All Title Author
Keywords Abstract

Publish in OALib Journal
ISSN: 2333-9721
APC: Only $99
Paper Submission

Why Us? >>
- Open Access
- Peer-reviewed
- Rapid publication
- Lifetime hosting
- Free indexing service
- Free promotion service
- More...
- Search engine friendly

Mljekarstvo

ISSN Print: 0026-704X

ISSN Online:

Website: http://hrcak.srce.hr/index.php?show=casopis&id_casopis=33

Share:




Go

Antimicrobial resistance of coagulase-negative staphylococci and lactic acid bacteria from industrially produced dairy products

Nevijo Zdolec,Vesna Dobrani？,Goran Zdolec,Dra？en ？uri？i？

Biogas production on dairy farms: A Croatia case study

Nikola Biland？ija,Neven Vo？a,Tajana Kri？ka,Vanja Juri？i？

Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

Biljana Radeljevi？,Nata？a Mikulec,Neven Antunac,Zvonimir Prpi？

Microbiota of kefir grains

Tomislav Poga？i？,Sanja ？inko,？imun Zamberlin,Dubravka Samar？ija

Effects of yeast culture addition (Saccharomyces cerevisiae) to Anatolian water buffalo diets on milk composition and somatic cell count

T. Degirmencioglu,T. Ozcan,S. Ozbilgin,S. Senturklu

Detection of cathepsin D in ewe’s milk by Western Blotting method

Iva Dolen？i？ ？pehar,Franjo Martinkovi？,Jasmina Havranek,Albert Marinculi？

Effect of high hydrostatic pressure, ultrasound and pulsed electric fields on milk composition and characteristics

Irena Jeli？i？,Katarina Lisak,Rajka Bo？ani？

Effectivenes of inoculation in alfalfa breeding in ecological conditions of the Bjelovar and Bilogora county

Mihaela Bla？inkov,Darko Uher,Sulejman Red？epovi？,Dubravko Ma？e？i？

Seasonal changes of some physical-chemical characteristics of milk from Dalmatian Pramenka ewes

Lidija Sajko-Matutinovi？,Vesna Pavi？,Boro Mio？,Neven Antunac

Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese

S. Karasu-Yalcin,S. Senses-Ergul,Z. Yesim Ozbas

Chemical and microbiological farm milk quality determination in three Croatian regions

Zoran Ba？i？,Rajka Bo？ani？,Miljenko Konja？i？,Jasna ？ermadi

Profitability of Dairy Industry in Slovenia, Croatia and Serbia

Sa？a Muminovi？,Vladan Pavlovi？

Assessment of aflatoxin M1 levels in ewe’s raw milk used for the production of Istrian cheese

Lejla Durakovi？,Mirna Mrkonji？-Fuka,Andrea Skelin,Senadin Durakovi？

An analysis of selected aspects of international business in Slovak dairies in the EU framework

Ján Buleca,Ladislav Mura,Lucia Zeleňáková,Artan Qineti

Mineral elements in milk and dairy products

？imun Zamberlin,Neven Antunac,Jasmina Havranek,Dubravka Samar？ija

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Ufuk Eren-Vapur,Tulay Ozcan

Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

Irena Jeli？i？,Rajka Bo？ani？,Mladen Brn？i？,Branko Tripalo

The effect of breeding area, stage of lactation and herd on milk yield traits of Pag sheep

Zdravko Bara？,Boro Mio？,Marija ？pehar

Schiff base: A high affinity chemical agent to decrease the concentration of aflatoxin M1 in raw milk contaminated artificially

Lejla Durakovi？,Alma Tudi？,Frane Dela？,Katarina Hui？-Babi？

Application of the holistic methods in analysis of organic milk

Anka Popovi？-Vranje？,Radovan Pejanovi？,David Cvetanovi？,Marija Jevti？

The influence of environmental factors on daily milk yield and fat and protein content in Istrian sheep

Josip Vrdoljak,Marija ？pehar,Vesna Pavi？,Boro Mio？

Possibilities of using humic acid in diets for Saanen goats

Taskin Degirmencioglu

Estimation of genetic parameters and environmental effects on somatic cell count in Simmental and Holstein breeds

Zdenko Ivki？,Marija ？pehar,Vesna Buli？,Pero Miji？

Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

Jelena Miocinovic,Zorica Radulovic,Zorana Miloradovic,Goran Trpkovic

Removal of aflatoxin M1 from artificially contaminated yoghurt by using of new synthesized dehydroacetic acid analogues

