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Mljekarstvo : journal for dairy production and processing improvement , Vol. 43 No. 4, 1993.

  • Publication date: 15.12.1993.
  • Published on HRČAK: 17.01.2013.

Table of contents

Full text

Kvaliteta i trajnost fermentiranog mliječnog proizvoda: uloga mljekarske kulture mikroorganizama (page 267-276)

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Quality and fermented products permanence of shelf-life: role of microbiological starter culture (page 267-276)

Anica Borović, R. Vučemilović, Ljerka Kršev, Ljubica Tratnik
Preliminary communication

Utjecaj stabilizatora na viskoznost trajnog mliječnog proizvoda (page 277-290)

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The influence of stabilizers on the viscosity of dairy products (page 277-290)

Irena Landeka, Anica Borović, Ljerka Kršev
Original scientific paper

Proizvodnja svježeg sira od ultrafiltriranog rekonstituiranog punomasnog mlijeka (page 291-300)

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Preparation of fresh cheese using ultrafiltered reconstituted whole milk (page 291-300)

Ljubica Tratnik, Ljerka Kršev
Original scientific paper

Utjecaj kiselosti na trajnost topljenog sira (page 301-320)

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Effect of acidity on stability of processed cheese (page 301-320)

Josip Prohaska
Original scientific paper

Utjecaj sastava salamure na kvalitetu sira "a la mozzarella" (page 321-325)

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Influence of salt content in brine on the quality of "a la mozzarella" cheese (page 321-325)

Karlo Mikačić
Original scientific paper

Informacije Međunarodne mljekarske federacije FIL/IDF (page 327-334)


News

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Kazalo 1993 (page 337-339)


Index

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In memoriam - Marijan Batur (page 340-340)


In memoriam, Obituary

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Prikazi iz stručne literature (page 0-0)


News

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