Production and characteristics of kajmak by Predrag Puđa, Mira Radovanović, Jelena Djerovski

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Detection of milk fat adulteration with margarine and palm oil in kajmak by Mira Radovanovic, Marina Hovjecki, Stefan Simunovic, Jelena Miocinovic

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Microstructure of kajmak skin layer made during kajmak production by Mira Radovanovic, Aleksandar Nedeljkovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja

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Development of low fat UF cheese technology by Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović

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Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties by Stefan Stepić, Jelena Miočinović, Mira Radovanović, Marina Hovjecki, Ivan Životić, Jovana Kuveljić, Predrag Perišić

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Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese by Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic, Ivana Sredovic Ignjatovic, Ana Radulovic, Maciej Nastaj, Bartosz G. Sołowiej, Igor Tomasevic

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Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties by Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, Jelena Miocinovic

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