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Приказ резултата 11-20 од 22
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 ...
Estimation of nonadditive genetic impacts on lifetime performance through a grading-up breeding program with Holstein-Friesian
(Croatian Dairy Union, Zagreb, 2014)
The aim of this study was to estimate the total lifetime milk production and non additive genetic effects (recombination and heterosis) of cows with different proportions of Holstein-Friesian genes, obtained from the Serbian ...
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
(Croatian Dairy Union, Zagreb, 2018)
This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and ...
White cheeses as a potential source of bioactive peptides
(Croatian Dairy Union, Zagreb, 2017)
In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, ...
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 ...
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 ...
The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
(Croatian Dairy Union, Zagreb, 2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three ...
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 ...