. However, the same was not the case with total bacteria count. .
AB  - U ovom radu prikazani su rezultati ispitivanja uslova smeštaja i držanja krava na šest farmi sa područja planine Golija, kao i higijenskog kvaliteta zbirnih uzoraka mleka iz svakog domaćinstva. U obzir su uzeti prostorni, mikroklimatski i higijenski uslovi smeštaja, a kvalitet mleka procenjivan je na osnovu ukupnog broja mikroorganizama i broja somatskih ćelija. Rezultati ispitivanja su pokazali da uslovi smeštaja odgovaraju u pogledu prostornih karakteristika, a da bi korekcije u pogledu mikroklimatskih i higijenskih uslova doprinele boljoj dobrobiti krava. Kvalitet mleka uglavnom odgovara po broju somatskih ćelija, ali ne i po ukupnom broju mikroorganizama.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Housing conditions and milk quality of cows from mountain Golija region
T1  - Uslovi smeštaja i kvalitet mleka krava sa područja Golije
EP  - 99
IS  - 1-2
SP  - 95
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2000
ER  - 

@article{
author = "Relić, Renata and Ostojić, Mihailo S. and Vuković, Vujadin M. and Jež, Goran M.",
year = "2009",
abstract = "In this work, results from examination of housing and keeping conditions of cows on six farms in the region of mountain Golija and the hygienic quality of the bulk milk samples from each of the households are presented. The factors taken into consideration were space, microclimatic and hygienic conditions of the housing. Milk quality was evaluated after collecting data of the total bacteria and somatic cells count. Results of the research showed that housing conditions are appropriate space-wise, nevertheless better microclimatic and hygienic conditions could improve the wellfare of the cows. Quality of milk was according to the standards considering somatic cells count. However, the same was not the case with total bacteria count. ., U ovom radu prikazani su rezultati ispitivanja uslova smeštaja i držanja krava na šest farmi sa područja planine Golija, kao i higijenskog kvaliteta zbirnih uzoraka mleka iz svakog domaćinstva. U obzir su uzeti prostorni, mikroklimatski i higijenski uslovi smeštaja, a kvalitet mleka procenjivan je na osnovu ukupnog broja mikroorganizama i broja somatskih ćelija. Rezultati ispitivanja su pokazali da uslovi smeštaja odgovaraju u pogledu prostornih karakteristika, a da bi korekcije u pogledu mikroklimatskih i higijenskih uslova doprinele boljoj dobrobiti krava. Kvalitet mleka uglavnom odgovara po broju somatskih ćelija, ali ne i po ukupnom broju mikroorganizama.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Housing conditions and milk quality of cows from mountain Golija region, Uslovi smeštaja i kvalitet mleka krava sa područja Golije",
pages = "99-95",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2000"
}

Relić, R., Ostojić, M. S., Vuković, V. M.,& Jež, G. M.. (2009). Housing conditions and milk quality of cows from mountain Golija region. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 95-99.
https://hdl.handle.net/21.15107/rcub_agrospace_2000

Relić R, Ostojić MS, Vuković VM, Jež GM. Housing conditions and milk quality of cows from mountain Golija region. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):95-99.
https://hdl.handle.net/21.15107/rcub_agrospace_2000 .

Relić, Renata, Ostojić, Mihailo S., Vuković, Vujadin M., Jež, Goran M., "Housing conditions and milk quality of cows from mountain Golija region" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):95-99,
https://hdl.handle.net/21.15107/rcub_agrospace_2000 .

