About the journal
Mljekarstvo is an open-access journal published by Croatian Dairy Union in Croatia, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 13 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Croatian Dairy Union
- ISSN
- 0026-704X · 1846-4025
- Country
- Croatia
- Languages
- english
- Access
- Open access
- Articles in DOAJ
- 685
- Declared review time
- 13 weeks
- Declared peer-review model
- peer_review
- Official website
- https://hrcak.srce.hr/mljekarstvo?lang=en
Index listings
- DOAJ · 2007-04-24
- Indexing
- DOAJ
- APC
- —
- Declared review time (DOAJ)
- 13 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
685
Most recent article
4 months ago
Average review time (journal-declared via DOAJ)
13weeks
Works in OpenAlex
488
Last recorded publication year
2025
h-index
23
i10-index
95
From OpenAlex open data (CC0).
Editorial & policy10
- Added to DOAJ
- 2007-04-24
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- Hrcak
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 0%
- ORCID iDs in current deposits
- 0%
- Enrolled in Crossref Similarity Check
- ✓
- Peer-review policy
- View policy
Identity & continuity2
- Alternate titles
- Mljekarstvo
- Source type
- journal
Classification2
Subjects (DOAJ)
LCC codes
Subject areas
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Milk Quality and Mastitis in Dairy Cows
- Milk Quality and Mastitis in Dairy Cows
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
Show all subjects (50)
- Genetic and phenotypic traits in livestock
- Genetic and phenotypic traits in livestock
- Animal Diversity and Health Studies
- Animal Diversity and Health Studies
- Food Industry and Aquatic Biology
- Food Industry and Aquatic Biology
- Effects of Environmental Stressors on Livestock
- Effects of Environmental Stressors on Livestock
- Proteins in Food Systems
- Reproductive Physiology in Livestock
- Proteins in Food Systems
- Reproductive Physiology in Livestock
- Regional Development and Management Studies
- Regional Development and Management Studies
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Infant Nutrition and Health
- Infant Nutrition and Health
- Identification and Quantification in Food
- Fatty Acid Research and Health
- Fatty Acid Research and Health
- Identification and Quantification in Food
- Ruminant Nutrition and Digestive Physiology
- Ruminant Nutrition and Digestive Physiology
- Nutritional Studies and Diet
- Nutritional Studies and Diet
- Consumer Attitudes and Food Labeling
- Nutrition and Health Studies
- Consumer Attitudes and Food Labeling
- Nutrition and Health Studies
- Enzyme Production and Characterization
- Enzyme Production and Characterization
- Global Trade and Competitiveness
- Global Trade and Competitiveness
- Freezing and Crystallization Processes
- Freezing and Crystallization Processes
- Digestive system and related health
- Digestive system and related health
- Polysaccharides Composition and Applications
- Polysaccharides Composition and Applications
Keywords (DOAJ)
- agronomy
- biotechnoogy
- food technology
- dairy
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