Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream

JOURNAL ARTICLE published 31 December 2024 in Mljekarstvo

Authors: Mirela Lučan Čolić | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31 000, Osijek, Croatia

Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

JOURNAL ARTICLE published 29 June 2021 in Mljekarstvo

Authors: Mirela Iličić | University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia mail

Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria

JOURNAL ARTICLE published 19 March 2021 in Mljekarstvo

Authors: Biçer Yusuf | Selcuk University, Veterinary Faculty, Food Hygiene and Technology Department, 42130 Konya, Turkey mail

Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition

JOURNAL ARTICLE published 29 March 2018 in Mljekarstvo

Authors: Eva Samková | University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic

Influence of Caprine Arthritis Encephalitis Virus infection on milk production of French Alpine goats in Croatia

JOURNAL ARTICLE published 1 February 2017 in Mljekarstvo

Authors: Bruna Tariba | University of Zagreb, Faculty of Agriculture, Department of Animal Science I, Svetošimunska cesta 25, 10000 Zagreb, Croatia

The differences in milkability, milk, and health traits in dairy cattle due to parity

JOURNAL ARTICLE published 10 January 2018 in Mljekarstvo

Authors: Tina Bobić | University of Josip Juraj Strossmayer in Osijek, Faculty of Agriculture in Osijek, Department for animal breeding, Vladimira Preloga 1, 31000 Osijek, Osijek, Croatia

Association of polymorphism κ-casein gene with longevity and lifetime production of Holstein-Friesian cows in Vojvodina

JOURNAL ARTICLE published 11 November 2015 in Mljekarstvo

Authors: Dragomir Lukač | University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

Utilization of bacteriocin-producing bacteria in dairy products

JOURNAL ARTICLE published 6 July 2016 in Mljekarstvo

Authors: Matěj Patrovský | Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 6, 166 28 Praha 6 - Dejvice, Czech Republic

The effect of nisin and storage temperature on the quality parameters of processed cheese

JOURNAL ARTICLE published 28 June 2018 in Mljekarstvo

Authors: Nada Smigic | University of Belgrade - Faculty of Agriculture, Department of Food Safety and Quality Management, Nemanjina 6, 11080 Belgrade, Republic of Serbia

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

JOURNAL ARTICLE published 6 July 2016 in Mljekarstvo

Authors: Miroljub Barać | University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia

The influence of grazing and indoor systems on goat milk, brined cheese and whey quality

JOURNAL ARTICLE published 19 June 2023 in Mljekarstvo

Authors: Snežana Paskaš | University of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening

JOURNAL ARTICLE published 6 October 2022 in Mljekarstvo

Authors: Zlatan Sarić | University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina

Effect of reproductive indices and bovine somatotropin on milk yield in Holstein cows experiencing climatic sub-fertility

JOURNAL ARTICLE published 19 June 2023 in Mljekarstvo

Authors: Marcos Luna | Autonomous Agrarian University Antonio Narro, Department of Animal Nutrition, 25315 Saltillo, Mexico

Economic analysis of specialized dairy farms in Croatia according to FADN

JOURNAL ARTICLE published 20 December 2022 in Mljekarstvo

Authors: Vesna Očić | University of Zagreb Faculty of Agriculture, Department of Management and Rural Entrepreneurship, Svetošimunska 25, 10000 Zagreb, Croatia

Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture

JOURNAL ARTICLE published 20 December 2022 in Mljekarstvo

Authors: Sahar Khan-Mohammadi | Islamic Azad University, Department of Food Science and Technology, Shahr-e-Qods Branch, Tehran, Iran

Milkability characteristics of Jersey cows throughout the lactation and their effect on milking induced teat prolongation

JOURNAL ARTICLE published 30 March 2022 in Mljekarstvo

Authors: Matúš Gašparík | Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Animal Science, 165 00 | Prague, Czech Republic

Use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese

JOURNAL ARTICLE published 29 March 2016 in Mljekarstvo

Authors: Gökhan Kavas | Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 İzmir, Turkey

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds

JOURNAL ARTICLE published 20 December 2022 in Mljekarstvo

Authors: Buket Aydeniz Guneser | Usak University, Engineering Faculty, Department of Food Engineering, 1 Eylül Campus, 64000, Usak, Türkiye

Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

JOURNAL ARTICLE published 29 June 2021 in Mljekarstvo

Authors: Tulay Ozcan | Bursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa-Turkey

Physiological significance, structure and isolation of α-lactalbumin

JOURNAL ARTICLE published 14 January 2016 in Mljekarstvo

Authors: Katarina Lisak Jakopović | Laboratory for Technology of Milk and Milk Products, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb Croatia