Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Dubravka Samaržija"'
Autor:
Darija Bendelja Ljoljić, Iva Dolenčić Špehar, Zvonimir Prpić, Ivan Vnučec, Dubravka Samaržija
Publikováno v:
Journal of Central European Agriculture, Vol 21, Iss 4, Pp 707-721 (2020)
The optimal concentration of urea in cow's milk is known and is often used to assess the balance of energy and protein in diets. While in goat (and sheep) milk it is not controled nor defined. Main determinants of urea formation in milk are the amoun
Externí odkaz:
https://doaj.org/article/391856b90a4d47409bb61ffed44fb6d1
Autor:
Josip Vrdoljak, Zvonimir Prpić, Dubravka Samaržija, Ivan Vnučec, Miljenko Konjačić, Nikolina Kelava Ugarković
Publikováno v:
Mljekarstvo, Vol 70, Iss 2, Pp 75-84 (2020)
In recent years there has been an increasing trend in research of sheep and goat udder morphology, not only from the view of its suitability for machine milking, but also in terms of milk yield and mammary gland health. More precisely, herds consisti
Externí odkaz:
https://doaj.org/article/a66d416994be41c2827f299381cddb0a
Autor:
Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija
Publikováno v:
Mljekarstvo, Vol 70, Iss 3, Pp 135-149 (2020)
The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the
Externí odkaz:
https://doaj.org/article/72f0f2c6b1bb4ae2a15f53c58db4bd4d
Publikováno v:
Journal of Central European Agriculture, Vol 19, Iss 3, Pp 629-647 (2018)
Starting from the assumption that the climatic conditions determine the quantity and quality of available forage on the pastures which is the largest source of nutrients of meal of sheep reared in coastal and island of Croatia, the aim of this resear
Externí odkaz:
https://doaj.org/article/60d1dd0dbf1e4b16a65c009a6f66c1ea
Autor:
Samir Kalit, Milna Tudor Kalit, Iva Dolenčić Špehar, Krešimir Salajpal, Dubravka Samaržija, Jasna Anušić, Ante Rako
Publikováno v:
Foods, Vol 10, Iss 4, p 690 (2021)
The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Stand
Externí odkaz:
https://doaj.org/article/718e6510e06149159745f58fb6e39159
Autor:
Vedat PAŠIĆ, Milna TUDOR KALIT, Krešimir SALAJPAL, Dubravka SAMARŽIJA, Jasmina HAVRANEK, Samir KALIT
Publikováno v:
Journal of Central European Agriculture, Vol 17, Iss 3, Pp 629-639 (2016)
The aims of this paper were to investigate the impact of changes in the milk payment system and the season on the hygienic quality of raw milk. The bulk cow’s milk samples were collected throughout the whole area of Bosnia and Herzegovina over the
Externí odkaz:
https://doaj.org/article/142232a610024879b965d5cf867ad75c
Autor:
Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek
Publikováno v:
Mljekarstvo, Vol 63, Iss 2, Pp 55-63 (2013)
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian chee
Externí odkaz:
https://doaj.org/article/d8c872b264284ff3941688c73b8a30b2
Publikováno v:
Mljekarstvo, Vol 63, Iss 1, Pp 3-14 (2013)
Kefir grains represent the unique microbial community consisting of bacteria, yeasts, and sometimes filamentous moulds creating complex symbiotic community. The complexity of their physical and microbial structures is the reason that the kefir grains
Externí odkaz:
https://doaj.org/article/2852d6e218c04c419058eff49bd99c50
Publikováno v:
Mljekarstvo, Vol 62, Iss 2, Pp 77-95 (2012)
The characteristics of bacterial populations in raw milk at the time of processing has a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk, processed milk as well as on the other dairy products. Unfortunately,
Externí odkaz:
https://doaj.org/article/13b2c61b15e346c68f57f321e45367e4
Publikováno v:
Mljekarstvo, Vol 62, Iss 2, Pp 111-125 (2012)
Mineral elements occur in milk and dairy products as inorganic ions and salts, as well as part of organic molecules, such as proteins, fats, carbohydrates and nucleic acids. The chemical form of mineral elements is important because it determines the
Externí odkaz:
https://doaj.org/article/0acab83191494942adac93d95c04474c