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Quality characteristics of selected dairy products in Serbia

Ilija Djekic
Jelena Miocinovic   ORCID icon 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

Puni tekst: engleski, pdf (315 KB) str. 228-236 preuzimanja: 845* citiraj
APA 6th Edition
Djekic, I., Miocinovic, J., Pisinov, B., Ivanovic, S. i Smigic, N. (2013). Quality characteristics of selected dairy products in Serbia. Mljekarstvo, 63 (4), 228-236. Preuzeto s https://hrcak.srce.hr/111101
MLA 8th Edition
Djekic, Ilija, et al. "Quality characteristics of selected dairy products in Serbia." Mljekarstvo, vol. 63, br. 4, 2013, str. 228-236. https://hrcak.srce.hr/111101. Citirano 19.09.2019.
Chicago 17th Edition
Djekic, Ilija, Jelena Miocinovic, Boris Pisinov, Snezana Ivanovic i Nada Smigic. "Quality characteristics of selected dairy products in Serbia." Mljekarstvo 63, br. 4 (2013): 228-236. https://hrcak.srce.hr/111101
Harvard
Djekic, I., et al. (2013). 'Quality characteristics of selected dairy products in Serbia', Mljekarstvo, 63(4), str. 228-236. Preuzeto s: https://hrcak.srce.hr/111101 (Datum pristupa: 19.09.2019.)
Vancouver
Djekic I, Miocinovic J, Pisinov B, Ivanovic S, Smigic N. Quality characteristics of selected dairy products in Serbia. Mljekarstvo [Internet]. 2013 [pristupljeno 19.09.2019.];63(4):228-236. Dostupno na: https://hrcak.srce.hr/111101
IEEE
I. Djekic, J. Miocinovic, B. Pisinov, S. Ivanovic i N. Smigic, "Quality characteristics of selected dairy products in Serbia", Mljekarstvo, vol.63, br. 4, str. 228-236, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/111101. [Citirano: 19.09.2019.]

Sažetak
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.

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

Hrčak ID: 111101

URI
https://hrcak.srce.hr/111101

[hrvatski]

Posjeta: 1.342 *