Mljekarstvo, Vol. 75 No. 3, 2025.

Table of contents

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Assesment of antimicrobial, antioxidant and ACE-inhibitory activities of reduced sodium chloride Kačkavalj cheese (page 133-145)

Procjena antimikrobne, antioksidativne i ACE-inhibitorne aktivnosti kačkavalj sira reduciranog natrij klorida (page 133-145)

Ana Satric, Milica Mirkovic, Nemanja Mirkovic, Zorana Miloradović, Jelena Miocinovic
Original scientific paper

Effect of different drying methods on the quality attributes of probiotic-enriched cheese chips (page 146-159)

Utjecaj različitih metoda sušenja na svojstva kvalitete sirnog čipsa obogaćenog probioticima (page 146-149)

Müctebanur Akkaya, Mehmet Çelebi, Ayşe Özçelik, Bedia Şimşek
Original scientific paper

Functional Burrata cheese enriched with Lacticaseibacillus casei ATCC 393: Insights into production, unique characteristics, and aromatic profile (page 160-173)

Funkcionalni Burrata sir obogaćen Lacticaseibacillus casei ATCC 393: Uvid u proizvodnju, jedinstvene karakteristike i aromatski profil (page 160-173)

Nilüfer Sena Aydoğdu, Nilgün Özdemir, Tuğba Kök Taş
Original scientific paper

Technological, molecular, and safety characterization of autochthonous lactic acid bacteria in Moroccan Jben cheese: Towards the development of a native starter culture (page 174-186)

Tehnološka, molekularna i sigurnosna karakterizacija autohtonih bakterija mliječne kiseline u marokanskom Jben siru: u sklopu razvoja izvorne starter kulture (page 174-186)

Safae Azzouz, Soumaya Ahadaf, Said Zantar, Ouiam El Galiou, Abdelhay Arakrak, Mohammed Bakkali, Amin Laglaoui
Original scientific paper

Can frozen stored curd be used for making caprine white brined cheese? (page 187-193)

Može li se zamrznuti gruš koristiti u proizvodnji bijelih sireva u salamuri? (page 187-193)

Nemanja Kljajevic, Zorana Miloradovic, Jelena Miocinovic, Vladimir Pavlovic, Nikola Tomic, Snezana Jovanovic
Short communication, Note

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