Mljekarstvo, Vol. 55 No. 2, 2005.

Table of contents

Full text

Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure (page 83-99)

Mogućnost obogaćivanja pjenastih mliječnih proizvoda dodatkom proteina sirutke obrađenih visokim tlakom (page 83-59)

Greta Krešić, Vesna Lelas, Zoran Herceg
Original scientific paper

Sastav masnih kiselina majčinog mlijeka i pripravaka dječje hrane (page 101-112)

Fatty acid composition of human milk and infant formulas (page 101-112)

Ivančica Delaš, Tanja Kaćunko, Jasna Beganović, Frane Delaš
Original scientific paper

Promjena udjela masnih kiselina tijekom fermentacije kozjeg i kravljeg mlijeka ABT-2 kulturom (page 113-124)

Alteration of fatty acids content during cow's and goat's milk fermentation with ABT-2 culture (page 113-124)

Vedran Slačanac, Jovica Hardi, Hrvoje Pavlović, Mato Vlainić, Mirela Lučan
Original scientific paper

Točka ledišta mlijeka visokoproizvodnih mliječnih krava (page 125-138)

Freezing point of milk in a herd of high yielding dairy cows (page 125-138)

Slavica Golc Teger, Andrej Lavrenčić, Aša Grahelj
Original scientific paper

Osiguranje kvalitete rezultata analiza analitičkih mljekarskih laboratorija (page 139-153)

Quality assurance for analitical dairy laboratories (page 139-153)

Šimun Zamberlin, Neven Antunac, Dubravka Samaržija, Iva Horvat, Nataša Mikulec, Zrinka Kuliš
Professional paper

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