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

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Level of Adoption of Hygiene Practices in Small-Scale Dairy Plants in Serbia von Djekić, Ilija, Smigic, Nada, Miloradovic, Zorana, Aleksic, Biljana, Maslovarić, Marijana, Jovanović, Rade, Tolimir, Nataša, Pudja, Predrag, Miocinovic, Jelena

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Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk von Miloradovic, Zorana, Kljajevic, Nemanja, Miocinovic, Jelena, Levic, Steva, Pavlovic, Vladimir B, Blažić, Marijana, Pudja, Predrag

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Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis von Nedeljkovic, Aleksandar, Tomasevic, Igor, Miocinovic, Jelena, Pudja, Predrag

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Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts von Hovjecki, Marina, Miloradovic, Zorana, Rac, Vladislav, Pudja, Predrag, Miocinovic, Jelena

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The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses von Miloradovic, Zorana, Miocinovic, Jelena, Kljajevic, Nemanja, Tomasevic, Igor, Pudja, Predrag

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Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage von Hovjecki, Marina, Miloradovic, Zorana, Mirkovic, Nemanja, Radulovic, Ana, Pudja, Predrag, Miocinovic, Jelena

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Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment von Radovanovic, Mira, Hovjecki, Marina, Radulovic, Ana, Rac, Vladislav, Miocinovic, Jelena, Jovanovic, Rade, Pudja, Predrag

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The application of autochthonous lactic acid bacteria in white brined cheese production von Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović

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Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello von Djekic, Ilija, Vunduk, Jovana, Tomašević, Igor, Kozarski, Maja, Petrovic, Predrag, Niksic, Miomir, Pudja, Predrag, Klaus, Anita

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Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere von Djekic, Ilija, Vunduk, Jovana, Tomašević, Igor, Kozarski, Maja, Petrovic, Predrag, Niksic, Miomir, Pudja, Predrag, Klaus, Anita

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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening von Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja

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Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine von Nedeljković, Aleksandar, Rösch, Petra, Popp, Jürgen, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag

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A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration von Miocinovic, Jelena, Le Trung, Thien, Fredrick, Eveline, Van der Meeren, Paul, Pudja, Predrag, Dewettinck, Koen

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An autochthonous Serbian product — Kajmak Characteristics and production procedures von Pudja, Predrag, Djerovski, Jelena, Radovanović, Mira

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Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures von Guinee, Timothy P., O'Callaghan, Donal J., Pudja, Predrag D., O'Brien, Niamh

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Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein von Guinee, Timothy P., Pudja, Predrag D., Reville, William J., Harrington, Dermot, Mulholland, Edward O., Cotter, Myriam, Cogan, Timothy M.

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Mikrostruktura pokožica dobivenih tijekom proizvodnje kajmaka von Radovanovic, Mira, Nedeljkovic, Aleksandar, Miocinovic, Jelena, Pavlovic, Vladimir, Pudja, Predrag

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A PROCEDURE FOR INDUSTRIAL PRODUCTION OF TRADITIONAL QUALITY KAJMAK AND KAJMAK PRODUCED THEREOF von STARCEVIC, VOJIN, PUDJA, PREDRAG, RADOVANOVIC, MIRA

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A procedure for industrial production of traditional quality kajmak and kajmak produced thereof von MIRA RADOVANOVIC, PREDRAG PUDJA, VOJIN STARCEVIC

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