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.