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Mljekarstvo : journal for dairy production and processing improvement , Vol. 68 No. 4, 2018.

  • Publication date: 11.10.2018.
  • Published on HRČAK: 11.10.2018.

Table of contents

Full text

Goat’s milk-derived bioactive components - a review (page 239-253)

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Bioaktivni sastojci kozjeg mlijeka (page 239-253)

Agata Biadała, Piotr Konieczny
Review article

Primjena ekstrakta proteina sirutke u proizvodnji smrznutog mliječnog deserta (page 254-271)

The use of whey protein extract for manufacture of a whipped frozen dairy dessert (page 254-271)

Olga Musina, Ali Rashidinejad, Predrag Putnik, Francisco J. Barba, Alireza Abbaspourrad, Ralf Greiner, Shahin Roohinejad
Original scientific paper

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Determination of antioxidant activity of yoghurt enriched with polymerized whey protein (page 272-281)

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Određivanje antioksidacijske aktivnosti jogurta obogaćenog polimeriziranim proteinima sirutke (page 272-281)

Paulina Bierzuńska, Dorota Cais-Sokolińska
Original scientific paper

Sadržaj nutritivno važnih sastojaka u mliječnoj masti mlijeka kobile (page 282-294)

Content of nutritionally important components in mare milk fat (page 282-294)

Pavlína Navrátilová, Jan Pospíšil, Ivana Borkovcová, Lenka Kaniová, Sandra Dluhošová, Simona Horáková
Original scientific paper

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Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage (page 295-309)

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Promjene fizikalno-kemijskih i mikrobioloških parametara tijekom skladištenja niskomasnog probiotičkog jogurta obogaćenog β-glukanima iz zobi (page 295-309)

Rafaat Mohamed Elsanhoty, Mohamed Fawzy Ramadan
Original scientific paper

Čimbenici koji utječu na potrošnju konzumnog mlijeka u Čileu (page 310-319)

Factors affecting consumption of retail milk in Chile (page 310-319)

Einar Vargas-Bello-Pérez, Daniel Enríquez-Hidalgo, Paula Toro-Mujica, María Angélica Fellenberg, Rodrigo A. Ibáñez, Berta Schnettler
Original scientific paper

english pdf 299kb
Odabir autolitičkih bakterija mliječne kiseline kao mogućih starter kultura za ubrzavanje zrenja sireva u salamuri (page 320-330)

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses (page 320-330)

Selime Hazır Dalca, Ömer Şimşek, Oguz Gursoy, Yusuf Yilmaz
Original scientific paper

english pdf 1206kb

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