Analysis of the technology and the microflora of the "licka basa" from Lika and the choice of a starter for the industrial production of the cheese [milk]
1983
Krsev, Lj. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia))
This paper is a part of doctor's dissertation (the investigation results) investigating the way of production and the quality of an autochthonous cheese type known as "licka basa", produced in households in the region of Lika and western Bosnia (SFRY) from semi-fat cow milk. The performed investigations proved the following: Basa is produced mostly from partly skimmed cow milk. It is also produced from full-fat milk and rarely from mixed sheep and cow milk. Milk from 2 milkings, evening and morning ones, is usually used in the production. The treated milk is of good microbiological quality. In sour milk, variations in the number of microorganisms are quite large. Coliform microorganisms, micrococci and staphylococci appear as well. The number of microorganisms decreases with the age of basa,so the coliform microorganisms are not present in the 5-day-old basa. The number of streptococci decreases notably in the 5-day-old basa. On the basis of the organoleptic evaluation, most samples of basa are classified as "extra" class, while the most samples of the 3-old basa are classified as first class. The number of "extra" class samples is reduced notably in 5-day-old basa. The process of the autochthonous cheese production and the isolation and the choice of strains are described as well
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