Samir Kalit

Samir Kalit is a Full Professor at the University of Zagreb, Faculty of Agriculture, Department of Dairy Science. His career spans over 25 years of academic work in cheesemaking and dairy science.

• PhD in Biochemical processes during ripening of Tounj cheese (University of Zagreb, 1999-2003)
• Master's research on somatic cells in Podravec cheese (University of Zagreb, 1995-1999)
• Bachelor's research on somatic cells in milk (University of Zagreb, 1989-1995)

Professor Kalit's research focuses on cheese ripening dynamics, milk quality optimization, and traditional cheese preservation methods. His work bridges biochemical analysis with sensory evaluation of dairy products.

Recent publications examine oil-ripening effects on goat cheese, salt content impacts on cheese texture, and biochemical changes during traditional cheese maturation. These studies span dairy chemistry, food microbiology, and sensory science.

He coordinates multiple research projects including:

• Ecological production methods for cheese authenticity (2007-2013, MZOS)
• Technological parameters for traditional cheese protection (2007-2013, MZOS)
• Milk heat treatment optimization for sheep yogurt (2017, University of Zagreb)

Professor Kalit also contributes to dairy education through courses in cheese technology, milk processing, and dairy waste management.