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Phenotypic and genetic parameters of milk yield traits in first-calf heifers of Holstein-Friesian breed
(Croatian Dairy Union, Zagreb, 2020)
The objective of this paper was to study variability, heritability and correlation of the three production traits in 1409 first-calf heifers of Holstein-Friesian breed; including the determination of the quantity of milk ...
Microstructure of kajmak skin layer made during kajmak production
(Croatian Dairy Union, Zagreb, 2020)
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure ...
The effect of nisin and storage temperature on the quality parameters of processed cheese
(Croatian Dairy Union, Zagreb, 2018)
The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with ...
Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
(Croatian Dairy Union, Zagreb, 2017)
Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages ...
Quality characteristics of selected dairy products in Serbia
(Croatian Dairy Union, 2013)
The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples ...
The soybean molasses in diets for dairy cows
(Croatian Dairy Union, Zagreb, 2017)
The aim of this study was to investigate the effects of the use of soybean molasses in the nutrition of lactating cows on their performance and some blood and rumen content parameters. Treatments included isoenergetic and ...
Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
(Croatian Dairy Union, Zagreb, 2016)
This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through ...
Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system
(Hrvatska Mljekarska Udruga, 2014)
The aim of this work was to investigate primary proteolysis of white brined cow cheese prepared from raw milk by SDS-electrophoretic method based on high-molarity Tris buffer system and to correlate with the results of ...
Evaluation of food safety management systems in Serbian dairy industry
(Hrvatska Mljekarska Udruga, 2016)
This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy ...
Changes in white blood pictures and some biochemical parameters of dairy cows in peripartum period and early lactation
(Croatian Dairy Union, 2012)
The objective of this research was to determine the changes in the number of cells of white blood line and some biochemical parameters: concentration of glucose, concentration of non-esterified fatty acids (NEFA), activity ...