Works by Kalit, Milna Tudor

Results: 28

Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack ( Sir iz mišine) during ripening.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 255, doi. 10.1111/1471-0307.12117

By:

Tudor Kalit, Milna;
Kalit, Samir;
Delaš, Ivančica;
Kelava, Nikolina;
Karolyi, Danijel;
Kaić, Dubravka;
Vrdoljak, Marija;
Havranek, Jasmina

Publication type:

Article

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 404, doi. 10.3390/fermentation10080404

By:

Kalit, Samir;
Dolenčić Špehar, Iva;
Rako, Ante;
Bendelja Ljoljić, Darija;
Kirdar, Seval Sevgi;
Tudor Kalit, Milna

Publication type:

Article

The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 192, doi. 10.3390/fermentation9020192

By:

Bendelja Ljoljić, Darija;
Kalit, Samir;
Kazalac, Josipa;
Dolenčić Špehar, Iva;
Mihaljević Žulj, Marin;
Maslov Bandić, Luna;
Tudor Kalit, Milna

Publication type:

Article

Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine).

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 382, doi. 10.3390/fermentation8080382

By:

Vrdoljak, Marija;
Tudor Kalit, Milna;
Dolenčić Špehar, Iva;
Radeljević, Biljana;
Jelić, Marko;
Mandinić, Sandra;
Frece, Jadranka;
Kalit, Samir

Publication type:

Article

Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040274

By:

Matutinović, Siniša;
Rako, Ante;
Kalit, Milna Tudor;
Kalit, Samir

Publication type:

Article

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 20, p. 14797, doi. 10.3390/su152014797

By:

Levak, Stefani;
Kos, Ivica;
Kalit, Samir;
Dolenčić Špehar, Iva;
Bendelja Ljoljić, Darija;
Rako, Ante;
Tudor Kalit, Milna

Publication type:

Article

Effect of Sheep's Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation.

Published in:

Food Technology & Biotechnology, 2019, v. 57, n. 3, p. 426, doi. 10.17113/ftb.57.03.19.6218

By:

Rako, Ante;
Kalit, Milna Tudor;
Kalit, Samir

Publication type:

Article

Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties.

Published in:

Foods, 2023, v. 12, n. 9, p. 1851, doi. 10.3390/foods12091851

By:

Şafak, Havva;
Gün, İlhan;
Tudor Kalit, Milna;
Kalit, Samir

Publication type:

Article

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese.

Published in:

Foods, 2021, v. 10, n. 4, p. 690, doi. 10.3390/foods10040690

By:

Kalit, Samir;
Tudor Kalit, Milna;
Dolenčić Špehar, Iva;
Salajpal, Krešimir;
Samaržija, Dubravka;
Anušić, Jasna;
Rako, Ante

Publication type:

Article

FOOD NEOPHOBIA AS A DETERMINANT OF CONSUMER BEHAVIOUR IN ETHNIC FOOD CONSUMPTION.

Published in:

Economic Thought & Practice / Ekonomska Misao i Praksa, 2019, v. 28, n. 2, p. 113

By:

Maksan, Marina Tomić;
Deronja, Kristina;
Kalit, Milna Tudor;
Mesić, Željka

Publication type:

Article

Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.

Published in:

Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 810, doi. 10.5513/JCEA01/19.4.2202

By:

DOLENČIĆ ŠPEHAR, Iva;
TUDOR KALIT, Milna;
KALIT, Samir

Publication type:

Article

Consumers' attitudes towards ethnic food consumption.

Published in:

Journal of Central European Agriculture, 2018, v. 19, n. 2, p. 349, doi. 10.5513/JCEA01/19.2.1992

By:

Tomić, Marina;
Deronja, Kristina;
Tudor Kalit, Milna;
Mesić, Željka

Publication type:

Article

Microbiological changes throughout ripening of Keş cheese.

Published in:

Journal of Central European Agriculture, 2018, v. 19, n. 1, p. 61, doi. 10.5513/JCEA01/19.1.2024

By:

KIRDAR, Seval Sevgi;
KURSUN YURDAKUL, Ozen;
KALIT, Samir;
TUDOR KALIT, Milna

Publication type:

Article

Proteolysis of Livanjski cheese during ripening.

Published in:

Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1320, doi. 10.5513/JCEA01/17.4.1852

By:

KALIT, Samir;
MATIĆ, Anto;
SALAJPAL, Krešimir;
SARIĆ, Zlatan;
KALIT, Milna TUDOR

Publication type:

Article

The impact of changes in the milk payment system and season on the hygienic quality of milk.

