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Research outputs
Colour assessment of milk and milk products using computer vision system and colorimeter
[2021]
Milovanović, Bojana; Tomović, Vladimir High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening [2017]
Miloradović, ZoranaEffect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk [2014]
Pešić, MirjanaInfluence of the frozen storage period on the coagulation properties of caprine milk [2016]
Kljajevic, Nemanja VComposition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein [1995]
Guinee, T.P.; Pudja, Predrag; Reville, W.J.; Harrington, D.; Mulholland, E.O.; Cotter, M.; Cogan, T.M.Encapsulation for preservation of functionality and targeted delivery of bioactive food components [2010]
de, Vos Paul; Faas, Marijke M.; Spasojević, MilicaGalacto-oligosaccharide synthesis using chemically modified beta-galactosidase from Aspergillus oryzae immobilised onto macroporous amino resin
[2016]
Carević, Milica The effect of heat treatment of caprine milk on the composition of cheese whey [2016]
Miloradović, ZoranaRheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
[2021]
Radovanović, Mira Removal of N-terminal peptides from beta-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation
[2009]
Stanić, Dragana Filters
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