Microbiological properties and chemical composition of macedonian traditional white brined cheese

Autor:	Mojsova Sandra, Jankuloski Dean, Sekulovski Pavle, Angelovski Ljupco, Ratkova Marija, Prodanov Mirko
Jazyk:	angličtina
Rok vydání:	2013
Předmět:	traditional ewe’s milk cheese pathogen bacteria lactic acid bacteria Veterinary medicine SF600-1100
Zdroj:	Macedonian Veterinary Review, Vol 36, Iss 1, Pp 13-18 (2013)
Druh dokumentu:	article
ISSN:	1409-7621 1857-7415
Popis:	The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bacteria and Enterobaceriaceae as a predominant groups of microorganisms. Pathogenic bacteria were not detected. The pH of the cheeses was within the range of 4.04 – 5.05, the moisture content within 46.97 – 51.58%, total protein from 18 – 21.37%, fat content from 26 - 30% and NaCl from 4.38 – 5.43%.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/252b0f51f5274e24b82a680aa116372d Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF