TY  - JOUR
AU  - Memiši, Nurgin
AU  - Bogdanović, Vladan
AU  - Tomić, Zorica
AU  - Kasalica, Anka
AU  - Žujović, Miroslav
AU  - Stanišić, Nikola
AU  - Delić, Nikola
PY  - 2011
UR  - http://r.istocar.bg.ac.rs/handle/123456789/251
AB  - In this paper the results of the analysis of the milk somatic cell count are presented, as well as correlation between the somatic cell count and content of certain chemical parameters in milk (milk proteins, fat, lactose and dry matter without fat) determined in collective samples of milk obtained from cows reared in intensive rearing system, during two production years. The research was carried out by control of collective milk samples from cows reared on family holdings. Somatic cell count, as well as the chemical quality of milk, were controlled daily in the laboratory for raw milk in dairy plant AD 'Mlekara' - Subotica using the apparatus CombiFoss 6200 FC. In this investigation, statistically significant correlation (P (lt) 0,001) between all observed milk parameters was determined. Positive, weak and statistically highly significant correlation between the content of milk fat and proteins in milk and somatic cell count was established. It was also established that the variability of chemical parameters of milk and somatic cell count is also under the influence of different factors, such as: month of control, year of the research and farm.
AB  - U radu prikazani su godišnji rezultati ispitivanja broja somatskih ćelija u mleku, mlečne masti, proteina, laktoze i suve materije bez masti, u zbirnim uzorcima mleka krava u intenzivnoj proizvodnji u toku dve proizvodne godine. Ispitivanja su izvršena kontrolom zbirnih uzoraka mleka od približno 3000 krava sa porodičnih farmi. Prosečni broj somatskih ćelija je bio 462x103 u 1 ml zbirnog mleka (uz variranje od 410,43 do 536,06 x 103 u 1 ml), prosečni sadržaj proteina je bio 3,21%, mlečne masti 3,76%, laktoze 4,54% i suve materije bez masti 8,46%. Utvrđene su statistički značajne razlike u broju somatskih ćelija utvrđenih na zbirnom uzorku mleka u odnosu na mesec kontrole. U ovom radu je utvrđena pozitivna i statistički signifikantna korelacija (P (lt) 0,001) između sadržaja mlečne masti i proteina u mleku i broja somatskih ćelija, i negativna i statistički signifikantna (P (lt) 0,001) korelacija između broja somatskih ćelija i sadržaja laktoze i suve materije bez masti u zbirnom uzorku mleka. Utvrđivanje odn. merenj broja somatskih ćelija u zbrinom mleku je ključni faktor u oceni kvaliteta mleka zapata, i koristi se i u određivanju cene otkupljenog mleka, i ukazuje na zdravlje vimena mlečnih grla u zapatu i omogućava farmi da prati uspeh programa za kotnrolu mastitisa u zapatu.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Variability and correlation between basic quality parameters of raw cow milk
T1  - Varijabilnost i povezanost osnovnih parametara kvaliteta sirovog kravljeg mleka
VL  - 27
IS  - 3
SP  - 959
EP  - 967
DO  - 10.2298/BAH1103959M
ER  - 

