TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Grković, Nevena
AU  - Vićić, Ivan
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3723
AB  - Analiza rizika predstavlja proces kojim se sistematski procenjuju
potencijalni negativni efekti po zdravlje ljudi u lancu hrane i njima
upravlja. Analiza rizika se sastoji od tri komponente, procene rizika,
upravljanja rizikom i obaveštavanja (komunikacijom) o riziku. Procena
rizika je naučno zasnovan proces koji obuhvata identifikaciju i karakterizaciju
opasnosti, procenu izloženosti, kao i karakterizaciju rizika,
a može se ocenjivati kvalitativno (opisno) ili kvantitativno (numerički).
Nakon procene rizika i izbora odgovarajućih preventivnih i kontrolnih
mera, potrebna je interaktivna razmena informacija. U kompleksnim
sistemima kao što je lanac hrane, dobra komunikacija između pojedinaca
koji su odgovorni za upravljanje rizikom, subjekta u poslovanju
hranom i potrošača je neophodna. Krajnji cilj obaveštavanja o riziku
je bolja informisanost, pristupačnost informacijama, a time i poboljšanje
procene i upravljanja rizicima. Zbog svega navedenog, obrazovanje
veterinara, koji se bave bezbednošću hrane, iz oblasti analize rizika
je od ključnog značaja u cilju dobijanja proizvoda bezbednih za
zdravlje ljudi.
PB  - Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024
T1  - Procena rizika i komunikacija rizikom u lancu hrane
SP  - 127
EP  - 132
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3723
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Grković, Nevena and Vićić, Ivan",
year = "2024",
abstract = "Analiza rizika predstavlja proces kojim se sistematski procenjuju
potencijalni negativni efekti po zdravlje ljudi u lancu hrane i njima
upravlja. Analiza rizika se sastoji od tri komponente, procene rizika,
upravljanja rizikom i obaveštavanja (komunikacijom) o riziku. Procena
rizika je naučno zasnovan proces koji obuhvata identifikaciju i karakterizaciju
opasnosti, procenu izloženosti, kao i karakterizaciju rizika,
a može se ocenjivati kvalitativno (opisno) ili kvantitativno (numerički).
Nakon procene rizika i izbora odgovarajućih preventivnih i kontrolnih
mera, potrebna je interaktivna razmena informacija. U kompleksnim
sistemima kao što je lanac hrane, dobra komunikacija između pojedinaca
koji su odgovorni za upravljanje rizikom, subjekta u poslovanju
hranom i potrošača je neophodna. Krajnji cilj obaveštavanja o riziku
je bolja informisanost, pristupačnost informacijama, a time i poboljšanje
procene i upravljanja rizicima. Zbog svega navedenog, obrazovanje
veterinara, koji se bave bezbednošću hrane, iz oblasti analize rizika
je od ključnog značaja u cilju dobijanja proizvoda bezbednih za
zdravlje ljudi.",
publisher = "Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024",
title = "Procena rizika i komunikacija rizikom u lancu hrane",
pages = "127-132",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3723"
}

Đorđević, J., Ledina, T., Grković, N.,& Vićić, I.. (2024). Procena rizika i komunikacija rizikom u lancu hrane. in XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024
Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 127-132.
https://hdl.handle.net/21.15107/rcub_veterinar_3723

Đorđević J, Ledina T, Grković N, Vićić I. Procena rizika i komunikacija rizikom u lancu hrane. in XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024. 2024;:127-132.
https://hdl.handle.net/21.15107/rcub_veterinar_3723 .

Đorđević, Jasna, Ledina, Tijana, Grković, Nevena, Vićić, Ivan, "Procena rizika i komunikacija rizikom u lancu hrane" in XLV seminar za inovacije znanja veterinara, Beograd, 23. februar 2024 (2024):127-132,
https://hdl.handle.net/21.15107/rcub_veterinar_3723 .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Kovandžić, Marija
AU  - Bulajić, Snežana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3762
AB  - Milk plays a significant role in human nutrition, and more than 6 billion people worldwide con‑
sume milk and dairy products. In 2019, total milk production in Serbia reached 1,597 million
litres, cow’s milk accounting for almost 95%. Out of the total amount of cow’s milk produced in
2021, 58.2% was purchased. The share of milk delivered to dairies increased by over 50% in the
previous decade. The results in the dairy sector are directly influenced by dairy cattle farming
in Serbia, which has been experiencing a decrease, but there has been a consistent increase in
milk yield over the past few years. Production of dairy products in Serbia recorded a decrease
during the last ten years, except for dry products (cream powder, whole and partially‑skimmed
milk powder), which recorded an increase. Trade in dairy products is very volatile, as dairy
trade flows can be affected by the overall economic situation in a country, fluctuations in supply
and demand, changing exchange rates and political measures. The largest dairy product trade in
Serbia is conducted in milk and cream, followed by cheese, and then milk and cream powder.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Production and trade of milk and dairy products in Serbia
VL  - 64
IS  - 2
SP  - 166
EP  - 170
DO  - 10.18485/meattech.2023.64.2.30
ER  - 

@article{
author = "Đorđević, Jasna and Ledina, Tijana and Kovandžić, Marija and Bulajić, Snežana",
year = "2023",
abstract = "Milk plays a significant role in human nutrition, and more than 6 billion people worldwide con‑
sume milk and dairy products. In 2019, total milk production in Serbia reached 1,597 million
litres, cow’s milk accounting for almost 95%. Out of the total amount of cow’s milk produced in
2021, 58.2% was purchased. The share of milk delivered to dairies increased by over 50% in the
previous decade. The results in the dairy sector are directly influenced by dairy cattle farming
in Serbia, which has been experiencing a decrease, but there has been a consistent increase in
milk yield over the past few years. Production of dairy products in Serbia recorded a decrease
during the last ten years, except for dry products (cream powder, whole and partially‑skimmed
milk powder), which recorded an increase. Trade in dairy products is very volatile, as dairy
trade flows can be affected by the overall economic situation in a country, fluctuations in supply
and demand, changing exchange rates and political measures. The largest dairy product trade in
Serbia is conducted in milk and cream, followed by cheese, and then milk and cream powder.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Production and trade of milk and dairy products in Serbia",
volume = "64",
number = "2",
pages = "166-170",
doi = "10.18485/meattech.2023.64.2.30"
}

Đorđević, J., Ledina, T., Kovandžić, M.,& Bulajić, S.. (2023). Production and trade of milk and dairy products in Serbia. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 64(2), 166-170.
https://doi.org/10.18485/meattech.2023.64.2.30

Đorđević J, Ledina T, Kovandžić M, Bulajić S. Production and trade of milk and dairy products in Serbia. in Meat Technology. 2023;64(2):166-170.
doi:10.18485/meattech.2023.64.2.30 .

Đorđević, Jasna, Ledina, Tijana, Kovandžić, Marija, Bulajić, Snežana, "Production and trade of milk and dairy products in Serbia" in Meat Technology, 64, no. 2 (2023):166-170,
https://doi.org/10.18485/meattech.2023.64.2.30 . .

TY  - CONF
AU  - Savić Radovanović, Radoslava
AU  - Đorđević, Jasna
AU  - Sinđić, Milijana
AU  - Janićijević, Slobodanka
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3065
AB  - Сир је производ од млека, који заузима значајно место у исхрани људи. На
београдским пијацама су присутни сиреви, који се производе од куваног и
сировог млека на традиционалан начин без додавања комерцијалних статер
култура. Потичу са различитих географских локалитета у Републици Србији.
Циљ рада је био да се испита микробиолошка исправност сирева на
београдским пијацама.
Испитано је укупно 43 узорака сира (25 узорака сирева од сировог и 18 узорака
сирева произведених од куваног млека), од којих је 42 испитана узорка сира
произведено од крављег млека, док је само један узорак био произведен од
козијег млека. Узорковање је извршено на две београдске пијаце у центру
града (Каленић и Палилула) током узастопних викенада када је на зеленим
пијацама присутно највише индивидуалних произвођача, који износе своје
производе на тржиште.
Микробиолошка испитивања су вршена према Правилнику о општим и
посебним условима хигијене хране у било којој фази производње, прераде и
промета ("Службени гласник РС", бр. 72/2010, 62/2018). За доказивање Listeria
monocytogenes коришћена је SRPS EN ISO 11290-2 метода; За доказивање
Salmonella spp. је коришћена SRPS EN ISO 6579 метода; За испитивање
критеријума хигијене процеса узорци сирева су испитани на присуство
Escherichia coli и коагулаза позитивне стафилококе. За доказивање E. coli
коришћена је SRPS ISO 16649 метода, а за доказивање коагулаза позитивних
стафилокока SRPS EN ISO 6888-1 метода. У узорцима су испитани
физичкохемијски патаметри pH вредност помоћу пехаметра (Testo 205) са
убодном електродом и активност воде (aw ) са авеметром (LabMasteraw,Novasina, Швајцарска).
Резултати су показали од укупно 43 испитаних узорака сирева коагулаза
позитивне стафилококе су доказане у 10 (23,25%) и E. coli у 21 (48,84%) сирева.
Ни у једном сиру није доказано присуство Salmonella spp. и L. monocytogenes. Број коагулаза позитивних стафилокока се кретао од 3,39 до 4,60 log CFU/g,
док је број E. coli био од 3 до 4,34 log CFU/g. Најнижа pH вредност 3,70 и
највиша 6,40 су забележене у сиревима од куваног млека, старости 20 дана и 1
дан. Активност воде се кретала од 0,758 до 0,922.
Може се закључити да су испитани узорци испуњавали критеријуме
безбедности и критеријуме хигијене у процесу производње. Узорке сира у
којима су доказане коагулаза позитивне стафилококе није било потребно
испитати на присуство ентеротоксина, јер није утврђен број ˃105 CFU/g.
AB  - Cheese is a milk product which takes an important place in human diet. Cheeses
produced in a traditional manner from raw and cooked milk without addition of
comertial starers are present at Belgrade markets. They originate from different
localities in Republic of Serbia.
The aim of this research was to examine the microbiological safety of food of
animal origin in catering facilities in the area of Belgrade, Republic of Serbia.
The aim of the work was to examine the microbiological safety of cheeses at
Belgrade markets.
A total of 43 cheese samples were examined (25 cheese samples produced of raw
milk and 18 cheese samples produced of cooked milk), out of 42 cheese samples
were produced from cow's milk, while only one sample was produced from goat's
milk. Sampling was carried out at two Belgrade markets in the city center (Kalenić
and Palilula) during consecutive weekends when the largest number of individual
producers are present at the green markets, bringing their products to the market.
Microbiological analyses were performed according to the Rulebook on general
and special conditions of food hygiene at any stage of production, processing and
trade ("Official Gazette of RS", No. 72/2010, 62/2018). The SRPS EN ISO 11290-
2 method was used to detect Listeria monocytogenes; SRPS EN ISO 6579 method
was used to detect Salmonella spp. In aim to examine process hygiene criteria,
cheese samples were analysed for the presence of Escherichia coli and coagulasepositive staphylococci. The SRPS ISO 16649 and SRPS EN ISO 6888-1 methods
were used to detect E. coli and coagulase-positive staphylococci, respectevely. The
samples were examined for physicochemical parameters, pH value using a pH
meter (Testo 205) by a stab electrode and water activity (aw) by awemeter
(LabMaster-aw, Novasina, Switzerland).
The results showed that out of 43 examined cheese samples, coagulase-positive
staphylococci were found in 10 (23.25%) and E. coli in 21 (48.84%) cheeses. The presence of Salmonella spp. and L. monocytogenes was not detected in none оf
cheese samples.
The number of coagulase-positive staphylococci and E. coli ranged from 3.39 to
4.60 log CFU/g and 3 to 4.34 log CFU/g, respectevely. The lowest pH value 3.70
and the highest 6.40 were rmesaured in cheeses produced from cooked milk aged
20 days and 1 day. Water activity ranged from 0.758 to 0.922.
It can be concluded that examined samples met the safety and hygiene criteria in
the production process. Cheese samples in which coagulase-positive staphylococci
were found were not examined for the presence of enterotoxins, because the
number was not >105 CFU/g.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Mikrobiološka ispravnost sireva na beogradskim pijacama
T1  - Microbiological safety of cheeses at Belgrade Markets
SP  - 122
EP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3065
ER  - 

