Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2016-03

AUTHORS

Ljubiša Ć. Šarić, Bojana M. Šarić, Anamarija I. Mandić, Miroslav S. Hadnađev, Jasmina M. Gubić, Ivan Lj. Milovanović, Jelena M. Tomić

ABSTRACT

Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg−1), magnesium (3.07 g.kg−1) and potassium (4.70 g.kg−1) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, α-lactalbumin, immunoglobulins and casein fractions. Palmitic (C16:0) and oleic fatty acids (C18:2 n9-cis) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 aw, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 ± 0.03, 4.80 ± 0.10 and 5.81 ± 0.11 log CFU.g−1, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market. More... »

PAGES

227-241

Journal

TITLE

Dairy Science & Technology

ISSUE

2

VOLUME

96

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13594-015-0261-2

DOI

http://dx.doi.org/10.1007/s13594-015-0261-2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1029105540


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "\u0160ari\u0107", 
        "givenName": "Ljubi\u0161a \u0106.", 
        "id": "sg:person.015300365547.18", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015300365547.18"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "\u0160ari\u0107", 
        "givenName": "Bojana M.", 
        "id": "sg:person.0645743557.56", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0645743557.56"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mandi\u0107", 
        "givenName": "Anamarija I.", 
        "id": "sg:person.01041144014.08", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01041144014.08"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Hadna\u0111ev", 
        "givenName": "Miroslav S.", 
        "id": "sg:person.016164244413.81", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016164244413.81"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Gubi\u0107", 
        "givenName": "Jasmina M.", 
        "id": "sg:person.014441540055.34", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014441540055.34"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Milovanovi\u0107", 
        "givenName": "Ivan Lj.", 
        "id": "sg:person.015140625147.31", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015140625147.31"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Novi Sad", 
          "id": "https://www.grid.ac/institutes/grid.10822.39", 
          "name": [
            "Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Tomi\u0107", 
        "givenName": "Jelena M.", 
        "id": "sg:person.013134416423.92", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013134416423.92"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.idairyj.2004.03.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000814292"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.1999.tb00198.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001705380"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.smallrumres.2008.07.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009452266"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(02)00039-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015162787"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/animres:2003049", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017992873"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1471-0307.2006.00240.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019426800"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.smallrumres.2006.01.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019795853"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/fmic.2000.0372", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024763492"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(01)00061-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029615265"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(01)00056-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032526434"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jfca.1998.0802", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033278606"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.idairyj.2011.10.013", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036773276"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ifset.2011.01.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037160983"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.smallrumres.2003.08.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038770272"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/b978-012672690-9/50006-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040571868"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0021-9673(99)01276-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042161521"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1541-4337.2011.00163.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042300040"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.idairyj.2010.10.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042434157"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1874-558x(04)80083-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047264529"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.idairyj.2012.03.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047416326"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf991363p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055932031"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf991363p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055932031"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1099/00207713-46-1-81", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060349285"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.2006-600", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1077386904"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(87)80207-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086092946"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2016-03", 
    "datePublishedReg": "2016-03-01", 
    "description": "Cheese cannot be produced solely from equine or donkeys\u2019 milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys\u2019 and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg\u22121), magnesium (3.07 g.kg\u22121) and potassium (4.70 g.kg\u22121) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, \u03b1-lactalbumin, immunoglobulins and casein fractions. Palmitic (C16:0) and oleic fatty acids (C18:2 n9-cis) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 aw, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 \u00b1 0.03, 4.80 \u00b1 0.10 and 5.81 \u00b1 0.11 log CFU.g\u22121, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s13594-015-0261-2", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": true, 
    "isPartOf": [
      {
        "id": "sg:journal.1039940", 
        "issn": [
          "1958-5586", 
          "1958-5594"
        ], 
        "name": "Dairy Science & Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "96"
      }
    ], 
    "name": "Characterization of extra-hard cheese produced from donkeys\u2019 and caprine milk mixture", 
    "pagination": "227-241", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "8aa74c11e337f90d536d3a989d64386f15bf8e22d21f98ed68ade3c93c66e2bc"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s13594-015-0261-2"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1029105540"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s13594-015-0261-2", 
      "https://app.dimensions.ai/details/publication/pub.1029105540"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T00:18", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8695_00000522.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs13594-015-0261-2"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13594-015-0261-2'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13594-015-0261-2'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13594-015-0261-2'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13594-015-0261-2'


 

This table displays all metadata directly associated to this object as RDF triples.

