@ARTICLE{
author={Kljajevic Nemanja V,Miloradovic Zorana N,Miocinovic Jelena B,Pavlovic Vladimir B,Tomic Nikola S,Jovanovic Snezana T},
year={2025},
title={Can frozen stored curd be used for making caprine white brined cheese?},
journal={MLJEKARSTVO},
volume={75},
number={3},
pages={187-193},
document_type={Article},
} 

@ARTICLE{
author={Sredojevic Zorica J,Veljkovic Biljana,Jovanovic Snezana T,Perisic Predrag I,Gavrilovic Marija,Radisic Robert},
year={2025},
title={Economic Characteristics of Cow'S Milk Production on Family Holdings in Shumadiya and Western Serbia},
journal={SCIENTIFIC PAPERS-SERIES MANAGEMENT ECONOMIC ENGINEERING IN AGRICULTURE AND RURAL DEVELOPMENT},
volume={25},
number={1},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Novicevic-Cecevic Bojana,Nikolic Srboljub,Jovanovic Snezana T},
year={2025},
title={Profitability Determinants of Serbian Agricultural Companies},
journal={EKONOMIKA POLJOPRIVREDA-ECONOMICS OF AGRICULTURE},
volume={72},
number={1},
pages={329-343},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Miloradovic Zorana N,Miocinovic Jelena B,Pavlovic Vladimir B,Tomic Nikola S,Jovanovic Snezana T},
year={2024},
title={Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk},
journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
volume={77},
number={2},
pages={313-323},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Tomasevic Igor B,Miloradovic Zorana N,Nedeljkovic Aleksandar,Miocinovic Jelena B,Jovanovic Snezana T},
year={2018},
title={Seasonal variations of Saanen goat milk composition and the impact of climatic conditions},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={55},
number={1},
pages={299-303},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Miloradovic Zorana N,Miocinovic Jelena B,Jovanovic Snezana T},
year={2017},
title={Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics},
journal={MLJEKARSTVO},
volume={67},
number={2},
pages={130-137},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Macej Ognjen D,Kljajevic Nemanja V,Jovanovic Snezana T,Vucic Tanja R,Zdravkovic Igor R},
year={2016},
title={The effect of heat treatment of caprine milk on the composition of cheese whey},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={58},
number={},
pages={39-42},
document_type={Article; Proceedings Paper},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Jovanovic Snezana T,Miloradovic Zorana N,Macej Ognjen D,Vucic Tanja R,Zdravkovic Igor R},
year={2016},
title={Influence of the frozen storage period on the coagulation properties of caprine milk},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={58},
number={},
pages={36-38},
document_type={Article; Proceedings Paper},
} 

@ARTICLE{
author={Miloradovic Zorana N,Kljajevic Nemanja V,Jovanovic Snezana T,Vucic Tanja R,Macej Ognjen D},
year={2015},
title={The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks},
journal={JOURNAL OF DAIRY RESEARCH},
volume={82},
number={1},
pages={22-28},
document_type={Article},
} 

@ARTICLE{
author={Terzic-Vidojevic Amarela I,Tolinacki Maja S,Nikolic Milica J,Veljovic Katarina B,Jovanovic Snezana T,Macej Ognjen D,Topisirovic Ljubisa M},
year={2013},
title={Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={51},
number={4},
pages={554-563},
document_type={Article},
} 

@ARTICLE{
author={Barac Miroljub B,Smiljanic Milenko,Pesic Mirjana B,Stanojevic Sladjana P,Jovanovic Snezana T,Macej Ognjen D},
year={2013},
title={Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system},
journal={MLJEKARSTVO},
volume={63},
number={3},
pages={122-131},
document_type={Article},
} 

@ARTICLE{
author={Marjanovic Danijela,Jovanovic Snezana T,Baars Albert,Barac Miroljub B},
year={2011},
title={Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution},
journal={MLJEKARSTVO},
volume={61},
number={2},
pages={135-144},
document_type={Article},
} 

@ARTICLE{
author={Jovanovic Snezana T,Macej Ognjen D,Barac Miroljub B,Vucic Tanja R},
year={2007},
title={Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates},
journal={MLJEKARSTVO},
volume={57},
number={3},
pages={169-193},
document_type={Article},
} 

@ARTICLE{
author={Jovanovic Snezana T,Barac Miroljub B,Macej Ognjen D,Vucic Tanja R,Lacnjevac Caslav M},
year={2007},
title={SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments},
journal={SENSORS},
volume={7},
number={3},
pages={371-383},
document_type={Article},
} 

@ARTICLE{
author={Barac Miroljub B,Jovanovic Snezana T,Stanojevic Sladjana P,Pesic Mirjana B},
year={2006},
title={Effect of limited hydrolysis on traditional soy protein concentrate},
journal={SENSORS},
volume={6},
number={9},
pages={1087-1101},
document_type={Article},
} 

@ARTICLE{
author={Jovanovic Snezana T,Barac Miroljub B,Macej Ognjen D,Djurdjevic JD},
year={2005},
title={Page analysis of milk proteins altered by high thermal treatment},
journal={ACTA ALIMENTARIA},
volume={34},
number={2},
pages={105-112},
document_type={Article},
}