Influence of k-casein genotype on heat stability and cheese making properties of milk powder.
- Published in:
- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 269, doi. 10.15567/mljekarstvo.2021.0406
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- Publication type:
- Article
Works matching IS 0026704X AND DT 2021 AND VI 71 AND IP 4
Results: 6
1
2
Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 257, doi. 10.15567/mljekarstvo.2021.0405
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- Publication type:
- Article
3
Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 248, doi. 10.15567/mljekarstvo.2021.0404
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- Article
4
Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 237, doi. 10.15567/mljekarstvo.2021.0403
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- Publication type:
- Article
5
Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 226, doi. 10.15567/mljekarstvo.2021.0402
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- Publication type:
- Article
6
Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum.
- Published in:
- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 215, doi. 10.15567/mljekarstvo.2021.0401
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- Publication type:
- Article