Mljekarstvo, Vol. 74 No. 2, 2024.

Table of contents

Full text

Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk (page 89-105)

Praćenje toplinski induciranih promjena i formiranja 5-hidroksimetilfurfurala u kobiljem mlijeku - usporedba s kravljim mlijekom (page 89-105)

Irena Barukčić Jurina, Ivana Blažević, Tamara Jurina, Andreja Leboš Pavunc, Rajka Božanić, Katarina Lisak Jakopović
Original scientific paper

Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts (page 106-115)

Karakterizacija probiotičkih fermentiranih mlijeka proizvedenih od kozjeg mlijeka s manjim ili većim brojem somatskih stanica (page 106-115)

Cem Karagözlü, Özer Kınık, A. Sibel Akalın, Harun Kesenkaş, Nayil Dinkçi
Original scientific paper

Effects of lactic acid bacteria exposed to extreme conditions on yoghurt quality (page 116-130)

Učinci bakterija mliječne kiseline izloženih ekstremnim uvjetima na kvalitetu jogurta (page 116-130)

Gökhan Akarca, Ayşe Janseli Denizkara
Original scientific paper

The aroma profile of butter produced using different starter cultures (page 131-141)

Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura (page 131-141)

Mustafa Şengül, Halil İbrahim Akgül, Bayram Ürkek
Original scientific paper

Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk (page 142-155)

Utjecaj dodatka pogače sjemenki konoplje obrocima koza na profil masnih kiselina polutvrdog kozjeg sira (page 142-155)

Željka Klir Šalavardić, Josip Novoselec, Suzana Ćavar, Zvonko Antunović
Original scientific paper

The variability in cow’s recovery potential regarding the milk recording season (page 156-165)

Varijabilnost potencijala oporavka krava s obzirom na sezonu kontrole mliječnosti (page 156-165)

Vesna Gantner, Zvonimir Steiner, Ivana Jožef, Ranko Gantner, Dragan Solić, Klemen Potočnik
Original scientific paper

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