Effect of the fat percentage and the type of ripening on the microflora dynamics of white cheese made with polyvalent culture

Sutic, M.; Obradovic, D.; Pavlovic, Z.; Marinkovic, L.; Birovljev, V.

Effect of the fat percentage and the type of ripening on the microflora dynamics of white cheese made with polyvalent culture

1985

Sutic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Obradovic, D. | Pavlovic, Z. | Marinkovic, L. | Birovljev, V.

Possibilities of the usage of a polyvalent culture - Streptococcus lactis Ak-60 and Micrococcus sp. M-104 in industrial white cheese production with a lower fat content and vacuum-packed maturing in plastic sheets were investigated. The obtained results showed that this polyvalent culture could be recommended for the maturation of the examined cheese type.

Show more [+]

AGROVOC Keywords

fromage materiales de empaque maturation queso streptococcus

Bibliographic information

Published in

Mljekarstvo (Yugoslavia)

Volume 35 Issue 4 ISSN 0026-704X

Pagination

pp. 99-106

Other Subjects

Micrococcaceae/ grasas; Plasticos; Embalaje en vacio; Materiau de conditionnement; Emballage sous vide; Maduracion; Micrococcaceae/ corps gras; Matiere plastique

Language

Serbo-Croatian

Note

6 graphs; 1 table; 8 ref. Summary (En)

Type

Summary

In AGRIS since: 1987-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

Discover this data provider's collection in AGRIS

Lookup at Google Scholar