| Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition |
4 |
| Influence of nutrition on the quality of colostrum and milk of ruminants |
3 |
| Management of blood lipid profile and oxidative status in Holstein and Simmental dairy cows during lactation |
3 |
| Production and quality of kefir cultured butter |
3 |
| Effect of mineral salt replacement on properties of Turkish White cheese |
3 |
| Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept |
3 |
| The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening |
3 |
| Packaging perspective of milk and dairy products |
3 |
| Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt |
2 |
| Content of nutritionally important components in mare milk fat |
2 |
| Factors affecting consumption of retail milk in Chile |
2 |
| ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint |
2 |
| Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk |
2 |
| The use of acid whey for the production of yogurt-type fermented beverages |
2 |
| Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation |
2 |
| Impact of dietary fenugreek seeds on lactational performance and blood biochemical and hematological parameters of dairy goats under hot summer conditions |
2 |
| Value-based food chains as an opportunity to improve the economic situation of dairy farms: a translog profit function approach |
1 |
| Possibilities for mitigating the environmental footprint of dairy ruminants |
1 |
| The effect of nisin and storage temperature on the quality parameters of processed cheese |
1 |
| Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz misine) |
1 |
| Persistence of heat stress effect in dairy cows |
1 |
| Bioactive components derived from bovine milk |
1 |
| Health-promoting value of cow, sheep and goat milk and yogurts |
1 |
| The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer Cacik |
1 |
| The comparison of probiotic monocultures influence on organochlorine pesticides changes in fermented beverages from cow and goat milk during cold storage |
1 |
| Goat's milk-derived bioactive components - a review |
1 |
| The use of whey protein extract for manufacture of a whipped frozen dairy dessert |
1 |
| Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses |
1 |
| Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley beta-glucan during cold storage |
1 |
| Genetic characterization of Istrian goat: the key-point for a long-term conservation |
1 |
| Fatty acid profiles and mineral content of Serbian traditional white brined cheeses |
1 |
| Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei |
1 |
| Effect of the feeding system and the production season on the protein fraction content in milk |
1 |
| Functional and sensory properties of olives fortified spreadable cheese |
1 |
| Microbiological quality of mare's milk and trends in chemical composition by comparison of different analytical methods |
1 |
| Quarter milking parameters by lactation in dairy cows |
0 |
| Opportunities of implementing the genomic selection in small populations - the Croatian case |
0 |
| The differences in milkability, milk, and health traits in dairy cattle due to parity |
0 |
| The influence of feed supplementation with linseed oil and linseed extrudate on fatty acid profile in goat yoghurt drinks |
0 |
| Influence of milk product type and its initial contamination on the efficiency of different methods for detection of Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7 |
0 |
| Quality of fresh and stored mares' milk |
0 |
| Metabolic disorders in dairy Simmentals - prevalence risk and effect on subsequent daily milk traits |
0 |
| Determination of antioxidant activity of yoghurt enriched with polymerized whey protein |
0 |
| Impact of technology and storage on fatty acids profile in dairy products |
0 |
| Changes in climate conditions and their effects on production and reproduction of medium yielding cows in temperate continental climate |
0 |
| Estimation of genetic parameters for dairy traits using repeatability animal models based on test-day data for Alpine goat in Croatia |
0 |
| Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum |
0 |
| Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition |
0 |
| Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria |
0 |
| Effects of additional colostrum feeding on the levels of protein fractions in calves' serum |
0 |
