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Pregled bibliografske jedinice broj: 284013

Quality of farmhouse hard cheeses made from raw sheep´s milk.


Samaržija, Dubravka, Antunac, Neven, Havranek, Jasmina, Kalit, Samir, Pecina, Marija.
Quality of farmhouse hard cheeses made from raw sheep´s milk. // Zbornik sažetaka 35. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudijelovanjem. / Ljubica Tratnik (ur.).
Zagreb: Hrvatska mljekarska udruga, 2002. str. 63-63 (poster, domaća recenzija, sažetak, znanstveni)


Naslov
Quality of farmhouse hard cheeses made from raw sheep´s milk.

Autori
Samaržija, Dubravka, Antunac, Neven, Havranek, Jasmina, Kalit, Samir, Pecina, Marija.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik sažetaka 35. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudijelovanjem. / Ljubica Tratnik - Zagreb : Hrvatska mljekarska udruga, 2002, 63-63

Skup
35. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudijelovanjem.

Mjesto i datum
Lovran, 13-15. 11.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Hard sheep cheeses; sensory evaluation; pathogenic bacteria; lipolytic; and proteolytic bacteria

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Ustanove
Agronomski fakultet, Zagreb