@conference{
author = "Savić Radovanović, Radoslava and Đorđević, Jasna and Sinđić, Milijana and Janićijević, Slobodanka",
year = "2023",
abstract = "Сир је производ од млека, који заузима значајно место у исхрани људи. На
београдским пијацама су присутни сиреви, који се производе од куваног и
сировог млека на традиционалан начин без додавања комерцијалних статер
култура. Потичу са различитих географских локалитета у Републици Србији.
Циљ рада је био да се испита микробиолошка исправност сирева на
београдским пијацама.
Испитано је укупно 43 узорака сира (25 узорака сирева од сировог и 18 узорака
сирева произведених од куваног млека), од којих је 42 испитана узорка сира
произведено од крављег млека, док је само један узорак био произведен од
козијег млека. Узорковање је извршено на две београдске пијаце у центру
града (Каленић и Палилула) током узастопних викенада када је на зеленим
пијацама присутно највише индивидуалних произвођача, који износе своје
производе на тржиште.
Микробиолошка испитивања су вршена према Правилнику о општим и
посебним условима хигијене хране у било којој фази производње, прераде и
промета ("Службени гласник РС", бр. 72/2010, 62/2018). За доказивање Listeria
monocytogenes коришћена је SRPS EN ISO 11290-2 метода; За доказивање
Salmonella spp. је коришћена SRPS EN ISO 6579 метода; За испитивање
критеријума хигијене процеса узорци сирева су испитани на присуство
Escherichia coli и коагулаза позитивне стафилококе. За доказивање E. coli
коришћена је SRPS ISO 16649 метода, а за доказивање коагулаза позитивних
стафилокока SRPS EN ISO 6888-1 метода. У узорцима су испитани
физичкохемијски патаметри pH вредност помоћу пехаметра (Testo 205) са
убодном електродом и активност воде (aw ) са авеметром (LabMasteraw,Novasina, Швајцарска).
Резултати су показали од укупно 43 испитаних узорака сирева коагулаза
позитивне стафилококе су доказане у 10 (23,25%) и E. coli у 21 (48,84%) сирева.
Ни у једном сиру није доказано присуство Salmonella spp. и L. monocytogenes. Број коагулаза позитивних стафилокока се кретао од 3,39 до 4,60 log CFU/g,
док је број E. coli био од 3 до 4,34 log CFU/g. Најнижа pH вредност 3,70 и
највиша 6,40 су забележене у сиревима од куваног млека, старости 20 дана и 1
дан. Активност воде се кретала од 0,758 до 0,922.
Може се закључити да су испитани узорци испуњавали критеријуме
безбедности и критеријуме хигијене у процесу производње. Узорке сира у
којима су доказане коагулаза позитивне стафилококе није било потребно
испитати на присуство ентеротоксина, јер није утврђен број ˃105 CFU/g., Cheese is a milk product which takes an important place in human diet. Cheeses
produced in a traditional manner from raw and cooked milk without addition of
comertial starers are present at Belgrade markets. They originate from different
localities in Republic of Serbia.
The aim of this research was to examine the microbiological safety of food of
animal origin in catering facilities in the area of Belgrade, Republic of Serbia.
The aim of the work was to examine the microbiological safety of cheeses at
Belgrade markets.
A total of 43 cheese samples were examined (25 cheese samples produced of raw
milk and 18 cheese samples produced of cooked milk), out of 42 cheese samples
were produced from cow's milk, while only one sample was produced from goat's
milk. Sampling was carried out at two Belgrade markets in the city center (Kalenić
and Palilula) during consecutive weekends when the largest number of individual
producers are present at the green markets, bringing their products to the market.
Microbiological analyses were performed according to the Rulebook on general
and special conditions of food hygiene at any stage of production, processing and
trade ("Official Gazette of RS", No. 72/2010, 62/2018). The SRPS EN ISO 11290-
2 method was used to detect Listeria monocytogenes; SRPS EN ISO 6579 method
was used to detect Salmonella spp. In aim to examine process hygiene criteria,
cheese samples were analysed for the presence of Escherichia coli and coagulasepositive staphylococci. The SRPS ISO 16649 and SRPS EN ISO 6888-1 methods
were used to detect E. coli and coagulase-positive staphylococci, respectevely. The
samples were examined for physicochemical parameters, pH value using a pH
meter (Testo 205) by a stab electrode and water activity (aw) by awemeter
(LabMaster-aw, Novasina, Switzerland).
The results showed that out of 43 examined cheese samples, coagulase-positive
staphylococci were found in 10 (23.25%) and E. coli in 21 (48.84%) cheeses. The presence of Salmonella spp. and L. monocytogenes was not detected in none оf
cheese samples.
The number of coagulase-positive staphylococci and E. coli ranged from 3.39 to
4.60 log CFU/g and 3 to 4.34 log CFU/g, respectevely. The lowest pH value 3.70
and the highest 6.40 were rmesaured in cheeses produced from cooked milk aged
20 days and 1 day. Water activity ranged from 0.758 to 0.922.
It can be concluded that examined samples met the safety and hygiene criteria in
the production process. Cheese samples in which coagulase-positive staphylococci
were found were not examined for the presence of enterotoxins, because the
number was not >105 CFU/g.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Mikrobiološka ispravnost sireva na beogradskim pijacama, Microbiological safety of cheeses at Belgrade Markets",
pages = "122-125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3065"
}

Savić Radovanović, R., Đorđević, J., Sinđić, M.,& Janićijević, S.. (2023). Mikrobiološka ispravnost sireva na beogradskim pijacama. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske., 122-125.
https://hdl.handle.net/21.15107/rcub_veterinar_3065

Savić Radovanović R, Đorđević J, Sinđić M, Janićijević S. Mikrobiološka ispravnost sireva na beogradskim pijacama. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;:122-125.
https://hdl.handle.net/21.15107/rcub_veterinar_3065 .

Savić Radovanović, Radoslava, Đorđević, Jasna, Sinđić, Milijana, Janićijević, Slobodanka, "Mikrobiološka ispravnost sireva na beogradskim pijacama" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023 (2023):122-125,
https://hdl.handle.net/21.15107/rcub_veterinar_3065 .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Đorđević, Jasna
AU  - Kovandžić, Marija
AU  - Ledina, Tijana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3115
AB  - U radu je predstavljen model valorizacije mleka magarice kroz isticanje specifičnosti hemijskog sastava, tehnoloških karakteristika i mogućnosti obrade i
prerade. Za razvoj i marketinško pozicioniranje proizvoda od posebnog je
značaja identifikovanje potrošačkih segmenata. U svrhu identifikovanja motiva
koji pokreću izbor mleka magarice kod potrošača predstavljeni su rezultati
ankete.
PB  - Beograd : Fakultet veterinarske medicine
C3  - Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
T1  - Valorizacija mleka magarice – mogućnost uspostavljanja tržišne niše
SP  - 219
EP  - 228
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3115
ER  - 

@conference{
author = "Bulajić, Snežana and Đorđević, Jasna and Kovandžić, Marija and Ledina, Tijana",
year = "2023",
abstract = "U radu je predstavljen model valorizacije mleka magarice kroz isticanje specifičnosti hemijskog sastava, tehnoloških karakteristika i mogućnosti obrade i
prerade. Za razvoj i marketinško pozicioniranje proizvoda od posebnog je
značaja identifikovanje potrošačkih segmenata. U svrhu identifikovanja motiva
koji pokreću izbor mleka magarice kod potrošača predstavljeni su rezultati
ankete.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023",
title = "Valorizacija mleka magarice – mogućnost uspostavljanja tržišne niše",
pages = "219-228",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3115"
}

Bulajić, S., Đorđević, J., Kovandžić, M.,& Ledina, T.. (2023). Valorizacija mleka magarice – mogućnost uspostavljanja tržišne niše. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
Beograd : Fakultet veterinarske medicine., 219-228.
https://hdl.handle.net/21.15107/rcub_veterinar_3115

Bulajić S, Đorđević J, Kovandžić M, Ledina T. Valorizacija mleka magarice – mogućnost uspostavljanja tržišne niše. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023. 2023;:219-228.
https://hdl.handle.net/21.15107/rcub_veterinar_3115 .

Bulajić, Snežana, Đorđević, Jasna, Kovandžić, Marija, Ledina, Tijana, "Valorizacija mleka magarice – mogućnost uspostavljanja tržišne niše" in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023 (2023):219-228,
https://hdl.handle.net/21.15107/rcub_veterinar_3115 .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Kovandžić, Marija
AU  - Bulajić, Snežana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3116
AB  - Autohtone rase ovaca razvile su se u specifičnim uslovima uzgoja, uglavnom u
domaćinstvima na istoku Srbije (Stara planina), jugozapadu (Pešterska visoravan) i na području Vojvodine (Subotica, Senta, Čoka, Sremska Mitrovica,
Deliblatska peščara). Odlikuju se izuzetnom prilagodljivošču, plodnošću i
otpornošću na bolesti. U Srbiji postoje dve autohtone rase ovaca: pramenka i
cigaja. Pramenka predstavlja jedinstvenu genetičku baštinu koja postoji hiljadama godina i kao takva je važan element regionalne agro-bioraznolikosti,
tradicije i kulturne baštine Srbije. Pramenka ima 11 sojeva, a najpoznatiji su:
sjeničko-pešterski, svrljiški, pirotski, krivovirski, karakačanski, lipski, šarplaninski, bardoka i vlaško-vitoroga. Postoje razlike u prinosu mleka različitih
sojeva pramenke. Najmlečniji soj pramenke je bardoka, koja tokom laktacije
daje prosečno 200 litara mleka. Takođe, utvrđene su razlike i u sastavu mleka,
pri čemu mleko bardoke može imati i do 7,1% mlečne masti, dok su nešto niže
vrednosti utvrđene kod lipske pramenke. Najviši procenat proteina utvrđen je u
mleku vlaško-vitoroge pramenke. Najpoznatiji sojevi cigaje su somborska i
čokanska. Čokanska cigaja u toku laktacije od 120 dana daje prosečno 120
litara mleka, sa sadržajem mlečne masti od 5 do 8%. Status ugroženih sojeva u
Republici Srbiji imaju: pirotska, krivovirska, lipska, bardoka, vlaško vitoroga
pramenka i čokanska cigaja, a karakačanska pramenka status kritično
ugroženog soja.
PB  - Beograd : Fakultet veterinarske medicine
C3  - Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
T1  - Mleko autohtonih rasa ovaca
SP  - 229
EP  - 236
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3116
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Kovandžić, Marija and Bulajić, Snežana",
year = "2023",
abstract = "Autohtone rase ovaca razvile su se u specifičnim uslovima uzgoja, uglavnom u
domaćinstvima na istoku Srbije (Stara planina), jugozapadu (Pešterska visoravan) i na području Vojvodine (Subotica, Senta, Čoka, Sremska Mitrovica,
Deliblatska peščara). Odlikuju se izuzetnom prilagodljivošču, plodnošću i
otpornošću na bolesti. U Srbiji postoje dve autohtone rase ovaca: pramenka i
cigaja. Pramenka predstavlja jedinstvenu genetičku baštinu koja postoji hiljadama godina i kao takva je važan element regionalne agro-bioraznolikosti,
tradicije i kulturne baštine Srbije. Pramenka ima 11 sojeva, a najpoznatiji su:
sjeničko-pešterski, svrljiški, pirotski, krivovirski, karakačanski, lipski, šarplaninski, bardoka i vlaško-vitoroga. Postoje razlike u prinosu mleka različitih
sojeva pramenke. Najmlečniji soj pramenke je bardoka, koja tokom laktacije
daje prosečno 200 litara mleka. Takođe, utvrđene su razlike i u sastavu mleka,
pri čemu mleko bardoke može imati i do 7,1% mlečne masti, dok su nešto niže
vrednosti utvrđene kod lipske pramenke. Najviši procenat proteina utvrđen je u
mleku vlaško-vitoroge pramenke. Najpoznatiji sojevi cigaje su somborska i
čokanska. Čokanska cigaja u toku laktacije od 120 dana daje prosečno 120
litara mleka, sa sadržajem mlečne masti od 5 do 8%. Status ugroženih sojeva u
Republici Srbiji imaju: pirotska, krivovirska, lipska, bardoka, vlaško vitoroga
pramenka i čokanska cigaja, a karakačanska pramenka status kritično
ugroženog soja.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023",
title = "Mleko autohtonih rasa ovaca",
pages = "229-236",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3116"
}

Đorđević, J., Ledina, T., Kovandžić, M.,& Bulajić, S.. (2023). Mleko autohtonih rasa ovaca. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023
Beograd : Fakultet veterinarske medicine., 229-236.
https://hdl.handle.net/21.15107/rcub_veterinar_3116

Đorđević J, Ledina T, Kovandžić M, Bulajić S. Mleko autohtonih rasa ovaca. in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023. 2023;:229-236.
https://hdl.handle.net/21.15107/rcub_veterinar_3116 .

Đorđević, Jasna, Ledina, Tijana, Kovandžić, Marija, Bulajić, Snežana, "Mleko autohtonih rasa ovaca" in Četvrti regionalni simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 29. jun - 1. jul 2023 (2023):229-236,
https://hdl.handle.net/21.15107/rcub_veterinar_3116 .

TY  - CONF
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Kovandžić, Marija
AU  - Bulajić, Snežana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3232
AB  - Gama-aminobuterna kiselina (GABA) je široko rasprostranjena neproteinska
aminokiselina, koja ima funkciju glavnog inhibitornog neutrotransmitera u
centralnom nervnom sistemu sisara. Osim osnovnog, neuromodulatornog efekta,
GABA ima i druge fiziološke funkcije, kao što su antidiuretičko i antihipertenzivno
delovanje. Poslednjih godina, mnoga istraživanja su fokusirana na mikroorganizme
koji imaju sposobnost produkcije GABA, kako u svrhe biosinteze za potrebe
farmaceutske industrije, tako i za potencijalnu primenu u prehrambenoj industriji u
cilju dobijanja funkcionalne hrane. U tom pogledu, naročito se ističe potencijal
upotrebe bakterija mlečne kiseline (BMK). Glutamat-zavisni sistemi BMK imaju
biološku funkciju kao vid strategije preživljavanja nepovoljnih uslova sredine, usled
pada pH, koji nastaju tokom fermentacije ugljenih hidrata i nakupljanja mlečne
kiseline. Kod BMK, reakcija dekarboksilacije glutamata prisutnog u medijumu u GABA,
katalizovana je enzimom glutamat-dekarboksilazom, uz prisustvo kofaktora
piridoksal-5’-fosfata. Fermentisani proizvodi od mleka i sirevi predstavljaju značajan
izvor GABA-produkujućih sojeva BMK, s obzirom da brojni pripadnici BMK,
prevashodno iz rodova Lactobacillus, Lactococcus i Streptococcus poreklom iz mleka i
proizvoda od mleka na hromozomu poseduju gad operon koji kodira sintezu
glutamat-dekarboksilaze. GABA-produkujuće BMK imaju veliki potencijal za
korišćenje u proizvodnji funkcionalnih proizvoda od mleka. Ovaj pregledni rad ima za
cilj da pruži uvid o dosadašnjim istraživanjima GABA-produkujućih BMK poreklom iz
mleka i proizvoda od mleka, kao i o daljem toku istraživanja, ali i potencijalima
primene BMK u dobijanju funkcionalne hrane.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Gama-aminobuterna kiselina (GABA) produkujuće bakterije mlečne kiseline u mleku i proizvodima od mleka
SP  - 338
EP  - 345
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3232
ER  - 

@conference{
author = "Ledina, Tijana and Đorđević, Jasna and Kovandžić, Marija and Bulajić, Snežana",
year = "2023",
abstract = "Gama-aminobuterna kiselina (GABA) je široko rasprostranjena neproteinska
aminokiselina, koja ima funkciju glavnog inhibitornog neutrotransmitera u
centralnom nervnom sistemu sisara. Osim osnovnog, neuromodulatornog efekta,
GABA ima i druge fiziološke funkcije, kao što su antidiuretičko i antihipertenzivno
delovanje. Poslednjih godina, mnoga istraživanja su fokusirana na mikroorganizme
koji imaju sposobnost produkcije GABA, kako u svrhe biosinteze za potrebe
farmaceutske industrije, tako i za potencijalnu primenu u prehrambenoj industriji u
cilju dobijanja funkcionalne hrane. U tom pogledu, naročito se ističe potencijal
upotrebe bakterija mlečne kiseline (BMK). Glutamat-zavisni sistemi BMK imaju
biološku funkciju kao vid strategije preživljavanja nepovoljnih uslova sredine, usled
pada pH, koji nastaju tokom fermentacije ugljenih hidrata i nakupljanja mlečne
kiseline. Kod BMK, reakcija dekarboksilacije glutamata prisutnog u medijumu u GABA,
katalizovana je enzimom glutamat-dekarboksilazom, uz prisustvo kofaktora
piridoksal-5’-fosfata. Fermentisani proizvodi od mleka i sirevi predstavljaju značajan
izvor GABA-produkujućih sojeva BMK, s obzirom da brojni pripadnici BMK,
prevashodno iz rodova Lactobacillus, Lactococcus i Streptococcus poreklom iz mleka i
proizvoda od mleka na hromozomu poseduju gad operon koji kodira sintezu
glutamat-dekarboksilaze. GABA-produkujuće BMK imaju veliki potencijal za
korišćenje u proizvodnji funkcionalnih proizvoda od mleka. Ovaj pregledni rad ima za
cilj da pruži uvid o dosadašnjim istraživanjima GABA-produkujućih BMK poreklom iz
mleka i proizvoda od mleka, kao i o daljem toku istraživanja, ali i potencijalima
primene BMK u dobijanju funkcionalne hrane.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Gama-aminobuterna kiselina (GABA) produkujuće bakterije mlečne kiseline u mleku i proizvodima od mleka",
pages = "338-345",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3232"
}

Ledina, T., Đorđević, J., Kovandžić, M.,& Bulajić, S.. (2023). Gama-aminobuterna kiselina (GABA) produkujuće bakterije mlečne kiseline u mleku i proizvodima od mleka. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 338-345.
https://hdl.handle.net/21.15107/rcub_veterinar_3232

Ledina T, Đorđević J, Kovandžić M, Bulajić S. Gama-aminobuterna kiselina (GABA) produkujuće bakterije mlečne kiseline u mleku i proizvodima od mleka. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:338-345.
https://hdl.handle.net/21.15107/rcub_veterinar_3232 .

Ledina, Tijana, Đorđević, Jasna, Kovandžić, Marija, Bulajić, Snežana, "Gama-aminobuterna kiselina (GABA) produkujuće bakterije mlečne kiseline u mleku i proizvodima od mleka" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):338-345,
https://hdl.handle.net/21.15107/rcub_veterinar_3232 .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Savić Radovanović, Radoslava
AU  - Ledina, Tijana
AU  - Kovandžić, Marija
AU  - Đorđević, Jasna
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3242
AB  - U radu su, uvažavajući istorijske, antropozoološke, etnološke i etnografske izvore,
ali i zanimljive putopise Pirha i Kanica, oduševljenih i svestranih istraživača Srbije
prošlih vremena, prikazane činjenice o belom smoku. Koliko nas poznaje sledeće
izraze: grušavina, ovčenik, studenica, presipka, izmetilj, jatka, urda (vurda, furda,
izvara), bijeno sirenje, presukača, cijeli sir, jomužni sir, sosimas, sirac, škripavac,
provara, prlja, jardum, bačovanje, bač, ćehaja, potćehajnik, prićehajnik, iskaruvač,
stadnik, komarnik, zagon, prevara, rnza, tiri, brkljača (turil), manarulj, torotan, kjaga i
mnoge druge? Cilj rada jeste pokušaj autora da od zaborava otrgne bogato etnografsko
i gastronomsko nasleđe belog smoka u srpskim zemljama.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Beli smok
SP  - 456
EP  - 467
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3242
ER  - 

@conference{
author = "Bulajić, Snežana and Savić Radovanović, Radoslava and Ledina, Tijana and Kovandžić, Marija and Đorđević, Jasna",
year = "2023",
abstract = "U radu su, uvažavajući istorijske, antropozoološke, etnološke i etnografske izvore,
ali i zanimljive putopise Pirha i Kanica, oduševljenih i svestranih istraživača Srbije
prošlih vremena, prikazane činjenice o belom smoku. Koliko nas poznaje sledeće
izraze: grušavina, ovčenik, studenica, presipka, izmetilj, jatka, urda (vurda, furda,
izvara), bijeno sirenje, presukača, cijeli sir, jomužni sir, sosimas, sirac, škripavac,
provara, prlja, jardum, bačovanje, bač, ćehaja, potćehajnik, prićehajnik, iskaruvač,
stadnik, komarnik, zagon, prevara, rnza, tiri, brkljača (turil), manarulj, torotan, kjaga i
mnoge druge? Cilj rada jeste pokušaj autora da od zaborava otrgne bogato etnografsko
i gastronomsko nasleđe belog smoka u srpskim zemljama.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Beli smok",
pages = "456-467",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3242"
}

Bulajić, S., Savić Radovanović, R., Ledina, T., Kovandžić, M.,& Đorđević, J.. (2023). Beli smok. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 456-467.
https://hdl.handle.net/21.15107/rcub_veterinar_3242

Bulajić S, Savić Radovanović R, Ledina T, Kovandžić M, Đorđević J. Beli smok. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:456-467.
https://hdl.handle.net/21.15107/rcub_veterinar_3242 .

Bulajić, Snežana, Savić Radovanović, Radoslava, Ledina, Tijana, Kovandžić, Marija, Đorđević, Jasna, "Beli smok" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):456-467,
https://hdl.handle.net/21.15107/rcub_veterinar_3242 .

TY  - JOUR
AU  - Kos, Andrea
AU  - Papić, Bojan
AU  - Golob, Majda
AU  - Avberšek, Jana
AU  - Kušar, Darja
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Bulajić, Snežana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3429
AB  - The potential risk to human and animal health provides a rationale for research on
methicillin-resistant staphylococci (MRS) and mammaliicocci (MRM) in dairy herds. Here, we
aimed to estimate their occurrence in the bulk tank milk (BTM) samples collected in 2019–2021 from
283 bovine dairy farms in the Belgrade district. We used whole-genome sequencing to characterize
the obtained isolates and assess their genetic relatedness. A total of 70 MRS/MRM were recovered,
most frequently Staphylococcus haemolyticus and Mammaliicoccus sciuri. Five clusters of 2–4 genetically
related isolates were identified and epidemiological data indicated transmission through, e.g., farm
visits by personnel or milk collection trucks. Most MRSA isolates belonged to the typical livestockassociated
lineage ST398-t034. One MRSA isolate (ST152-t355) harbored the PVL-encoding genes.
Since MRS/MRM isolates obtained in this study frequently harbored genes conferring multidrug
resistance (MDR), this argues for their role as reservoirs for the spread of antimicrobial resistance
genes. The pipeline milking system and total bacterial count >100,000 CFU/mL were significantly
associated with higher occurrences of MRS/MRM. Our study confirms that BTM can be a zoonotic
source of MRS, including MDR strains. This highlights the urgent need for good agricultural practices
and the continuous monitoring of MRS/MRM in dairy farms.
PB  - MDPI
T2  - Antibiotics
T1  - Genomic insights into methicillin-resistant staphylococci and mammaliicocci from bulk tank milk of dairy farms in Serbia
VL  - 12
IS  - 10
SP  - 1529
DO  - 10.3390/antibiotics12101529
ER  - 

@article{
author = "Kos, Andrea and Papić, Bojan and Golob, Majda and Avberšek, Jana and Kušar, Darja and Ledina, Tijana and Đorđević, Jasna and Bulajić, Snežana",
year = "2023",
abstract = "The potential risk to human and animal health provides a rationale for research on
methicillin-resistant staphylococci (MRS) and mammaliicocci (MRM) in dairy herds. Here, we
aimed to estimate their occurrence in the bulk tank milk (BTM) samples collected in 2019–2021 from
283 bovine dairy farms in the Belgrade district. We used whole-genome sequencing to characterize
the obtained isolates and assess their genetic relatedness. A total of 70 MRS/MRM were recovered,
most frequently Staphylococcus haemolyticus and Mammaliicoccus sciuri. Five clusters of 2–4 genetically
related isolates were identified and epidemiological data indicated transmission through, e.g., farm
visits by personnel or milk collection trucks. Most MRSA isolates belonged to the typical livestockassociated
lineage ST398-t034. One MRSA isolate (ST152-t355) harbored the PVL-encoding genes.
Since MRS/MRM isolates obtained in this study frequently harbored genes conferring multidrug
resistance (MDR), this argues for their role as reservoirs for the spread of antimicrobial resistance
genes. The pipeline milking system and total bacterial count >100,000 CFU/mL were significantly
associated with higher occurrences of MRS/MRM. Our study confirms that BTM can be a zoonotic
source of MRS, including MDR strains. This highlights the urgent need for good agricultural practices
and the continuous monitoring of MRS/MRM in dairy farms.",
publisher = "MDPI",
journal = "Antibiotics",
title = "Genomic insights into methicillin-resistant staphylococci and mammaliicocci from bulk tank milk of dairy farms in Serbia",
volume = "12",
number = "10",
pages = "1529",
doi = "10.3390/antibiotics12101529"
}

Kos, A., Papić, B., Golob, M., Avberšek, J., Kušar, D., Ledina, T., Đorđević, J.,& Bulajić, S.. (2023). Genomic insights into methicillin-resistant staphylococci and mammaliicocci from bulk tank milk of dairy farms in Serbia. in Antibiotics
MDPI., 12(10), 1529.
https://doi.org/10.3390/antibiotics12101529

Kos A, Papić B, Golob M, Avberšek J, Kušar D, Ledina T, Đorđević J, Bulajić S. Genomic insights into methicillin-resistant staphylococci and mammaliicocci from bulk tank milk of dairy farms in Serbia. in Antibiotics. 2023;12(10):1529.
doi:10.3390/antibiotics12101529 .

Kos, Andrea, Papić, Bojan, Golob, Majda, Avberšek, Jana, Kušar, Darja, Ledina, Tijana, Đorđević, Jasna, Bulajić, Snežana, "Genomic insights into methicillin-resistant staphylococci and mammaliicocci from bulk tank milk of dairy farms in Serbia" in Antibiotics, 12, no. 10 (2023):1529,
https://doi.org/10.3390/antibiotics12101529 . .

TY  - JOUR
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Kovandžić, Marija
AU  - Bulajić, Snežana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3732
AB  - Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without compromising
food safety. Non-thermal technologies offer a solution by using different physical
hurdles to ensure microbiological safety and extended shelf life. In the dairy industry,
high-pressure processing, ultrasound, ultraviolet processing, cold plasma and pulsed
electric fields show promise as effective non-thermal technologies. These methods achieve
microbial inactivation by altering cell membrane structures and damaging genetic material,
although the specific mechanisms may vary. Moreover, non-thermal technologies have
the potential to enhance product quality and facilitate the development of functional dairy
products, with high-intensity ultrasound and supercritical carbon dioxide as particularly
noteworthy. Despite the expanding research and development in the field of non-thermal
technologies in dairy industries, several challenges persist, including equipment costs, enzyme
inactivation efficiency, the absence of validation procedures, regulatory hurdles and
consumer acceptance.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Non-thermal technologies for milk and dairy processing
VL  - 64
IS  - 2
SP  - 149
EP  - 154
DO  - 10.18485/meattech.2023.64.2.27
ER  - 

@article{
author = "Ledina, Tijana and Đorđević, Jasna and Kovandžić, Marija and Bulajić, Snežana",
year = "2023",
abstract = "Modern consumers demand minimally processed, high-quality, sustainably produced, and
ethically sourced food. The food industry strives to meet these demands without compromising
food safety. Non-thermal technologies offer a solution by using different physical
hurdles to ensure microbiological safety and extended shelf life. In the dairy industry,
high-pressure processing, ultrasound, ultraviolet processing, cold plasma and pulsed
electric fields show promise as effective non-thermal technologies. These methods achieve
microbial inactivation by altering cell membrane structures and damaging genetic material,
although the specific mechanisms may vary. Moreover, non-thermal technologies have
the potential to enhance product quality and facilitate the development of functional dairy
products, with high-intensity ultrasound and supercritical carbon dioxide as particularly
noteworthy. Despite the expanding research and development in the field of non-thermal
technologies in dairy industries, several challenges persist, including equipment costs, enzyme
inactivation efficiency, the absence of validation procedures, regulatory hurdles and
consumer acceptance.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Non-thermal technologies for milk and dairy processing",
volume = "64",
number = "2",
pages = "149-154",
doi = "10.18485/meattech.2023.64.2.27"
}

Ledina, T., Đorđević, J., Kovandžić, M.,& Bulajić, S.. (2023). Non-thermal technologies for milk and dairy processing. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 149-154.
https://doi.org/10.18485/meattech.2023.64.2.27

Ledina T, Đorđević J, Kovandžić M, Bulajić S. Non-thermal technologies for milk and dairy processing. in Meat Technology. 2023;64(2):149-154.
doi:10.18485/meattech.2023.64.2.27 .

Ledina, Tijana, Đorđević, Jasna, Kovandžić, Marija, Bulajić, Snežana, "Non-thermal technologies for milk and dairy processing" in Meat Technology, 64, no. 2 (2023):149-154,
https://doi.org/10.18485/meattech.2023.64.2.27 . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Baltić, Branislav
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Šefer, Dragan
AU  - Radulović, Stamen
AU  - Radovanović, Anita
AU  - Perić, Dejan
AU  - Peurača, Mile
AU  - Marković, Radmila
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2571
AB  - The aim was to examine production performance, carcass characteristics, and intestinal histomorphology of weaned piglets (28-to 54-day-old) fed diet with 3 or 5 g of sodium butyrate per kg of diet (group II and III). Groups II and III had higher final live weight and total weight gain. The feed to gain ratio was the best in group I. The highest carcass yield was of group III. Significant differences (P<0.05) were observed in Escherischia coli counts in small intestine between control (I) and experimental groups (II and III), and in cecum between control (I) and experimental group II. There were significant differences (P<0.05) between all groups for the intestine length, intestine weight, and both height and width of the ileal villus. The highest villus height/crypt depth ratio of jejunum occurred in group II piglets, while the highest villus height/crypt depth ratio of ileum was in piglets from group III. The significant correlations were determined between amount of sodium butyrate and final live weight, intestinal length, intestinal weight, jejunal and ileal crypt depth, and ileal villus widths.
PB  - Animal Nutrition Association
T2  - Animal Nutrition and Feed Technology
T1  - Advantages of sodium butyrate in weaned piglet diet
VL  - 22
IS  - 2
SP  - 245
EP  - 260
DO  - 10.5958/0974-181X.2022.00020.8
ER  - 

@article{
author = "Đorđević, Jasna and Baltić, Branislav and Glišić, Milica and Bošković, Marija and Šefer, Dragan and Radulović, Stamen and Radovanović, Anita and Perić, Dejan and Peurača, Mile and Marković, Radmila",
year = "2022",
abstract = "The aim was to examine production performance, carcass characteristics, and intestinal histomorphology of weaned piglets (28-to 54-day-old) fed diet with 3 or 5 g of sodium butyrate per kg of diet (group II and III). Groups II and III had higher final live weight and total weight gain. The feed to gain ratio was the best in group I. The highest carcass yield was of group III. Significant differences (P<0.05) were observed in Escherischia coli counts in small intestine between control (I) and experimental groups (II and III), and in cecum between control (I) and experimental group II. There were significant differences (P<0.05) between all groups for the intestine length, intestine weight, and both height and width of the ileal villus. The highest villus height/crypt depth ratio of jejunum occurred in group II piglets, while the highest villus height/crypt depth ratio of ileum was in piglets from group III. The significant correlations were determined between amount of sodium butyrate and final live weight, intestinal length, intestinal weight, jejunal and ileal crypt depth, and ileal villus widths.",
publisher = "Animal Nutrition Association",
journal = "Animal Nutrition and Feed Technology",
title = "Advantages of sodium butyrate in weaned piglet diet",
volume = "22",
number = "2",
pages = "245-260",
doi = "10.5958/0974-181X.2022.00020.8"
}

Đorđević, J., Baltić, B., Glišić, M., Bošković, M., Šefer, D., Radulović, S., Radovanović, A., Perić, D., Peurača, M.,& Marković, R.. (2022). Advantages of sodium butyrate in weaned piglet diet. in Animal Nutrition and Feed Technology
Animal Nutrition Association., 22(2), 245-260.
https://doi.org/10.5958/0974-181X.2022.00020.8

Đorđević J, Baltić B, Glišić M, Bošković M, Šefer D, Radulović S, Radovanović A, Perić D, Peurača M, Marković R. Advantages of sodium butyrate in weaned piglet diet. in Animal Nutrition and Feed Technology. 2022;22(2):245-260.
doi:10.5958/0974-181X.2022.00020.8 .

Đorđević, Jasna, Baltić, Branislav, Glišić, Milica, Bošković, Marija, Šefer, Dragan, Radulović, Stamen, Radovanović, Anita, Perić, Dejan, Peurača, Mile, Marković, Radmila, "Advantages of sodium butyrate in weaned piglet diet" in Animal Nutrition and Feed Technology, 22, no. 2 (2022):245-260,
https://doi.org/10.5958/0974-181X.2022.00020.8 . .

TY  - CONF
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Grković, Nevena
AU  - Vićić, Ivan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2422
AB  - Procena izloženosti hazardima u hrani, pored identifikacije opasnosti, karakterizacije opasnosti i karakterizacije rizika, predstavlja
jednu od četiri osnovne komponente procene rizika u okviru analize
rizika. Procena izloženosti se definiše kao kvalitativna i/ili kvantitativna procena verovatnoće da će određeni hazard biti unet putem hrane,
kao i njegov potencijal da dovede do štetnih efekata po zdravlje konzumenta. Procena izloženosti može da se vrši u različite svrhe, kao
što je identifikacija tačaka u kojima je moguće primeniti određene korektivne mere; radi procene efikasnosti primenjenih mera za kontrolu
opasnosti u hrani; poređenja izloženosti usled različitih puteva kontaminacije; radi definisanja ciljeva naučnih istraživanja itd. Postoji veliki
broj pristupa koji se mogu primeniti u procesu procene izloženosti, od
kvalitativnog pristupa koji procenu izloženosti daju samo opisno, kao
zanemarljivu, nisku, srednju i visoku izloženost; do kvantitativne procene izloženosti, uz pomoć koje, korišćenjem složenih matematičkih
modela, izloženost opasnostima može da se odredi numerički. Poslednjih godina razvijeni su kompjuterski programi, uz pomoć kojih se
može izvršiti procena rizika kod opasnosti u hrani. U okviru ovih kompjuterskih programa, kao sastavni deo, može se izvršiti i procena izloženosti hazardima u hrani.
AB  - Food hazard exposure assessment, in addition to hazard identification, hazard
characterization, and risk characterization, is one of the four basic components of risk
assessment within risk analysis. Exposure assessment is defined as a qualitative and / or
quantitative assessment of the likelihood that a particular hazard will be ingested through
food, as well as its potential to lead to adverse health effects in consumers. Exposure
assessment is conducted for various purposes, such as identifying points where certain
corrective measures can be applied; to assess the effectiveness of applied hazard
control measures; comparison of exposure from different contamination routes; to define
the goals of scientific research, etc. There are a number of approaches that can be
applied in the exposure assessment process, from a qualitative approach that provides
exposure assessment only descriptively; to a quantitative assessment of exposure. In
the quantitative risk exposure, exposure to hazards can be determined numerically using
complex mathematical models. Recently, computer programs have been developed with
a main goal to perform risk assesment in certain types of food. As an integral part of these
computer programs, an assessment of food hazard exposure can be performed.
PB  - Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila
C3  - Zbornik radova - XLIII seminar inovacija znanja veterinara
T1  - Procena izloženosti opasnostima u lancu hrane
T1  - Exposure assesment of hazards in the food chain
SP  - 117
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2422
ER  - 

@conference{
author = "Ledina, Tijana and Đorđević, Jasna and Grković, Nevena and Vićić, Ivan",
year = "2022",
abstract = "Procena izloženosti hazardima u hrani, pored identifikacije opasnosti, karakterizacije opasnosti i karakterizacije rizika, predstavlja
jednu od četiri osnovne komponente procene rizika u okviru analize
rizika. Procena izloženosti se definiše kao kvalitativna i/ili kvantitativna procena verovatnoće da će određeni hazard biti unet putem hrane,
kao i njegov potencijal da dovede do štetnih efekata po zdravlje konzumenta. Procena izloženosti može da se vrši u različite svrhe, kao
što je identifikacija tačaka u kojima je moguće primeniti određene korektivne mere; radi procene efikasnosti primenjenih mera za kontrolu
opasnosti u hrani; poređenja izloženosti usled različitih puteva kontaminacije; radi definisanja ciljeva naučnih istraživanja itd. Postoji veliki
broj pristupa koji se mogu primeniti u procesu procene izloženosti, od
kvalitativnog pristupa koji procenu izloženosti daju samo opisno, kao
zanemarljivu, nisku, srednju i visoku izloženost; do kvantitativne procene izloženosti, uz pomoć koje, korišćenjem složenih matematičkih
modela, izloženost opasnostima može da se odredi numerički. Poslednjih godina razvijeni su kompjuterski programi, uz pomoć kojih se
može izvršiti procena rizika kod opasnosti u hrani. U okviru ovih kompjuterskih programa, kao sastavni deo, može se izvršiti i procena izloženosti hazardima u hrani., Food hazard exposure assessment, in addition to hazard identification, hazard
characterization, and risk characterization, is one of the four basic components of risk
assessment within risk analysis. Exposure assessment is defined as a qualitative and / or
quantitative assessment of the likelihood that a particular hazard will be ingested through
food, as well as its potential to lead to adverse health effects in consumers. Exposure
assessment is conducted for various purposes, such as identifying points where certain
corrective measures can be applied; to assess the effectiveness of applied hazard
control measures; comparison of exposure from different contamination routes; to define
the goals of scientific research, etc. There are a number of approaches that can be
applied in the exposure assessment process, from a qualitative approach that provides
exposure assessment only descriptively; to a quantitative assessment of exposure. In
the quantitative risk exposure, exposure to hazards can be determined numerically using
complex mathematical models. Recently, computer programs have been developed with
a main goal to perform risk assesment in certain types of food. As an integral part of these
computer programs, an assessment of food hazard exposure can be performed.",
publisher = "Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila",
journal = "Zbornik radova - XLIII seminar inovacija znanja veterinara",
title = "Procena izloženosti opasnostima u lancu hrane, Exposure assesment of hazards in the food chain",
pages = "117-124",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2422"
}

Ledina, T., Đorđević, J., Grković, N.,& Vićić, I.. (2022). Procena izloženosti opasnostima u lancu hrane. in Zbornik radova - XLIII seminar inovacija znanja veterinara
Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila., 117-124.
https://hdl.handle.net/21.15107/rcub_veterinar_2422

Ledina T, Đorđević J, Grković N, Vićić I. Procena izloženosti opasnostima u lancu hrane. in Zbornik radova - XLIII seminar inovacija znanja veterinara. 2022;:117-124.
https://hdl.handle.net/21.15107/rcub_veterinar_2422 .

Ledina, Tijana, Đorđević, Jasna, Grković, Nevena, Vićić, Ivan, "Procena izloženosti opasnostima u lancu hrane" in Zbornik radova - XLIII seminar inovacija znanja veterinara (2022):117-124,
https://hdl.handle.net/21.15107/rcub_veterinar_2422 .

TY  - CONF
AU  - Kovandžić, Marija
AU  - Pintarič, Štefan
AU  - Janković, Ljiljana
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2744
C3  - 20th Congress of the International Society for Animal Hygiene, Berlin, 5-7 October 2022
T1  - Assessment of dairy donkey welfare from five farms in Northern Serbia
SP  - 80
EP  - 81
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2744
ER  - 

@conference{
author = "Kovandžić, Marija and Pintarič, Štefan and Janković, Ljiljana and Đorđević, Jasna and Ledina, Tijana and Bulajić, Snežana",
year = "2022",
journal = "20th Congress of the International Society for Animal Hygiene, Berlin, 5-7 October 2022",
title = "Assessment of dairy donkey welfare from five farms in Northern Serbia",
pages = "80-81",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2744"
}

Kovandžić, M., Pintarič, Š., Janković, L., Đorđević, J., Ledina, T.,& Bulajić, S.. (2022). Assessment of dairy donkey welfare from five farms in Northern Serbia. in 20th Congress of the International Society for Animal Hygiene, Berlin, 5-7 October 2022, 80-81.
https://hdl.handle.net/21.15107/rcub_veterinar_2744

Kovandžić M, Pintarič Š, Janković L, Đorđević J, Ledina T, Bulajić S. Assessment of dairy donkey welfare from five farms in Northern Serbia. in 20th Congress of the International Society for Animal Hygiene, Berlin, 5-7 October 2022. 2022;:80-81.
https://hdl.handle.net/21.15107/rcub_veterinar_2744 .

Kovandžić, Marija, Pintarič, Štefan, Janković, Ljiljana, Đorđević, Jasna, Ledina, Tijana, Bulajić, Snežana, "Assessment of dairy donkey welfare from five farms in Northern Serbia" in 20th Congress of the International Society for Animal Hygiene, Berlin, 5-7 October 2022 (2022):80-81,
https://hdl.handle.net/21.15107/rcub_veterinar_2744 .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Kovandžić, Marija
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2828
AB  - Bioaktivni peptidi su funkcionalne komponente proteina mleka, koji su u okviru matičnog proteina neaktivni, ali se dejstvom proteolitičkih enzima u gastrointestinalnom traktu ili primenom određenih tehnoloških postupaka, oslobađaju iz proteina. Tako aktivirani mogu imati uticaj na različite fiziološke i metaboličke funkcije u organizmu ljudi, kao što su antimikrobna, antioksidativna, antihipertenzivna, antitrombotična, imunomodulatorna, anticitotoksična aktivnost i druge. Antimikrobno dejstvo bioaktivnih peptida je važan deo nespecifičnog imuniteta, posebno na površini sluzokože tankog creva. Takođe, bioaktivni peptidi imaju sposobnost da podstiču aktivnost antioksidativnih enzima (katalaze, superoksid dismutaze i glutation peroksidaze), mogu imati antiinflamatorno dejstvo, kao i da podstiču lučenje insulina. Zbog brojnih različitih pozitivnih efekata na zdravlje ljudi, modulacijom ili poboljšanjem fiozioloških funkcija, proteini mleka, kao izvor bioaktivnih peptida, imaju potencijal za komercijalnu upotrebu u proizvodnji kako konvencionalne, tako i funkcionalne i medicinirane hrane ili dijetetskih suplemenata. Međutim, s obzirom da su rezultati većine istraživanja dobijeni u in vitro uslovima, postoji potreba za istraživanjima in vivo kako bi se u potpunosti ispitalo dejstvo bioaktivnih peptida na različite fiziološke funkcije.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022
T1  - Bioaktivni peptidi iz mleka
SP  - 406
EP  - 413
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2828
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Kovandžić, Marija and Bulajić, Snežana",
year = "2022",
abstract = "Bioaktivni peptidi su funkcionalne komponente proteina mleka, koji su u okviru matičnog proteina neaktivni, ali se dejstvom proteolitičkih enzima u gastrointestinalnom traktu ili primenom određenih tehnoloških postupaka, oslobađaju iz proteina. Tako aktivirani mogu imati uticaj na različite fiziološke i metaboličke funkcije u organizmu ljudi, kao što su antimikrobna, antioksidativna, antihipertenzivna, antitrombotična, imunomodulatorna, anticitotoksična aktivnost i druge. Antimikrobno dejstvo bioaktivnih peptida je važan deo nespecifičnog imuniteta, posebno na površini sluzokože tankog creva. Takođe, bioaktivni peptidi imaju sposobnost da podstiču aktivnost antioksidativnih enzima (katalaze, superoksid dismutaze i glutation peroksidaze), mogu imati antiinflamatorno dejstvo, kao i da podstiču lučenje insulina. Zbog brojnih različitih pozitivnih efekata na zdravlje ljudi, modulacijom ili poboljšanjem fiozioloških funkcija, proteini mleka, kao izvor bioaktivnih peptida, imaju potencijal za komercijalnu upotrebu u proizvodnji kako konvencionalne, tako i funkcionalne i medicinirane hrane ili dijetetskih suplemenata. Međutim, s obzirom da su rezultati većine istraživanja dobijeni u in vitro uslovima, postoji potreba za istraživanjima in vivo kako bi se u potpunosti ispitalo dejstvo bioaktivnih peptida na različite fiziološke funkcije.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022",
title = "Bioaktivni peptidi iz mleka",
pages = "406-413",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2828"
}

Đorđević, J., Ledina, T., Kovandžić, M.,& Bulajić, S.. (2022). Bioaktivni peptidi iz mleka. in 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022
Beograd : Srpsko veterinarsko društvo., 406-413.
https://hdl.handle.net/21.15107/rcub_veterinar_2828

Đorđević J, Ledina T, Kovandžić M, Bulajić S. Bioaktivni peptidi iz mleka. in 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022. 2022;:406-413.
https://hdl.handle.net/21.15107/rcub_veterinar_2828 .

Đorđević, Jasna, Ledina, Tijana, Kovandžić, Marija, Bulajić, Snežana, "Bioaktivni peptidi iz mleka" in 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022 (2022):406-413,
https://hdl.handle.net/21.15107/rcub_veterinar_2828 .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Kovandžić, Marija
AU  - Marković, Lazar
AU  - Kovačević-Filipović, Milica
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2826
AB  - U poslednje vreme postoji povećano interesovanje za mleko magarica, pre svega kao alternativom za majčino mleko kod dojenčadi sa alergijom na proteine kravljeg mleka, ali i s obzirom da postoji grupa potrošača koja ga konzumira zbog proklamovanih pozitivnih efekata po zdravlje. Takođe, interesovanje naučne zajednice je usmereno i na očuvanje autohtonih rasa kopitara u cilju zaštite biodiverziteta i genetičkih resursa. Higijena muže može da ima važan uticaj na kvalitet i bezbednost mleka magarice, a naročito zbog toga što se mleko magarica konzumira sirovo i da ne postoji smanjenje ili eliminacija kontaminacije primenom termičkih tretmana. U cilju procene higijenskih uslova muže magarica, u okviru ovog istraživanja su praćena tri parametra: ukupan broj aerobnih mezofilnih bakterija, broj Enterobacteriaceae (pri 37 °C i 44 °C) i broj koagulaza pozitivnih stafilokoka. Ispitivanja su izvršena primenom standardnih ISO metoda koje se koriste u mikrobiologiji hrane. Materijal su predstavljala 33 uzorka mleka magarica, prikupljena sa 6 farmi muznih magarica u Srbiji. Sve farme sa kojih su uzorci prikupljeni, su porodična gazdinstva na kojima se životinje gaje u ekstenzivnim uslovima ili poluintenzivnim uslovima. Na svim farmama se primenjuje ručna muža i prilikom pripreme životinja za mužu, vime se ne dezinfikuje, već samo pere mlakom vodom i zatim osuši papirnim ubrusom. Nakon muže, mleko se procedi kroz gazu i prelije u plastičnu ambalažu, a zatim čuva pri temperaturama hladnog lanca ili se zamrzava do prodaje i kao sirovo se konzumira. Rezultati dobijeni u ovom istraživanju ukazuju na nizak nivo kontaminacije mleka magarica. Ukupan broj aerobnih mezofilnih bakterija (pri 30 °C) kretao se od 0,54 do 4,77 log CFU/ml mleka. Enterobacteriaceae nisu utvrđene u 29 uzoraka pri temperaturi od 37°C, dok je u četiri uzorka bilo utvrđeno od 1,06 do 2,25 log CFU/ml mleka. Pri temperaturi od 44 °C, prisustvo Enterobacteriaceae je utvrđeno u dva uzorka u broju 1,68 i 1,15 log CFU/ml. Koagulaza pozitivne stafilokoke su bile utvrđene u dva uzorka mleka magarica i to u broju od 0,70 i 1,79 log CFU/ml mleka. Prema podacima brojnih istraživanja, anatomski položaj i fiziološke karakteristike vimena magarice odgovorne su za niske vrednosti mikrobioloških parametara higijene muže. Takođe, u mleku magarice lizozim predstavlja jednu od glavnih frakcija proteina mlečnog seruma. Lizozim, u sinergističkom dejstvu sa ostalim komponentama mleka magarice, kao što su:laktoferin, laktoperoksidaza, N-acetil-ß-d-glukoaminidaza, imunoglobulini i nekih niže masne kiseline, ispoljava snažno antibakterijko dejstvo u mleku magarica. S obzirom da na farmama obuhvaćenim ovim istraživanjem ne postoje posebne higijenske mere prilikom muže magarica, rezultati ovog istraživanja govore u korist navedenih činjenica. Epidemiološka istraživanja koja bi obuhvatila i patogene 
mikroorganizme, dala bi celovitu sliku mikrobiološkog profila mleka magarica. S obzirom da sirovo mleko može da predstavlja rizik po zdravlje potrošača, bez obzira na nisku primarnu kontaminaciju, neophodno je standardizovati termičke tretmane koji bi bili adekvatni za obradu mleka magarica ili razviti druge tehnološke postupke kojima bi se osigurala bezbednost mleka magarice.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022
T1  - Procena higijenskih uslova muže magarica
SP  - 471
EP  - 472
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2826
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Kovandžić, Marija and Marković, Lazar and Kovačević-Filipović, Milica and Bulajić, Snežana",
year = "2022",
abstract = "U poslednje vreme postoji povećano interesovanje za mleko magarica, pre svega kao alternativom za majčino mleko kod dojenčadi sa alergijom na proteine kravljeg mleka, ali i s obzirom da postoji grupa potrošača koja ga konzumira zbog proklamovanih pozitivnih efekata po zdravlje. Takođe, interesovanje naučne zajednice je usmereno i na očuvanje autohtonih rasa kopitara u cilju zaštite biodiverziteta i genetičkih resursa. Higijena muže može da ima važan uticaj na kvalitet i bezbednost mleka magarice, a naročito zbog toga što se mleko magarica konzumira sirovo i da ne postoji smanjenje ili eliminacija kontaminacije primenom termičkih tretmana. U cilju procene higijenskih uslova muže magarica, u okviru ovog istraživanja su praćena tri parametra: ukupan broj aerobnih mezofilnih bakterija, broj Enterobacteriaceae (pri 37 °C i 44 °C) i broj koagulaza pozitivnih stafilokoka. Ispitivanja su izvršena primenom standardnih ISO metoda koje se koriste u mikrobiologiji hrane. Materijal su predstavljala 33 uzorka mleka magarica, prikupljena sa 6 farmi muznih magarica u Srbiji. Sve farme sa kojih su uzorci prikupljeni, su porodična gazdinstva na kojima se životinje gaje u ekstenzivnim uslovima ili poluintenzivnim uslovima. Na svim farmama se primenjuje ručna muža i prilikom pripreme životinja za mužu, vime se ne dezinfikuje, već samo pere mlakom vodom i zatim osuši papirnim ubrusom. Nakon muže, mleko se procedi kroz gazu i prelije u plastičnu ambalažu, a zatim čuva pri temperaturama hladnog lanca ili se zamrzava do prodaje i kao sirovo se konzumira. Rezultati dobijeni u ovom istraživanju ukazuju na nizak nivo kontaminacije mleka magarica. Ukupan broj aerobnih mezofilnih bakterija (pri 30 °C) kretao se od 0,54 do 4,77 log CFU/ml mleka. Enterobacteriaceae nisu utvrđene u 29 uzoraka pri temperaturi od 37°C, dok je u četiri uzorka bilo utvrđeno od 1,06 do 2,25 log CFU/ml mleka. Pri temperaturi od 44 °C, prisustvo Enterobacteriaceae je utvrđeno u dva uzorka u broju 1,68 i 1,15 log CFU/ml. Koagulaza pozitivne stafilokoke su bile utvrđene u dva uzorka mleka magarica i to u broju od 0,70 i 1,79 log CFU/ml mleka. Prema podacima brojnih istraživanja, anatomski položaj i fiziološke karakteristike vimena magarice odgovorne su za niske vrednosti mikrobioloških parametara higijene muže. Takođe, u mleku magarice lizozim predstavlja jednu od glavnih frakcija proteina mlečnog seruma. Lizozim, u sinergističkom dejstvu sa ostalim komponentama mleka magarice, kao što su:laktoferin, laktoperoksidaza, N-acetil-ß-d-glukoaminidaza, imunoglobulini i nekih niže masne kiseline, ispoljava snažno antibakterijko dejstvo u mleku magarica. S obzirom da na farmama obuhvaćenim ovim istraživanjem ne postoje posebne higijenske mere prilikom muže magarica, rezultati ovog istraživanja govore u korist navedenih činjenica. Epidemiološka istraživanja koja bi obuhvatila i patogene 
mikroorganizme, dala bi celovitu sliku mikrobiološkog profila mleka magarica. S obzirom da sirovo mleko može da predstavlja rizik po zdravlje potrošača, bez obzira na nisku primarnu kontaminaciju, neophodno je standardizovati termičke tretmane koji bi bili adekvatni za obradu mleka magarica ili razviti druge tehnološke postupke kojima bi se osigurala bezbednost mleka magarice.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022",
title = "Procena higijenskih uslova muže magarica",
pages = "471-472",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2826"
}

Đorđević, J., Ledina, T., Kovandžić, M., Marković, L., Kovačević-Filipović, M.,& Bulajić, S.. (2022). Procena higijenskih uslova muže magarica. in 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022
Beograd : Srpsko veterinarsko društvo., 471-472.
https://hdl.handle.net/21.15107/rcub_veterinar_2826

Đorđević J, Ledina T, Kovandžić M, Marković L, Kovačević-Filipović M, Bulajić S. Procena higijenskih uslova muže magarica. in 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022. 2022;:471-472.
https://hdl.handle.net/21.15107/rcub_veterinar_2826 .

Đorđević, Jasna, Ledina, Tijana, Kovandžić, Marija, Marković, Lazar, Kovačević-Filipović, Milica, Bulajić, Snežana, "Procena higijenskih uslova muže magarica" in 33. Savetovanje veterinara Srbije, Zlatibor, 08 - 11. septembar 2022 (2022):471-472,
https://hdl.handle.net/21.15107/rcub_veterinar_2826 .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Savić Radovanović, Radoslava
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2829
AB  - Насупрот планктонским бактеријским ћелијама, раст и експресија гена код бактерија у биофилму су потпуно другачије, што се нарочито одражава на њихову отпорност на средства за чишћење и дезинфекцију. 
Једном формирани биофилм, на површинама и опреми које долазе у контакт са храном, тешко се уклања и може да представља перзистентан извор контаминације хране. Контаминација из биофилмова представља економски проблем у случају микроорганизама квара (Pseudomonas spp., Bacillus spp.), али и питање безбедности хране у случају када је биофилм формиран од стране патогених бактерија 
(Listeria monocytogenes). Спречавање формирања и уклањање биофилма подразумева различите физичке третмане, попут примене ултразвука, магнетних и електричних поља, али и примену хемијских једињења (хлор, пероксиди, квартернерна амонијумова једињења), као и различитих ензима, бактериофага, бактериоцина и етарских уља. С обзиром да и даље не постоји универзални приступ како за спречавање формирања биофилмова, али и за уклањање већ постојећих, овај проблем и даље представља изазов и покреће нова истраживања о санитационим процедурама у индустрији хране.
AB  - Contrary to planktonic bacterial cells, the growth and genes expression of bacteria in the biofilm are completely different, which is reflected especially in their resistance to cleaning and disinfecting agents. Once formed, biofilm, on surfaces and equipment that come into contact with food, is difficult to remove and can be a persistent source of food contamination. Contamination from biofilms is an economic problem in the case of spoilage microorganisms (Pseudomonas spp., Bacillus spp.), but also a food safety issue in the case when the biofilm is formed by pathogenic bacteria (Listeria monocytogenes). Strategies to prevent the formation and removal of biofilm can be various physical sanitation treatments, such as ultrasound, magnetic and electric fields, chemical compounds (chlorine, peroxides, quaternary ammonium compounds), but also various enzymes, bacteriophages, bacteriocins and essential oils. 
Since there is still no universal method, both to prevent the formation of biofilms, but also to remove existing, this problem remains a challenge and initiates new researches with sanitation procedures in the food industry.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
T1  - Sprečavanje formiranja i uklanjanje bakterijskih biofilmova u industriji hrane
T1  - Methods for preventing the formation and removal of bacterial biofilms in the food industry
SP  - 233
EP  - 234
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2829
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Savić Radovanović, Radoslava and Bulajić, Snežana",
year = "2022",
abstract = "Насупрот планктонским бактеријским ћелијама, раст и експресија гена код бактерија у биофилму су потпуно другачије, што се нарочито одражава на њихову отпорност на средства за чишћење и дезинфекцију. 
Једном формирани биофилм, на површинама и опреми које долазе у контакт са храном, тешко се уклања и може да представља перзистентан извор контаминације хране. Контаминација из биофилмова представља економски проблем у случају микроорганизама квара (Pseudomonas spp., Bacillus spp.), али и питање безбедности хране у случају када је биофилм формиран од стране патогених бактерија 
(Listeria monocytogenes). Спречавање формирања и уклањање биофилма подразумева различите физичке третмане, попут примене ултразвука, магнетних и електричних поља, али и примену хемијских једињења (хлор, пероксиди, квартернерна амонијумова једињења), као и различитих ензима, бактериофага, бактериоцина и етарских уља. С обзиром да и даље не постоји универзални приступ како за спречавање формирања биофилмова, али и за уклањање већ постојећих, овај проблем и даље представља изазов и покреће нова истраживања о санитационим процедурама у индустрији хране., Contrary to planktonic bacterial cells, the growth and genes expression of bacteria in the biofilm are completely different, which is reflected especially in their resistance to cleaning and disinfecting agents. Once formed, biofilm, on surfaces and equipment that come into contact with food, is difficult to remove and can be a persistent source of food contamination. Contamination from biofilms is an economic problem in the case of spoilage microorganisms (Pseudomonas spp., Bacillus spp.), but also a food safety issue in the case when the biofilm is formed by pathogenic bacteria (Listeria monocytogenes). Strategies to prevent the formation and removal of biofilm can be various physical sanitation treatments, such as ultrasound, magnetic and electric fields, chemical compounds (chlorine, peroxides, quaternary ammonium compounds), but also various enzymes, bacteriophages, bacteriocins and essential oils. 
Since there is still no universal method, both to prevent the formation of biofilms, but also to remove existing, this problem remains a challenge and initiates new researches with sanitation procedures in the food industry.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022",
title = "Sprečavanje formiranja i uklanjanje bakterijskih biofilmova u industriji hrane, Methods for preventing the formation and removal of bacterial biofilms in the food industry",
pages = "233-234",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2829"
}

Đorđević, J., Ledina, T., Savić Radovanović, R.,& Bulajić, S.. (2022). Sprečavanje formiranja i uklanjanje bakterijskih biofilmova u industriji hrane. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
Banja Luka : Veterinarska komora Republike Srpske., 233-234.
https://hdl.handle.net/21.15107/rcub_veterinar_2829

Đorđević J, Ledina T, Savić Radovanović R, Bulajić S. Sprečavanje formiranja i uklanjanje bakterijskih biofilmova u industriji hrane. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022. 2022;:233-234.
https://hdl.handle.net/21.15107/rcub_veterinar_2829 .

