Nemanja V. Kljajevic

发表

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

M. Blažić, S. Lević, N. Tomić, 2021, Foods.

Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics

Nemanja V. Kljajevic, 2017 .

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

N. Tomić, Z. Miloradović, J. Miočinović, 2017 .

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

I. Tomasevic, Z. Miloradović, J. Miočinović, 2017, Journal of Food Science and Technology.

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

Z. Miloradović, O. Maćej, Nemanja V. Kljajevic, 2016 .

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

Z. Miloradović, O. Maćej, Nemanja V. Kljajevic, 2016 .

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

Z. Miloradović, O. Maćej, Nemanja V. Kljajevic, 2014, Journal of Dairy Research.

Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

M. Blažić, S. Lević, V. Pavlović, 2020, Foods.

The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses

I. Tomasevic, P. Pudja, Z. Miloradović, 2018, Small Ruminant Research.

The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

I. Tomasevic, N. Smigic, Z. Miloradović, 2018 .