Published in:

Journal of Central European Agriculture, 2016, v. 17, n. 3, p. 629, doi. 10.5513/JCEA01/17.3.1755

By:

PAŠIĆ, Vedat;
TUDOR KALIT, Milna;
SALAJPAL, Krešimir;
SAMARŽIJA, Dubravka;
HAVRANEK, Jasmina;
KALIT, Samir

Publication type:

Article

Consumption of sheep and goat milk ice cream - a survey of young consumers.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2023, v. 18, n. 1/2, p. 55, doi. 10.31895/hcptbn.18.1-2.7

By:

Kalit, Milna Tudor;
Glavaš, Andrijana;
Horvatinović, Barbara;
Maksan, Marina Tomić

Publication type:

Article

Physical and sensory properties of burgers affected by different dry ageing time of beef neck.

Published in:

MESO (1332-0025), 2023, v. 25, n. 1, p. 34

By:

Kos, Ivica;
Pećina, Mateja;
Ljoljić, Darija Bendelja;
Špehar, Iva Dolenčić;
Kalit, Milna Tudor;
Vnučec, Ivan;
Bedeković, Dalibor;
Kiš, Goran;
Maturanec, Hrvoje

Publication type:

Article

Hygienic Indicators and Chemical Composition of Prgica Cheese Produced from Raw and Pasteurised Milks.

Published in:

Czech Journal of Food Sciences, 2013, v. 31, n. 3, p. 217, doi. 10.17221/71/2012-cjfs

By:

VALKAJ, KRISTIJAN;
KALIT, SAMIR;
KALIT, MILNA TUDOR;
WENDORFF, WILLIAM L.

Publication type:

Article

Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 276, doi. 10.15567/mljekarstvo.2024.0403

By:

Ivaniš, Matea;
Kalit, Milna Tudor;
Rako, Ante;
Ljoljić, Darija Bendelja;
Kos, Ivica;
Špehar, Iva Dolenčić;
Kalit, Samir

Publication type:

Article

Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402

By:

Levak, Stefani;
Bandić, Luna Maslov;
Stracenski, Katarina Sopko;
Špehar, Iva Dolenčić;
Kalit, Samir;
Rako, Ante;
Kalit, Milna Tudor

Publication type:

Article

Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia.

Published in:

Dairy / Mljekarstvo, 2022, v. 72, n. 1, p. 43, doi. 10.15567/mljekarstvo.2022.0105

By:

Maksan, Marina Tomić;
Kalit, Milna Tudor;
Pavlina, Anamarija;
Mesić, Željka

Publication type:

Article

Biochemical changes during ripening of cheeses in an animal skin.

Published in:

Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 225, doi. 10.15567/mljekarstvo.2020.0401

By:

Kalit, Milna Tudor;
Lojbl, Tihana;
Rako, Ante;
Gün, Ilhan;
Kalit, Samir

Publication type:

Article

Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production.

Published in:

Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 135, doi. 10.15567/mljekarstvo.2020.0301

By:

Špehar, Iva Dolenčić;
Ljoljić, Darija Bendelja;
Petanjek, Zvjezdana;
Zamberlin, Šimun;
Kalit, Milna Tudor;
Samaržija, Dubravka

Publication type:

Article

Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102

By:

Rako, Ante;
Kalit, Milna Tudor;
Rako, Zorica;
Petrović, Denis;
Kalit, Samir

Publication type:

Article

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.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103

By:

Kalit, Milna Tudor;
Buntić, Ivan;
Morone, Giuseppe;
Delaš, Ivančica;
Kalit, Samir

Publication type:

Article

Application of electronic nose and electronic tongue in the dairy industry.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 4, p. 228, doi. 10.15567/mljekarstvo.2014.0402

By:

Kalit, Milna Tudor;
Marković, Ksenija;
Kalit, Samir;
Vahčić, Nada;
Havranek, Jasmina

Publication type:

Article

Detection of cathepsin D in ewe's milk by Western Blotting method.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 1, p. 36

By:

Špehar, Iva Dolenčić;
Martinković, Franjo;
Havranek, Jasmina;
Marinculić, Albert;
Kalit, Milna Tudor;
Kalit, Samir

Publication type:

Article

An overview of researches on cheeses ripening in animal skin.

Published in:

Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 149

By:

Kalit, Milna Tudor;
Kalit, Samir;
Havranek, Jasmina

Publication type:

Article