Vrline u prosudbi vrijednosti umjetnosti

Donošenje suda o umjetnosti problematičan je pothvat te je u suvremenim raspravama o vrijednosti umjetnosti za donošenje ispravno opravdanog suda o umjetničkom djelu potrebno mnogo više od površnog shvaćanja ugode. Cilj ovoga rada jest dati pregled nekih od vrlina koje mogu biti relevantne za evaluaciju umjetničkih djela te pokazati na koji način smatram da one mogu biti primjenjive na nemoralnu umjetnost. Važno je uočiti razliku između motivacije za pristup umjetničkom djelu i motivacije za vrlo prosuđivanje umjetnosti. Prosuđivanje umjetnosti složen je koncept koji se sastoji od perceptivnog, kognitivnog i relacijskog zahvaćanja značajki umjetničkih djela. Vrline u prosudbi umjetnosti trebale bi pomoći konzumentima umjetnosti u njihovoj procjeni i donošenju dobro utemeljenih sudova o umjetnosti, a posebno o nemoralnoj umjetnosti, koja je specifična po tome što od svoje publike traži nemoralne odgovore i privremeno opravdavanje nemorala. Zbog mogućeg sukoba moralnih vrlina i vrlina prosudbe umjetnosti, potrebno je unaprijediti vlastito razumijevanje i ostvariti dinamičan sustav moralnih vjerovanja, koji mogu dopustiti privremeno internaliziranje nemorala iz nemoralnog umjetničkog djela s ciljem unaprjeđenja spoznaje

Vrline u prosudbi vrijednosti umjetnosti

Donošenje suda o umjetnosti problematičan je pothvat te je u suvremenim raspravama o vrijednosti umjetnosti za donošenje ispravno opravdanog suda o umjetničkom djelu potrebno mnogo više od površnog shvaćanja ugode. Cilj ovoga rada jest dati pregled nekih od vrlina koje mogu biti relevantne za evaluaciju umjetničkih djela te pokazati na koji način smatram da one mogu biti primjenjive na nemoralnu umjetnost. Važno je uočiti razliku između motivacije za pristup umjetničkom djelu i motivacije za vrlo prosuđivanje umjetnosti. Prosuđivanje umjetnosti složen je koncept koji se sastoji od perceptivnog, kognitivnog i relacijskog zahvaćanja značajki umjetničkih djela. Vrline u prosudbi umjetnosti trebale bi pomoći konzumentima umjetnosti u njihovoj procjeni i donošenju dobro utemeljenih sudova o umjetnosti, a posebno o nemoralnoj umjetnosti, koja je specifična po tome što od svoje publike traži nemoralne odgovore i privremeno opravdavanje nemorala. Zbog mogućeg sukoba moralnih vrlina i vrlina prosudbe umjetnosti, potrebno je unaprijediti vlastito razumijevanje i ostvariti dinamičan sustav moralnih vjerovanja, koji mogu dopustiti privremeno internaliziranje nemorala iz nemoralnog umjetničkog djela s ciljem unaprjeđenja spoznaje

