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

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

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

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

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

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

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

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

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

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

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

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

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

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

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