Milna Tudor Kalit

Assoc. Prof. Milna Tudor Kalit, PhD, is an Associate Professor at the Department of Dairy Science, University of Zagreb Faculty of Agriculture. Her work focuses on food safety, cheesemaking, and the biochemistry of cheese ripening, with a particular interest in traditional dairy products and their role in human diet. She teaches courses such as 'Biochemistry and Technology of Cheese Ripening' and 'Food Safety'.

Education:

• PhD in Biotechnical Sciences (University of Zagreb Faculty of Food Technology and Biotechnology, 2012), thesis: 'Characterization of cheese in a sack according to free fatty acid profile, physicochemical and sensory properties'
• BSc in Food Technology (University of Zagreb Faculty of Food Technology and Biotechnology, 2005)

Research Highlights: Milna investigates the physicochemical and sensory properties of traditional cheeses like Škripavac and Bračka skuta, and explores innovations in ice cream production, whey utilization, and functional dairy foods. Her work often involves sensory evaluation, proteolysis, and physicochemical analysis.

Projects: She has led grants funded by the European Social Fund and University of Zagreb, including optimizing milk thermal treatment for sheep milk yogurt and mathematical modeling for milk standardization in traditional cheese production.

Professional Involvement: Milna is a member of the editorial board of Mljekarstvo and Mlijeko i ja, the Croatian Association of Food Technologists, and an expert panel for cheese sensory evaluation.