Additives in yoghurt production by Milna Tudor, Dubravka Samaržija, Jasmina Havranek

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Methods for determination of milk and cheese adulteration by other milk types by Dubravka Samaržija, Sonja Damjanović, Jasmina Havranek

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An overview of researches on cheeses ripening in animal skin by Milna Tudor Kalit, Samir Kalit, Jasmina Havranek

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Mineral elements in milk and dairy products by Šimun Zamberlin, Neven Antunac, Jasmina Havranek, Dubravka Samaržija

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Protected designation of cheese origin by Neven Antunac, Jasmina Havranek, Dubravka Samaržija, Marija Pecina

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

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The influence of milking procedures on cow’s teat tissue, milk yield and milking time by Saša Špoljar, Alen Džidić, Miroslav Kapš, Jasmina Havranek, Neven Antunac

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Marketing of the autochthonous dried cheese in Zagreb region by Marija Radman, Damir Kovačić, Samir Kalit, Jasmina Havranek, Josip Kraljičković

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Influence of peptide and amino acids on the formation of cheese flavour by Nataša Mikulec, Ivan Habuš, Neven Antunac, Ljubinka Vitale, Jasmina Havranek

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Application of electronic nose and electronic tongue in the dairy industry by Milna Tudor Kalit, Ksenija Marković, Samir Kalit, Nada Vahčić, Jasmina Havranek

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Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese by Biljana Radeljević, Nataša Mikulec, Neven Antunac, Zvonimir Prpić, Mirjana Maletić, Jasmina Havranek

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Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein by Nataša Mikulec, Dijana Plavljanić, Jasminka Špoljarić, Biljana Radeljević, Jasmina Havranek, Neven Antunac

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Viscosity of stirred yoghurt during storage by Šimun Zamberlin, Dubravka Samaržija, Petar Mamula, Jasmina Havranek, Marija Pecina, Tomislav Pogačić

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Milk urea concentration in Holstein and Simmental cows by Darija Bendelja, Zvonimir Prpić, Nataša Mikulec, Zdenko Ivkić, Jasmina Havranek, Neven Antunac

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Probiotic bacteria in prevention and treatment of diarrhea by Jasmina Havranek, Šimun Zamberlin, Iva Dolenčić Špehar, Tamara Prtilo, Milna Tudor, Dubravka Samaržija

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Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products by Tomislav Pogačić, Dafni-Maria Kagkli, Sanja Sikora, Samir Kalit, Jasmina Havranek, Dubravka Samaržija

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The influence of some non-genetic factors on the production and quality of East Friesian sheep milk in Croatia by Neven Antunac, Boro Mioč, Nataša Mikulec, Samir Kalit, Marija Pecina, Jasmina Havranek, Vesna Pavić

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Urea concentration in sheep’s milk by Jasmina Havranek, Željko Mikulec, Tomislav Mašek, Neven Antunac, Nataša Mikulec, Ivan Vnučec, Darija Bendelja

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Detection of cathepsin D in ewe’s milk by Western Blotting method by Iva Dolenčić Špehar, Franjo Martinković, Jasmina Havranek, Albert Marinculić, Milna Tudor Kalit, Samir Kalit

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Production and chemical composition of Istria and Pag whey cheese by Neven Antunac, Silvija Hudik, Nataša Mikulec, Mirjana Maletić, Iva Horvat, Biljana Radeljević, Jasmina Havranek

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