Đorđević, Jasna, Ledina, Tijana, Savić Radovanović, Radoslava, Bulajić, Snežana, "Sprečavanje formiranja i uklanjanje bakterijskih biofilmova u industriji hrane" in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022 (2022):233-234,
https://hdl.handle.net/21.15107/rcub_veterinar_2829 .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2837
AB  - Последњих неколико деценија, наша перцепција о бактеријама и њиховим
заједницама значајно се променила. У прошла времена преовладавало је
мишљење да заједнице бактерија представљају популацију ћелија које
делују индивидуално. Данас је добро документована чињеница да
механизам међућелијске комуникације, познат као „quorum sensing“, има
важну улогу у контролисању различитих целуларних процеса бактерија као
што су биолуминисценција, вируленција, толеранција на дезинфицијенсе,
спорулација, покретљивост, стварање биофилма и антимикробна
резистенција.
Разумевање система међућелијске комуникације даје могућност контроле
раста непожељних бактерија у матриксу хране и развоја нове стратегије у
обезбеђивању квалитета и безбедности хране.
PB  - Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'
T2  - Veterinarski žurnal Republike Srpske
T1  - Quorum sensing u mikrobiologiji hrane
VL  - 22
IS  - 1-2
SP  - 5
EP  - 17
DO  - 10.7251/VETJSR2201005B
ER  - 

@article{
author = "Bulajić, Snežana and Ledina, Tijana and Đorđević, Jasna",
year = "2022",
abstract = "Последњих неколико деценија, наша перцепција о бактеријама и њиховим
заједницама значајно се променила. У прошла времена преовладавало је
мишљење да заједнице бактерија представљају популацију ћелија које
делују индивидуално. Данас је добро документована чињеница да
механизам међућелијске комуникације, познат као „quorum sensing“, има
важну улогу у контролисању различитих целуларних процеса бактерија као
што су биолуминисценција, вируленција, толеранција на дезинфицијенсе,
спорулација, покретљивост, стварање биофилма и антимикробна
резистенција.
Разумевање система међућелијске комуникације даје могућност контроле
раста непожељних бактерија у матриксу хране и развоја нове стратегије у
обезбеђивању квалитета и безбедности хране.",
publisher = "Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'",
journal = "Veterinarski žurnal Republike Srpske",
title = "Quorum sensing u mikrobiologiji hrane",
volume = "22",
number = "1-2",
pages = "5-17",
doi = "10.7251/VETJSR2201005B"
}

Bulajić, S., Ledina, T.,& Đorđević, J.. (2022). Quorum sensing u mikrobiologiji hrane. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'., 22(1-2), 5-17.
https://doi.org/10.7251/VETJSR2201005B

Bulajić S, Ledina T, Đorđević J. Quorum sensing u mikrobiologiji hrane. in Veterinarski žurnal Republike Srpske. 2022;22(1-2):5-17.
doi:10.7251/VETJSR2201005B .

Bulajić, Snežana, Ledina, Tijana, Đorđević, Jasna, "Quorum sensing u mikrobiologiji hrane" in Veterinarski žurnal Republike Srpske, 22, no. 1-2 (2022):5-17,
https://doi.org/10.7251/VETJSR2201005B . .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2838
AB  - In the last few decades, our perception of bacteria and their communities has
changed significantly. In the past, the prevailing opinion was that bacterial
communities represent a population of cells that act individually. Today, there is a
well-documented fact that the mechanism of intercellular communication, known
as "quorum sensing", plays an important role in controlling various cellular
processes of bacteria such as bioluminescence, virulence, tolerance to
disinfectants, sporulation, motility, biofilm formation and antimicrobial
resistance.
Understanding the intercellular communication system gives the possibility to
control the growth of undesirable bacteria in the food matrix and to develop a new
strategy in ensuring the food quality and safety.
PB  - Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'
T2  - Veterinarski žurnal Republike Srpske
T1  - Quorum sensing in food microbiology
VL  - 22
IS  - 1-2
SP  - 18
EP  - 30
DO  - 10.7251/VETJEN2201018B
ER  - 

@article{
author = "Bulajić, Snežana and Ledina, Tijana and Đorđević, Jasna",
year = "2022",
abstract = "In the last few decades, our perception of bacteria and their communities has
changed significantly. In the past, the prevailing opinion was that bacterial
communities represent a population of cells that act individually. Today, there is a
well-documented fact that the mechanism of intercellular communication, known
as "quorum sensing", plays an important role in controlling various cellular
processes of bacteria such as bioluminescence, virulence, tolerance to
disinfectants, sporulation, motility, biofilm formation and antimicrobial
resistance.
Understanding the intercellular communication system gives the possibility to
control the growth of undesirable bacteria in the food matrix and to develop a new
strategy in ensuring the food quality and safety.",
publisher = "Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'",
journal = "Veterinarski žurnal Republike Srpske",
title = "Quorum sensing in food microbiology",
volume = "22",
number = "1-2",
pages = "18-30",
doi = "10.7251/VETJEN2201018B"
}

Bulajić, S., Ledina, T.,& Đorđević, J.. (2022). Quorum sensing in food microbiology. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'., 22(1-2), 18-30.
https://doi.org/10.7251/VETJEN2201018B

Bulajić S, Ledina T, Đorđević J. Quorum sensing in food microbiology. in Veterinarski žurnal Republike Srpske. 2022;22(1-2):18-30.
doi:10.7251/VETJEN2201018B .

Bulajić, Snežana, Ledina, Tijana, Đorđević, Jasna, "Quorum sensing in food microbiology" in Veterinarski žurnal Republike Srpske, 22, no. 1-2 (2022):18-30,
https://doi.org/10.7251/VETJEN2201018B . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Golob, Majda
AU  - Mohar Lorbeg, Petra
AU  - Čanžek Majhenič, Andreja
AU  - Bogovič Matijašić, Bojana
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2713
AB  - Enterococci represent a significant part of the non-starter LAB microbiota of artisanal cheeses produced mainly from raw milk. Common approaches to safety evaluation of enterococci isolates include assessment of antimicrobial resistance and virulence potential. Hence, a collection of 47 (n = 22, Serbia; n = 25, Slovenia) dairy enterococcal isolates, of which E. faecalis (n = 28), E. faecium (n = 11), E. durans (n = 5), E. casseliflavus (n = 2), and E. gallinarum (n = 1), was analyzed. The susceptibility to 12 antimicrobials was tested using a broth microdilution method, and the presence of the selected antimicrobial resistance and virulence genes was investigated using PCR. Isolates were resistant to tetracycline (TET) (25.5%), erythromycin (ERY) (17.0%), gentamycin and chloramphenicol (CHL) (∼6%). No resistance to ampicillin (AMP), ciprofloxacin (CIP), daptomycin (DAP), linezolid (LZD), teicoplanin (TEI), tigecycline (TGC) and vancomycin (VAN) was detected. Among all the resistance determinants analyzed, ermB gene was detected most frequently. All 10 virulence genes analyzed were detected with a distribution of cpd (72.3%), cob and ccf (70.2%), gelE (68.1%), hyl (59.6%), agg (53.2%) and esp (46.8%). The genes encoding cytolysin (cylA, cylM and cylB) were amplified to a lesser extent (21.3%, 21.3% and 12.8%, respectively). However, due to the limited number of enterococci isolates analyzed in the present study, further studies are still required in order to better document the safety status of dairy enterococci.
PB  - SAGE Publications
T2  - Food Science and Technology International
T1  - Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia
SP  - 1
EP  - 11
DO  - 10.1177/10820132221117870
ER  - 

@article{
author = "Đorđević, Jasna and Ledina, Tijana and Golob, Majda and Mohar Lorbeg, Petra and Čanžek Majhenič, Andreja and Bogovič Matijašić, Bojana and Bulajić, Snežana",
year = "2022",
abstract = "Enterococci represent a significant part of the non-starter LAB microbiota of artisanal cheeses produced mainly from raw milk. Common approaches to safety evaluation of enterococci isolates include assessment of antimicrobial resistance and virulence potential. Hence, a collection of 47 (n = 22, Serbia; n = 25, Slovenia) dairy enterococcal isolates, of which E. faecalis (n = 28), E. faecium (n = 11), E. durans (n = 5), E. casseliflavus (n = 2), and E. gallinarum (n = 1), was analyzed. The susceptibility to 12 antimicrobials was tested using a broth microdilution method, and the presence of the selected antimicrobial resistance and virulence genes was investigated using PCR. Isolates were resistant to tetracycline (TET) (25.5%), erythromycin (ERY) (17.0%), gentamycin and chloramphenicol (CHL) (∼6%). No resistance to ampicillin (AMP), ciprofloxacin (CIP), daptomycin (DAP), linezolid (LZD), teicoplanin (TEI), tigecycline (TGC) and vancomycin (VAN) was detected. Among all the resistance determinants analyzed, ermB gene was detected most frequently. All 10 virulence genes analyzed were detected with a distribution of cpd (72.3%), cob and ccf (70.2%), gelE (68.1%), hyl (59.6%), agg (53.2%) and esp (46.8%). The genes encoding cytolysin (cylA, cylM and cylB) were amplified to a lesser extent (21.3%, 21.3% and 12.8%, respectively). However, due to the limited number of enterococci isolates analyzed in the present study, further studies are still required in order to better document the safety status of dairy enterococci.",
publisher = "SAGE Publications",
journal = "Food Science and Technology International",
title = "Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia",
pages = "1-11",
doi = "10.1177/10820132221117870"
}

Đorđević, J., Ledina, T., Golob, M., Mohar Lorbeg, P., Čanžek Majhenič, A., Bogovič Matijašić, B.,& Bulajić, S.. (2022). Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia. in Food Science and Technology International
SAGE Publications., 1-11.
https://doi.org/10.1177/10820132221117870

Đorđević J, Ledina T, Golob M, Mohar Lorbeg P, Čanžek Majhenič A, Bogovič Matijašić B, Bulajić S. Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia. in Food Science and Technology International. 2022;:1-11.
doi:10.1177/10820132221117870 .

Đorđević, Jasna, Ledina, Tijana, Golob, Majda, Mohar Lorbeg, Petra, Čanžek Majhenič, Andreja, Bogovič Matijašić, Bojana, Bulajić, Snežana, "Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia" in Food Science and Technology International (2022):1-11,
https://doi.org/10.1177/10820132221117870 . .

TY  - JOUR
AU  - Bošković Cabrol, Marija
AU  - Ristić, Milan
AU  - Šević, Kristina
AU  - Đorđević, Jasna
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
AU  - Marković, Radmila
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2242
AB  - The aim of this study was to evaluate the effect of three phytogenic
feed additives on broiler growth performance, carcass traits, intestinal
morphology and meat sensory attributes. 240 onedayold,
unsexed
Cobb500 broilers were divided into four groups: with control feed (C),
with control feed with phytobiotic containing thymol (PFA I), with
control feed with phytobiotic containing cinnamaldehyde and thymol
(PFA II) or with control feed with phytobiotic which contain cumin,
mint, clove and anise (PFA III). They were fed until 42 days of age. The
phytobiotic additives decreased feed intake, while body weight and
weight gain (P < 0.05) were higher compared with the control group of
broilers. The best weight gain had broilers fed with phytobiotic containing
thymol. The feed conversion was improved by the administration
of phytogenic feed additives (P < 0.05). Broilers fed phytogenic
additives had increased villus height in duodenum and ileum, increased
villus width in ileum and cecum, and lower cecal crypt depth
compared to the control group. Meat from the control broilers achieved
the lowest sensory acceptability scores, while meat from birds fed the
thymol plus cinnamaldehyde supplemented diet had the best odor and
flavor. This study provides additional evidence that phytogenic feed
additive consumption could have overall beneficial effects.
AB  - Das Ziel dieser Studie war es, den Einfluss von drei phytogenen Futtermittelzusätzen
auf das Wachstum von Broilern, die Schlachtkörpermerkmale,
die Darmmorphologie und die sensorischen Eigenschaften des Fleisches
zu bewerten. 240 Eintagsküken beider Geschlechter der Herkunft Cobb500-
Broiler wurden in vier Gruppen eingeteilt: mit Kontrollfutter (C), mit Kontrollfutter
mit Thymol (PFA I) enthaltendem Phytobiotikum, mit Kontrollfutter mit
Zimtaldehyd und Thymol (PFA II) enthaltendem Phytobiotikum und mit
Kontrollfutter mit Phytobiotika, die Kümmel, Minze, Nelke und Anis (PFA III)
enthalten. Die Fütterung erfolgte bis zum Alter von 42 Tagen. Die phytobiotischen
Zusatzstoffe verringerten die Futteraufnahme, während Körpergewicht
und Gewichtszunahme (P < 0.05) im Vergleich zur Kontrollgruppe
der Broiler höher waren. Die beste Gewichtszunahme hatten Broiler, die mit
Phytobiotika gefüttert wurden, die Thymol enthielten. Die Futterverwertung
wurde durch die Verabreichung von phytobiotischen Futterzusätzen
(P < 0.05) verbessert. Broiler, die mit phytogenen Zusätzen gefüttert wurden,
hatten im Zwölffingerdarm und im Ileum eine erhöhte Villus-Höhe, im
Ileum und im Blinddarm eine größere Villus-Breite und im Vergleich zur
Kontrollgruppe eine geringere Tiefe der Krypta. Das Fleisch der Kontrollgruppe
erreichte die niedrigsten sensorischen Akzeptanzwerte, während
das Fleisch der Broiler, die mit Thymol plus Zimtaldehyd-supplementierter
Diät gefüttert wurden, den besten Geruch und Geschmack hatte. Diese
Studie liefert zusätzliche Beweise dafür, dass die Aufnahme phytogener
Futterzusatzstoffe insgesamt positive Auswirkungen haben könnte.
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion
T1  - The effect of phytogenic feed additives on the performance, carcass traits, intestinal morphology and meat sensory properties of broilers
IS  - 10
SP  - 98
EP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2242
ER  - 