Production and characteristics of functional fermented whey based beverages

Količina proizvoda od surutke na tržištu je zanemarljivo mala u odnosu na količinu fermentisanih mlečnih proizvoda. To navodi na zaključak da bi se unapređenjem procesa fermentacije surutke mogli dobiti novi nekonvencionalni proizvodi koji bi zauzeli značajnije mesto u paleti mlečnih proizvoda namenjenih širokoj potrošnji. U tom smislu, cilj ove doktorske disertacije je bio proizvodnja i karakterisanje funkcionalnih fermentisanih napitaka na bazi surutke. U cilju proizvodnje funkcionalnih fermentisanih napitaka na bazi surutke izvršena je selekcija odgovarajuće kulture mikroorganizama, optimizacija procesa fermentacije i karakterizacija proizvedenog fermentisanog napitka. Tokom selekcije, optimizacije i karakterizacije praćeno je: vreme trajanja fermentacije, sadržaj mlečne kiseline, promena pH, preživljavanje mikroorganizama, sadržaj aminokiselina, sadržaj antioksidanasa, viskozitet, sinerezis kao i nutritivni sastav proizvedenog napitka. Takođe je izvršeno in vitro karakterisanje probiotske aktivnosti odabranih mikroorganizama praćenjem sposobnosti preživljavanja u uslovima simuliranog gastričnog soka, antimikrobne aktivnosti i rezistencije na antibiotike primenom klasičnih mikrobioloških tehnika. U sklopu nutritivne karakterizacije praćena je razgradnje proteina surutke nakon fermentacije. Proizvedeni napitak je nutritivno okarakterisan preračunavanjem nutritivne vrednosti proizvoda, što je predstavljalo polaznu tačku njegovog deklarisanja u skladu sa Pravilnikom o deklarisanju RS, označavanju i reklamiranju hrane 85/2013, ali i EU Regulative 1169/2011. Pored toga, u skladu sa nutritivnim sastavom, napitku su dodeljene nutritivne i/ili zdravstvene izjave odobrene od strane EFSA (European Food Safety Authority), prema EU Regulativi 11924/2011 i Direktivi 432/2012. Proizvod je upakovan u specijalno kreiranu ambalažu, koja je u skladu sa propisima za pakovanje mlečnih proizvoda, čime je dobijeni napitak u potpunosti pripremljen za plasman na tržište. Ispitivanje mogućnosti proizvodnje funkcionalnih fermentisanih napitaka na bazi surutke, primenom različitih sojeva bakterija mlečne kiseline pokazalo je da svi sojevi bakterija mlečne kiseline (ukupno 15) testirani u ovom istraživanju mogu biti primenjeni u procesu...Number of whey based products on the market is negligible compared to the number of fermented dairy products, which suggests that the improvement of the whey fermentation process could result in new unconventional products that take up a significant place in the wide range of dairy products intended for direct consumption. In accordance with that, the aim of this PhD thesis was the production and characterisation of functional fermented whey based beverages. In order to produce the functional fermented whey based beverages, selection of microorganisms, optimisation of the fermentation process and the characterisation of the produced beverages were carried out. During the selection, optimisation and characterisation, fermentation time, titratable acidity, pH value, amino acid content, antioxidative activity, viscosity, syneresis, as well as nutritional composition of produced beverages were followed. In vitro characterisation of probiotic character of the selected microorganisms, by tracking ability to survive under simulated gastric juice, antimicrobial activity and resistance to antibiotics using conventional microbiological techniques were also performed. Within the nutritional characterisation, percentage of whey protein degradation obtained after the fermentation, was examined. Manufactured beverages were nutritionally characterised by recalculating the nutritional value, which was the starting point of its declaration in accordance with the Serbian Regulations on declaration, labelling and advertising of food 85/2013. Also, in accordance with the nutritional composition of the beverages, nutritional and/or health claims approved by EFSA (European Food Safety Authority) and according to EU Regulation 1169/2011 and Regulation 432/2012 were given. The product was packaged in a specially created packaging that complies with the regulations for dairy products, and thus obtained beverage was fully prepared for the market. When examining the possibilities of whey based beverages production using different strains of lactic acid bacteria, it has been shown that all strains of lactic acid bacteria (total of 15) tested in this study can be applied in the production of functional fermented whey based..

