Mljekarstvo, Vol. 52 No. 2, 2002.

Table of contents

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Fermentation and storage of probiotic yoghurt from goat’s milk (page 93-111)

Fermentacija i čuvanje probiotičkog jogurta od kozjeg mlijeka (page 93-111)

Rajka Božanić, Irena Rogelj, Ljubica Tratnik
Original scientific paper

Sirutka -alternativna sirovina za proizvodnju prehrambenog kvasca (page 113-124)

Whey – an optional raw material for food yeast production (page 113-124)

Damir Stanzer, Vesna Stehlik-Tomas, Vlatka Gulan Zetić, Jelena Manenica
Original scientific paper

Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi (page 125-135)

Milk and dairy products in hotel daily menue (page 125-135)

Greta Krešić, Irena Colić Barić, Borislav Šimundić
Original scientific paper

Proizvodnja, prinos i svojstva sireva tipa Feta i Domiati od kozjeg mlijeka (page 137-153)

Production, yield and characteristics of Feta and Domiati type cheeses produced from goat´s milk (page 137-153)

Ida Drgalić, Ljubica Tratnik, Rajka Božanić, Damir Kozlek
Original scientific paper

Utjecaj načina zrenja na kalo sira Trapista (page 155-161)

The influence of ripening process on trapist cheese abatement (page 155-161)

Slavko Kirin
Professional paper

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