TY  - JOUR
AU  - Ostojić, Mihailo S.
AU  - Relić, Renata
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1545
AB  - In this paper results of keeping and housing conditions examination of Alpine and Saanen goats in the farm "Amalthea" in Bač are represented. Milk quality of the these French goat breeds is also examined. In the frame of general keeping and housing conditions especially following microclimate conditions are analyzed: air temperature, humidity and velocity, and stall lighting as well. Goat milk quality is established by standard laboratory and instrumental methods, and chemical (milk fat, proteins, lactose, ash) and physical parameters (density, freezing point, pH and acidity) are analyzed. Attained results of goats keeping and housing conditions in the farm shows that they mainly match to standards, and regarding to results of chemical composition and physical properties technological relevance of goat milk for processing in fermented milk beverages and some brands of cheese is founded. .
AB  - U radu su prikazani Rezultati ispitivanja uslova držanja i smeštaja koza alpske i sanske rase na farmi "Amalthea" u Baču. Takođe je ispitivan kvalitet mleka koza ovih francuskih rasa. U okviru opštih uslova držanja i smeštaja, posebno su ispitivani mikroklimatski uslovi: temperatura, vlažnost i brzina strujanja vazduha, kao i intenzitet osvetljenja u objektima. Kvalitet kozijeg mleka utvrđen je standardnim i instrumentalnim metodama, pri čemu su ispitivani hemijski sastav (mlečna mast, proteini, laktoza, mineralne materije) i fizičke osobine (gustina, tačka mržnjenja, pH i tiraciona kiselost). Dobijeni rezultati ispitivanja uslova smeštaja i držanja koza na farmi pokazuju da isti uglavnom odgovaraju standardima, a na osnovu rezultata hemijskog sastava i fizičkih osobina utvrđena je tehnološka podesnost kozijeg mleka za preradu u kiselomlečne napitke i neke vrste sireva. .
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Goats housing conditions and milk quality
T1  - Uslovi smeštaja koza i kvalitet mleka
EP  - 142
IS  - 3-4
SP  - 135
VL  - 13
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1545
ER  - 

@article{
author = "Ostojić, Mihailo S. and Relić, Renata",
year = "2007",
abstract = "In this paper results of keeping and housing conditions examination of Alpine and Saanen goats in the farm "Amalthea" in Bač are represented. Milk quality of the these French goat breeds is also examined. In the frame of general keeping and housing conditions especially following microclimate conditions are analyzed: air temperature, humidity and velocity, and stall lighting as well. Goat milk quality is established by standard laboratory and instrumental methods, and chemical (milk fat, proteins, lactose, ash) and physical parameters (density, freezing point, pH and acidity) are analyzed. Attained results of goats keeping and housing conditions in the farm shows that they mainly match to standards, and regarding to results of chemical composition and physical properties technological relevance of goat milk for processing in fermented milk beverages and some brands of cheese is founded. ., U radu su prikazani Rezultati ispitivanja uslova držanja i smeštaja koza alpske i sanske rase na farmi "Amalthea" u Baču. Takođe je ispitivan kvalitet mleka koza ovih francuskih rasa. U okviru opštih uslova držanja i smeštaja, posebno su ispitivani mikroklimatski uslovi: temperatura, vlažnost i brzina strujanja vazduha, kao i intenzitet osvetljenja u objektima. Kvalitet kozijeg mleka utvrđen je standardnim i instrumentalnim metodama, pri čemu su ispitivani hemijski sastav (mlečna mast, proteini, laktoza, mineralne materije) i fizičke osobine (gustina, tačka mržnjenja, pH i tiraciona kiselost). Dobijeni rezultati ispitivanja uslova smeštaja i držanja koza na farmi pokazuju da isti uglavnom odgovaraju standardima, a na osnovu rezultata hemijskog sastava i fizičkih osobina utvrđena je tehnološka podesnost kozijeg mleka za preradu u kiselomlečne napitke i neke vrste sireva. .",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Goats housing conditions and milk quality, Uslovi smeštaja koza i kvalitet mleka",
pages = "142-135",
number = "3-4",
volume = "13",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1545"
}

Ostojić, M. S.,& Relić, R.. (2007). Goats housing conditions and milk quality. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 13(3-4), 135-142.
https://hdl.handle.net/21.15107/rcub_agrospace_1545

Ostojić MS, Relić R. Goats housing conditions and milk quality. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2007;13(3-4):135-142.
https://hdl.handle.net/21.15107/rcub_agrospace_1545 .

Ostojić, Mihailo S., Relić, Renata, "Goats housing conditions and milk quality" in Zbornik naučnih radova Instituta PKB Agroekonomik, 13, no. 3-4 (2007):135-142,
https://hdl.handle.net/21.15107/rcub_agrospace_1545 .

