Naslov
Kvaliteta tradicionalnih sireva proizvedenih od sirovog ovčjeg mlijeka
(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 / Tratnik, Ljubica - Zagreb : Hrvatska mljekarska udruga (HMU), 2002, 63-63

Skup
35.Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem

Mjesto i datum
Lovran, Hrvatska, 13.11.2002. - 15.11.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
tvrdi ovčji sirevi; organoleptička ocjena; patogene bakterije; lipolitičke i proteolitičke bakterije
(hard sheep chesees; sensory evaluation; pathogenic bacteria; lipolytic and proteopytic 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)

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