Assist. Prof. Milna Tudor Kalit, PhD

Assist. Prof. Milna Tudor Kalit, PhD

Assistant Professor
Division for Animal Sciences
Department of Dairy Science
Office location: 3rd Pavillion, 1st floor, room No. 055
Phone: +385 1 239 3647
Email: 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

  • 2020/02/27 - 2020/03/05: Center for Dairy Research, University of Wisconsin (scientific)
    Laboratories/departments of Centzer for Dairy Reserach in Madison: Cheese industry and Application i Sensory laboratory
  • 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

Projects

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

Publications

  • 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

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

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