Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Zorana Miloradovic"'
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:
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:
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
Autor:
Biljana Aleksic, Ilija Djekic, Nada Smigic, Zorana Miloradovic, Nikola Tomic, Jelena Miocinovic
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions
Externí odkaz:
https://doaj.org/article/cfb4ca480e45483192cfc7c0c8aa4eac
Publikováno v:
Fermentation, Vol 8, Iss 6, p 291 (2022)
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (
Externí odkaz:
https://doaj.org/article/8f613c2d66b344cdb948592deeeebd31
Autor:
Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic, Ivana Sredovic Ignjatovic, Ana Radulovic, Maciej Nastaj, Bartosz G. Sołowiej, Igor Tomasevic
Publikováno v:
Foods, Vol 11, Iss 3, p 374 (2022)
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of
Externí odkaz:
https://doaj.org/article/be450bc4ddd945f0903f44327bf39912
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