@article{
author = "Memiši, Nurgin and Bogdanović, Vladan and Tomić, Zorica and Kasalica, Anka and Žujović, Miroslav and Stanišić, Nikola and Delić, Nikola",
year = "2011",
abstract = "In this paper the results of the analysis of the milk somatic cell count are presented, as well as correlation between the somatic cell count and content of certain chemical parameters in milk (milk proteins, fat, lactose and dry matter without fat) determined in collective samples of milk obtained from cows reared in intensive rearing system, during two production years. The research was carried out by control of collective milk samples from cows reared on family holdings. Somatic cell count, as well as the chemical quality of milk, were controlled daily in the laboratory for raw milk in dairy plant AD 'Mlekara' - Subotica using the apparatus CombiFoss 6200 FC. In this investigation, statistically significant correlation (P (lt) 0,001) between all observed milk parameters was determined. Positive, weak and statistically highly significant correlation between the content of milk fat and proteins in milk and somatic cell count was established. It was also established that the variability of chemical parameters of milk and somatic cell count is also under the influence of different factors, such as: month of control, year of the research and farm., U radu prikazani su godišnji rezultati ispitivanja broja somatskih ćelija u mleku, mlečne masti, proteina, laktoze i suve materije bez masti, u zbirnim uzorcima mleka krava u intenzivnoj proizvodnji u toku dve proizvodne godine. Ispitivanja su izvršena kontrolom zbirnih uzoraka mleka od približno 3000 krava sa porodičnih farmi. Prosečni broj somatskih ćelija je bio 462x103 u 1 ml zbirnog mleka (uz variranje od 410,43 do 536,06 x 103 u 1 ml), prosečni sadržaj proteina je bio 3,21%, mlečne masti 3,76%, laktoze 4,54% i suve materije bez masti 8,46%. Utvrđene su statistički značajne razlike u broju somatskih ćelija utvrđenih na zbirnom uzorku mleka u odnosu na mesec kontrole. U ovom radu je utvrđena pozitivna i statistički signifikantna korelacija (P (lt) 0,001) između sadržaja mlečne masti i proteina u mleku i broja somatskih ćelija, i negativna i statistički signifikantna (P (lt) 0,001) korelacija između broja somatskih ćelija i sadržaja laktoze i suve materije bez masti u zbirnom uzorku mleka. Utvrđivanje odn. merenj broja somatskih ćelija u zbrinom mleku je ključni faktor u oceni kvaliteta mleka zapata, i koristi se i u određivanju cene otkupljenog mleka, i ukazuje na zdravlje vimena mlečnih grla u zapatu i omogućava farmi da prati uspeh programa za kotnrolu mastitisa u zapatu.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Variability and correlation between basic quality parameters of raw cow milk, Varijabilnost i povezanost osnovnih parametara kvaliteta sirovog kravljeg mleka",
volume = "27",
number = "3",
pages = "959-967",
doi = "10.2298/BAH1103959M"
}

Memiši, N., Bogdanović, V., Tomić, Z., Kasalica, A., Žujović, M., Stanišić, N.,& Delić, N.. (2011). Variability and correlation between basic quality parameters of raw cow milk. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 27(3), 959-967.
https://doi.org/10.2298/BAH1103959M

Memiši N, Bogdanović V, Tomić Z, Kasalica A, Žujović M, Stanišić N, Delić N. Variability and correlation between basic quality parameters of raw cow milk. in Biotechnology in Animal Husbandry. 2011;27(3):959-967.
doi:10.2298/BAH1103959M .

Memiši, Nurgin, Bogdanović, Vladan, Tomić, Zorica, Kasalica, Anka, Žujović, Miroslav, Stanišić, Nikola, Delić, Nikola, "Variability and correlation between basic quality parameters of raw cow milk" in Biotechnology in Animal Husbandry, 27, no. 3 (2011):959-967,
https://doi.org/10.2298/BAH1103959M . .

