TY  - CONF
AU  - Keškić, Tanja
AU  - Kos, Andrea
AU  - Miloradović, Zorana
AU  - Puđa, Predrag
AU  - Miočinović, Jelena
PY  - 2016-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/952
AB  - The presence of aflatoxins in food and feed are of great concern worldwide because
of their health concerns. The occurrence of aflatoxin M1 (AFM1) in human breast milk,
commercially available milk, and dairy products is one of the most serious problems
of food safety. The aim of this review study was to analyse variations of AFM1 in raw
milk and dairy products in Serbia for last four years. During this period, depending on
seasons, a high AFM1 concentration in raw milk and dairy products occurred in Serbia.
It resulted in periodical changing of the official regulations regarding maximum levels
(ML) of AFM1 by the Serbian Government. The high AFM1 contamination in raw milk and
dairy products were happened in Serbia in 2013 when 62.3 % and 33.1 % of raw milk
and heat treated milk samples, respectively, were above EU maximum level (0.05 µg/kg).
Increased levels of AFM1 in milk and dairy products during the 2013 were consequence
of extreme weather conditions in 2012 that enabled elevation of B1 aflatoxins in animal
feed. In 2014, AFM1 concentration above EU ML in raw and heat treated milks were 11.3 % and 0 %, respectively, indicating significantly decreased compared to 2013. However,
in 2015 the AFM1 level again was increased and 29.25 % of raw milk and 4.21 % of dairy
product exceeded the EU ML. These results indicate that situation regarding safety of
dairy products has been improved, but still is essential to introduce monitoring programs
for primary milk producers in order to avoid their losses.
PB  - Hrvatska mljekarska udruga
C3  - Book of abstracts 42. Croatian dairy experts symposium with international participation
T1  - Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years
SP  - 69
EP  - 70
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_952
ER  - 

@conference{
author = "Keškić, Tanja and Kos, Andrea and Miloradović, Zorana and Puđa, Predrag and Miočinović, Jelena",
year = "2016-11",
abstract = "The presence of aflatoxins in food and feed are of great concern worldwide because
of their health concerns. The occurrence of aflatoxin M1 (AFM1) in human breast milk,
commercially available milk, and dairy products is one of the most serious problems
of food safety. The aim of this review study was to analyse variations of AFM1 in raw
milk and dairy products in Serbia for last four years. During this period, depending on
seasons, a high AFM1 concentration in raw milk and dairy products occurred in Serbia.
It resulted in periodical changing of the official regulations regarding maximum levels
(ML) of AFM1 by the Serbian Government. The high AFM1 contamination in raw milk and
dairy products were happened in Serbia in 2013 when 62.3 % and 33.1 % of raw milk
and heat treated milk samples, respectively, were above EU maximum level (0.05 µg/kg).
Increased levels of AFM1 in milk and dairy products during the 2013 were consequence
of extreme weather conditions in 2012 that enabled elevation of B1 aflatoxins in animal
feed. In 2014, AFM1 concentration above EU ML in raw and heat treated milks were 11.3 % and 0 %, respectively, indicating significantly decreased compared to 2013. However,
in 2015 the AFM1 level again was increased and 29.25 % of raw milk and 4.21 % of dairy
product exceeded the EU ML. These results indicate that situation regarding safety of
dairy products has been improved, but still is essential to introduce monitoring programs
for primary milk producers in order to avoid their losses.",
publisher = "Hrvatska mljekarska udruga",
journal = "Book of abstracts 42. Croatian dairy experts symposium with international participation",
title = "Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years",
pages = "69-70",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_952"
}

Keškić, T., Kos, A., Miloradović, Z., Puđa, P.,& Miočinović, J.. (2016-11). Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years. in Book of abstracts 42. Croatian dairy experts symposium with international participation
Hrvatska mljekarska udruga., 69-70.
https://hdl.handle.net/21.15107/rcub_ristocar_952

Keškić T, Kos A, Miloradović Z, Puđa P, Miočinović J. Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years. in Book of abstracts 42. Croatian dairy experts symposium with international participation. 2016;:69-70.
https://hdl.handle.net/21.15107/rcub_ristocar_952 .

