Prof. Samir Kalit, PhD

• 1999 - 2003: Biochemical processes during ripening of Tounj cheese
  Doctoral Thesis , University of Zagreb, Faculty of Agriculture
• 1995 - 1999: Somatic cells and their influence on production and ripening of Podravec cheese
  Master Thesis, University of Zagreb, Faculty of Agriculture
• 1989 - 1995: Somatic cells and their influence on chemical composition, physical and technological properties of milk
  Bachelor Thesis, University of Zagreb, Faculty of Agriculture

• 1995 - : University of Zagreb, Faculty of Agriculture
  Full Professor

• Sirarstvo (226334)
• Biokemija i tehnologija zrenja sireva (226333)
• Istraživanja u mljekarskoj znanosti (173774)
• Mlijeko i mliječni proizvodi (296116)
• Izravna prodaja i prerada na seljačkom gospodarstvu (132812)
• Prerada mlijeka na OPG-u (226166)
• Tehnologija proizvodnje sladoleda (269266)
• Zbrinjavanje otpada iz prerade mlijeka i mesa (269563)
• Praktično sirarstvo (246890)
• Mediteransko stočarstvo i tradicijski proizvodi mesa i mlijeka Mediterana (251050)
• Milk processing on family farm (296611)
• Cheesemaking (296610)

• Cheesemaking, Cheese ripening, improvment in the production of traditional cheeses, milk quality

• 2018/09/18 - 2018/09/21: University of Wisconsin (scientific)
  Participation in the program "Sheep, Goat and Mixed Milk Cheeses" with four oral presentations: "Sheep, Goat, and Mixed Cheeses - An Overview of the History and Origins", "Impact of Milk Quality on Cheesemaking", "Sheep, Goat, and Mixed Milk Cheesemaking Techniques of the Eastern Mediterranean Part 1 and 2", and two practical presentations: "Cheesemaking with Focus on the Following: Sheep, Goat and Mixed Milk cheeses" and "Sensory evaluation of Sheep Cheese".
• 2010/09/21 - 2010/09/23: University of Wisconsin, Sjedinjene Američke Države (scientific)
  Participation in the program entitled Cheeses and Fermented Milks from the Eastern Mediterranean and participation with presentation entitled Hard Cheeses of the Eastern Mediterranean.
• 2001/04/23 - 2001/04/27: University of Guelph, Ontario, Kanada (expert)
  Participation in the program entitled Cheesemaking Technology Course.
• 1999/02/20 - 1999/03/05: ETH Swiss Federal Institut of Technology; Zurich, Švicarska (scientific)
  Working on a method of determination of the ripening of cheese using the method of Urea-polyacrylamide gel electrophoresis and densitometry.
• 1998/02/16 - 1998/03/20: IPC Livestock Oenker, Nizozemska (expert)
  Training the trainers in the field of dairy farm management.

scientific

Title	Funding	Duration	AFZ role
Elementi ekološke proizvodnje i analitičke metode za dokazivanje izvornosti sira	MZOS	2007/01/01 - 2013/12/31	coordinator
Tehnološki parametri proizvodnje tradicijskih sireva u funkciji njihove zaštite	MZOS	2007/01/01 - 2013/12/31	coordinator

expert

Title	Funding	Duration	AFZ role
Izrada tehnološkog projekta farme mliječnih koza i bivolica te mini-sirane	Suradnja s gospodarstvom	2020/10/19 - 2021/10/19	coordinator

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

• Bendelja Ljoljić D., Mrkoci L.V., Kos I., Vnučec I., Rako A., Mikulec N, Kalit S., Tudor Kalit M., Dolenčić Špehar I. (2026): Comparative Characterisation of Butter Produced from Cow, Sheep, and Goat Milk: Composition, Fatty Acid Profile, and Texture Properties. Applied Science, 16, 6992. DOI: https://doi.org/10.3390/app16146992.
• Levak, S., Maslov Bandić, L., Sopko Stracenski, K., Dolenčić Špehar, I., Kalit, S., Rako, A., Tudor Kalit, M. (2024): Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile. Mljekarstvo, 74(4), 263-275. DOI: 10.15567/mljekarstvo.2024.0402
• Ivaniš, M., Tudor Kalit, M., Rako, A., Bendelja Ljoljić, D., Kos, I., Dolenčić Špehar, I., Kalit, S. (2024): Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese. Mljekarstvo, 74(4), 276-284.
  DOI: 10.15567/mljekarstvo.2024.0403
• Kalit, S., Dolenčić Špehar, I., Rako, A., Bendelja Ljoljić, D., Sevgi Kirdar, S., Tudor Kalit M. (2024): An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean. Fermentation, 10, 404.
  https://doi.org/10.3390/fermentation10080404
• Levak, S., Kos, I., Kalit, S., Dolenčić Špehar. I., Bendelja Ljoljić, D., Rako, A., Tudor Kalit, M. (2023): Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time. Sustainability 2023, 15(20), 14797; https://doi.org/10.3390/su152014797
• Levak, S., Kalit, S., Dolenčić Špehar, I., Radeljević, B., Rako, A., Tudor Kalit, M. (2023): The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties. Journal of Dairy Science, 106:8493-8503. https://doi.org/10.3168/jds.2023-23533

Bibliography (CROSBI): https://bib.irb.hr/lista-radova?autor=259500

Google Scholar: https://scholar.google.hr/citations?user=n4ZvGoMAAAAJ&hl=hr

• 2014 - 2014: Wisconsin Cheese Maker Association, Madison, The United States of America
  Judging on the 2014 World Championship Cheese Contest.
• 2012 - 2012: Wisconsin Cheese Maker Association, Madison, The United States of America
  Judging on the 2012 World Championship Cheese Contest.
• 2018 - 2018: Wisconsin Cheese Maker Association, Madison, The United States of America
  Judging on the 2018 World Championship Cheese Contest.
• 2020 - 2020: Wisconsin Cheese Maker Association, Madison, The United States of America
  Judging on the 2020 World Championship Cheese Contest.