TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Sredojević, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4257
AB  - Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.
PB  - University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest
T2  - Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
T1  - Production and techno-economic opportunities of use of whey in industrial processes
EP  - 46
IS  - 1
SP  - 41
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4257
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Sredojević, Zorica",
year = "2019",
abstract = "Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.",
publisher = "University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest",
journal = "Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development",
title = "Production and techno-economic opportunities of use of whey in industrial processes",
pages = "46-41",
number = "1",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4257"
}

Arsić, S., Bulatović, M., Rakin, M.,& Sredojević, Z.. (2019). Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest., 19(1), 41-46.
https://hdl.handle.net/21.15107/rcub_technorep_4257

Arsić S, Bulatović M, Rakin M, Sredojević Z. Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development. 2019;19(1):41-46.
https://hdl.handle.net/21.15107/rcub_technorep_4257 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Sredojević, Zorica, "Production and techno-economic opportunities of use of whey in industrial processes" in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development, 19, no. 1 (2019):41-46,
https://hdl.handle.net/21.15107/rcub_technorep_4257 .

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 .

TY  - JOUR
AU  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Borić, Milka
AU  - Zarić, Danica
AU  - Arsić, Slavica
AU  - Rakin, Marica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3157
AB  - Due to the health benefits and potential food preservative applications, natural antioxidants were recently attracted great attention of many food manufacturers which tend to produce healthy foods. The special challenge in this field is production of antioxidants on food matrixes that can be suitably used for a wide range of products. In that sense, soy, whey and milk substrates have a great potential as a carriers for delivery of antioxidants into the many food products. The aim of this study was selection of appropriate strain-substrate combination that allows the production of high level of antioxidant activity. Soy, whey (cow’s and goat’s) and milk substrates were fermented with Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains at 37 °C during 24 h. The antioxidant activity of the substrates was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant potential (FRAP) assays that evaluate antioxidant activities by different reaction mechanisms. Based on the results, increased antioxidant activity was reached in all tested strain-substrate combinations. High levels of antioxidant activities, in the range 29.7-72.2%, were reached in all substrates fermented with Lb. rhamnosus strain. Among all combinations, goat whey fermented with Lb. rhamnosus exhibited the highest increase of DPPH scavenging activity (for 21.1%) as well as FRAP antioxidant activity (for 0.761 mmol Fe+2 L-1) compared to the unfermented substrate. Thus, the study introduces the Lb. rhamnosus as highly effective in production of antioxidants during the 64 fermentation of goat whey. Furthermore, goat whey fermented with Lb. rhamnosus, used in liquid or lyophilized form, represents an excellent carrier for delivery of antioxidants into the different dairy and confectionery products.
T2  - Journal of Hygienic Engineering and Design
T1  - Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates
EP  - 69
SP  - 64
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3157
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Borić, Milka and Zarić, Danica and Arsić, Slavica and Rakin, Marica",
year = "2016",
abstract = "Due to the health benefits and potential food preservative applications, natural antioxidants were recently attracted great attention of many food manufacturers which tend to produce healthy foods. The special challenge in this field is production of antioxidants on food matrixes that can be suitably used for a wide range of products. In that sense, soy, whey and milk substrates have a great potential as a carriers for delivery of antioxidants into the many food products. The aim of this study was selection of appropriate strain-substrate combination that allows the production of high level of antioxidant activity. Soy, whey (cow’s and goat’s) and milk substrates were fermented with Lactobacillus acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 7469 and Lactobacillus reuteri ATCC 23272 strains at 37 °C during 24 h. The antioxidant activity of the substrates was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant potential (FRAP) assays that evaluate antioxidant activities by different reaction mechanisms. Based on the results, increased antioxidant activity was reached in all tested strain-substrate combinations. High levels of antioxidant activities, in the range 29.7-72.2%, were reached in all substrates fermented with Lb. rhamnosus strain. Among all combinations, goat whey fermented with Lb. rhamnosus exhibited the highest increase of DPPH scavenging activity (for 21.1%) as well as FRAP antioxidant activity (for 0.761 mmol Fe+2 L-1) compared to the unfermented substrate. Thus, the study introduces the Lb. rhamnosus as highly effective in production of antioxidants during the 64 fermentation of goat whey. Furthermore, goat whey fermented with Lb. rhamnosus, used in liquid or lyophilized form, represents an excellent carrier for delivery of antioxidants into the different dairy and confectionery products.",
journal = "Journal of Hygienic Engineering and Design",
title = "Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates",
pages = "69-64",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3157"
}

Embiriekah, S., Bulatović, M., Borić, M., Zarić, D., Arsić, S.,& Rakin, M.. (2016). Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates. in Journal of Hygienic Engineering and Design, 16, 64-69.
https://hdl.handle.net/21.15107/rcub_technorep_3157

Embiriekah S, Bulatović M, Borić M, Zarić D, Arsić S, Rakin M. Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates. in Journal of Hygienic Engineering and Design. 2016;16:64-69.
https://hdl.handle.net/21.15107/rcub_technorep_3157 .

Embiriekah, Salem, Bulatović, Maja, Borić, Milka, Zarić, Danica, Arsić, Slavica, Rakin, Marica, "Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates" in Journal of Hygienic Engineering and Design, 16 (2016):64-69,
https://hdl.handle.net/21.15107/rcub_technorep_3157 .