Chemical and microbiological quality of raw milk for Sombor cheese production
2006
Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Oljacic, E.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Gavric, M.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia))
The aim of this work was to research chemical, physical and microbiological properties of raw milk from which Sombor cheese is being produced. Products do have their value, but must be from a safe geographical area with clearly market origin and quality.
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