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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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Hoofdauteurs: Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Reeks:Food Technology and Biotechnology
Onderwerpen:
cheese in lambskin sack
cow’s milk
sheep’s milk
microbiological quality
natural microbiota
pathogens
Online toegang:https://hrcak.srce.hr/file/236533
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