Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Samir Kalit"'
Autor:
Matea Ivaniš, Milna Tudor Kalit, Ante Rako, Darija Bendelja Ljoljić, Ivica Kos, Iva Dolenčić Špehar, Samir Kalit
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 276-284 (2024)
Lički Škripavac is a traditional Croatian cheese characterised by its soft and rubbery texture and the squeaky sound attained during chewing. Traditionally, it can be produced using two different salting methods: dry salting of curd grains and salt
Externí odkaz:
https://doaj.org/article/71059498229c433ea317de358a4b73a7
Autor:
Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 263-275 (2024)
The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet’s extra virgin olive oil and refined sunflower oil; 50:50) fo
Externí odkaz:
https://doaj.org/article/261fba21d78c454ab6895f97d6317c58
Autor:
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar, Milna Tudor Kalit
Publikováno v:
Fermentation, Vol 10, Iss 8, p 404 (2024)
The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterra
Externí odkaz:
https://doaj.org/article/a242797f172d468eb98f58f0cdb98a90
Publikováno v:
Foods, Vol 12, Iss 12, p 2293 (2023)
One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium. This study inve
Externí odkaz:
https://doaj.org/article/192df776a1fa4484bb762587af9c5544
Publikováno v:
Foods, Vol 12, Iss 9, p 1851 (2023)
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological
Externí odkaz:
https://doaj.org/article/dec42dac0dee4690ba0d4198b1e8c104
Publikováno v:
Mljekarstvo, Vol 70, Iss 4, Pp 225-241 (2020)
A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced
Externí odkaz:
https://doaj.org/article/a5e43b7f62954ce49093d9333cb6668d
Autor:
Darija Bendelja Ljoljić, Samir Kalit, Josipa Kazalac, Iva Dolenčić Špehar, Marin Mihaljević Žulj, Luna Maslov Bandić, Milna Tudor Kalit
Publikováno v:
Fermentation, Vol 9, Iss 2, p 192 (2023)
In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to investigate the potential of using Istrian albumin cheese wh
Externí odkaz:
https://doaj.org/article/6df9951d398e4ac29bb1a0ad545e3981
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 426-433 (2019)
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p
Externí odkaz:
https://doaj.org/article/7f843e2d8f32466699559b9c614addb8
Autor:
Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, Samir Kalit
Publikováno v:
Fermentation, Vol 8, Iss 8, p 382 (2022)
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croa
Externí odkaz:
https://doaj.org/article/32f30662d2fb49a299cf070bf195ddbb
Publikováno v:
Journal of Central European Agriculture, Vol 19, Iss 4, Pp 810-822 (2018)
Preveli cheese is Croatian artisanal dried acid-coagulated cheese. The aim of this paper was to study its physicochemical composition and microbiological properties, as well as physicochemical composition and hygienic quality of cheese milk. The resu
Externí odkaz:
https://doaj.org/article/5a4c5e7134024007943e4e9fa08c8ee7