Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature by Marina Hovjecki, Zorana Miloradovic, Irena Barukčić, Marijana Blažić, Jelena Miocinovic

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Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment by Ana Satric, Zorana Miloradovic, Milica Mirkovic, Nemanja Mirkovic, Jelena Miocinovic

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E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps by Zorana Miloradovic, Jovana Kovacevic, Jelena Miocionovic, Ilija Djekic, Nemanja Kljajevic, Nada Smigic

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Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak by Biljana Aleksic, Ilija Djekic, Nada Smigic, Zorana Miloradovic, Nikola Tomic, Jelena Miocinovic

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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

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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

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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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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

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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

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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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Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market by Zorana Miloradovic, Marina Hovjecki, Milica Mirkovic, Nikola Bajcetic, Ivana Sredovic Ignjatovic, Ana Satric, Nada Smigic, Marijana Maslovaric, Rade Jovanovic, Jelena Miocinovic

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