Professional paper

Quality characteristics of selected dairy products in Serbia

Ilija Djekic
Jelena Miocinovic orcid.org/0000-0003-1634-0555 ; Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Boris Pisinov
Snezana Ivanovic
Nada Smigic

Abstract

The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.

Keywords

quality; fermented milks; liquid milk; milk powder; legislation

Hrčak ID:

111101

URI

https://hrcak.srce.hr/111101

Publication date:

25.11.2013.

Article data in other languages: croatian

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