TY  - JOUR
AU  - Petrović, Milan P.
AU  - Tomić, Zorica
AU  - Negovanović, Dragan
AU  - Ružić-Muslić, Dragana
AU  - Pešić-Mikulec, Dragana
AU  - Skalicki, Zlatko
AU  - Perišić, Predrag
AU  - Tomić, Radosav V.
AU  - Kasalica, Anka
AU  - Niketić, Gordana B.
AU  - Miočinović, Dragica
AU  - Vuković, Dragan
AU  - Mijačević, Zora M.
AU  - Bulajić, Snežana
AU  - Božić, Tatjana
PY  - 2003
UR  - http://r.istocar.bg.ac.rs/handle/123456789/26
AB  - Based on results of performed investigations and analysis of existing conditions relating to technological process in production of kachkaval, we propose the following: To determine the causes of disturbed secretion in case of cows and sheep, investigate the mechanism of proteolytic activity and explain the origin (endogenous or exogenous); Goat milk should be delivered to dairies separately; control of temperature and relative humidity in departments for maturing and drying of cheese; introduction of whey and water separation; in that case, butter can be produced from separated cream. In order to successfully realize project it is also necessary to investigate location of the dairy in Dojkinci in relation to raw material status in different seasons of the year, and take certain measures for improvement of hygienic condition of milk throughout entire technological process: milking, delivering to dairies, storage, transport, etc.; obligatory introduction of basic routine milk analysis when delivered to dairies (volume, acidity, etc.); Introduction of technological log - diary for certain phases of production of kachkaval is also necessary. Finally, subsequent to standardization of entire technological process activities related to obtaining of brand name for such product with determined geographical origin are of great importance.
AB  - Stara planina spada u red najpoznatijih stočarskih regiona Srbije. Tokom istorije ovom planinom su prolazila nebrojena stada ovaca i gajilo se mnogo goveda. Zahvaljujući toj činjenici, koja je rezultat izvanrednih prirodnih uslova za bavljenje stočarstvom, javili su se i postali poznati širom sveta proizvodi kao: pirotski kačkavalj, pirotsko jagnje i pirotski ćilim. Posle vekovima uspešnog stočarstva Stare planine, poslednih decenija XX veka krenuo je ne zadrživ proces stagnacije, što je praćeno ne samo smanjenjem proizvodnje i redukcijom broja seoskog stanovništa već i odumiranjem pojedinih sela. Da paradoks bude veći tražnja za proizvodima sa ovog područja pre svega kačkavalja ne prestaje i biva sve veća. Promene u pogledu privrednog razvoja naše zemlje koje su u toku osvetlile su zaboravljenu Staru planinu i pirotski kačkavalj, jer se shvatilo da Srbija može ponuditi svetskom tržištu baš te, već poznate specijalitete sa prirodno ne zagađenih područja. Da bi se to i desilo bilo je neophodno započeti projekat koji će na naučnim osnovama omogućiti sagledavanje potencijala i pokazati pravi put za aktiviranje resursa. Ovim projektom se planiraju sledeće najvažnije aktivnosti: -Utvrđivanje mogućnosti proizvodnje stočne hrane i način ishrane ovaca i goveda i predlog mera za njihovo poboljšanje. -Ispitivanje proizvodnog potencijala populacija ovaca i goveda i predlog mera za unapređenje proizvodnje mleka. -Snimanje tradicionalne tehnologije proizvodnje kačkavalja i standardizacija svih procesa od prijema mleka do zrenja sira. -Na osnovu standardizacije proizvodnje kačkavalja i ispitivanja svih važnih osobina dobiće se robna marka i prepoznatljive karakteristike novog proizvoda koji će biti uveden u sistem za dobijanje oznake geografskog porekla.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'
T1  - Optimizacija i standardizacija autohtone tehnologije pirotskog kačkavalja sa zaštitom oznake porekla
VL  - 19
IS  - 1-2
SP  - 69
EP  - 74
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_558
ER  - 

