Hygienic quality of goat's milk cheese produced in rural household by Željka Cvrtila, Lidija Kozačinski, Alemka Koletić

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Number and importance of somatic cells in goat’s milk by Lidija Kozačinski, T. Majić, Željka Cvrtila, Mirza Hadžiosmanović

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Residual contaminants in milk by Nevijo Zdolec, Mirza Hadžiosmanović, Lidija Kozačinski, Željka Cvrtila, Ivana Filipović

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The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese by Nevijo Zdolec, Sanja Lazić, Lidija Kozačinski, Mirza Hadžiosmanović, Ivana Filipović

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Microbiological quality of milk and dairy products by Lidija Kozačinski, Željka Cvrtila, Mirza Hadžiosmanović, Darko Majnarić, B. Kukuruzović

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Quantity of cholesterol in butter from Zagreb market by Željka Cvrtila, Bela Njari, Davorin Bažulić, Mirza Hadžiosmanović, Branimir Mioković, Lidija Kozačinski, Darinka Pranjić

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Microbiological quality of mare’s milk and trends in chemical composition by comparison of different analytical methods by Ana Končurat, Lidija Kozačinski, Nina Bilandžić, Željka Cvrtila, Tomislav Sukalić, Marija Sedak, Miroslav Benić

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Quality of Trappist cheese from Croatian dairy plant by Anđela Merćep, Nevijo Zdolec, Željka Cvrtila Fleck, Ivana Filipović, Bela Njari, Mario Mitak, Lidija Kozačinski

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The composition and properties of jenny milk by Željka Cvrtila Fleck, Jelena Sigurnjak, Vanda Siročić, Bela Njari, Miroslav Benić, Jelka Pleadin, Maja Popović, Lidija Kozačinski

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