HR |
Full Prof. Samir Kalit
Full professor
Department of Dairy Science
Pavilion 2nd, 1st floor
tel: +385 01 239 3879
e-mail: skalit@agr.hr
Teaching
Undergraduate study (Bsc)
Milk and dairy products
Milk processing on family farm
Direct sales and processing on the farm
Mediterranean livestock farming and traditional meat and dairy products of the Mediterranean
Milk processing on family farm (In Englsih)
Graduate study (Bsc)
Biochemistry and technology of cheese ripening
Cheesemaking
Ice cream production technology
Disposal of waste from milk and meat processing
Cheesemaking (In English)
Specialist study
Practical cheesemaking
Postgraduate Doctoral Studies (PhD)
Research in Dairy Science
Research interests
Cheesemaking, Cheese ripening, improvment in the production of traditional cheeses, milk quality
Academic qualifications
2003 – Dissertation
University of Zagreb - Faculty of Agriculture
Biochemical processes during ripening of Tounj cheese.
1999 – Graduate Theses (Msc)
University of Zagreb - Faculty of Agriculture
Somatic cells and their influence on production and ripening of Podravec cheese.
1999 – Undergraduate Theses (Bsc)
University of Zagreb - Faculty of Agriculture
Somatic cells and their influence on chemical composition, physical and technological properties of milk.
Work experience
2026 – in the signing phase, “Value-added products for sustainable sour whey disposal”. Croatian Science Foundation, project manager, Faculty of Agriculture, Zagreb.
2026 – today, "Innovative approach in feeding cows in order to improve the nutritional and processing properties of milk", institutional project, associate professor Ph.D. Milna Tudor Kalit, Faculty of Agriculture, Zagreb.
2002 – 2005. “Biochemical processes during ripening of traditional cheeses”, Ministry of Science and Technology of the Republic of Croatia, project manager, Faculty of Agriculture, Zagreb.
SCIENTIFIC AND PROFESSIONAL PAPERS
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. DOI: https://doi.org/10.3390/fermentation10080404.
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
