The use of sanitation products in milk and cheese production by Samir Kalit, Jasmina Lukač Havranek

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Variation in nitrogen components of sheep milk in sub-Mediterranean area by Siniša Matutinović, Krešimir Salajpal, Samir Kalit

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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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Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk by Fabijan Oštarić, Samir Kalit, Ino Curik, Nataša Mikulec

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Plasmin: indigenous milk proteinase by Samir Kalit, Jasmina Lukač Havranek, Vlatka Čubrić Ćurik

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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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Milk quality on some delivery regions in Croatia by Dražeta Dražetić, Neven Antunac, Dubravka Samaržija, Samir Kalit

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Lecevacki cheese by Siniša Matutinović, Ante Rako, Samir Kalit, Jasmina Havranek

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Somatic cell and factors which affect their count in milk by Zrinka Čačić, Samir Kalit, Neven Antunac, Mato Čačić

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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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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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Marketing of the autochthonous dried cheese in Zagreb region by Marija Radman, Damir Kovačić, Samir Kalit, Jasmina Havranek, Josip Kraljičković

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Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese by Kristijan Valkaj, Boris Zimmermann, Samir Kalit, Ante Rako, Goran Baranović

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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’ preferences and composition of Livanjski cheese in relation to its sensory characteristics by Anto Matić, Samir Kalit, Krešimir Salajpal, Stanko Ivanković, Zlatan Sarić

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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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Do consumers from Međimurje region recognize their autochthonous Turoš cheese? by Kristijan Valkaj, Marija Cerjak, Samir Kalit, Ante Rako, William L. Wendorff

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Krcki cheese by Zvonimir Prpić, Samir Kalit, Jasmina Lukač Havranek, Mihovil Štimac, Saša Jerković

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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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