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Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system
(Croatian Dairy Union, 2013)
The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic ...
Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
(Croatian Dairy Union, Zagreb, 2016)
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 ...
The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
(Croatian Dairy Union, Zagreb, 2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three ...
White cheeses as a potential source of bioactive peptides
(Croatian Dairy Union, Zagreb, 2017)
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, ...
Impact of non nutritional factors on milk urea concentration and its relationship with production and fertility traits in Vojvodina dairy herds
(Croatian Dairy Union, Zagreb, 2017)
The purpose of this study was to examine possible relationship between milk urea and fertility of dairy cows using field data. This study also evaluated the influence of environmental factors on milk urea (MU) and the ...
The soybean molasses in diets for dairy cows
(Croatian Dairy Union, Zagreb, 2017)
The aim of this study was to investigate the effects of the use of soybean molasses in the nutrition of lactating cows on their performance and some blood and rumen content parameters. Treatments included isoenergetic and ...
Quality characteristics of selected dairy products in Serbia
(Croatian Dairy Union, 2013)
The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples ...
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
(Croatian Dairy Union, Zagreb, 2018)
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 ...
The effect of nisin and storage temperature on the quality parameters of processed cheese
(Croatian Dairy Union, Zagreb, 2018)
The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with ...
Microstructure of kajmak skin layer made during kajmak production
(Croatian Dairy Union, Zagreb, 2020)
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure ...