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Scientific paper - Original scientific paper
Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia
Veterinarska stanica, 53 (2021), 1; 17-32. https://doi.org/10.46419/vs.53.1.11
Pleadin, Jelka; Janković, Saša; Nedeljković-Trailović, Jelana; Lešić, Tina; Vranić, Danijela; Krešić, Greta; Milićević, Dragan

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Pleadin, J., Janković, S., Nedeljković Trailović, J., Lešić, T., Vranić, D., Krešić, G. & Milićević, D. (2021). Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia. Veterinarska stanica, 53. (1), 17-32. doi: 10.46419/vs.53.1.11

Pleadin, Jelka, et al. "Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia." Veterinarska stanica, vol. 53, no. 1, 2021, pp. 17-32. https://doi.org/10.46419/vs.53.1.11

Pleadin, Jelka, Saša Janković, Jelana Nedeljković Trailović, Tina Lešić, Danijela Vranić, Greta Krešić and Dragan Milićević. "Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia." Veterinarska stanica 53, no. 1 (2021): 17-32. https://doi.org/10.46419/vs.53.1.11

Pleadin, J., et al. (2021) 'Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia', Veterinarska stanica, 53(1), pp. 17-32. doi: 10.46419/vs.53.1.11

Pleadin J, Janković S, Nedeljković Trailović J, Lešić T, Vranić D, Krešić G, and sur.. Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia. Veterinarska stanica [Internet]. 2021 August 27 [cited 2025 March 20];53(1):17-32. doi: 10.46419/vs.53.1.11

J. Pleadin, et al., "Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia", Veterinarska stanica, vol. 53, no. 1, pp. 17-32, August 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:191:236849. [Accessed: 20 March 2025]

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Metadata
Title (english)Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia
Title (croatian)Karakterizacija i nutritivna ocjena tradicionalnih mliječnih proizvoda s područja Zlatibora u Republici Srbiji
AuthorJelka Pleadin
AuthorSaša Janković
AuthorJelana Nedeljković-Trailović
AuthorTina Lešić
AuthorDanijela Vranić
AuthorGreta Krešić
AuthorDragan Milićević
Author's institutionCroatian Veterinary Institute
Author's institutionUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract (english)
The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June–September 2019. All chemical properties of raw milk, cheese and kajmak differed... More significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1cis-9)and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin. Less
Abstract (croatian)
Cilj ovog istraživanja bio je ustvrditi nutritivna svojstva sirovog mlijeka, sira i kajmaka proizvedenih po tradicionalnim recepturama podrijetlom s područja Zlatibora u Republici Srbiji. U tu su svrhu nakon tri uzorkovanja u razdoblju od lipnja do rujna 2019. ispitivani: kemijski sastav, minerali, profil masnih kiselina (MK), indeksi kvalitete lipida, prehrambeni unos zasićenih masnih kiselina (ZMK), kolesterola, soli i natrija. Sirovo mlijeko, sir i kajmak su se značajno razlikovali... More (P<0,05) po svim kemijskim svojstvima, osim u udjelu laktoze, soli i ukupnih bjelančevina. U istraživanju profila masnih kiselina, najveći udio ustvrđen je za palmitinsku (C16:0), oleinsku (C18:1cis-9 )i miristinsku (C14:0) kiselinu, bez značajnih razlika (P>0,05) među proizvodima. Među MK ustvrđena je konjugirana linolna kiselina (KLK), sa srednjim vrijednostima ukupnih MK u rasponu od 0,16 % u sirovom mlijeku i kajmaku do 0,31 % u siru. U analiziranim proizvodima za indekse kvalitete lipida nisu određene preporučene vrijednosti. Unatoč visokom udjelu natrija, analizirani mliječni proizvodi mogu se smatrati dragocjenim izvorima kalcija, kroma, cinka i selena. Potreban je nastavak budućih istraživanja modifikacije ovih proizvoda s ciljem optimizacije njihove hranjive vrijednosti i zaštite oznakom izvornosti. Less
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleVeterinarska stanica
Numberingvol. 53, no. 1, pp. 17-32
p-ISSN0350-7149
e-ISSN1849-1170
DOIhttps://doi.org/10.46419/vs.53.1.11
URN:NBNurn:nbn:hr:191:236849
Publication2021-08-27
Document URLhttps://hrcak.srce.hr/261514
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2025-02-14 11:31:28
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