Lecevacki cheese by Siniša Matutinović, Ante Rako, Samir Kalit, Jasmina Havranek

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Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese by Kristijan Valkaj, Boris Zimmermann, Samir Kalit, Ante Rako, Goran Baranović

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Do consumers from Međimurje region recognize their autochthonous Turoš cheese? by Kristijan Valkaj, Marija Cerjak, Samir Kalit, Ante Rako, William L. Wendorff

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Biochemical changes during ripening of cheeses in an animal skin by Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

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Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese by Matea Ivaniš, Milna Tudor Kalit, Ante Rako, Darija Bendelja Ljoljić, Ivica Kos, Iva Dolenčić Špehar, Samir Kalit

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Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile by Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit

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