Associations between milking technology, herd size and milk production parameters on commercial dairy cattle farms

JOURNAL ARTICLE published 25 March 2020 in Mljekarstvo

Authors: Dorottya Ivanyos | László Ózsvári | István Fodor | Csaba Németh | Attila Monostori

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

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

JOURNAL ARTICLE published 20 December 2022 in Mljekarstvo

Authors: Erhan Sulejmani | University of Tetova, Faculty of Food Technology and Nutrition, Str. Ilinden nn., 1200 Tetova, Republic of North Macedonia

The comparison of probiotic monocultures influence on organochlorine pesticides changes in fermented beverages from cow and goat milk during cold storage

JOURNAL ARTICLE published 27 June 2019 in Mljekarstvo

Authors: Agata Agata Witczak | Anna Mituniewicz-Małek

The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts

JOURNAL ARTICLE published 31 December 2024 in Mljekarstvo

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

Relationship of milking traits and somatic cell count with electrical conductivity of goat milk during different milking phases

JOURNAL ARTICLE published 22 September 2020 in Mljekarstvo

Authors: Birutė Šlyžienė | Lina Anskienė | Evaldas Šlyžius | Vida Juozaitienė

Management of blood lipid profile and oxidative status in Holstein and Simmental dairy cows during lactation

JOURNAL ARTICLE published 2 April 2019 in Mljekarstvo

Authors: Dejan Obućinski | Nikola Puvača | Olivera Đuragić | Dragana Ljubojević Pelić | Mirela Tomaš Simin | Radivoj Prodanović | Denis Kučević | Dragan Soleša

Co-variability of daily milk production traits, haematological and biochemical parameters in the blood serum and milk of Holstein cows

JOURNAL ARTICLE published 27 June 2022 in Mljekarstvo

Authors: Franjo Poljak | Croatian Agency for Agriculture and Food, Vinkovačka cesta 63c, Osijek, Croatia

Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder

JOURNAL ARTICLE published 22 September 2020 in Mljekarstvo

Authors: Dilek Say | Mostafa Soltani | Nuray Güzeler

Production technology and some quality parameters of Njeguši cheese

JOURNAL ARTICLE published 11 November 2015 in Mljekarstvo

Authors: Slavko Mirecki | Biotechnical Faculty, Mihaila Lalica 1, 81000 Podgorica, Montenegro

Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream

JOURNAL ARTICLE published 16 April 2015 in Mljekarstvo

Authors: M.B. Akın | Harran University Agricultural Faculty, Department of Food Engineering, 63040 Şanlıurfa, Turkey

The aroma profile of butter produced using different starter cultures

JOURNAL ARTICLE published 25 March 2024 in Mljekarstvo

Authors: Mustafa Şengül | Ataturk University, College of Agriculture, Department of Food Engineering, 25100 Erzurum, Turkey

The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

JOURNAL ARTICLE published 27 June 2019 in Mljekarstvo

Authors: Seda Altuntas | Mihriban Korukluoglu

Effect of chia (Salvia hispanica L.) seed mucilage powder on some physicochemical and rheological properties of ayran drinks

JOURNAL ARTICLE published 27 March 2023 in Mljekarstvo

Authors: Elif Buse Tas | Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Food Engineering Department, TR-15030 Istiklal Campus, Burdur, Turkey

Analysis of milk production, age at first calving, calving interval and economic parameters in dairy cattle management

JOURNAL ARTICLE published 1 February 2017 in Mljekarstvo

Authors: Lenka Krpálková | Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 10400 Prague 10 - Uhříněves, Czech Republic

The overall and fat composition of milk of various species

JOURNAL ARTICLE published 11 November 2015 in Mljekarstvo

Authors: Vesna Gantner | University of Josipa Jurja Strossmayera in Osijek, Faculty of Agriculture, Kralja Petra Svačića 1d, 31000 Osijek, Croatia

Consumersʹ attitudes, motives and behaviour towards organic yoghurt in Croatia

JOURNAL ARTICLE published 24 December 2021 in Mljekarstvo

Authors: Marina Tomić Maksan | University of Zagreb, Faculty of Agriculture, Department of Agricultural Marketing, Svetošimunska cesta 25 Zagreb, Croatia

Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk

JOURNAL ARTICLE published 19 June 2023 in Mljekarstvo

Authors: Jasmina Lazarević | University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Control of levamisole residues in milk using a validated liquid chromatography-tandem mass spectrometry method

JOURNAL ARTICLE published 29 March 2016 in Mljekarstvo

Authors: Nina Bilandžić | Laboratory for Residue Control, Department for Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia