Assessment of lactic acid bacteria isolated from traditional Muş Tulum cheese.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 296, doi. 10.15567/mljekarstvo.2024.0405
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- Article
Works matching IS 0026704X AND DT 2024 AND VI 74 AND IP 4
Results: 7
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The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 285, doi. 10.15567/mljekarstvo.2024.0404
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- Article
3
Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 276, doi. 10.15567/mljekarstvo.2024.0403
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- Article
4
Association of udder trait and milk composition to infected bacterial pathogens of subclinical mastitis in small ruminants with relation to their hematological profile.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 324, doi. 10.15567/mljekarstvo.2024.0407
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- Article
5
Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 312, doi. 10.15567/mljekarstvo.2024.0406
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- Article
6
Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402
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- Publication type:
- Article
7
The evaluation of medium-chain and long-chain saturated fatty acid levels in the milk of various species and their potential in cancer prevention.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 251, doi. 10.15567/mljekarstvo.2024.0401
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- Article