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Ph.D. Ante Rako
Ante.Rako@krs.hr
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Ante Rako

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Papers

Scientific and review papers indexed in Web of Science Core Collection:

  • Matutinović, S., Rako, A., Kalit, S., Havranek, J. (2007): Lecevacki cheese. Mljekarstvo, 57: 49-65.
  • Valkaj, K., Cerjak, M., Kalit, S., Rako, A., Wendorff, W. L. (2013): Do consumers from Međimurje region recognize their autochthonous Turoš cheese? Mljekarstvo, 63: 211-219.
  • Valkaj, K., Zimmermann, B., Kalit, S., Rako, A., Baranović, G. (2014): Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese. Mljekarstvo, 64: 94-101.
  • Rako, A., Tudor Kalit, M., Kalit, S., Soldo B., Ljubenkov I. (2018): Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation. LWT – Food Science and Technology, 96: 657-662.
  • Rako, A., Tudor Kalit, M., Rako, Z., Petrović, D., Kalit, S. (2019): Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine). Mljekarstvo, 69 (1): 21-29.
  • Rako, A., Tudor Kalit, M., Kalit, S. (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.
  • Tudor Kalit, M., Lojbl, T., Rako, A., Gün, I., Kalit, S., (2020): Biochemical changes during ripening of cheeses in an animal skin. Mljekarstvo, 70 (4): 225-241.
  • Kalit, S., Tudor Kalit, M., Dolenčić Špehar, I., Salajpal, K., Samaržija, D., Anušić, J., Rako, A. (2021): The influence of milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of croatian PGI Lički Škripavac cheese. Foods, 10 (4), 690.
  • Matutinović, S., Rako, A., Tudor Kalit, M., Kalit, S. (2021). Influence of the ratio of sheep and cow milk on the composition and yield efficiency of Lećevački cheese. Fermentation, 7 (4), 274.
  • Rako, A.,Tudor Kalit, M., Rako, Z., Zamberlin, Š; Kalit, S. (2022): Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese), LWT – Food Science and Technology, 162: 113506.
  • 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, 15(20): 14797.
  • Radman, S., Brzović, P., Radunić, M., Rako, A., Šarolić, M., Ninčević Runjić, T., Urlić, B., Generalić Mekinić, I. (2023). Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste. Foods, 12(20), 3812.
  • 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.
  • Kalit, S., Dolenčić Špehar, I., Rako, A., Bendelja Ljoljić, D., Kirdar Sevgi, S, Tudor Kalit, M. (2024). An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean. Fermentation, 10(8), 404.
  • 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.
  • Ivaniš, M., Tudor Kalit, M., Rako, A., Bendelja Ljoljić, D., Kos, I., Dolenčić Špehar, I., Kalit, S. Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese. Mljekarstvo, 74 (4): 263-275.

Scientific papers in conference proceedings with international review:

