Primena visokih temperatura u proizvodnji tvrdih sireva sa ciljem većeg iskorišćenja proteina mleka u odnosu na tradicionalan način izrade sa dodatkom lekovitog i aromatičnog bilja

Link to this page

http://aspace.agrif.bg.ac.rs/APP/faces/project.xhtml?project_id=info%3Aeu-repo%2FgrantAgreement%2FMESTD%2FMPN2006-2010%2F20045%2FRS%2F%2F&item_offset=0&author_offset=0&sort_by=dc.date.issued

info:eu-repo/grantAgreement/MESTD/MPN2006-2010/20045/RS//

Primena visokih temperatura u proizvodnji tvrdih sireva sa ciljem većeg iskorišćenja proteina mleka u odnosu na tradicionalan način izrade sa dodatkom lekovitog i aromatičnog bilja (en)
Примена високих температура у производњи тврдих сирева са циљем већег искоришћења протеина млека у односу на традиционалан начин израде са додатком лековитог и ароматичног биља (sr)
Primena visokih temperatura u proizvodnji tvrdih sireva sa ciljem većeg iskorišćenja proteina mleka u odnosu na tradicionalan način izrade sa dodatkom lekovitog i aromatičnog bilja (sr_RS)
Authors

Publications

Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE

Pešić, Mirjana; Barać, Miroljub; Vrvić, Miroslav M.; Ristić, Nikola; Maćej, Ognjen; Stanojević, Sladjana

(Elsevier Sci Ltd, Oxford, 2011) 

TY  - JOUR
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Vrvić, Miroslav M.
AU  - Ristić, Nikola
AU  - Maćej, Ognjen
AU  - Stanojević, Sladjana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2582
AB  - Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all samples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE
EP  - 1449
IS  - 4
SP  - 1443
VL  - 125
DO  - 10.1016/j.foodchem.2010.10.045
ER  - 
@article{
author = "Pešić, Mirjana and Barać, Miroljub and Vrvić, Miroslav M. and Ristić, Nikola and Maćej, Ognjen and Stanojević, Sladjana",
year = "2011",
abstract = "Native-PAGE (polyacrylamide gel electrophoresis) was used for the simultaneous qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milk using whole milk samples as well as their whey protein fraction Quantification was based on measuring band intensity of bovine beta-lactoglobulins in all milk mixtures and bovine alpha-lactalbumin in caprine/bovine milk blends Linear relationships were established between the band intensity of bovine beta-lactoglobulins and alpha-lactalbumin vs volume percentage of added bovine milk in all milk analysed with the correlation coefficient from 0 9950 to 0 9998 These correlations enabling the quantification of bovine milk percentage within the wide range from 3% or 5% to 90% in caprine/bovine and ovine/bovine milk blends respectively The differences between the actual percentages of bovine milk present in the adulterated milk samples and those calculated using the regression lines were less than or equal to 5% for all samples This method offers a rapid determination combined with unequivocal identification of the bovine whey proteins in almost every caprine/bovine or ovine/bovine milk mixtures",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE",
pages = "1449-1443",
number = "4",
volume = "125",
doi = "10.1016/j.foodchem.2010.10.045"
}
Pešić, M., Barać, M., Vrvić, M. M., Ristić, N., Maćej, O.,& Stanojević, S.. (2011). Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. in Food Chemistry
Elsevier Sci Ltd, Oxford., 125(4), 1443-1449.
https://doi.org/10.1016/j.foodchem.2010.10.045
Pešić M, Barać M, Vrvić MM, Ristić N, Maćej O, Stanojević S. Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE. in Food Chemistry. 2011;125(4):1443-1449.
doi:10.1016/j.foodchem.2010.10.045 .
Pešić, Mirjana, Barać, Miroljub, Vrvić, Miroslav M., Ristić, Nikola, Maćej, Ognjen, Stanojević, Sladjana, "Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE" in Food Chemistry, 125, no. 4 (2011):1443-1449,
https://doi.org/10.1016/j.foodchem.2010.10.045 . .
38
21
40