TY  - JOUR
AU  - Mekić, Cvijan
AU  - Miočinović, Dragica
AU  - Ostojić, Mihailo S.
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/270
AB  - This paper presents results of effects of crossbred Svrljig sheep x East Friesian sheep on milk production results and milk fat content. It is found that there were highly significant differences (P lt 0,001) in milk production among Svrljig sheep, East Friesian sheep and their crossbreeds. The East Friesian sheep produced more milk than Svrljig sheep and their crossbreeds by 53,44% and 46,11%, respectively. The average milk yield amounted to 74.12 kg, 113.73 kg and 108.30 kg in Svrljig sheep, East Friesian sheep and their F1 crossbreeds, respectively. The corresponding average percentage of milk fat amounted: 7,66, 6,68 and 6,96%, respectively.
AB  - U ovom radu prikazani su rezultati uticaja ukrštanja između svrljiške pramenke i istočnofrizijske rase ovaca na prinos mleka i sadržaj mlečne masti kod meleza F1 generacije. Podaci pokazuju da postoje vrlo visoko statistički signifikantne razlike (P lt 0,001) u prinosu mleka između ovaca svrljiške pramenke, s jedne strane, i ovaca istočnofrizijske rase, kao i meleza F1 generacije navedenih rasa. Naime, ovce istočnofrizijske rase proizvele su više mleka od ovaca svrljiške pramenke za 53,44%, a melezi 46,11%. Prosečna proizvodnja mleka bila je 74,12 kg svrljiška; 113,73 kg istočnofrizijska i 108,30 kg melezi. Prosečan sadržaj mlečne masti istim redosledom tretmana bio je (7,66; 6,68; 6,96%). Međutim, kako je korelacija između količine mleka i % mlečne masti negativna navedene vrednosti su i očekivane.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Possibilities of milk production increase in sheep by using crossbreeding
T1  - Mogućnost povećanja proizvodnje mleka u ovaca primenom ukrštanja
EP  - 104
IS  - 1-2
SP  - 97
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_270
ER  - 

@article{
author = "Mekić, Cvijan and Miočinović, Dragica and Ostojić, Mihailo S.",
year = "2000",
abstract = "This paper presents results of effects of crossbred Svrljig sheep x East Friesian sheep on milk production results and milk fat content. It is found that there were highly significant differences (P lt 0,001) in milk production among Svrljig sheep, East Friesian sheep and their crossbreeds. The East Friesian sheep produced more milk than Svrljig sheep and their crossbreeds by 53,44% and 46,11%, respectively. The average milk yield amounted to 74.12 kg, 113.73 kg and 108.30 kg in Svrljig sheep, East Friesian sheep and their F1 crossbreeds, respectively. The corresponding average percentage of milk fat amounted: 7,66, 6,68 and 6,96%, respectively., U ovom radu prikazani su rezultati uticaja ukrštanja između svrljiške pramenke i istočnofrizijske rase ovaca na prinos mleka i sadržaj mlečne masti kod meleza F1 generacije. Podaci pokazuju da postoje vrlo visoko statistički signifikantne razlike (P lt 0,001) u prinosu mleka između ovaca svrljiške pramenke, s jedne strane, i ovaca istočnofrizijske rase, kao i meleza F1 generacije navedenih rasa. Naime, ovce istočnofrizijske rase proizvele su više mleka od ovaca svrljiške pramenke za 53,44%, a melezi 46,11%. Prosečna proizvodnja mleka bila je 74,12 kg svrljiška; 113,73 kg istočnofrizijska i 108,30 kg melezi. Prosečan sadržaj mlečne masti istim redosledom tretmana bio je (7,66; 6,68; 6,96%). Međutim, kako je korelacija između količine mleka i % mlečne masti negativna navedene vrednosti su i očekivane.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Possibilities of milk production increase in sheep by using crossbreeding, Mogućnost povećanja proizvodnje mleka u ovaca primenom ukrštanja",
pages = "104-97",
number = "1-2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_270"
}

Mekić, C., Miočinović, D.,& Ostojić, M. S.. (2000). Possibilities of milk production increase in sheep by using crossbreeding. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 61(1-2), 97-104.
https://hdl.handle.net/21.15107/rcub_agrospace_270

Mekić C, Miočinović D, Ostojić MS. Possibilities of milk production increase in sheep by using crossbreeding. in Journal of Scientific Agricultural Research. 2000;61(1-2):97-104.
https://hdl.handle.net/21.15107/rcub_agrospace_270 .

Mekić, Cvijan, Miočinović, Dragica, Ostojić, Mihailo S., "Possibilities of milk production increase in sheep by using crossbreeding" in Journal of Scientific Agricultural Research, 61, no. 1-2 (2000):97-104,
https://hdl.handle.net/21.15107/rcub_agrospace_270 .