  • Rako, A., Kalit, S., Tudor Kalit, M. (2016): Nutritive value and consumers’ acceptance of brački albumin cheese. Proceedings of 51st Croatian and 11th International Symposium on Agriculture, Faculty of Agriculture, Zagreb: 360-363.
  • Rako, A., Tudor Kalit, M., Kalit, S. (2016): Fatty acids profile of Brač albumin cheese. Proceedings of 42nd Croatian Dairy Experts Symposium with international participation.
  • Rako, A., Tudor Kalit, M., Petrović, D., Kalit, S. (2017): Proteolytic and textural changes during ripening of cheese in a sack. Abstract Book, The Food-3 International Conference, Sofia, Bulgaria.
  • Rako, A., Tudor Kalit, M., Levak, M., Kalit, S. (2018): The impact of whey heating time on the texture and recovery of protein and milk fat in the production of Bračka skuta. Book of Abstracts, 43rd Croatian Dairy Experts Symposium with international participation, Lovran, Croatia.
  • Rako, A., Kalit, S., Tudor Kalit, M. (2019): Effect of calcium content in sheep milk on curd strength and syneresis. Proceedings of 54th Croatian & 14th International Symposium on Agriculture, Faculty of Agriculture, Zagreb: 475-479.
  • Tudor Kalit, M., Tešinski, D., Jurišić, V., Rako, A., Kalit, S., (2019): Whey management on family farm. Proceedings of 54th Croatian & 14th International Symposium on Agriculture, Faculty of Agriculture, Zagreb: 603-607.
  • Rako, A., Kalit, S., Tudor Kalit, M. (2019): Effect of salt in moisture content on proteolysis and texture development in Brački cheese during ripening. 10th International Conference on Biotechnology and Food Science, April 8-10, 2019, Barcelona, Spain.
  • Kalit, S., Rako, A., Salajpal, K., Tudor Kalit, M. (2020): Influence of storage time on textural characteristics and squeaking property of Lički škripavac cheese. Proceedings of 55th Croatian & 15th International Symposium on Agriculture, Faculty of Agriculture, Zagreb: 247-248.
  • Kalit, S., Tudor Kalit, M., Rako, A., (2022): Is Croatia the cradle of cheesemaking? Book of Abstracts, 44th International Dairy Experts Symposium, pp. 35.
  • Tudor Kalit, M., Rudar, A., Dolenčić Špehar, I., Rako, A., Bendelja Ljoljić, D., Kos, I., Kalit, S. (2022): Influence of the amount of citric acid addition on the composition, yield and sensory properties of Skuta. Book of Abstracts, 44th International Dairy Experts Symposium, pp. 39.
  • Levak, S., Rako, A., Dolenčić Špehar, I., Kalit, S., Dabo, A., Tudor Kalit, M. (2022): /Proteolytic and textural changes of semi-hard goat cheese during ripening in oil. Poster, Book of Abstracts, 44th International Dairy Experts Symposium, pp. 12.
  • Rako, A., Tudor Kalit, M., Kalit, S. (2022): The impact of milk fat content on the texture and sensory characteristics of Bračka skuta. Poster, Book of Abstracts, 44th International Dairy Experts Symposium, pp. 13.
  • Levak, S., Kos, I., Kalit, S., Dolenčić Špehar, I., Bendelja Ljoljić, I., Rako, A., Tudor Kalit, M. (2023). Sensory properties of semi-hard goat cheese at different ripening times in oil. Book of abstracts, Poster, 58th Croatian and 18th International Symposium on Agriculture, University of Zagreb Faculty of Agriculture, Zagreb, Croatia, p.p. 206.
  • Levak, S., Maslov Bandić, L., Sopko Stracenski, K., Dolenčić Špehar, I., Kalit, S., Rako, A., Tudor Kalit, M.(2024). Total polyphenol and flavonoid content and antioxidant properties of semi-hard goat cheese ripened in oil. Book of abstracts, Poster, 59th Croatian and 19th International Symposium on Agriculture, University of Zagreb Faculty of Agriculture, Zagreb, Croatia, p.p. 240.
  • Tudor Kalit, M., Rako, A., Vaskić, I., Dolenčić Špehar, I., Radeljević, B., Bendelja Ljoljić, D., Kalit, S. (2024). Quality of cooked cheese with the addition of spices. Book of abstracts, Poster, 59th Croatian and 19th International Symposium on Agriculture, University of Zagreb Faculty of Agriculture, Zagreb, Croatia, p.p. 244.
  • Kalit, S., Dolenčić Špehar, I., Bendelja Ljoljić, D., Zamberlin, Š., Rako, A., Tudor Kalit, M. (2024). The influence of milk quality and technological production procedures on the cheese yield. Proceedings, 59th Croatian and 19th International Symposium on Agriculture, University of Zagreb Faculty of Agriculture, Zagreb, Croatia, p.p. 452-457.
  • Tudor Kalit, M., Fretze, D., Bendelja Ljoljić, D., Kos, I., Dolenčić Špehar, I., Plavljanić, D., Rako, A., Kalit, S. (2024). The effect of the addition of basil extract on the properties of albumin cheese produced from whey remaining after Mozzarella production. Book of Abstracts, pp. 100.
  • Tudor Kalit, M., Lažec, B., Bendelja Ljoljić, D., Kos, I., Dolenčić Špehar, I., Pollak, L., Ladan, I., Lisak Jakopović, K., Rako, A., Kalit, S. (2024). The use of sour whey in the production of ice cream. Book of Abstracts, pp. 106.

Scientific papers in conference proceedings with national review:

  • Mioč, B., Ivanković, A., Rako, A., Pavić, V. (2011): Systems of animal production in the mediterranean Croatia. Proceedings of scientific symposium „Forestry and agriculture of the croatian mediterranean on the threshold of the European union, Anić I., Tomić F., Matić, S. (ed.). The Croatian academy of sciences and arts: 271-285.
  • Rako A. (2015): Traditional cheeses of Dalmatian pramenka. Proceedings of scientific and professional symposium „Economic possibilities of Zagora and their optimal use“: 41-47.