The application of autochthonous lactic acid bacteria in white brined cheese production

by Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović
Published 2011-03-01

Development of low fat UF cheese technology

by Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović
Published 2011-03-01

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

by Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, Jelena Miocinovic
Published 2021-05-01

Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

by Zorana Miloradovic, Nemanja Kljajevic, Jelena Miocinovic, Steva Levic, Vladimir B. Pavlovic, Marijana Blažić, Predrag Pudja
Published 2020-03-01

Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

by Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja
Published 2012-06-01