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 (HMU), 2002, 63-63

Skup
35. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudijelovanjem.

Mjesto i datum
Lovran, Hrvatska, 13.11.2002. - 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)

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