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Featured researches published by Anka Popović-Vranješ.


Contemporary Agriculture | 2018

The Impact of Organic Agriculture on Biodiversity Conservation and Milk Quality for Traditional Cheese Production

Anka Popović-Vranješ; Snežana Paskaš; Zsolt Becskei; Marija Jevtic; Saša Krstović

Summary Organic farming represents agricultural practice that could contribute to the preservation of biological diversity and breeding of cows with the most desired milk quality attributes. Milk composition could vary widely according to genetic diversity of the animals and different feeding systems. These are related to higher dry matter content, fat, protein and a more favorable ratio of the saturated/unsaturated fatty acids, which is important in traditional cheese production. Standard chemical analyzes were performed and this paper shows the differences in the chemical properties and the fatty acid profile of milk, depending on the different breeds and breeding methods of animals. Simmental milk (indoors) was most abundant in dry matter and fat (13.01 and 4.30%, respectively) while protein and casein level was the highest in the Busha milk (3.67 and 2.63%, respectively). Holstein Friesian milk (organic) possessed a more constant composition and, together with Busha appropriate hygienic quality of milk (low level of somatic cells and total bacteria count). Also, milk from Holstein Friesian cows (organic) was disposed with better nutritional quality and more desirable fatty acid profile (SFA (63.40%), MUFA (30.79%) and PUFA (5.72 %)). On the other hand, Holstein Friesian (conventional) milk contained SFA (67.45%), MUFA (29.27%) and PUFA (3.28%) while Simmental (indoors) higher values of SFA (71.21%) and less MUFA (25.39%) and PUFA (3.40%). There are various ways to preserve biodiversity and the application of organic production standards in the traditional cheese production contributes to obtaining safer, quality products which are more recognizable on the market.


Contemporary Agriculture | 2016

Quality of Hard Cheese Made from Value Aded Organic Goat Milk

Anka Popović-Vranješ; Snežana Paskaš; Saša Krstović; Željka Jurakić; Ljuba Štrbac; Goran Grubješić

Summary Products with added value are all those products which, in addition to requirements set by laws of food safety and quality, meet the additional requirements. The added value of products resulting from its higher nutritional and commercial value and very often involve products originating from organic production or products with geographical indications. Consumer knowledge of production values has increased exponentially and has fuelled a demand for healthy, quality products such as goats’ milk and cheeses. The single most important factor affecting cheese quality and yield is the composition of the milk, particularly the concentrations of fat and casein. Nutritional value of goat cheese derives from its energy value, content of essential fatty and amino acids, the content of vitamins, minerals and its digestibility. In this paper, organic goat milk and hard goat cheese were analyzed for fatty and amino acids profile. In addition, cheese was assayed for fat, protein, moisture, total solids, Ca, P, Mg and pH. The evaluation of the cheeses was performed to establish the relationship between quality and composition of milk and cheese. Obtained values for saturated, monounsaturated and polyunsaturated fatty acid content in cheese were on average 42.0, 54.4, and 3.60 %, respectively. Levels of glutamic, aspartic acid, lysine and leucine significantly increased in cheese comparing with milk samples. Mean values for fat in dry matter in cheese was 47.1 %, while for pH this value amounted 5:55.


Mljekarstvo | 2013

Heritability and correlations of milk traits in the view of kappa-casein genotypes in Vojvodina Holstein-friesian dairy cattle

Vitomir Vidović; Žolt Nemeš; Anka Popović-Vranješ; Dragomir Lukač; David Cvetanović; Ljuba Štrbac; Milanko Stupar


Mljekarstvo | 2013

Genotypic frequencies of the β-lactoglobulin, κ-casein and transferrin in Serbian Holstein-Friesian dairy cattle

Dragomir Lukač; Vitomir Vidović; Žolt Nemeš; Milanko Stupar; Anka Popović-Vranješ


Archive | 2012

Primjena holističkih metoda u analizi organskog mlijeka

Anka Popović-Vranješ; David Cvetanović; Milka Popovic; Danica Glavaš-Trbić; Novom Sadu; Hajduk Veljkova


Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka | 2017

Production of hard goat cheese and goat whey from organic goat’s milk

Anka Popović-Vranješ; Ivan Pihler; Snežana Paskaš; Saša Krstović; Željka Jurakić; Katarina Strugar


Biotechnology in Animal Husbandry | 2016

Production, composition and characteristics of organic hard cheese

Anka Popović-Vranješ; Snezana Paskas; Anka Kasalica; Marija Jevtic; Milka Popovic; Branislava Belić


Archive | 2014

International Cheese Market - Current State and Perspective

Anka Popović-Vranješ; Izabela Mugoša; Bulevar Cara Lazara


Biotehnologija u stocarstvu | 2018

Nutritional and energetic value of hard cheese

Anka Popović-Vranješ; Snezana Paskas; Marija Jevtic; Anka Kasalica; Branislava Belić; Milka Popovic


Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka | 2017

Proizvodnja tvrdog kozjeg sira i sirutke od organskog kozjeg mlijeka

Anka Popović-Vranješ; Ivan Pihler; Snežana Paskaš; Saša Krstović; Željka Jurakić; Katarina Strugar

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