@article{
author = "Bošković Cabrol, Marija and Ristić, Milan and Šević, Kristina and Đorđević, Jasna and Glišić, Milica and Glamočlija, Nataša and Baltić, Milan Ž. and Šefer, Dragan and Marković, Radmila",
year = "2021",
abstract = "The aim of this study was to evaluate the effect of three phytogenic
feed additives on broiler growth performance, carcass traits, intestinal
morphology and meat sensory attributes. 240 onedayold,
unsexed
Cobb500 broilers were divided into four groups: with control feed (C),
with control feed with phytobiotic containing thymol (PFA I), with
control feed with phytobiotic containing cinnamaldehyde and thymol
(PFA II) or with control feed with phytobiotic which contain cumin,
mint, clove and anise (PFA III). They were fed until 42 days of age. The
phytobiotic additives decreased feed intake, while body weight and
weight gain (P < 0.05) were higher compared with the control group of
broilers. The best weight gain had broilers fed with phytobiotic containing
thymol. The feed conversion was improved by the administration
of phytogenic feed additives (P < 0.05). Broilers fed phytogenic
additives had increased villus height in duodenum and ileum, increased
villus width in ileum and cecum, and lower cecal crypt depth
compared to the control group. Meat from the control broilers achieved
the lowest sensory acceptability scores, while meat from birds fed the
thymol plus cinnamaldehyde supplemented diet had the best odor and
flavor. This study provides additional evidence that phytogenic feed
additive consumption could have overall beneficial effects., Das Ziel dieser Studie war es, den Einfluss von drei phytogenen Futtermittelzusätzen
auf das Wachstum von Broilern, die Schlachtkörpermerkmale,
die Darmmorphologie und die sensorischen Eigenschaften des Fleisches
zu bewerten. 240 Eintagsküken beider Geschlechter der Herkunft Cobb500-
Broiler wurden in vier Gruppen eingeteilt: mit Kontrollfutter (C), mit Kontrollfutter
mit Thymol (PFA I) enthaltendem Phytobiotikum, mit Kontrollfutter mit
Zimtaldehyd und Thymol (PFA II) enthaltendem Phytobiotikum und mit
Kontrollfutter mit Phytobiotika, die Kümmel, Minze, Nelke und Anis (PFA III)
enthalten. Die Fütterung erfolgte bis zum Alter von 42 Tagen. Die phytobiotischen
Zusatzstoffe verringerten die Futteraufnahme, während Körpergewicht
und Gewichtszunahme (P < 0.05) im Vergleich zur Kontrollgruppe
der Broiler höher waren. Die beste Gewichtszunahme hatten Broiler, die mit
Phytobiotika gefüttert wurden, die Thymol enthielten. Die Futterverwertung
wurde durch die Verabreichung von phytobiotischen Futterzusätzen
(P < 0.05) verbessert. Broiler, die mit phytogenen Zusätzen gefüttert wurden,
hatten im Zwölffingerdarm und im Ileum eine erhöhte Villus-Höhe, im
Ileum und im Blinddarm eine größere Villus-Breite und im Vergleich zur
Kontrollgruppe eine geringere Tiefe der Krypta. Das Fleisch der Kontrollgruppe
erreichte die niedrigsten sensorischen Akzeptanzwerte, während
das Fleisch der Broiler, die mit Thymol plus Zimtaldehyd-supplementierter
Diät gefüttert wurden, den besten Geruch und Geschmack hatte. Diese
Studie liefert zusätzliche Beweise dafür, dass die Aufnahme phytogener
Futterzusatzstoffe insgesamt positive Auswirkungen haben könnte.",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion, The effect of phytogenic feed additives on the performance, carcass traits, intestinal morphology and meat sensory properties of broilers",
number = "10",
pages = "98-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2242"
}

Bošković Cabrol, M., Ristić, M., Šević, K., Đorđević, J., Glišić, M., Glamočlija, N., Baltić, M. Ž., Šefer, D.,& Marković, R.. (2021). Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main.(10), 98-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2242

Bošković Cabrol M, Ristić M, Šević K, Đorđević J, Glišić M, Glamočlija N, Baltić MŽ, Šefer D, Marković R. Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion. in Fleischwirtschaft. 2021;(10):98-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2242 .

Bošković Cabrol, Marija, Ristić, Milan, Šević, Kristina, Đorđević, Jasna, Glišić, Milica, Glamočlija, Nataša, Baltić, Milan Ž., Šefer, Dragan, Marković, Radmila, "Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion" in Fleischwirtschaft, no. 10 (2021):98-104,
https://hdl.handle.net/21.15107/rcub_veterinar_2242 .

TY  - CONF
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Bulajić, Snežana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2299
AB  - Spore-forming bacteria form the most diverse and most complex group of bacteria in terms of their elimination from the dairy chain, due to their ability to form highly resistant spores. As ubiquitous microorganisms, spore-formers can enter the product along the milk-processing continuum from different sources, and subsequently cause spoilage in various types of dairy products. The most important classes of spore-forming bacteria relevant to the dairy industry are Bacilli and Clostridia. Bacilli are responsible mainly for the spoilage and decreased shelf-life of fluid milk, while Clostridia cause late gas blowing in cheese. Spore-forming microorganisms contaminate raw milk primarily at the farm level, with potential for recontamination to occur at various points along the dairy production continuum. The most effective measure in reducing spore load at the farm level is adequate pre-milking teat preparation, while at the dairy plant level, bactofugation and microfiltration are applied. Understanding the ecology of spore-formers can improve application of systematic approaches for controlling the spoilage bacteria in dairy processing systems. Also, novel technologies, such as high-pressure processing, ultrasound treatment, irradiation etc., could provide the dairy industry with the powerful tools to eliminate these bacteria from the dairy chain.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Spore-forming bacteria in the dairy chain
VL  - 854
IS  - 1
SP  - 012051
DO  - 10.1088/1755-1315/854/1/012051
ER  - 

@conference{
author = "Ledina, Tijana and Đorđević, Jasna and Bulajić, Snežana",
year = "2021",
abstract = "Spore-forming bacteria form the most diverse and most complex group of bacteria in terms of their elimination from the dairy chain, due to their ability to form highly resistant spores. As ubiquitous microorganisms, spore-formers can enter the product along the milk-processing continuum from different sources, and subsequently cause spoilage in various types of dairy products. The most important classes of spore-forming bacteria relevant to the dairy industry are Bacilli and Clostridia. Bacilli are responsible mainly for the spoilage and decreased shelf-life of fluid milk, while Clostridia cause late gas blowing in cheese. Spore-forming microorganisms contaminate raw milk primarily at the farm level, with potential for recontamination to occur at various points along the dairy production continuum. The most effective measure in reducing spore load at the farm level is adequate pre-milking teat preparation, while at the dairy plant level, bactofugation and microfiltration are applied. Understanding the ecology of spore-formers can improve application of systematic approaches for controlling the spoilage bacteria in dairy processing systems. Also, novel technologies, such as high-pressure processing, ultrasound treatment, irradiation etc., could provide the dairy industry with the powerful tools to eliminate these bacteria from the dairy chain.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science, IOP Conference Series: Earth and Environmental Science",
title = "Spore-forming bacteria in the dairy chain",
volume = "854",
number = "1",
pages = "012051",
doi = "10.1088/1755-1315/854/1/012051"
}

Ledina, T., Đorđević, J.,& Bulajić, S.. (2021). Spore-forming bacteria in the dairy chain. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012051.
https://doi.org/10.1088/1755-1315/854/1/012051

Ledina T, Đorđević J, Bulajić S. Spore-forming bacteria in the dairy chain. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012051.
doi:10.1088/1755-1315/854/1/012051 .

Ledina, Tijana, Đorđević, Jasna, Bulajić, Snežana, "Spore-forming bacteria in the dairy chain" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012051,
https://doi.org/10.1088/1755-1315/854/1/012051 . .

TY  - CONF
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Krivokuća, Petar
AU  - Kitanović, Sara
AU  - Bulajić, Snežana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2719
AB  - The aim of this study was to evaluate the spoilage patterns of pasteurized milk microbiota. Additionally, the microbiological quality of raw and pasteurized milk regarding total aerobic and psychrotrophic counts was assessed. Samples were collected from two dairies at the milk reception point and different sites along pasteurized milk production line. Total aerobic and psychrotrophic counts in raw milk samples from Dairy 1 and 2 were at similar levels (approximately 6-7 log CFU/ml). The pasteurization step significantly reduced the total mesophilic bacteria counts. Samples from both dairies did not contain a detectable level of culturable psychrotrophic bacteria before the filling. However, psychrotrophic count in milk packages from Dairy 1 increased from 0.66±0.26 log CFU/ml to 3.76±0.19 at the end of the shelf-life. Forty-eight isolates with the different colony morphology selected from plate-count agar plates were screened for spoilage potential under laboratory conditions. The most prominent enzymatic trait (64.58% isolates) was proteolytic activity. Out of 17 enzymatically active isolates, 10 isolates were successfully identified as following: Bacillus pumilus (n=3), Bacillus licheniformis (n=2), Leifsonia aquatica (n=2), Pseudomonas oryzihabitans (n=2) and Bacillus megaterium (n=1). More stringent hygiene is required at each step of the dairy production chain to achieve a high microbiological quality of raw and pasteurized milk and to control spoilage microbiota.
PB  - East Sarajevo : Faculty of Agriculture
C3  - XII International Scientific Agricultural Symposium - AGROSYM 2021, Jahorina, October 7-10, 2021
T1  - Spoilage potential of pasteurized milk microbiota
SP  - 1210
EP  - 1216
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2719
ER  - 

@conference{
author = "Ledina, Tijana and Đorđević, Jasna and Krivokuća, Petar and Kitanović, Sara and Bulajić, Snežana",
year = "2021",
abstract = "The aim of this study was to evaluate the spoilage patterns of pasteurized milk microbiota. Additionally, the microbiological quality of raw and pasteurized milk regarding total aerobic and psychrotrophic counts was assessed. Samples were collected from two dairies at the milk reception point and different sites along pasteurized milk production line. Total aerobic and psychrotrophic counts in raw milk samples from Dairy 1 and 2 were at similar levels (approximately 6-7 log CFU/ml). The pasteurization step significantly reduced the total mesophilic bacteria counts. Samples from both dairies did not contain a detectable level of culturable psychrotrophic bacteria before the filling. However, psychrotrophic count in milk packages from Dairy 1 increased from 0.66±0.26 log CFU/ml to 3.76±0.19 at the end of the shelf-life. Forty-eight isolates with the different colony morphology selected from plate-count agar plates were screened for spoilage potential under laboratory conditions. The most prominent enzymatic trait (64.58% isolates) was proteolytic activity. Out of 17 enzymatically active isolates, 10 isolates were successfully identified as following: Bacillus pumilus (n=3), Bacillus licheniformis (n=2), Leifsonia aquatica (n=2), Pseudomonas oryzihabitans (n=2) and Bacillus megaterium (n=1). More stringent hygiene is required at each step of the dairy production chain to achieve a high microbiological quality of raw and pasteurized milk and to control spoilage microbiota.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "XII International Scientific Agricultural Symposium - AGROSYM 2021, Jahorina, October 7-10, 2021",
title = "Spoilage potential of pasteurized milk microbiota",
pages = "1210-1216",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2719"
}

Ledina, T., Đorđević, J., Krivokuća, P., Kitanović, S.,& Bulajić, S.. (2021). Spoilage potential of pasteurized milk microbiota. in XII International Scientific Agricultural Symposium - AGROSYM 2021, Jahorina, October 7-10, 2021
East Sarajevo : Faculty of Agriculture., 1210-1216.
https://hdl.handle.net/21.15107/rcub_veterinar_2719

Ledina T, Đorđević J, Krivokuća P, Kitanović S, Bulajić S. Spoilage potential of pasteurized milk microbiota. in XII International Scientific Agricultural Symposium - AGROSYM 2021, Jahorina, October 7-10, 2021. 2021;:1210-1216.
https://hdl.handle.net/21.15107/rcub_veterinar_2719 .