175 TRIPLES      21 PREDICATES      51 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s13594-015-0261-2 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 schema:author N70d1c91706b0406c8b9735e656387a69
4 schema:citation https://doi.org/10.1006/fmic.2000.0372
5 https://doi.org/10.1006/jfca.1998.0802
6 https://doi.org/10.1016/b978-012672690-9/50006-8
7 https://doi.org/10.1016/j.idairyj.2004.03.005
8 https://doi.org/10.1016/j.idairyj.2010.10.008
9 https://doi.org/10.1016/j.idairyj.2011.10.013
10 https://doi.org/10.1016/j.idairyj.2012.03.007
11 https://doi.org/10.1016/j.ifset.2011.01.001
12 https://doi.org/10.1016/j.smallrumres.2003.08.010
13 https://doi.org/10.1016/j.smallrumres.2006.01.007
14 https://doi.org/10.1016/j.smallrumres.2008.07.009
15 https://doi.org/10.1016/s0021-9673(99)01276-5
16 https://doi.org/10.1016/s0958-6946(01)00056-5
17 https://doi.org/10.1016/s0958-6946(01)00061-9
18 https://doi.org/10.1016/s0958-6946(02)00039-0
19 https://doi.org/10.1016/s1874-558x(04)80083-6
20 https://doi.org/10.1021/jf991363p
21 https://doi.org/10.1051/animres:2003049
22 https://doi.org/10.1099/00207713-46-1-81
23 https://doi.org/10.1111/j.1471-0307.2006.00240.x
24 https://doi.org/10.1111/j.1541-4337.2011.00163.x
25 https://doi.org/10.1111/j.1745-4603.1999.tb00198.x
26 https://doi.org/10.3168/jds.2006-600
27 https://doi.org/10.3168/jds.s0022-0302(87)80207-2
28 schema:datePublished 2016-03
29 schema:datePublishedReg 2016-03-01
30 schema:description Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg−1), magnesium (3.07 g.kg−1) and potassium (4.70 g.kg−1) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, α-lactalbumin, immunoglobulins and casein fractions. Palmitic (C16:0) and oleic fatty acids (C18:2 n9-cis) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 aw, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 ± 0.03, 4.80 ± 0.10 and 5.81 ± 0.11 log CFU.g−1, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market.
31 schema:genre research_article
32 schema:inLanguage en
33 schema:isAccessibleForFree true
34 schema:isPartOf N393c858658d5466cb79824879b7cc93b
35 N43536a6ecfdf42428621e9e468f90048
36 sg:journal.1039940
37 schema:name Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture
38 schema:pagination 227-241
39 schema:productId N0d1d187df12e49b4952c16eba3167cd1
40 N57486071cbac4a6fbb0b5c69106f0eca
41 N74357167893441bab6fe642d6b5d4663
42 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029105540
43 https://doi.org/10.1007/s13594-015-0261-2
44 schema:sdDatePublished 2019-04-11T00:18
45 schema:sdLicense https://scigraph.springernature.com/explorer/license/
46 schema:sdPublisher N539bd87333e749a494aba409da1e5357
47 schema:url http://link.springer.com/10.1007%2Fs13594-015-0261-2
48 sgo:license sg:explorer/license/
49 sgo:sdDataset articles
50 rdf:type schema:ScholarlyArticle
51 N0d1d187df12e49b4952c16eba3167cd1 schema:name readcube_id
52 schema:value 8aa74c11e337f90d536d3a989d64386f15bf8e22d21f98ed68ade3c93c66e2bc
53 rdf:type schema:PropertyValue
54 N2b63b9d6caa643eeafab986963a69350 rdf:first sg:person.014441540055.34
55 rdf:rest N3c4e4a16f14f49559e8c9a76dae75d40
56 N393c858658d5466cb79824879b7cc93b schema:issueNumber 2
57 rdf:type schema:PublicationIssue
58 N3c4e4a16f14f49559e8c9a76dae75d40 rdf:first sg:person.015140625147.31
59 rdf:rest N8f625640571341c5817b7965f7bc1987
60 N43536a6ecfdf42428621e9e468f90048 schema:volumeNumber 96
61 rdf:type schema:PublicationVolume
62 N539bd87333e749a494aba409da1e5357 schema:name Springer Nature - SN SciGraph project
63 rdf:type schema:Organization
64 N57486071cbac4a6fbb0b5c69106f0eca schema:name dimensions_id
65 schema:value pub.1029105540
66 rdf:type schema:PropertyValue
67 N70d1c91706b0406c8b9735e656387a69 rdf:first sg:person.015300365547.18
68 rdf:rest N81fc52d136a54bfabaa93e4c22250301
69 N70ecf941803b4ac792f648a7d3d7e14b rdf:first sg:person.016164244413.81
70 rdf:rest N2b63b9d6caa643eeafab986963a69350
71 N74357167893441bab6fe642d6b5d4663 schema:name doi
72 schema:value 10.1007/s13594-015-0261-2
73 rdf:type schema:PropertyValue
74 N81fc52d136a54bfabaa93e4c22250301 rdf:first sg:person.0645743557.56
75 rdf:rest N92abf5775a9a49fc8ade0dee234c62b5
76 N8f625640571341c5817b7965f7bc1987 rdf:first sg:person.013134416423.92
77 rdf:rest rdf:nil
78 N92abf5775a9a49fc8ade0dee234c62b5 rdf:first sg:person.01041144014.08
79 rdf:rest N70ecf941803b4ac792f648a7d3d7e14b
80 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
81 schema:name Engineering
82 rdf:type schema:DefinedTerm
83 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
84 schema:name Food Sciences
85 rdf:type schema:DefinedTerm
86 sg:journal.1039940 schema:issn 1958-5586
87 1958-5594
88 schema:name Dairy Science & Technology
89 rdf:type schema:Periodical
90 sg:person.01041144014.08 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
91 schema:familyName Mandić
92 schema:givenName Anamarija I.
93 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01041144014.08
94 rdf:type schema:Person
