Mljekarstvo, Vol. 46 No. 3, 1996.

Table of contents

Full text

Izravno kiseljenje mlijeka: proizvodnja jogurta (page 155-167)

Direct milk acidification: yoghurt production (page 155-167)

Ljerka Gregurek, Ljubica Tratnik, Lovorka Milešević
Original scientific paper

Utjecaj dodanog koncentrata proteina sirutke na rast i aktivnost laktobacila i streptokoka tijekom fermentacije i čuvanja jogurta i acidofila (page 169-181)

The influence of added whey proteins concentrate on growth and activity of lactobacilli and streptococci during fermentation and storage of yoghurt and acidophilus milk (page 169-181)

Ljubica Tratnik, Rajka Božanić
Original scientific paper

Lactobacillus reuteri: novajlija u tehnologiji mlijeka (page 183-196)

Lactobacillus Reuteri: A Newcomer in Dairy Technology (page 183-196)

T. Klantschitsch, H. Spillmann, Z. Puhan
Original scientific paper

Održivost kao uvjet kakvoće mliječnih proizvoda (page 197-206)

Shelf life as requirement for quality of milk products (page 197-206)

Jasmina Lukač-Havranek, Mirza Hadžiosmanović
Review article

Buduća kretanja u mljekarstvu (page 207-215)

Future Trends in Dairying (page 207-215)

France Kervina
Conference paper