Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese

Autor:	Mijačević, Zora, Bulajić, Snežana
Rok vydání:	2011
Předmět:	lactic acid bacteria autohtoni sjenički sir bakterije mlečne kiseline pH and ripening coefficient pH i koeficijent zrelosti autochthonous Sjenica cheese
Zdroj:	Prehrambena industrija-mleko i mlečni proizvodi
Popis:	In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient. U radu je prikazana prevalenca bakterija mlečne kiseline tokom procesa proizvodnje i zrenja autohtonog sjeničkog sira. Aktivnost bakterija mlečne kiseline je procenjena na osnovu promene pH vrednosti i koeficijenta zrelosti tokom perioda zrenja od 90 dana.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______9677::9afddc9f12bb4742e99d26bd75b5b259 https://hdl.handle.net/21.15107/rcub_veterinar_824 Zobrazit plný text záznamu