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Microbiological and Sensory Quality of Artisanal Sour Cream

Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected...

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Autors principals: Darija Bendelja Ljoljić, Melita Boroša, Ivica Kos, Luka Cvetnić, Ivan Vnučec, Nataša Hulak, Biljana Radeljević, Vesna Jaki Tkalec
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2025-07-01
Col·lecció:Applied Sciences
Matèries:
sour cream
hygiene standards
microbiological quality
physicochemical properties
sensory analysis
Accés en línia:https://www.mdpi.com/2076-3417/15/15/8234
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