Quality of farmhouse hard cheeses made from raw sheep s milk (CROSBI ID 491792)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija
Podaci o odgovornosti
Samaržija, Dubravka ; Antunac, Neven ; Havranek, Jasmina ; Kalit, Samir ; Pecina, Marija
engleski
Quality of farmhouse hard cheeses made from raw sheep s milk
Over the period of two years 38 mature hard cheeses made from raw sheep&#1523 ; s milk by traditional methods, randomly chosen in different Mediterranean area of Croatia, were examined the occurrence of potentially pathogenic bacteria Staphylococcus aureus, Listeria monocytogenes and Escerichia coli O157:H7. The results showed that none of examined cheeses were positive to presence of pathogenic bacteria, except 8 samples of occurrence of S. aureus although their counts had never exceeded 720 cfu/ml. Significant differences (p<0, 01) in the chemical and organoleptic characteristic among cheeses were estimated. No significant differences were observed in the count of lipolytic and proteolytic bacteria.
hard sheep chesees; sensory evaluation; pathogenic bacteria; lipolytic and proteopytic bacteria
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
63-63-x.
2002.
objavljeno
Podaci o matičnoj publikaciji
Zbornik sažetaka
Tratnik, Ljubica
Zagreb: Hrvatska mljekarska udruga (HMU)
Podaci o skupu
35.Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem
poster
13.11.2002-15.11.2002
Lovran, Hrvatska