@article{
author = "Petrović, Milan P. and Tomić, Zorica and Negovanović, Dragan and Ružić-Muslić, Dragana and Pešić-Mikulec, Dragana and Skalicki, Zlatko and Perišić, Predrag and Tomić, Radosav V. and Kasalica, Anka and Niketić, Gordana B. and Miočinović, Dragica and Vuković, Dragan and Mijačević, Zora M. and Bulajić, Snežana and Božić, Tatjana",
year = "2003",
abstract = "Based on results of performed investigations and analysis of existing conditions relating to technological process in production of kachkaval, we propose the following: To determine the causes of disturbed secretion in case of cows and sheep, investigate the mechanism of proteolytic activity and explain the origin (endogenous or exogenous); Goat milk should be delivered to dairies separately; control of temperature and relative humidity in departments for maturing and drying of cheese; introduction of whey and water separation; in that case, butter can be produced from separated cream. In order to successfully realize project it is also necessary to investigate location of the dairy in Dojkinci in relation to raw material status in different seasons of the year, and take certain measures for improvement of hygienic condition of milk throughout entire technological process: milking, delivering to dairies, storage, transport, etc.; obligatory introduction of basic routine milk analysis when delivered to dairies (volume, acidity, etc.); Introduction of technological log - diary for certain phases of production of kachkaval is also necessary. Finally, subsequent to standardization of entire technological process activities related to obtaining of brand name for such product with determined geographical origin are of great importance., Stara planina spada u red najpoznatijih stočarskih regiona Srbije. Tokom istorije ovom planinom su prolazila nebrojena stada ovaca i gajilo se mnogo goveda. Zahvaljujući toj činjenici, koja je rezultat izvanrednih prirodnih uslova za bavljenje stočarstvom, javili su se i postali poznati širom sveta proizvodi kao: pirotski kačkavalj, pirotsko jagnje i pirotski ćilim. Posle vekovima uspešnog stočarstva Stare planine, poslednih decenija XX veka krenuo je ne zadrživ proces stagnacije, što je praćeno ne samo smanjenjem proizvodnje i redukcijom broja seoskog stanovništa već i odumiranjem pojedinih sela. Da paradoks bude veći tražnja za proizvodima sa ovog područja pre svega kačkavalja ne prestaje i biva sve veća. Promene u pogledu privrednog razvoja naše zemlje koje su u toku osvetlile su zaboravljenu Staru planinu i pirotski kačkavalj, jer se shvatilo da Srbija može ponuditi svetskom tržištu baš te, već poznate specijalitete sa prirodno ne zagađenih područja. Da bi se to i desilo bilo je neophodno započeti projekat koji će na naučnim osnovama omogućiti sagledavanje potencijala i pokazati pravi put za aktiviranje resursa. Ovim projektom se planiraju sledeće najvažnije aktivnosti: -Utvrđivanje mogućnosti proizvodnje stočne hrane i način ishrane ovaca i goveda i predlog mera za njihovo poboljšanje. -Ispitivanje proizvodnog potencijala populacija ovaca i goveda i predlog mera za unapređenje proizvodnje mleka. -Snimanje tradicionalne tehnologije proizvodnje kačkavalja i standardizacija svih procesa od prijema mleka do zrenja sira. -Na osnovu standardizacije proizvodnje kačkavalja i ispitivanja svih važnih osobina dobiće se robna marka i prepoznatljive karakteristike novog proizvoda koji će biti uveden u sistem za dobijanje oznake geografskog porekla.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin', Optimizacija i standardizacija autohtone tehnologije pirotskog kačkavalja sa zaštitom oznake porekla",
volume = "19",
number = "1-2",
pages = "69-74",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_558"
}

Petrović, M. P., Tomić, Z., Negovanović, D., Ružić-Muslić, D., Pešić-Mikulec, D., Skalicki, Z., Perišić, P., Tomić, R. V., Kasalica, A., Niketić, G. B., Miočinović, D., Vuković, D., Mijačević, Z. M., Bulajić, S.,& Božić, T.. (2003). Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 19(1-2), 69-74.
https://hdl.handle.net/21.15107/rcub_agrospace_558

Petrović MP, Tomić Z, Negovanović D, Ružić-Muslić D, Pešić-Mikulec D, Skalicki Z, Perišić P, Tomić RV, Kasalica A, Niketić GB, Miočinović D, Vuković D, Mijačević ZM, Bulajić S, Božić T. Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'. in Biotechnology in Animal Husbandry. 2003;19(1-2):69-74.
https://hdl.handle.net/21.15107/rcub_agrospace_558 .

Petrović, Milan P., Tomić, Zorica, Negovanović, Dragan, Ružić-Muslić, Dragana, Pešić-Mikulec, Dragana, Skalicki, Zlatko, Perišić, Predrag, Tomić, Radosav V., Kasalica, Anka, Niketić, Gordana B., Miočinović, Dragica, Vuković, Dragan, Mijačević, Zora M., Bulajić, Snežana, Božić, Tatjana, "Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'" in Biotechnology in Animal Husbandry, 19, no. 1-2 (2003):69-74,
https://hdl.handle.net/21.15107/rcub_agrospace_558 .