An overview of researches on cheeses ripening in animal skin by Milna Tudor Kalit, Samir Kalit, Jasmina Havranek

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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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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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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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Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese by Matea Ivaniš, Milna Tudor Kalit, Ante Rako, Darija Bendelja Ljoljić, Ivica Kos, Iva Dolenčić Špehar, Samir Kalit

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Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile by Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit

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