Lejla Durakovi？,Frane Dela？,Alma Tudi？,Katarina Hui？-Babi？

Welfare assessment of dairy cows housed in a tie-stall system

Marija Vu？emilo,Kristina Matkovi？,Igor ？tokovi？,Sa？a Kova？evi？

Influence of goats feeding on the fatty acids content in milk

？eljka Klir,Zvonko Antunovi？,Josip Novoselec

Changes in white blood pictures and some biochemical parameters of dairy cows in peripartum period and early lactation

Mirjana Joksimovi？ Todorovi？,Vesna Davidovi？

The impact of feeding line on dairy production revenue

Vesna O？i？,Branka ？aki？ Bobi？,Zoran Grgi？

Profitability and business excellence analysis of dairy industry in Serbia

Sa？a Muminovi？,Vladan Pavlovi？,Du？an Joksimovi？

Production and economic characteristics of sheep production on the island of Pag

Josip Gugi？,Boro Mio？,Marina Krvavica,Ivo Grgi？

Psychrotrophic bacteria and their negative effects on milk and dairy products quality

Dubravka Samar？ija,？imun Zamberlin,Tomislav Poga？i？

Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products

Tomislav Poga？i？,Dafni-Maria Kagkli,Sanja Sikora,Samir Kalit

Mare’s milk: composition and protein fraction in comparison with different milk species

Klemen Poto？nik,Vesna Gantner,Kre？imir Kuterovac,Angela Cividini

Arheological and archaeozoological evidence of milk as a food in the territory of Croatia

Tajana Trbojevi？-Vuki？evi？,Terezija Silvija Marenjak,Snje？ana Ku？ir,Lea ？ataj

The application of autochthonous lactic acid bacteria in white brined cheese production

Zorica Radulovi？,Jelena Mio？inovi？,Predrag Pudja,Miroljub Bara？

Concentrations of veterinary drug residues in milk from individual farms in Croatia

Nina Biland？i？,Bo？ica Solomun Kolanovi？,Ivana Varenina,Zorica Jurkovi？

Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

A. Kemal Se？kin,？zlem Kizilirmak Esmer,P？nar Balkir,Pelin Gün？ Erg？nül

Influence of paragenetic factors on production and chemical composition of Pa ka sheep milk

Neven Antunac,Dubravka Samar？ija,Boro Mio？,Marija Pecina

Development of low fat UF cheese technology

Jelena Mio？inovi？,Predrag Pu？a,Zorica Radulovi？,Vladimir Pavlovi？

Fermented high moisture maize grain as supplement to alfalfa haylage is superior over unfermented dry maize grain in diet dry matter digestibility

Marina Vrani？,Mladen Kne？evi？,Goran Per？ulija,Kre？imir Bo？njak

Genetic polymorphism of β-lactoglobulin and κ-casein of cattle breeds in Croatia

Ante Ivankovi？,Jelena Ramljak,Admir Dokso,Nikolina Kelava

Effects of selected factors on rheological and textural properties of probiotic yoghurt

Milka Stijepi？,Spasenija Milanovi？,Jovana Glu？ac,Vladimir Vuki？

Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems

Greta Kre？i？,Anet Re？ek Jambrak,Vesna Lelas,Zoran Herceg

Biodiversity of microbial consortia isolated from traditional fresh sheep cheese Karaka anski skakutanac

Tomislav Poga？i？,Maura D'Andrea,Dafni-Maria Kagkli,Viviana Corich

Producers' expectations about the impact of GIs on the competitiveness of Pag cheese

？eljka Mesi？,Marija Cerjak

Determination of the freezing point in cow milk samples preserved with azidiol

Nata？a Pinti？-Pukec,Zdravko Bara？,Ana Daki？,Danijela Stru？i？

Effect of chemical composition of sheep’s milk on the chemical composition of Livno and Travnik cheese

Amina Hrkovi？,Aida Hod？i？,Zlatan Sari？,Muhidin Hamamd？i？

Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability

R. Rubio,V.J. Moya,M.I. Berruga,M.P. Molina

Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey

Bojan Matijevi？,Katarina Lisak,Rajka Bo？ani？,Ljubica Tratnik

Go




©2008-2020 OALib, Inc | Public user content licensed CC-BY 4.0 unless otherwise specified. OALib ISSN Online: 2333-9721 OALib ISSN Print: 2333-9705