Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...

By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović

 This study aimed to examine the influence of adding selected spices on the physicochemical properties of fresh cream cheese. Six different samples of fresh cream cheese were produced in the milk processing plant (mini cheese factory). The first sample was marked as a control, without the addition of spices, and the other five were produced wi...

By Danica Savanović, Ana Velemir, Jovo Savanović, Aleksandar Savić, Danka Babić

 Milk and dairy products, especially cheeses, are a good source of minerals that play an important role in maintaining health. Minerals are necessary for biological processes and normal growth and development of the organism. Various spices have been used for centuries to improve the taste of food. The aim of this study was to examine the infl...

By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Jelena Sekulić

 Cheese is one of the oldest foodstuff. Cheese consumption is constantly increasing. There are a large number of different cheeses on the market and they represent the cultural and traditional mirror of the country in which they are produced. They can be produced in industrial plants as well as in households. The aim of this work was to produc...

By Danica Savanović, Ana Velemir, Jovo Savanović, Aleksandar Savić, Tanja Smiljić