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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Development of low fat UF cheese technology by Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović

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Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability by Zorica Radulović, Tanja Petrović, Viktor Nedović, Suzana Dimitrijević, Nemanja Mirković, Milica Petrušić, Dušanka Paunović

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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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