Ledina, Tijana, Đorđević, Jasna, Krivokuća, Petar, Kitanović, Sara, Bulajić, Snežana, "Spoilage potential of pasteurized milk microbiota" in XII International Scientific Agricultural Symposium - AGROSYM 2021, Jahorina, October 7-10, 2021 (2021):1210-1216,
https://hdl.handle.net/21.15107/rcub_veterinar_2719 .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
AU  - Kos, Andrea
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2747
AB  - Antimicrobial resistance is now a major global public health issue often referred as a „silent pandemic“. Food chain is, undoubtedly, considered a route of transmission for the resistant bacteria and/or resistant genes. However, the objective risk assessment evaluating foodborne antimicrobial resistance is still missing as many data gaps relating to reservoir, sources and transmission routes along the food chain are identified.
This review critically assess and summarizes the information available in the literature on the emergence and spread of antimicrobial resistance throughout the food chain.
C3  - 14th International congress on nutrition: „A place where science meets practice", Belgrade, 8-10. November 2021.
T1  - Antimicrobial resistance in the food chain
SP  - 120
EP  - 121
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2747
ER  - 

@conference{
author = "Bulajić, Snežana and Ledina, Tijana and Đorđević, Jasna and Kos, Andrea",
year = "2021",
abstract = "Antimicrobial resistance is now a major global public health issue often referred as a „silent pandemic“. Food chain is, undoubtedly, considered a route of transmission for the resistant bacteria and/or resistant genes. However, the objective risk assessment evaluating foodborne antimicrobial resistance is still missing as many data gaps relating to reservoir, sources and transmission routes along the food chain are identified.
This review critically assess and summarizes the information available in the literature on the emergence and spread of antimicrobial resistance throughout the food chain.",
journal = "14th International congress on nutrition: „A place where science meets practice", Belgrade, 8-10. November 2021.",
title = "Antimicrobial resistance in the food chain",
pages = "120-121",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2747"
}

Bulajić, S., Ledina, T., Đorđević, J.,& Kos, A.. (2021). Antimicrobial resistance in the food chain. in 14th International congress on nutrition: „A place where science meets practice", Belgrade, 8-10. November 2021., 120-121.
https://hdl.handle.net/21.15107/rcub_veterinar_2747

Bulajić S, Ledina T, Đorđević J, Kos A. Antimicrobial resistance in the food chain. in 14th International congress on nutrition: „A place where science meets practice", Belgrade, 8-10. November 2021.. 2021;:120-121.
https://hdl.handle.net/21.15107/rcub_veterinar_2747 .

Bulajić, Snežana, Ledina, Tijana, Đorđević, Jasna, Kos, Andrea, "Antimicrobial resistance in the food chain" in 14th International congress on nutrition: „A place where science meets practice", Belgrade, 8-10. November 2021. (2021):120-121,
https://hdl.handle.net/21.15107/rcub_veterinar_2747 .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2755
AB  - Food safety criteria for Listeria monocytogenes in the ready-to-eat food category have been applied since 2006. In the territory of the European Union in 2019, there were 2 621 confirmed cases of invasive listeriosis in humans, with a high mortality rate (17.6%).
A broader understanding of the ecology of Listeria monocytogenes is crucial for the successful control of this pathogen in the food chain continuum.
The paper presents new knowledge on reservoirs/sources of contamination, distribution, dynamics and transmission routes, survival and persistence of Listeria monocytogenes, both in natural habitat and in farm or processing environment.
PB  - Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'
T2  - Veterinary Journal of Republic of Srpska
T1  - Ecology of Listeria monocytogenes
VL  - 21
IS  - 1-2
SP  - 63
EP  - 77
DO  - 10.7251/VETJEN2101063B
DO  - 10.7251/VETJSR2101078B
ER  - 

@article{
author = "Bulajić, Snežana and Ledina, Tijana and Đorđević, Jasna",
year = "2021",
abstract = "Food safety criteria for Listeria monocytogenes in the ready-to-eat food category have been applied since 2006. In the territory of the European Union in 2019, there were 2 621 confirmed cases of invasive listeriosis in humans, with a high mortality rate (17.6%).
A broader understanding of the ecology of Listeria monocytogenes is crucial for the successful control of this pathogen in the food chain continuum.
The paper presents new knowledge on reservoirs/sources of contamination, distribution, dynamics and transmission routes, survival and persistence of Listeria monocytogenes, both in natural habitat and in farm or processing environment.",
publisher = "Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'",
journal = "Veterinary Journal of Republic of Srpska",
title = "Ecology of Listeria monocytogenes",
volume = "21",
number = "1-2",
pages = "63-77",
doi = "10.7251/VETJEN2101063B, 10.7251/VETJSR2101078B"
}

Bulajić, S., Ledina, T.,& Đorđević, J.. (2021). Ecology of Listeria monocytogenes. in Veterinary Journal of Republic of Srpska
Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'., 21(1-2), 63-77.
https://doi.org/10.7251/VETJEN2101063B

Bulajić S, Ledina T, Đorđević J. Ecology of Listeria monocytogenes. in Veterinary Journal of Republic of Srpska. 2021;21(1-2):63-77.
doi:10.7251/VETJEN2101063B .

Bulajić, Snežana, Ledina, Tijana, Đorđević, Jasna, "Ecology of Listeria monocytogenes" in Veterinary Journal of Republic of Srpska, 21, no. 1-2 (2021):63-77,
https://doi.org/10.7251/VETJEN2101063B . .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Bogdanović, Milan
AU  - Bulajić, Snežana
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2827
AB  - Zbog malog ekonomskog značaja, magarice spadaju u tzv. "mlečne životinje od minornog značaja". Interesovanje nauke je ovde pre svega usmereno na hipoalergena, kao i potencijalno funkcionalna svojstva mleka magarice. Nizak sadržaj proteina i masti i visok sadržaj laktoze, kao i razlike u proteinskim frakcijama u odnosu na kravlje mleko, uslovljavaju specifične tehnološke karakteristike mleka magarica. Mleko magarica se može konzervisati primenom visokih temperatura, liofilizacijom i zamrzavanjem. Procesom liofilizacije, njegov sastav se najmanje menja u odnosu na sirovo mleko. Glavna mana u senzornom kvalitetu fermentisanih proizvoda od mleka magarice je nedovoljna viskoznost, što se može poboljšati dodavanjem Na-kazeinata, pektina i treonina. Viskoznost fermentisanih proizvoda je moguće poboljšati i mešanjem sa suncokretovim uljem, kravljim ili ovčijim mlekom. Primenom tradicionalnih postupaka, od mleka magarica je mogiće dobiti samo kiselo-koagulišuće sireve, dok je proizvodnja slatko-koagulišućih sireva teško izvodljiva. Primenom specijalnih vrsta sirila, obezbeđivanjem optimalnih uslova za koagulaciju, dodavanjem mleka drugih vrsta životinja ili transglutaminaze, moguće je dobiti i slatko-koagulišuće sireve. Bez obzira na pokušaje modifikacije tehnoloških procesa, dobijeni koagulum kod slatko-koagulišućih sireva je uvek slab. Glavni problem u proizvodnji sireva od mleka magarica je visoka cena, što se može prevazići samo povećanjem produktivnosti životinja.
AB  - Due to its low economic significance, donkeys are regarded as minor dairy species. Scientific interest in donkey milk is focused on its hypoallergenic properties and potential functional characteristics. Low protein and fat content, and high lactose content in donkey milk, and different protein profile from cow milk, are responsible for its unique technological properties. Donkey milk can be preserved by high temperatures, freezing, and lyophilization. The composition is least changed by applying lyophilization. The main sensory defect in fermented products made from donkey milk is low viscosity. Viscosity can be improved by adding Na-caseinate, pectin, and threonine. Mixing donkey milk with sunflower oil, or adding cow or ewe milk can improve the final product's viscosity. Traditionally, it is only possible to produce acid-coagulated cheeses from donkey milk. By using special types of rennet, providing optimal conditions for coagulation, or adding milk from other species, it is also possible to produce enymatically cheeses. Regardless of modification of technological process, coagulum is always weak. The main limit for the mass production of donkey milk cheeses remains its high cost, which can be overcome by increasing milk yield in dairy animals.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - Treći simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 25 - 27. jun 2021.
T1  - Tehnologija obrade i prerade mleka magarica - mogućnosti i izazovi
T1  - Donkey milk processing - possibilities and challenges
SP  - 419
EP  - 429
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2827
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Bogdanović, Milan and Bulajić, Snežana",
year = "2021",
abstract = "Zbog malog ekonomskog značaja, magarice spadaju u tzv. "mlečne životinje od minornog značaja". Interesovanje nauke je ovde pre svega usmereno na hipoalergena, kao i potencijalno funkcionalna svojstva mleka magarice. Nizak sadržaj proteina i masti i visok sadržaj laktoze, kao i razlike u proteinskim frakcijama u odnosu na kravlje mleko, uslovljavaju specifične tehnološke karakteristike mleka magarica. Mleko magarica se može konzervisati primenom visokih temperatura, liofilizacijom i zamrzavanjem. Procesom liofilizacije, njegov sastav se najmanje menja u odnosu na sirovo mleko. Glavna mana u senzornom kvalitetu fermentisanih proizvoda od mleka magarice je nedovoljna viskoznost, što se može poboljšati dodavanjem Na-kazeinata, pektina i treonina. Viskoznost fermentisanih proizvoda je moguće poboljšati i mešanjem sa suncokretovim uljem, kravljim ili ovčijim mlekom. Primenom tradicionalnih postupaka, od mleka magarica je mogiće dobiti samo kiselo-koagulišuće sireve, dok je proizvodnja slatko-koagulišućih sireva teško izvodljiva. Primenom specijalnih vrsta sirila, obezbeđivanjem optimalnih uslova za koagulaciju, dodavanjem mleka drugih vrsta životinja ili transglutaminaze, moguće je dobiti i slatko-koagulišuće sireve. Bez obzira na pokušaje modifikacije tehnoloških procesa, dobijeni koagulum kod slatko-koagulišućih sireva je uvek slab. Glavni problem u proizvodnji sireva od mleka magarica je visoka cena, što se može prevazići samo povećanjem produktivnosti životinja., Due to its low economic significance, donkeys are regarded as minor dairy species. Scientific interest in donkey milk is focused on its hypoallergenic properties and potential functional characteristics. Low protein and fat content, and high lactose content in donkey milk, and different protein profile from cow milk, are responsible for its unique technological properties. Donkey milk can be preserved by high temperatures, freezing, and lyophilization. The composition is least changed by applying lyophilization. The main sensory defect in fermented products made from donkey milk is low viscosity. Viscosity can be improved by adding Na-caseinate, pectin, and threonine. Mixing donkey milk with sunflower oil, or adding cow or ewe milk can improve the final product's viscosity. Traditionally, it is only possible to produce acid-coagulated cheeses from donkey milk. By using special types of rennet, providing optimal conditions for coagulation, or adding milk from other species, it is also possible to produce enymatically cheeses. Regardless of modification of technological process, coagulum is always weak. The main limit for the mass production of donkey milk cheeses remains its high cost, which can be overcome by increasing milk yield in dairy animals.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "Treći simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 25 - 27. jun 2021.",
title = "Tehnologija obrade i prerade mleka magarica - mogućnosti i izazovi, Donkey milk processing - possibilities and challenges",
pages = "419-429",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2827"
}

Đorđević, J., Ledina, T., Bogdanović, M.,& Bulajić, S.. (2021). Tehnologija obrade i prerade mleka magarica - mogućnosti i izazovi. in Treći simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 25 - 27. jun 2021.
Beograd : Srpsko veterinarsko društvo., 419-429.
https://hdl.handle.net/21.15107/rcub_veterinar_2827

Đorđević J, Ledina T, Bogdanović M, Bulajić S. Tehnologija obrade i prerade mleka magarica - mogućnosti i izazovi. in Treći simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 25 - 27. jun 2021.. 2021;:419-429.
https://hdl.handle.net/21.15107/rcub_veterinar_2827 .

Đorđević, Jasna, Ledina, Tijana, Bogdanović, Milan, Bulajić, Snežana, "Tehnologija obrade i prerade mleka magarica - mogućnosti i izazovi" in Treći simpozijum Zaštita agrobiodiverziteta i očuvanje autohtonih rasa domaćih životinja, Dimitrovgrad, 25 - 27. jun 2021. (2021):419-429,
https://hdl.handle.net/21.15107/rcub_veterinar_2827 .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Ledina, Tijana
AU  - Đorđević, Jasna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2846
AB  - Критеријуми безбедности хране за Listeria monocytogenes у категорији хране спремне за конзумирање примењују се још од 2006. године. на подручју Европске Уније у 2019. години бележи се 2.621 потврђен случај инвазивне листериозе људи уз високу стопу морталитета (17,6%). Шире разумевање екологије Listeria monocytogenes је од пресудне важности за успешну контролу овог узрочника у континууму ланца хране. У раду су представљена нова сазнања о резервоарима/изворима контаминације, дистрибуцији, динамици и путевима трансмисије, преживљавању и перзистенцији Listeria monocytogenes, како у природном хабитату, тако и у фармском, односно процесном окружењу.
PB  - Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'
T2  - Veterinary Journal of Republic of Srpska
T1  - Ekologija Listeria monocytogenes
VL  - 21
IS  - 1-2
SP  - 78
EP  - 93
DO  - 10.7251/VETJSR2101078B
ER  - 

@article{
author = "Bulajić, Snežana and Ledina, Tijana and Đorđević, Jasna",
year = "2021",
abstract = "Критеријуми безбедности хране за Listeria monocytogenes у категорији хране спремне за конзумирање примењују се још од 2006. године. на подручју Европске Уније у 2019. години бележи се 2.621 потврђен случај инвазивне листериозе људи уз високу стопу морталитета (17,6%). Шире разумевање екологије Listeria monocytogenes је од пресудне важности за успешну контролу овог узрочника у континууму ланца хране. У раду су представљена нова сазнања о резервоарима/изворима контаминације, дистрибуцији, динамици и путевима трансмисије, преживљавању и перзистенцији Listeria monocytogenes, како у природном хабитату, тако и у фармском, односно процесном окружењу.",
publisher = "Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'",
journal = "Veterinary Journal of Republic of Srpska",
title = "Ekologija Listeria monocytogenes",
volume = "21",
number = "1-2",
pages = "78-93",
doi = "10.7251/VETJSR2101078B"
}

Bulajić, S., Ledina, T.,& Đorđević, J.. (2021). Ekologija Listeria monocytogenes. in Veterinary Journal of Republic of Srpska
Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'., 21(1-2), 78-93.
https://doi.org/10.7251/VETJSR2101078B

Bulajić S, Ledina T, Đorđević J. Ekologija Listeria monocytogenes. in Veterinary Journal of Republic of Srpska. 2021;21(1-2):78-93.
doi:10.7251/VETJSR2101078B .

Bulajić, Snežana, Ledina, Tijana, Đorđević, Jasna, "Ekologija Listeria monocytogenes" in Veterinary Journal of Republic of Srpska, 21, no. 1-2 (2021):78-93,
https://doi.org/10.7251/VETJSR2101078B . .