Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir) by Fabijan Oštarić, Neven Antunac, Zvonimir Prpić, Nataša Mikulec

Biochemistry of aroma compounds in cheese by Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec

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Nutritional and therapeutic properties of goat’s milk by Zrinka Filipović Dermit, Nataša Mikulec, Darija Bendelja Ljoljić, Neven Antunac

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Production technology and some quality parameters of Njeguši cheese by Slavko Mirecki, Nikola Popović, Neven Antunac, Nataša Mikulec, Dijana Plavljanić

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Production and milk quality of Pag sheep by Zoran Vukašinović, Neven Antunac, Nataša Mikulec, Boro Mioč, Zdravko Barać

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Influence of peptide and amino acids on the formation of cheese flavour by Nataša Mikulec, Ivan Habuš, Neven Antunac, Ljubinka Vitale, Jasmina Havranek

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Characterisation and research of the milk quality in Krk cheese manufacturing by Neven Antunac, Nataša Mikulec, Darija Bendelja, Zvonimir Prpić, Zdravko Barać

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Production, composition and properties of mare’s milk by Andreja Brezovečki, Mateja Čagalj, Neven Antunac, Nataša Mikulec, Darija Bendelja Ljoljić

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Dairy meals of hospitalized children as a source of energy, calcium and phosphorus in satisfying their daily needs by Diana Vukman, Tena Niseteo, Petra Kučan, Nataša Mikulec, Darko Grbeša, Neven Antunac

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Quality assurance for analitical dairy laboratories by Šimun Zamberlin, Neven Antunac, Dubravka Samaržija, Iva Horvat, Nataša Mikulec, Zrinka Kuliš

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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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Milk urea concentration in Holstein and Simmental cows by Darija Bendelja, Zvonimir Prpić, Nataša Mikulec, Zdenko Ivkić, Jasmina Havranek, Neven Antunac

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Organization of Proficiency Testing for Dairy Laboratories in Croatia, Bosnia and Herzegovina and Macedonia in Order to Improve Quality Assurance by Nataša Mikulec, Neven Antunac, Šimun Zamberlin, Jadranka Škevin Sović, Iva Horvat, Dubravka Samaržija

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The influence of some non-genetic factors on the production and quality of East Friesian sheep milk in Croatia by Neven Antunac, Boro Mioč, Nataša Mikulec, Samir Kalit, Marija Pecina, Jasmina Havranek, Vesna Pavić

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Urea concentration in sheep’s milk by Jasmina Havranek, Željko Mikulec, Tomislav Mašek, Neven Antunac, Nataša Mikulec, Ivan Vnučec, Darija Bendelja

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Camel milk and milk products by Andreja Brezovečki, Mateja Čagalj, Zrinka Filipović Dermit, Nataša Mikulec, Darija Bendelja Ljoljić, 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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Simultaneous Encapsulation of Probiotic Bacteria (<i>Lactococcus lactis</i>, and <i>Lactiplantibacillus plantarum</i>) in Calcium Alginate Hydrogels by Marko Vinceković, Luna Maslov Bandić, Fabijan Oštarić, Marta Kiš, Nevijo Zdolec, Ivan Marić, Suzana Šegota, Hana Zelić, Nataša Mikulec

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Effects of innovative technology of “Paški sir” production on its aroma profile by Marko Vinceković, Slaven Jurić, Luna Maslov Bandić, Irina Tanuwidjaja, Fabijan Oštarić, Dario Domović, Marta Kiš, Nevijo Zdolec, Snježana Kazazić, Nataša Mikulec

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