University of Zagreb, Faculty of Agriculture

Assist. Prof. Milna Tudor Kalit, PhD

Assist. Prof. Milna Tudor Kalit, PhD

Office location: 3rd Pavillion, 1st floor, room No. 055
phone: +385 1 239 3647
e-mail: mtudor ( at ) agr.hr
Languages: croatian, english, german
Consultations: wednesday from 1pm till 3pm

Academic qualifications

  • 2007 - 2012: Ph. D. in biotechnical sciences
    University of Zagreb Faculty of Food Tecnology and Biotechnology. Ph.D. thesis title: Characterization of cheese in a sack according to the free fatty acid profile, and physicochemical and sensory properties
  • 1999 - 2005: Bsc in food technology
    University of Zagreb Faculty of Food Tecnology and Biotechnology. Effect of blanching on chemical composition and rehydration capability of dried apple slices

Employment and work experience

  • 2006 - : University of Zagreb Faculty of Agriculture, Department of Dairy Science
    2006. - 2016.: expert assistant
    2016. - today: assistant professor

Teaching

Research interests

  • food safety
  • cheesemaking
  • biochemistry of cheese ripening
  • the role of milk and dairy products in human diet

Training and research experience

  • 04. 06. 2017. - 08. 06. 2017.: Mehmet Akif Ersoy University, Burdur, Turkey (scientific)
    Erasmus+ mobility- Food Processing Department
  • 17. 10. 2015. - 21. 10. 2015.: Mehmet Akif Ersoy University, Burdur, Turkey (scientific)
    Erasmus+ mobility- Food Processing Department
  • 26. 01. 2009. - 28. 01. 2009.: Wageningen University, Netherlands (expert)
    International advanced course Nutrient density of milk
  • 29. 07. 2007. - 05. 08. 2007.: Michigan State University, SAD (expert)
    International Food Safety Short Course and Environmental Biosafety Short Course

Projects

scientific

Title Funding Status
Optimizacija tempereture toplinske obrade mlijeka za proizvodnju ovčjeg jogurta Sveučilište u Zagrebu in progress
Izbor mikrobne kulture za proizvodnju ovčjeg jogurta Sveučilište u Zagrebu finished
Izrada i primjena matematičkog modela standardizacije mlijeka u proizvodnji tradicionalnih sireva Sveučilište u Zagrebu finished

Publications

  • Tudor Kalit, M., Buntić, I., Morone, G., Delaš, I., Kalit, S. (2016) The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening. Mljekarstvo, 66 (1), 26-33. doi: 10.15567/mljekarstvo.2016.0103
  • Tudor Kalit, M., Kalit, S., Delaš, I., Kelava, N., Karolyi, D., Kaić, D., Vrdoljak, M., Havranek, J. (2014) Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. International Journal of Dairy Technology, 67 (2), 255-264. doi: 10.1111/1471-0307.12117
  • Tudor Kalit, M., Marković, K., Kalit, S., Vahčić, N., Havranek, J. (2014) Application of electronic nose and electronic tongue in the dairy industry. Mljekarstvo, 64 (4), 228-244. doi: 10.15567/mljekarstvo.2014.0402
  • Valkaj, K., Kalit, S., Tudor Kalit, M., Wendorff, W. L. (2013) Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks. Czech journal of food sciences. 31 (3), 217-221.
  • Tudor Kalit, M., Kalit, S., Kelava, N., Havranek, J. (2012) Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening. International Journal of Dairy Technology, 65 (4), 555-560. doi: 10.1111/j.1471-0307.2012.00851.x

Bibliography (CROSBI): https://www.bib.irb.hr/pregled/znanstvenici/338606?w_mentor=1&page=2

Google Scholar: https://scholar.google.hr/citations?user=V1z9heEAAAAJ&hl=hr

Other professional activities

  • 2017: Member of the editorial board of the scientific journal Mljekarstvo
  • 2016: Member of the Croatian Association of Food Technologists, Biotechnologists and Nutritionists
  • 2008: Member of the editorial board of the expert-popular magazine Mlijeko i ja
  • 2006: Member of the Croatian Dairy Union