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Mljekarstvo : journal for dairy production and processing improvement , Vol. 70 No. 1, 2020.

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

Table of contents

Full text

Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva (page 3-12)

croatian pdf 247kb
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

english pdf 247kb
Fizikalno-kemijska svojstva, mazivost i prihvatljivost krem sira sa sniženim udjelom natrija (page 13-27)

croatian pdf 384kb
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

english pdf 384kb
Učinak zamjene mliječne masti i dodatka soja Lactobacillus paracasei LPC-37 na senzorska svojstva sira (page 28-39)

croatian pdf 269kb
The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses (page 28-39)

Marika Bielecka, Grażyna Cichosz
Original scientific paper

english pdf 269kb
Klonska raznolikost i antifungalna osjetljivost vrste Candida spp. izolirane iz mlijeka (page 40-49)

croatian pdf 479kb
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

english pdf 479kb
Razvoj hlapivih mliječnih spojeva u grušu tijekom proizvodnje sira Mozarella (page 50-58)

croatian pdf 381kb
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

english pdf 381kb
Utjecaj skladištenja na profil masnih kiselina jogurta (page 59-70)

croatian pdf 367kb
The effect of storage on the yogurt fatty acid profile (page 59-70)

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

english pdf 367kb

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