Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

JOURNAL ARTICLE published 4 October 2019 in Mljekarstvo

Authors: Natalia Taboada | Carina Van Nieuwenhove | Roxana Medina | Soledad López Alzogaray

Determinants of attitude and buying intention of organic milk

JOURNAL ARTICLE published 14 January 2016 in Mljekarstvo

Authors: Ivica Faletar | Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb, Hrvatska

Biochemistry of aroma compounds in cheese

JOURNAL ARTICLE published 29 September 2023 in Mljekarstvo

Authors: Luna Maslov Bandić | University of Zagreb, Faculty of Agriculture, Department of Chemistry, Svetošimunska 25, 10000 Zagreb, Croatia

Impact of parity on the profile of fatty acids with potential importance for human health in camel (Camelus dromedarius) milk

JOURNAL ARTICLE published 29 September 2023 in Mljekarstvo

Authors: Latifa Chamekh | Arid Lands Institute, Livestock and Wildlife Laboratory, 4119, Medenine, Tunisia

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

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

JOURNAL ARTICLE published 30 March 2022 in Mljekarstvo

Authors: H. Ceren Akal | Ankara University, Faculty of Agriculture, Department of Dairy Technology, Turkey

The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese

JOURNAL ARTICLE published 1 February 2017 in Mljekarstvo

Authors: Özer Kınık | Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey

The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

JOURNAL ARTICLE published 2 January 2019 in Mljekarstvo

Authors: Agata Witczak | Anna Mituniewicz-Małek

Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts

JOURNAL ARTICLE published 25 March 2024 in Mljekarstvo

Authors: Cem Karagözlü | Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir, Turkey

Utilization of microalgae in probiotic white brined cheese

JOURNAL ARTICLE published 30 March 2022 in Mljekarstvo

Authors: Gizem Suna | Bursa Uludag University, Institute of Natural Sciences, Department of Food Engineering, Bursa, Turkey

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

JOURNAL ARTICLE published 27 June 2022 in Mljekarstvo

Authors: Bachir Bensalah | University of Tiaret, Laboratory of plant physiology applied to soilless corps, Faculty of Nature Sciences and Life, BP 78, 14000, Tiaret, Algeria

Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk

JOURNAL ARTICLE published 2 January 2019 in Mljekarstvo

Authors: Polona Jamnik | Helena Volk | Nives Ogrinc | Barbara Jeršek

Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations

JOURNAL ARTICLE published 31 December 2024 in Mljekarstvo

Authors: Mostafa Soltani | Islamic Azad University, Faculty of Pharmacy, Tehran Medical Sciences, Department of Food Sciences and Technology, Tehran, Iran

The effect of storage on the yogurt fatty acid profile

JOURNAL ARTICLE published 8 January 2020 in Mljekarstvo

Authors: Beata Paszczyk | Joanna Łuczyńska | Magdalena Polak-Śliwińska

Influence of human capital on the performance of organic milk production

JOURNAL ARTICLE published 27 June 2022 in Mljekarstvo

Authors: Svetlana Ignjatijević | University Business Academy in Novi Sad, Faculty of Economics and Engineering Management in Novi Sad, Cvećarska 2, 21000 Novi Sad, Serbia

The effect of animal-related and some environmental effects on daily milk production of dairy cows under the heat stress conditions

JOURNAL ARTICLE published 6 October 2022 in Mljekarstvo

Authors: Nenad Mićić | Institute for Animal Husbandry, Department of Cattle Breeding and Genetics, Autoput 16, 11080 Belgrade, Serbia

Antibacterial activity of donkey’s milk against clinical isolate of Klebsiella pneumoniae

JOURNAL ARTICLE published 30 March 2022 in Mljekarstvo

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

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

JOURNAL ARTICLE published 22 September 2020 in Mljekarstvo

Authors: Oktay Yerlikaya | Ozer Kinik | Ayse Demet Karaman | Ozge Yildiz Bayram | Ecem Akan

Praćenje mikrobiološke kvalitete i promjena kemijskog sastava mlijeka kobila primjenom različitih analitičkih metoda

JOURNAL ARTICLE published 2 April 2019 in Mljekarstvo

Authors: Ana Končurat | Lidija Kozačinski | Miroslav Benić | Marija Sedak | Tomislav Sukalić | Željka Cvrtila | Nina Bilandžić

The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt

JOURNAL ARTICLE published 14 December 2020 in Mljekarstvo

Authors: Oktay Tomar | Kocaeli University, Faculty of Agriculture and Natural Science, Kocaeli, Turkey mail