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Featured researches published by Zorana Miloradovic.


Food Additives & Contaminants Part B-surveillance | 2017

The aflatoxin M1 crisis in the Serbian dairy sector: the year after

Jelena Miocinovic; Tanja Keskic; Zorana Miloradovic; Andrea Kos; Igor Tomasevic; Predrag Pudja

ABSTRACT During the last 3 years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.


International Journal of Dairy Technology | 2011

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening

Sanja Seratlic; Zorana Miloradovic; Zorica Radulovic; Ognjen D. Maćej


Mljekarstvo | 2011

The application of autochthonous lactic acid bacteria in white brined cheese production

Zorica Radulovic; Jelena Miocinovic; Predrag Pudja; Miroljub Barać; Zorana Miloradovic; Dušanka Paunović; Dragojlo Obradović


International Dairy Journal | 2016

Rheological and textural properties of goat and cow milk set type yoghurts

Jelena Miocinovic; Zorana Miloradovic; M. Josipovic; Aleksandar Nedeljkovic; Mira Radovanović; Predrag Pudja


Mljekarstvo | 2011

Development of low fat UF cheese technology

Jelena Miocinovic; Predrag Puđa; Zorica Radulovic; Vladimir Pavlović; Zorana Miloradovic; Mira Radovanović; Dušanka Paunović


Journal of Dairy Research | 2015

The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks.

Zorana Miloradovic; Nemanja Kljajevic; Snezana Jovanovic; Tanja Vučić; Ognjen D. Maćej


Archives of Biological Sciences | 2014

PROPERTIES OF LOW-FAT ULTRA-FILTERED CHEESES PRODUCED WITH PROBIOTIC BACTERIA

Jelena Miocinovic; Zorica Radulovic; Dušanka Paunović; Zorana Miloradovic; Goran Trpkovic; Mira Radovanović; Predrag Pudja


International Dairy Journal | 2016

Influence of the frozen storage period on the coagulation properties of caprine milk

Nemanja Kljajevic; Snezana T. Jovanovic; Zorana Miloradovic; Ognjen D. Maćej; Tanja Vučić; Igor R. Zdravkovic


International Dairy Journal | 2017

High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening

Zorana Miloradovic; Nemanja Kljajevic; Jelena Miocinovic; Nikola Tomic; Jasmina Smiljanic; Ognjen D. Maćej


International Dairy Journal | 2016

The effect of heat treatment of caprine milk on the composition of cheese whey

Zorana Miloradovic; Ognjen D. Maćej; Nemanja Kljajevic; Snezana T. Jovanovic; Tanja Vučić; Igor R. Zdravkovic

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