Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 207, doi. 10.15567/mljekarstvo.2014.0308
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- Publication type:
- Article
Works matching IS 0026704X AND DT 2014 AND VI 64 AND IP 3
Results: 8
1
2
Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307
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- Article
3
The relationship between rearing system, animal needs index and dairy cows milk traits.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 186, doi. 10.15567/mljekarstvo.2014.0306
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- Article
4
Influence of blood serum selenium on udder health in dairy cows.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 178, doi. 10.15567/mljekarstvo.2014.0305
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- Publication type:
- Article
5
Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 170, doi. 10.15567/mljekarstvo.2014.0304
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- Publication type:
- Article
6
Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 159, doi. 10.15567/mljekarstvo.2014.0303
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- Publication type:
- Article
7
Trace elements content in cheese, cream and butter.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 150, doi. 10.15567/mljekarstvo.2014.0302
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- Publication type:
- Article
8
Linear vs. piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 141, doi. 10.15567/mljekarstvo.2014.0301
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- Publication type:
- Article