Keškić, Tanja, Kos, Andrea, Miloradović, Zorana, Puđa, Predrag, Miočinović, Jelena, "Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years" in Book of abstracts 42. Croatian dairy experts symposium with international participation (2016-11):69-70,
https://hdl.handle.net/21.15107/rcub_ristocar_952 .

TY  - CONF
AU  - Keškić, Tanja
AU  - Miloradović, Zorana
AU  - Bandžov, Vladimir
AU  - Gavrić, Miladin
AU  - Puđa, Predrag
AU  - Miočinović, Jelena
PY  - 2016-10-25
UR  - http://r.istocar.bg.ac.rs/handle/123456789/947
AB  - Serbia has the largest dairy sector in the Balkan region, producing about 1.55 million tons of milk per year. However, farms are still very small and fragmented, with 600,000 cows on 220,000 farms, giving an average herd size of 2.7 animals. The composition of cows' milk is of the greatest importance for the dairy industry. Compositional parameters were of interest from a nutritive and a technological point of view. In this study, 5945 milk samples were collected in Srem district in Vojvodina and analysed during 5 years (2010-2014) for milk fat, protein and non fat dry matter contents. Statistical analysis and estimates of the significance of the variation due to month and season was performed with the Kruscal-Wallis test. The mean milk fat content was 3.85%, the protein content 3.23% and non fat dry matter 8.46%. All investigated parameters showed significant seasonal variation (p<0.01). As expected, all three parameters were the lowest during summer months while the highest values were found during winter. Factors influencing the composition of milk are numerous including cows breed, feeding systems, milking frequency and milking systems. Compared with a previous investigation (1976) of milk composition in same part of country, milk fat and non fat dry matter contents increased, while protein content stayed constant. Data from developed countries indicated a higher fat and protein contents meaning that there is space for improvement of milk quality in our country.
PB  - University of Novi Sad, Institute of Food Technology
C3  - Proceedings of III International Congress, "Food Technology, Quality and Safety"
T1  - Five years study of seasonal variations of milk composition
SP  - 455
EP  - 459
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_947
ER  - 

@conference{
author = "Keškić, Tanja and Miloradović, Zorana and Bandžov, Vladimir and Gavrić, Miladin and Puđa, Predrag and Miočinović, Jelena",
year = "2016-10-25",
abstract = "Serbia has the largest dairy sector in the Balkan region, producing about 1.55 million tons of milk per year. However, farms are still very small and fragmented, with 600,000 cows on 220,000 farms, giving an average herd size of 2.7 animals. The composition of cows' milk is of the greatest importance for the dairy industry. Compositional parameters were of interest from a nutritive and a technological point of view. In this study, 5945 milk samples were collected in Srem district in Vojvodina and analysed during 5 years (2010-2014) for milk fat, protein and non fat dry matter contents. Statistical analysis and estimates of the significance of the variation due to month and season was performed with the Kruscal-Wallis test. The mean milk fat content was 3.85%, the protein content 3.23% and non fat dry matter 8.46%. All investigated parameters showed significant seasonal variation (p<0.01). As expected, all three parameters were the lowest during summer months while the highest values were found during winter. Factors influencing the composition of milk are numerous including cows breed, feeding systems, milking frequency and milking systems. Compared with a previous investigation (1976) of milk composition in same part of country, milk fat and non fat dry matter contents increased, while protein content stayed constant. Data from developed countries indicated a higher fat and protein contents meaning that there is space for improvement of milk quality in our country.",
publisher = "University of Novi Sad, Institute of Food Technology",
journal = "Proceedings of III International Congress, "Food Technology, Quality and Safety"",
title = "Five years study of seasonal variations of milk composition",
pages = "455-459",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_947"
}

Keškić, T., Miloradović, Z., Bandžov, V., Gavrić, M., Puđa, P.,& Miočinović, J.. (2016-10-25). Five years study of seasonal variations of milk composition. in Proceedings of III International Congress, "Food Technology, Quality and Safety"
University of Novi Sad, Institute of Food Technology., 455-459.
https://hdl.handle.net/21.15107/rcub_ristocar_947

Keškić T, Miloradović Z, Bandžov V, Gavrić M, Puđa P, Miočinović J. Five years study of seasonal variations of milk composition. in Proceedings of III International Congress, "Food Technology, Quality and Safety". 2016;:455-459.
https://hdl.handle.net/21.15107/rcub_ristocar_947 .

