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

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

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

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

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