Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Nemanja Kljajevic"'
Autor:
Zorana Miloradovic, Jovana Kovacevic, Jelena Miocionovic, Ilija Djekic, Nemanja Kljajevic, Nada Smigic
Publikováno v:
Heliyon, Vol 10, Iss 6, Pp e27442- (2024)
The objective of this study was to identify the requirements needed for selling dairy products through e-commerce, as well as current gaps and challenges that exist for small scale dairy processors (SSDPs), and need to be addressed in order to comply
Externí odkaz:
https://doaj.org/article/8286c1cb00064a9198c23439a56dffc8
Autor:
Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, Jelena Miocinovic
Publikováno v:
Foods, Vol 10, Iss 5, p 1116 (2021)
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests
Externí odkaz:
https://doaj.org/article/6b5821dd46084dc290ee049fabb1ca25
Autor:
Zorana Miloradovic, Nemanja Kljajevic, Jelena Miocinovic, Steva Levic, Vladimir B. Pavlovic, Marijana Blažić, Predrag Pudja
Publikováno v:
Foods, Vol 9, Iss 3, p 283 (2020)
Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet ge
Externí odkaz:
https://doaj.org/article/708be266e3ca4bd0be15e92a96ce9b1b
Publikováno v:
Small Ruminant Research
In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050d4fbbf36dd5c77b54c3cce8577dbc
https://doi.org/10.1016/j.smallrumres.2018.09.012
https://doi.org/10.1016/j.smallrumres.2018.09.012
Autor:
Jelena Miocinovic, Zorana Miloradovic, Aleksandar Nedeljkovic, Igor Tomasevic, Nemanja Kljajevic, Snezana T. Jovanovic
Publikováno v:
Journal of Food Science and Technology-Mysore
The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4fafbdb9a80a755647c135b70d59b37
https://doi.org/10.1007/s13197-017-2938-4
https://doi.org/10.1007/s13197-017-2938-4
Autor:
Nemanja Kljajevic, Zorana Miloradovic, Jasmina Smiljanic, Nikola Tomic, Ognjen D. Maćej, Jelena Miocinovic
Publikováno v:
International Dairy Journal
White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd4c99f3b7012a39a435e1b9869f884b
https://doi.org/10.1016/j.idairyj.2016.12.004
https://doi.org/10.1016/j.idairyj.2016.12.004
Publikováno v:
Mljekarstvo, Vol 67, Iss 2, Pp 130-137 (2017)
Mljekarstvo
Mljekarstvo
Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efee98a126feae0a79f95c79294c75c0
https://doi.org/10.15567/mljekarstvo.2017.0205
https://doi.org/10.15567/mljekarstvo.2017.0205
Autor:
Nikola Tomic, Zorana Miloradovic, Marijana Blazic, Steva Lević, Vladimir B. Pavlović, Nemanja Kljajevic, Jelena Miocinovic
Publikováno v:
Foods
Volume 10
Issue 5
Foods, Vol 10, Iss 1116, p 1116 (2021)
Volume 10
Issue 5
Foods, Vol 10, Iss 1116, p 1116 (2021)
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37299a21c2c7ba95b32708a7265f000d
https://doi.org/10.3390/foods10051116
https://doi.org/10.3390/foods10051116
Autor:
Predrag Pudja, Jelena Miocinovic, Vladimir B. Pavlović, Marijana Blažić, Nemanja Kljajevic, Zorana Miloradovic, Steva Lević
Publikováno v:
Foods
Volume 9
Issue 3
Foods, Vol 9, Iss 3, p 283 (2020)
Volume 9
Issue 3
Foods, Vol 9, Iss 3, p 283 (2020)
Rennet coagulation of goat milk heated to 65 °
C/30 min (Gc), 80 °
C/5 min (G8) and 90 °
C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic
C/30 min (Gc), 80 °
C/5 min (G8) and 90 °
C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9340964f1b6b0abd9bce8e1e111ca16
https://doi.org/10.3390/foods9030283
https://doi.org/10.3390/foods9030283
Autor:
Nemanja Kljajevic, Igor Tomasevic, Aleksandar Nedeljkovic, Zorana Miloradovic, Nada Smigic, Ilija Djekic, Jelena Miocinovic
Publikováno v:
International Dairy Journal
Goat white brined cheese was ripened at 13–15 °C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95084b6b7a5cfc7e96087ba68c26ca14
http://aspace.agrif.bg.ac.rs/handle/123456789/4751
http://aspace.agrif.bg.ac.rs/handle/123456789/4751
