Assoc. Prof. Milna Tudor Kalit, PhD

• 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

• 2006 - : University of Zagreb Faculty of Agriculture, Department of Dairy Science
  2006. - 2016.: Expert assistant
  2016. - 2021.: Assistant professor
  2021. - today: Associate professor

• Sirarstvo (226334)
• Biokemija i tehnologija zrenja sireva (226333)
• Istraživanja u mljekarskoj znanosti (173774)
• Mlijeko i mliječni proizvodi (185432)
• Prerada mlijeka na OPG-u (226166)
• Sigurnost hrane (250950)
• Stručni projekt - Proizvodnja i prerada mlijeka (251039)
• Stručna praksa - Proizvodnja i prerada mlijeka (251038)
• Tehnologija proizvodnje sladoleda (269266)
• Zbrinjavanje otpada iz prerade mlijeka i mesa (269563)
• Sigurnost stočarskih proizvoda (246698)
• Milk processing on family farm (188842)
• Cheesemaking (176007)

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

• 2020/02/17 - 2020/02/21: University College Cork (expert)
  Ice cream Science & Technology Training Workshop
• 2019/05/06 - 2019/05/10: Mehmet Akif Ersoy University, Burdur, Turkey (scientific)
  Erasmus+ mobility- Food Processing Department
• 2017/06/04 - 2017/06/08: Mehmet Akif Ersoy University, Burdur, Turkey (scientific)
  Erasmus+ mobility- Food Processing Department
• 2015/10/17 - 2015/10/21: Mehmet Akif Ersoy University, Burdur, Turkey (scientific)
  Erasmus+ mobility- Food Processing Department
• 2009/01/26 - 2009/01/28: Wageningen University, Netherlands (expert)
  International advanced course Nutrient density of milk
• 2007/07/29 - 2007/08/05: Michigan State University, SAD (expert)
  International Food Safety Short Course and Environmental Biosafety Short Course

teaching

Title	Funding	Duration	AFZ role
Unapređenje stručne prakse na preddiplomskim i diplomskim studijima Agronomskog fakulteta	Europski socijalni fond	2020/03/09 - 2023/03/09	coordinator

university support

Title	Funding	Duration	AFZ role
Optimizacija temperature toplinske obrade mlijeka za proizvodnju ovčjeg jogurta	Sveučilište u Zagrebu	2017/01/01 - 2017/12/31	coordinator
Izrada i primjena matematičkog modela standardizacije mlijeka u proizvodnji tradicionalnih sireva	Sveučilište u Zagrebu	2015/01/01 - 2017/12/01	coordinator
Izbor mikrobne kulture za proizvodnju ovčjeg jogurta	Sveučilište u Zagrebu	2016/01/01 - 2016/12/31	coordinator

• Tudor Kalit, Milna; Lojbl, Tihana; Rako, Ante; Gün, Ilhan; Kalit, Samir (2020) Biochemical changes during ripening of cheeses in an animal skin. Mljekarstvo, 70 (4), 225-241 doi:10.15567/mljekarstvo.2020.0401
• Rako, Ante; Tudor Kalit, Milna; Kalit, Samir (2019)
  Effect of sheep’s milk composition on strength and syneresis of rennet-induced milk gel during lactation. Food technology and biotechnology, 57 (3), 426-433 doi:10.17113/ftb.57.03.19.6218
• Rako, Ante; Tudor Kalit, Milna; Kalit, Samir; Soldo, Barbara; Ljubenkov, Ivica (2018) Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation // Lebensmittel-wissenschaft und-technologie-food science and technology, 96, 657-662. doi:10.1016/j.lwt.2018.06.024
• 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

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

• 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
• 2016 - : Member of the expert panel for sensory evaluation of cheeses