95 sg:person.013134416423.92 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
96 schema:familyName Tomić
97 schema:givenName Jelena M.
98 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013134416423.92
99 rdf:type schema:Person
100 sg:person.014441540055.34 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
101 schema:familyName Gubić
102 schema:givenName Jasmina M.
103 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014441540055.34
104 rdf:type schema:Person
105 sg:person.015140625147.31 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
106 schema:familyName Milovanović
107 schema:givenName Ivan Lj.
108 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015140625147.31
109 rdf:type schema:Person
110 sg:person.015300365547.18 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
111 schema:familyName Šarić
112 schema:givenName Ljubiša Ć.
113 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015300365547.18
114 rdf:type schema:Person
115 sg:person.016164244413.81 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
116 schema:familyName Hadnađev
117 schema:givenName Miroslav S.
118 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016164244413.81
119 rdf:type schema:Person
120 sg:person.0645743557.56 schema:affiliation https://www.grid.ac/institutes/grid.10822.39
121 schema:familyName Šarić
122 schema:givenName Bojana M.
123 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0645743557.56
124 rdf:type schema:Person
125 https://doi.org/10.1006/fmic.2000.0372 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024763492
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1006/jfca.1998.0802 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033278606
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/b978-012672690-9/50006-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040571868
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.idairyj.2004.03.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000814292
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.idairyj.2010.10.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042434157
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/j.idairyj.2011.10.013 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036773276
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/j.idairyj.2012.03.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047416326
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/j.ifset.2011.01.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037160983
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/j.smallrumres.2003.08.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038770272
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/j.smallrumres.2006.01.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019795853
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1016/j.smallrumres.2008.07.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009452266
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/s0021-9673(99)01276-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042161521
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/s0958-6946(01)00056-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032526434
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/s0958-6946(01)00061-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029615265
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1016/s0958-6946(02)00039-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015162787
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/s1874-558x(04)80083-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047264529
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1021/jf991363p schema:sameAs https://app.dimensions.ai/details/publication/pub.1055932031
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1051/animres:2003049 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017992873
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1099/00207713-46-1-81 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060349285
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1111/j.1471-0307.2006.00240.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1019426800
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1111/j.1541-4337.2011.00163.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1042300040
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1111/j.1745-4603.1999.tb00198.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1001705380
168 rdf:type schema:CreativeWork
169 https://doi.org/10.3168/jds.2006-600 schema:sameAs https://app.dimensions.ai/details/publication/pub.1077386904
170 rdf:type schema:CreativeWork
171 https://doi.org/10.3168/jds.s0022-0302(87)80207-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086092946
172 rdf:type schema:CreativeWork
173 https://www.grid.ac/institutes/grid.10822.39 schema:alternateName University of Novi Sad
174 schema:name Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia
175 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...