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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 ...
Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening
(Croatian Dairy Union, 2012)
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei ...
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 ...
The relationship between rearing system, animal needs index and dairy cows milk traits
(Croatian Dairy Union, 2014)
This study was conducted in five dairy farms with different capacity (farms A with 47, B 12, C 10, D 14 and E 24 Simmental cows, aged between 4 and 5 years and body weight about 600 kg) in order to determine a relationship ...
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 ...
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 ...
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 ...
Evaluation of the heritability coefficients of longevity in the population of Black and White cows in Serbia
(Croatian Dairy Union, Zagreb, 2016)
Assessment of the heritability coefficients of longevity traits in the population of Black and White cows was performed on a data set that included production results of 16,539 of black and white culled cows, which reached ...
Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system
(Croatian Dairy Union, 2013)
The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic ...
Consumer attitudes towards goat milk and goat milk products in Vojvodina
(Croatian Dairy Union, Zagreb, 2020)
This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers' attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception ...