Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation by Ante Rako, Milna Tudor Kalit, Samir Kalit

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Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese by Iva Dolenčić Špehar, Milna Tudor Kalit, Samir Kalit

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Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese by Siniša Matutinović, Ante Rako, Milna Tudor Kalit, Samir Kalit

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Consumers' attitudes towards ethnic food consumption by Marina Tomić, Kristina Deronja, Milna Tudor Kalit, Željka Mesić

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Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties by Havva Şafak, İlhan Gün, Milna Tudor Kalit, Samir Kalit

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Consumersʹ attitudes, motives and behaviour towards organic yoghurt in Croatia by Marina Tomić Maksan, Milna Tudor Kalit, Anamarija Pavlina, Željka Mesić

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Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks by Kristijan Valkaj, Samir Kalit, Milna Tudor Kalit, William L. Wendorff

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Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia by Marina Tomić Maksan, Milna Tudor Kalit, Anamarija Pavlina, Željka Mesić

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Application of electronic nose and electronic tongue in the dairy industry by Milna Tudor Kalit, Ksenija Marković, Samir Kalit, Nada Vahčić, Jasmina Havranek

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The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening by Milna Tudor Kalit, Ivan Buntić, Giuseppe Morone, Ivančica Delaš, Samir Kalit

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Biochemical changes during ripening of cheeses in an animal skin by Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

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Proteolysis of Livanjski cheese during ripening by Samir KALIT, Anto MATIĆ, Krešimir SALAJPAL, Zlatan SARIĆ, Milna TUDOR KALIT

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Microbiological changes throughout ripening of Keş cheese by Seval Sevgi Kirdar, Ozen Kursun Yurdakul, Samir Kalit, Milna Tudor Kalit

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The impact of changes in the milk payment system and season on the hygienic quality of milk by Vedat PAŠIĆ, Milna TUDOR KALIT, Krešimir SALAJPAL, Dubravka SAMARŽIJA, Jasmina HAVRANEK, Samir KALIT

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Detection of cathepsin D in ewe’s milk by Western Blotting method by Iva Dolenčić Špehar, Franjo Martinković, Jasmina Havranek, Albert Marinculić, Milna Tudor Kalit, Samir Kalit

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Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production by Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija

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The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese by Samir Kalit, Milna Tudor Kalit, Iva Dolenčić Špehar, Krešimir Salajpal, Dubravka Samaržija, Jasna Anušić, Ante Rako

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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 Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate by Darija Bendelja Ljoljić, Samir Kalit, Josipa Kazalac, Iva Dolenčić Špehar, Marin Mihaljević Žulj, Luna Maslov Bandić, Milna Tudor Kalit

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