Keškić, Tanja, Miloradović, Zorana, Bandžov, Vladimir, Gavrić, Miladin, Puđa, Predrag, Miočinović, Jelena, "Five years study of seasonal variations of milk composition" in Proceedings of III International Congress, "Food Technology, Quality and Safety" (2016-10-25):455-459,
https://hdl.handle.net/21.15107/rcub_ristocar_947 .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Keškić, Tanja
AU  - Miloradović, Zorana
AU  - Kos, Andrea
AU  - Tomašević, Igor
AU  - Puđa, Predrag
PY  - 2016-10-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/946
AB  - 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.
PB  - Taylor & Francis Ltd
T2  - Food Additives & Contaminants: Part B-Surveillance
T1  - The aflatoxin M1 crisis in the Serbian dairy sector: the year after
VL  - 10
IS  - 1
SP  - 1
EP  - 4
DO  - https://doi.org/10.1080/19393210.2016.1210243
ER  - 

@article{
author = "Miočinović, Jelena and Keškić, Tanja and Miloradović, Zorana and Kos, Andrea and Tomašević, Igor and Puđa, Predrag",
year = "2016-10-11",
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.",
publisher = "Taylor & Francis Ltd",
journal = "Food Additives & Contaminants: Part B-Surveillance",
title = "The aflatoxin M1 crisis in the Serbian dairy sector: the year after",
volume = "10",
number = "1",
pages = "1-4",
doi = "https://doi.org/10.1080/19393210.2016.1210243"
}

Miočinović, J., Keškić, T., Miloradović, Z., Kos, A., Tomašević, I.,& Puđa, P.. (2016-10-11). The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants: Part B-Surveillance
Taylor & Francis Ltd., 10(1), 1-4.
https://doi.org/https://doi.org/10.1080/19393210.2016.1210243

Miočinović J, Keškić T, Miloradović Z, Kos A, Tomašević I, Puđa P. The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants: Part B-Surveillance. 2016;10(1):1-4.
doi:https://doi.org/10.1080/19393210.2016.1210243 .

Miočinović, Jelena, Keškić, Tanja, Miloradović, Zorana, Kos, Andrea, Tomašević, Igor, Puđa, Predrag, "The aflatoxin M1 crisis in the Serbian dairy sector: the year after" in Food Additives & Contaminants: Part B-Surveillance, 10, no. 1 (2016-10-11):1-4,
https://doi.org/https://doi.org/10.1080/19393210.2016.1210243 . .

TY  - CONF
AU  - Keškić, Tanja
AU  - Miočinović, Jelena
AU  - Kos, Andrea
AU  - Gavrić, Miladin
AU  - Miloradović, Zorana
AU  - Puđa, Predrag
PY  - 2016-06-22
UR  - http://r.istocar.bg.ac.rs/handle/123456789/948
AB  - During the last two years, official regulations about aflatoxin M1 (AFM1) level in milk are
periodically changed. The cause of the variation in the concentration levels of AFM1 in milk during
different seasons. The Serbian Government does not have the required regulations for the level of
AFM1 in dairy products. The official regulations exist only for raw and heat treated milk.
The aim of this study was to monitor the level of AFM1 concentration in two groups of
commercial dairy products (fermented dairy products and milk drinks) during different seasons
(autumn, spring, winter and summer) in 2015 year. The level of AFM1 varied during the season and
the higher level of AFM1 recorded during the autumn, while during the summer period AFM1 level
is much lower. However, level of AFM1 in different seasons was not significantly different and
generally is much less than in previous years.
The study indicates that current level of AFM1 in fermented dairy products and milk drinks is
satisfactory. As it known, changes in the concentration of AFM1 in dairy products are a direct result
of changes in the concentration of AFM1 in raw milk. However, based on literature data and results
of this study it could be concluded that raw milk could be contaminated due to improper feed of
cows, but is not accepted by dairy processors. These results indicate that situation regarding safety
of dairy products has been improved, but still is essential to introduce monitoring programs for
primary milk producers in order to avoid their losses.
PB  - Scientific Institute of Veterinary Medicine of Serbia
C3  - Proceedings of Second International Symposium of Veterinary Medicine
T1  - Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia
SP  - 226
EP  - 232
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_948
ER  - 

