Naslov
Microbiological and chemical quality of home-made soft cow’ s cheeses.

Autori
Zdolec, Nevijo ; Cvrtila, Željka ; Filipović, Ivana ; Kozačinski, Lidija ; Hadžiosmanović, Mirza ; Lazić, Sanja

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Hygiena alimentorum XXVIII. Proceedings of lectures and posters of international conference "Safety and Quality of milk and milk products" / Bireš, Jozef ; Baranova, Maria ; Burdova, Olga - Košice, 2007, 188-191

ISBN
978-80-8077-055-6

Skup
Hygiena alimentorum XXVIII

Mjesto i datum
Vysoké Tatry, Slovačka, 02.05.2007. - 04.05.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
soft cow’ s cheese; microbiological and chemical quality; lactic acid bacteria

Sažetak
Raw cow cheese produced in individual sector is the well known and accepted product on the Croatian market. The microbiological quality and chemical composition of cheeses are influenced by range of factors such as feeding of animals, milking hygiene, hygienic procedure after milking etc. In present work microbiological and chemical quality, as well as composition of lactic acid bacteria in home-made raw cow’ s cheeses sampled on Croatian marked were studied (n=10). In total, 90 % of samples exceeded settled national microbiological standards (Official Gazette 46/94 ; 125/03) due increased number of yeasts and 20 % due E. coli. The average dry matter content in raw cheeses tested was 28.73, fat content in dry matter 14.83, NaCl 0.48 % and acidity 50.16 SH. Lactic acid bacteria population ranged from 5.87 to 8.38 log10 CFU/g, and Lactococcus lactis subsp. lactis, Lactobacillus helveticus, Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides were determined.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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