Quality of farmhouse hard cheeses made from raw sheep´s milk. (CROSBI ID 525200)
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׳ 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 cheeses; sensory evaluation; pathogenic bacteria; lipolytic; and proteolytic bacteria
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Podaci o prilogu
63-63-x.
2002.
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objavljeno
Podaci o matičnoj publikaciji
Zbornik sažetaka 35. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudijelovanjem.
Ljubica Tratnik
Zagreb: Hrvatska mljekarska udruga (HMU)
Podaci o skupu
35. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudijelovanjem.
poster
13.11.2002-15.11.2002
Lovran, Hrvatska