Microstructure of kajmak skin layer made during kajmak production by Mira Radovanovic, Aleksandar Nedeljkovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja

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The application of autochthonous lactic acid bacteria in white brined cheese production by Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović

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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening by Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja

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