Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks

As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow’s and sheep’s milk, curd, ripened cheese (15, 3...

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Hlavní autoři:	Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Edice:	Food Technology and Biotechnology
Témata:	cheese in lambskin sack cow’s milk sheep’s milk microbiological quality natural microbiota pathogens
On-line přístup:	https://hrcak.srce.hr/file/236533
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