TY  - JOUR
AU  - Kljajević, Nemanja
AU  - Miloradović, Zorana
AU  - Miočinović, Jelena
AU  - Pavlović, Vladimir
AU  - Tomić, Nikola
AU  - Jovanović, Snežana
PY  - 2023
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.13042
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/2328
AB  - Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.
PB  - Wiley
T2  - International Journal of Dairy Technology
T2  - International Journal of Dairy Technology
T1  - Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk
IS  - n/a
VL  - n/a
DO  - 10.1111/1471-0307.13042
ER  - 

@article{
author = "Kljajević, Nemanja and Miloradović, Zorana and Miočinović, Jelena and Pavlović, Vladimir and Tomić, Nikola and Jovanović, Snežana",
year = "2023",
abstract = "Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.",
publisher = "Wiley",
journal = "International Journal of Dairy Technology, International Journal of Dairy Technology",
title = "Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk",
number = "n/a",
volume = "n/a",
doi = "10.1111/1471-0307.13042"
}

Kljajević, N., Miloradović, Z., Miočinović, J., Pavlović, V., Tomić, N.,& Jovanović, S.. (2023). Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk. in International Journal of Dairy Technology
Wiley., n/a(n/a).
https://doi.org/10.1111/1471-0307.13042

Kljajević N, Miloradović Z, Miočinović J, Pavlović V, Tomić N, Jovanović S. Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk. in International Journal of Dairy Technology. 2023;n/a(n/a).
doi:10.1111/1471-0307.13042 .

Kljajević, Nemanja, Miloradović, Zorana, Miočinović, Jelena, Pavlović, Vladimir, Tomić, Nikola, Jovanović, Snežana, "Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk" in International Journal of Dairy Technology, n/a, no. n/a (2023),
https://doi.org/10.1111/1471-0307.13042 . .