@conference{
author = "Keškić, Tanja and Miočinović, Jelena and Kos, Andrea and Gavrić, Miladin and Miloradović, Zorana and Puđa, Predrag",
year = "2016-06-22",
abstract = "During the last two years, official regulations about aflatoxin M1 (AFM1) level in milk are
periodically changed. The cause of the variation in the concentration levels of AFM1 in milk during
different seasons. The Serbian Government does not have the required regulations for the level of
AFM1 in dairy products. The official regulations exist only for raw and heat treated milk.
The aim of this study was to monitor the level of AFM1 concentration in two groups of
commercial dairy products (fermented dairy products and milk drinks) during different seasons
(autumn, spring, winter and summer) in 2015 year. The level of AFM1 varied during the season and
the higher level of AFM1 recorded during the autumn, while during the summer period AFM1 level
is much lower. However, level of AFM1 in different seasons was not significantly different and
generally is much less than in previous years.
The study indicates that current level of AFM1 in fermented dairy products and milk drinks is
satisfactory. As it known, changes in the concentration of AFM1 in dairy products are a direct result
of changes in the concentration of AFM1 in raw milk. However, based on literature data and results
of this study it could be concluded that raw milk could be contaminated due to improper feed of
cows, but is not accepted by dairy processors. These results indicate that situation regarding safety
of dairy products has been improved, but still is essential to introduce monitoring programs for
primary milk producers in order to avoid their losses.",
publisher = "Scientific Institute of Veterinary Medicine of Serbia",
journal = "Proceedings of Second International Symposium of Veterinary Medicine",
title = "Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia",
pages = "226-232",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_948"
}

Keškić, T., Miočinović, J., Kos, A., Gavrić, M., Miloradović, Z.,& Puđa, P.. (2016-06-22). Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia. in Proceedings of Second International Symposium of Veterinary Medicine
Scientific Institute of Veterinary Medicine of Serbia., 226-232.
https://hdl.handle.net/21.15107/rcub_ristocar_948

Keškić T, Miočinović J, Kos A, Gavrić M, Miloradović Z, Puđa P. Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia. in Proceedings of Second International Symposium of Veterinary Medicine. 2016;:226-232.
https://hdl.handle.net/21.15107/rcub_ristocar_948 .

Keškić, Tanja, Miočinović, Jelena, Kos, Andrea, Gavrić, Miladin, Miloradović, Zorana, Puđa, Predrag, "Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia" in Proceedings of Second International Symposium of Veterinary Medicine (2016-06-22):226-232,
https://hdl.handle.net/21.15107/rcub_ristocar_948 .

TY  - CONF
AU  - Vučić, Tanja
AU  - Miočinović, Jelena
AU  - Puđa, Predrag
AU  - Keškić, Tanja
AU  - Đokić, Milomir
AU  - Spasojević, Rade
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/954
AB  - Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
C3  - Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
T1  - Rheology and texture analysis as a tool for process control
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_954
ER  - 

@conference{
author = "Vučić, Tanja and Miočinović, Jelena and Puđa, Predrag and Keškić, Tanja and Đokić, Milomir and Spasojević, Rade",
year = "2016",
abstract = "Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“",
title = "Rheology and texture analysis as a tool for process control",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_954"
}

Vučić, T., Miočinović, J., Puđa, P., Keškić, T., Đokić, M.,& Spasojević, R.. (2016). Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
Univerzitet u Beogradu, Poljoprivredni fakultet., 73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954

Vučić T, Miočinović J, Puđa P, Keškić T, Đokić M, Spasojević R. Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“. 2016;:73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954 .

Vučić, Tanja, Miočinović, Jelena, Puđa, Predrag, Keškić, Tanja, Đokić, Milomir, Spasojević, Rade, "Rheology and texture analysis as a tool for process control" in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ (2016):73-73,
https://hdl.handle.net/21.15107/rcub_ristocar_954 .