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Mljekarstvo : journal for dairy production and processing improvement , Vol. 52 No. 1, 2002.

  • Publication date: 16.01.2002.
  • Published on HRČAK: 31.03.2006.

Table of contents

Full text

Lactose fermentation at Camembert, made by classic and stabilised technology (page 5-18)

english pdf 56kb
Fermentacija laktoze u Camembert siru proizvedenom klasičnom i stabilizacijskom tehnologijom (page 5-18)

Bogdan Perko
Original scientific paper

Utjecaj tribomehaničke mikronizacije i dodatka hidrokoloida na entalpiju i prividnu specifičnu toplinu modelnih otopina proteina sirutke (page 19-33)

croatian pdf 77kb
Influence of tribomechanical micronization and hydrocolloids addition on enthalpy and apparent specific heat of whey protein model solutions (page 19-33)

Zoran Herceg, Vesna Lelas, Suzana Rimac-Brnčić
Original scientific paper

Utjecaj ultrafiltracije na prinos i kakvoću Cottage sira (page 35-49)

croatian pdf 92kb
The influence of the ultrafiltration on the yield and quality of cottage cheese (page 35-49)

Ljubica Tratnik, Rajka Božanić, Damir Kozlek
Original scientific paper

Efikasnost proizvodnje mlijeka u obiteljskom gospodarstvu (page 51-60)

croatian pdf 67kb
Efficiency of dairy production on a family farm (page 51-60)

Zoran Grgić, Ramona Franić
Preliminary communication

Važnost dokazivanja prisutnosti antibiotičkih ostataka u mlijeku (page 61-70)

croatian pdf 49kb
The importance of antibiotic residues presence detection in milk (page 61-70)

Dubravka Samaržija, Neven Antunac
Professional paper

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