Characteristics of traditional Somborski cheese - lactic acid bacteria
2006
Bulajic, S.B.(Fakultet veterinarske medicine, Beograd (Serbia)) | Mijacevic, Z.M.(Fakultet veterinarske medicine, Beograd (Serbia))
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. A study of the resident microbial population of Sombor cheese has been undertaken. The main groups of native lactic acid bacteria were determined following conventional microbiological procedures. The Lactococcus spp. reached level of 10**6-10**8 cfu/g, and the microbial counts for presumptive lactobacilli and enterococci attained 10**4-10**7 cfu/g and 10**3-10**7 cfu/g, respectively. Isolated strains of lactococci, lactobacilli and enterococci were further characterized regarding their technological properties such as acidification, proteolytic ability and production of diacetyl in order to evaluate their possible application as a co-culture in cheese-making practice.
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