Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese by Biljana Radeljević, Nataša Mikulec, Neven Antunac, Zvonimir Prpić, Mirjana Maletić, Jasmina Havranek

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Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein by Nataša Mikulec, Dijana Plavljanić, Jasminka Špoljarić, Biljana Radeljević, Jasmina Havranek, Neven Antunac

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Production and chemical composition of Istria and Pag whey cheese by Neven Antunac, Silvija Hudik, Nataša Mikulec, Mirjana Maletić, Iva Horvat, Biljana Radeljević, Jasmina Havranek

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Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened... by Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, Samir Kalit

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The investigation of suitability of raw milk consumption from vending machines in Croatia by Nataša Mikulec, Jasminka Špoljarić, Šimun Zamberlin, Mateja Krga, Biljana Radeljević, Dijana Plavljanić, Iva Horvat Kesić, Nevijo Zdolec, Vesna Dobranić, Neven Antunac

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