A5007378151- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Regional Development and Management Studies
- Milk Quality and Mastitis in Dairy Cows
- Global Trade and Competitiveness
- Microbial Metabolites in Food Biotechnology
- Infant Nutrition and Health
- Identification and Quantification in Food
- Food Industry and Aquatic Biology
- Animal Diversity and Health Studies
- Food composition and properties
- Pesticide Residue Analysis and Safety
- Animal Nutrition and Health
- Advanced Chemical Sensor Technologies
- Scientific Measurement and Uncertainty Evaluation
- Spectroscopy and Chemometric Analyses
- Proteins in Food Systems
- Food and Agricultural Sciences
- Digestive system and related health
- Selenium in Biological Systems
- Nutritional Studies and Diet
- Food Supply Chain Traceability
- Religious, Philosophical, and Educational Studies
- Catalysis for Biomass Conversion
University of Zagreb
2006-2022
Brač cheese is a traditional Croatian manufactured from the raw sheep milk. The aim of research was to estimate contribution initial salt in moisture content composition, proteolysis, and texture during ripening. Higher significantly (P < 0.05) induced higher loss as well increase fat cheese. experimental group cheeses with (1.71–2.10%) had amount intact α s1 -casein lower value WSN %TN TCA-SN relation other two groups (0.90–1.30% 1.31–1.70%). In contrast, stimulated hydrolysis β-casein....
The consumption of raw milk from vending machine in Croatia has increased recent years. However, its health safety is insufficiently investigated and controlled. objective this study was to investigate the suitability consumption, 28 machines 3 counties during one-year research period, based on physicochemical hygiene quality. Also, simulation psychrothrophic bacteria growth been conducted order determine optimal storage time because their unfavorable effect composition samples (n=320)...
The aim of this study was to investigate the effect heat treatment ovine milk at 60 °C/5 min and 90 (control group) on compositional sensory properties set yoghurt ( n = 40). concentration apparent casein total whey protein were significantly higher while (except consistency) not different from yoghurts in control group P < 0.05). results showed that produced by low temperature possessed amount preserved inherent functional nutritional than high temperature.
Advances in milk chemistry analytics are a continuous development for more than one century. Recently, sophisticated analytical methods became available routine performance the laboratory. On other hand, some of routinely performed laboratory analyses at farm level. Overall, amount and resolution data acquired on daily bases today, enables timely monitoring dairy production process. Determining individual components products can be accomplished using reference methods, or by which calibrated...
The generally accepted concept of the necessity producing safe foods has indirectly influenced decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) food industry, are considered be their effective replacement. In controlling growth microbial pathogens and/or occurrence pathogenic food, permitted nisin pediocin, a significant antibacterial effect been shown for most LAB bacteriocins. However, use purified...