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Mljekarstvo : journal for dairy production and processing improvement , Vol. 61 No. 2, 2011.

  • Publication date: 14.06.2011.
  • Published on HRČAK: 14.06.2011.

Table of contents

Full text

Kobilje mlijeko: sastav i frakcije proteina u usporedbi s drugim vrstama mlijeka (page 107-113)

Mare’s milk: composition and protein fraction in comparison with different milk species (page 107-113)

Klemen Potočnik, Vesna Gantner, Krešimir Kuterovac, Angela Cividini
Review article

english pdf 500kb
Utjecaj produženog skladištenja na mikrobiološku kvalitetu sirovog mlijeka (page 114-124)

Effect of prolonged storage on microbiological quality of raw milk (page 114-124)

Bogdan Perko
Original scientific paper

english pdf 752kb
Inaktivacija Enterobakterija u mlijeku ultrazvukom visokog intenziteta (page 125-134)

Application of high intensity ultrasound treatment on Enterobacteriae count in milk (page 125-134)

Edita Juraga, Brankica Sobota Šalamon, Zoran Herceg, Anet Režek Jambrak
Original scientific paper

english pdf 725kb
Utjecaj visokog hidrostatskog tlaka na viskozitet otopina β-laktoglobulina (page 135-144)

Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution (page 135-144)

Danijela Marjanović, Snežana Jovanović, Albert Baars, Miroljub Barać
Original scientific paper

english pdf 864kb
Utjecaj inkubacijske temperature i koncentracije aflatoksina M1 u mlijeku na larve račića Artemia salina (page 145-153)

Temperature-dose relationships with aflatoxin M1 in milk on the brine shrimp (Artemia salina) larvae (page 145-153)

Lejla Duraković, Mihaela Blažinkov, Andrea Skelin, Sanja Sikora, Frane Delaš, Mirna Mrkonjić-Fuka, Katarina Huić-Babić, Sulejman Redžepović
Original scientific paper

english pdf 717kb
Utjecaj enzimski hidrolizirane laktoze na fermentaciju i rast probiotičkih bakterija u sirutki (page 154-160)

Impact of enzymatic hydrolyzed lactose on fermentation and growth of probiotic bacteria in whey (page 154-160)

Bojan Matijević, Katarina Lisak, Rajka Božanić, Ljubica Tratnik
Preliminary communication

english pdf 579kb
Promjena udjela laktoze nakon fermentacije mlijeka različitim mikrobnim kulturama (page 161-167)

croatian pdf 646kb
Change of lactose content after milk fermentation using various microbial cultures (page 161-167)

Ivana Vinko, Rajka Božanić, Željka Golem, Inga Kesner-Koren, Stjepan Mahnet
Preliminary communication

Kemijska i teksturalna svojstva Hellim (Halloumi) sira na tržištu u Turskoj (page 168-174)

Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey (page 168-174)

Bülent Ergönül, Pelin Günç Ergönül, A. Kemal Seçkin
Preliminary communication

english pdf 473kb
Utjecaj kemijskog sastava ovčjeg mlijeka na kemijski sastav Livanjskog i Travničkog sira (page 175-181)

croatian pdf 568kb
Effect of chemical composition of sheep’s milk on the chemical composition of Livno and Travnik cheese (page 175-181)

Amina Hrković, Aida Hodžić, Zlatan Sarić, Muhidin Hamamdžić, Mensur Vegara, Ermin Šaljić, Eva Juhas-Pašić
Professional paper

Prisutnost inhibitornih tvari u sirovom mlijeku na području Crne Gore (page 182-187)

Presence of inhibitory substances in raw milk in the area of Montenegro (page 182-187)

Nikoleta Nikolić, Slavko Mirecki, Maja Blagojević
Professional paper

english pdf 539kb

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