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  • Publication date: 08.01.2020.
  • Published on HRČAK: 08.01.2020.

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Antimicrobial efficiency of medicinal plants and their influence on cheeses quality (page 3-12)

Nikola Puvača, Dragana Ljubojević Pelić, Vedran Tomić, Robert Radišić, Spasenija Milanović, Dragan Soleša, Dragana Budakov, Magdalena Cara, Vojislava Bursić, Aleksandra Petrović, Gorica Vuković, Miloš Pelić, Bojan Konstantinović, Marijana Carić
Review article


Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese (page 13-27)

Mirela Lučan, Jasmina Ranilović, Vedran Slačanac, Tanja Cvetković, Ljiljana Primorac, Davorka Gajari, Helena Tomić Obrdalj, Marko Jukić, Jasmina Lukinac Čačić
Original scientific paper


Clonal diversity and antifungal susceptibility of Candida spp. recovered from cow milk (page 40-49)

Harun Hizlisoy, Nurhan Ertas Onmaz, Serhat Al, Fulden Karadal, Yeliz Yildirim, Zafer Gonulalan, K. Semih Gumussoy, Gonca Demir Aydemir, Filiz Kasap Tekinsen, Gokcen Dinc
Original scientific paper


Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella (page 50-58)

Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Jose Manuel Lorenzo, Michele Faccia
Original scientific paper


The effect of storage on the yogurt fatty acid profile (page 59-70)

Beata Paszczyk, Joanna Łuczyńska, Magdalena Polak-Śliwińska
Preliminary communication


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