Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Zorana Miloradović"'
Autor:
Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 33-44 (2011)
The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of
Externí odkaz:
https://doaj.org/article/ad0399ab1b1b405b89cda0f23ea99536
Autor:
Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 15-25 (2011)
The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. c
Externí odkaz:
https://doaj.org/article/a1fbfb51a206406995df0b7729307b26
Publikováno v:
In Processed Cheese Science and Technology 2022:125-147
Autor:
Ilija Djekić, Nada Smigic, Zorana Miloradovic, Biljana Aleksic, Marijana Maslovarić, Rade Jovanović, Nataša Tolimir, Predrag Pudja, Jelena Miocinovic
Publikováno v:
Foods, Vol 13, Iss 15, p 2470 (2024)
The main aim of this study was to analyze hygiene practices in small-scale dairy plants (SSDPs) in Serbia. A total of 60 plants were included in the research. A survey questionnaire used for SSDPs was designed to obtain the main information about hyg
Externí odkaz:
https://doaj.org/article/76b6a9d88a3644788457ea5c4961cc15
Autor:
Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, Jelena Miocinovic
Publikováno v:
Fermentation, Vol 10, Iss 8, p 382 (2024)
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its a
Externí odkaz:
https://doaj.org/article/c77d48c55d6c41ce8fbaeba8d29311c7
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:
Silva e Alves, Adriana Torres, Attia, Hamadi, Bouhlal, Yasser, Boylston, Terri D., Buňka, František, Capps, Oral, Jr., Černíková, Michaela, Chatziantoniou, Soumela E., da Cruz, Adriano Gomes, Cumhur, Oznur, Dimitreli, Georgia, El-Bakry, Mamdouh, Erbay, Zafer, Esmerino, Erick Almeida, Felfoul, Imène, Ferrer, Mary Ann, Hill, Art, Jelena, Miočinović, Kilic-Akyilmaz, Meral, Koca, Nurcan, Mehta, Bhavbhuti M., Urgu Öztürk, Müge, Ozturk, Mustafa, Anciens Ramos, Gustavo Luís de Paiva, Salek, Richardos N., Spadoti, Leila Maria, Thomareis, Apostolos S., Zacarchenco, Patrícia Blumer, Zorana, Miloradović
Publikováno v:
In Processed Cheese Science and Technology 2022:xi-xiii
Autor:
Biljana Aleksic, Bozidar Udovicki, Jovana Kovacevic, Zorana Miloradovic, Ilija Djekic, Jelena Miocinovic, Nikola Tomic, Nada Smigic
Publikováno v:
Foods, Vol 13, Iss 10, p 1456 (2024)
The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of p
Externí odkaz:
https://doaj.org/article/2de91570c42f499aa1b1354f25f18c54
Publikováno v:
Mljekarstvo, Vol 73, Iss 1, Pp 38-49 (2023)
The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other
Externí odkaz:
https://doaj.org/article/cebcb1a52f114405b8346ff28e848cc1
Autor:
Zorana Miloradovic, Marina Hovjecki, Milica Mirkovic, Nikola Bajcetic, Ivana Sredovic Ignjatovic, Ana Satric, Nada Smigic, Marijana Maslovaric, Rade Jovanovic, Jelena Miocinovic
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Two groups of market samples were collected: four samples of whey produced in small scale facilities, and four samples produced in large scale dairy factories. The additional two groups: acid (a) and sweet whey(s) were collected in laboratory from ch
Externí odkaz:
https://doaj.org/article/7d2a938313074cf38accefb87896d9bf