Production and techno-economic opportunities of use of whey in industrial processes

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

PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY

The largest part of the goat's milk is used in the manufacture of various type of cheeses, where after production remain whey which is rich source of proteins, amino acids, vitamins and minerals required for proper development and functioning of body. Currently fermented beverages made from goat’s whey are not enough present in the market and the aim of this study was to evaluate characteristics of nine different starter cultures formed from selected strains of lactic acid bacteria and bifidobacteria. Before construction of starter cultures, activity of nine selected strains was tested in goat’s whey measurement pH and titratable acidity (0SH) after 6 and 24h of fermentation. Technological characteristics of these starter cultures were compared with activity of commercial freeze dried starter culture (Lactoferm ABY-6) containing: Streptococcus salivarius ssp. thermophilus 80%, Lactobacillus acidophilus 13%, Bifidobacterium bifidum 6% and Lactobacillus delbrueckii ssp. bulgaricus 1%. Goat’s whey has proven to be a good substrate for the growth of all tested species of lactic acid bacteria and Bifidobacterium bifidum NRRL B-41410. During fermentation, in a constructed starter cultures some degree of symbiotic relationship between the corresponding species of the genus Lactobacillus and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison with individual strains. Shortest fermentation time to reach pH 4,60, was achieved with mixed starter culture containing species Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus and single starter culture containing Bifidobacterium bifidum, 2.25 hours and 3 hours, respectively. All the obtained fermented beverages had total number of viable cells greater than 106 cfu/ml, which is a necessary prerequisite for fermented beverage to exert probiotic effects. Fermented goat’s whey beverages had satisfactory organoleptic characteristics, and during fermentation specific goat smell and taste are alleviated which is a especially important for consumers who don’t prefer products from this type of milk

The newest metal findings from the Early Eneolitic house in South-eastern Serbia

Velika Humska Čuka is a multi-layered archaeological site near Niš in South-eastern Serbia that was inhabited from the middle of the 5th millennium BC to the 5th century AD. During excavations in 2022, a set of 22 bronze objects was found in a shallow pit dug into the remains of an Early Eneolithic house

The chronological frame of Bubanj-Hum I group and the Cultural and chronological position of its sites within the Timok Valley

The purpose of the article is to determine the cultural-chronological relations between the Early Eneolithic sites in Timočka Krajina and the sites of the BSK complex in other regions of the central Balkans by using new absolute dates and the analysis of stylistic and typological elements of pottery finds from the Timočka Krajina, with a focus on the site of Kmpije in Bor

Set of Bronze Jewellery from the site of Velika Humska Čuka Near Niš, SE Serbia : A contribution to the study of interactions between Bronze Age communities of Central Europe and the Central Balkans

The paper presents an extraordinary new find from the site of Velika Humska Čuka near Niš, in Southeastern Serbia. During the 2022 excavation campaign, a set of bronze jewellery was discovered, comprised of a pin, a band, ten salteleons, and ten circular pendants. Of particular importance are finds of circular pendants, which are known throughout the Bronze Age in the territory of Europe. Such pendants are traditionally connected with Central Europe and the Hügelgräber culture, therefore representing an uncommon find for the Central Balkans. The paper provides a stylistic and typological analysis of jewellery, complemented with physical and chemical analyses, and further discusses the scope and effects of interactions between Central Europe and Central Balkans during the Bronze Age

Production and costability analysis of bioactive hydrolyzates of whey protein

Due to the fact that individual whey proteins have their own unique nutritional, functional and biological characteristics, the latest research in this area draws attention to the possibility of synthesizing a wide range of bioactive compounds derived from whey proteins. There are various ways to release bioactive peptides from precursor proteins or whey parent proteins. The paper will present the production of bioactive whey protein hydrolyzates (BHPS), which exhibit high antioxidant activity, and their economic profitability of production. Research is focused on the enzymatic and microbiological process of modifying whey proteins. Whey proteins can be easily modified under mild conditions of temperature and Ph values. For the purpose of this research, two scenarios were modeled: Scenario A, which involves the use of whey, and Scenario B, which involves the use of whey protein concentrate as a protein source. The entire process for both scenarios, which includes pre-treatment, whey protein modification and product separation, was modeled using the SuperPro Desinger program, which is equipped with a wide range of processes, and can be used for mathematical evaluation of the economic performance of the process