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Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia.
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- Foods, 2024, v. 13, n. 10, p. 1456, doi. 10.3390/foods13101456
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Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 313, doi. 10.1111/1471-0307.13042
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Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/9996340
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Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2023, v. 18, n. 2, p. 133, doi. 10.1007/s00003-023-01424-1
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Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 38, doi. 10.15567/mljekarstvo.2023.0105
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- Article
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese.
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- Foods, 2022, v. 11, n. 3, p. 374, doi. 10.3390/foods11030374
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- Article
Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 5898, doi. 10.1002/jsfa.11242
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High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese.
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- Foods, 2021, v. 10, n. 5, p. 1116, doi. 10.3390/foods10051116
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- Article
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 680, doi. 10.1111/jtxs.12524
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Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk.
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- Foods, 2020, v. 9, n. 3, p. 283, doi. 10.3390/foods9030283
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- Article
Seasonal variations of Saanen goat milk composition and the impact of climatic conditions.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 299, doi. 10.1007/s13197-017-2938-4
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- Article
Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 130, doi. 10.15567/mljekarstvo.2017.0205
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- Article
The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks.
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- Journal of Dairy Research, 2015, v. 82, n. 1, p. 22, doi. 10.1017/S0022029914000636
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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening.
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- Dairy / Mljekarstvo, 2012, v. 62, n. 2, p. 126
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- Article
The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening.
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- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 408, doi. 10.1111/j.1471-0307.2011.00692.x
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The application of autochthonous lactic acid bacteria in white brined cheese production.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 15
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Development of low fat UF cheese technology.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 33
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- Article