TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Jelocnik, M.
AU  - Subić, Jonel
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3797
AB  - Introduction - In contemporary dairy industry, especially in the cheese or casein production, only 10-20% of processed milk is directly availed for produced cheese and casein, while 80-90% of raw milk is transferred into the main by-product, whey. Due to insufficient utilization, whey was becoming the major polluter, what is entirely inconsistent to its potentials as a raw material. Whey is an excellent source of high quality proteins, minerals, vitamins and lactose that can be used in daily nutrition, or transformed throughout the different technological processes into the numerous valuable food products. Aims - The main goal of paper is to test the possibility of carrot juice use in the production of functional fermented drinks based on whey, as well as to estimate the possibility of inclusion of its production within the process of cheese production. Materials and methods - ased on previous laboratory tests, conducted at the Faculty of Technology and Metallurgy-Belgrade University, that were focused on increase of utilization of available raw materials in dairy industry, dairy drink based on cow whey and carrot juice has been established. Later, according to realistic data (input values), using the SuperPro Designer program (software), the simulation and economical evaluation of the establishment of created fermented drink production process was done. Results and discussion -Integrated production process of cow cheese that includes production of fermented drink based on whey and carrot juice has shown greater economic sustainability compared to basic process of cheese production. Establishment of mentioned production process could enables extra short payback period (PP), (0.15 years), as well as high level of net present value (NPV), (10,464.04 x 106 US$) and internal rate of return (IRR), (384.61%). Besides, inclusion of line for beverage production within the process of cheese production enables achieving of improved quality product that can be in line to most requirements of highly sophisticated consumers, increasing the totally achieved profit (economic efficiency) of dairy industry. Conclusion - The production of functional fermented whey-based beverages represents one of the efficient alternatives related to better whey utilization. Created type of functional beverage production covered by unique production process leads to the utilization of all whey potentials that has as a raw material, material which also represents biologically strong pollutant. So, besides removal of certain quantity of whey from environment, it could be got a cheap, nutritionally valuable, healthy and fully natural product.
T2  - Large Animal Review
T1  - Economic and ecological profitability of the use of whey in dairy and food industry
EP  - 105
IS  - 3
SP  - 99
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3797
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Jelocnik, M. and Subić, Jonel",
year = "2018",
abstract = "Introduction - In contemporary dairy industry, especially in the cheese or casein production, only 10-20% of processed milk is directly availed for produced cheese and casein, while 80-90% of raw milk is transferred into the main by-product, whey. Due to insufficient utilization, whey was becoming the major polluter, what is entirely inconsistent to its potentials as a raw material. Whey is an excellent source of high quality proteins, minerals, vitamins and lactose that can be used in daily nutrition, or transformed throughout the different technological processes into the numerous valuable food products. Aims - The main goal of paper is to test the possibility of carrot juice use in the production of functional fermented drinks based on whey, as well as to estimate the possibility of inclusion of its production within the process of cheese production. Materials and methods - ased on previous laboratory tests, conducted at the Faculty of Technology and Metallurgy-Belgrade University, that were focused on increase of utilization of available raw materials in dairy industry, dairy drink based on cow whey and carrot juice has been established. Later, according to realistic data (input values), using the SuperPro Designer program (software), the simulation and economical evaluation of the establishment of created fermented drink production process was done. Results and discussion -Integrated production process of cow cheese that includes production of fermented drink based on whey and carrot juice has shown greater economic sustainability compared to basic process of cheese production. Establishment of mentioned production process could enables extra short payback period (PP), (0.15 years), as well as high level of net present value (NPV), (10,464.04 x 106 US$) and internal rate of return (IRR), (384.61%). Besides, inclusion of line for beverage production within the process of cheese production enables achieving of improved quality product that can be in line to most requirements of highly sophisticated consumers, increasing the totally achieved profit (economic efficiency) of dairy industry. Conclusion - The production of functional fermented whey-based beverages represents one of the efficient alternatives related to better whey utilization. Created type of functional beverage production covered by unique production process leads to the utilization of all whey potentials that has as a raw material, material which also represents biologically strong pollutant. So, besides removal of certain quantity of whey from environment, it could be got a cheap, nutritionally valuable, healthy and fully natural product.",
journal = "Large Animal Review",
title = "Economic and ecological profitability of the use of whey in dairy and food industry",
pages = "105-99",
number = "3",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3797"
}

Arsić, S., Bulatović, M., Rakin, M., Jelocnik, M.,& Subić, J.. (2018). Economic and ecological profitability of the use of whey in dairy and food industry. in Large Animal Review, 24(3), 99-105.
https://hdl.handle.net/21.15107/rcub_technorep_3797

Arsić S, Bulatović M, Rakin M, Jelocnik M, Subić J. Economic and ecological profitability of the use of whey in dairy and food industry. in Large Animal Review. 2018;24(3):99-105.
https://hdl.handle.net/21.15107/rcub_technorep_3797 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Jelocnik, M., Subić, Jonel, "Economic and ecological profitability of the use of whey in dairy and food industry" in Large Animal Review, 24, no. 3 (2018):99-105,
https://hdl.handle.net/21.15107/rcub_technorep_3797 .

TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Kokeza, Gordana
AU  - Subić, Jonel
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4030
AB  - The main objectives of the paper were to investigate the possibility of use of carrot juice in the production of functional fermented whey based beverage, to simulate and economically evaluate the production process and the possibility for it inclusion in the process of cheese production. Quality of produced whey carrot beverage was evaluated trough the estimation of pH value, titratable acidity, syneresis, viscosity, sensory value, antioxidant activity and viable cell count of probiotic bacteria. The production process was simulated and economically evaluated using SuperPro Designer 5.1 software. Based on the results, the integrated cheese/whey carrot beverage production process showed greater economic viability compared to the basic cheese production process. Integrated process of cheese/whey carrot beverage production allows a fast return of capital (0.15 years), high net present value - NPV (10464.04) and internal rate of return - IRR (384.61) values. Obtained whey carrot beverage with following quality parameters: antioxidant activity 90.5%, viable cell count 8.7 log (CFU/mL), pH value 4.6, titratable acidity 20.0 degrees SH, syneresis 66.7%, viscosity 2.693 cP and sensory value 8.97 represents the beverage with great potential in consumer acceptance. Integration of beverage production line into the cheese production process, delivers the product with improved quality, which can meet the sophisticated consumer's demands and can increase the overall profit of the dairy industry.
PB  - Ars Docendi, Bucharest
T2  - Romanian Biotechnological Letters
T1  - Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis
EP  - 13504
IS  - 2
SP  - 13496
VL  - 23
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4030
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Zarić, Danica and Kokeza, Gordana and Subić, Jonel and Rakin, Marica",
year = "2018",
abstract = "The main objectives of the paper were to investigate the possibility of use of carrot juice in the production of functional fermented whey based beverage, to simulate and economically evaluate the production process and the possibility for it inclusion in the process of cheese production. Quality of produced whey carrot beverage was evaluated trough the estimation of pH value, titratable acidity, syneresis, viscosity, sensory value, antioxidant activity and viable cell count of probiotic bacteria. The production process was simulated and economically evaluated using SuperPro Designer 5.1 software. Based on the results, the integrated cheese/whey carrot beverage production process showed greater economic viability compared to the basic cheese production process. Integrated process of cheese/whey carrot beverage production allows a fast return of capital (0.15 years), high net present value - NPV (10464.04) and internal rate of return - IRR (384.61) values. Obtained whey carrot beverage with following quality parameters: antioxidant activity 90.5%, viable cell count 8.7 log (CFU/mL), pH value 4.6, titratable acidity 20.0 degrees SH, syneresis 66.7%, viscosity 2.693 cP and sensory value 8.97 represents the beverage with great potential in consumer acceptance. Integration of beverage production line into the cheese production process, delivers the product with improved quality, which can meet the sophisticated consumer's demands and can increase the overall profit of the dairy industry.",
publisher = "Ars Docendi, Bucharest",
journal = "Romanian Biotechnological Letters",
title = "Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis",
pages = "13504-13496",
number = "2",
volume = "23",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4030"
}

Arsić, S., Bulatović, M., Zarić, D., Kokeza, G., Subić, J.,& Rakin, M.. (2018). Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis. in Romanian Biotechnological Letters
Ars Docendi, Bucharest., 23(2), 13496-13504.
https://hdl.handle.net/21.15107/rcub_technorep_4030

Arsić S, Bulatović M, Zarić D, Kokeza G, Subić J, Rakin M. Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis. in Romanian Biotechnological Letters. 2018;23(2):13496-13504.
https://hdl.handle.net/21.15107/rcub_technorep_4030 .

Arsić, Slavica, Bulatović, Maja, Zarić, Danica, Kokeza, Gordana, Subić, Jonel, Rakin, Marica, "Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis" in Romanian Biotechnological Letters, 23, no. 2 (2018):13496-13504,
https://hdl.handle.net/21.15107/rcub_technorep_4030 .