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Qualitative risk assessment from gluten in dairy products for population with celiac disease
(Croatian Dairy Union, 2010)
People with celiac disease represent susceptible population that can be cured only by "gluten-free" diet, while dairy products have been recognized as exceptionally recommended. Therefore, it is very important for dairy ...
Characteristics of milk production traits of Balkan goats raised under "low-input" production systems
(Croatian Dairy Union, 2010)
In order to analyse dairy production traits (milk yield in full lactation, milk fat content, daily milk yield and length of lactation) of Balkan goats raised under "low-input" production systems, data on 440 lactation ...
Development of low fat UF cheese technology
(Croatian Dairy Union, 2011)
The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % ...
The application of autochthonous lactic acid bacteria in white brined cheese production
(Croatian Dairy Union, 2011)
The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis ...
Effects of high hidrostatic pressure on the viscosity of beta-lactoglobulin solution
(Croatian Dairy Union, 2011)
In this research new experimental data for the pressure dependence of the viscosity of beta-lactoglobulin solution are presented. The experimental investigation is based on in-situ viscometric measurement technique which ...
Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability
(Croatian Dairy Union, 2010)
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white ...