Influence of the pH of milk, cheese mass and brine on a complete number of bacteria during the production of white soft cheese
2009
Stojiljkovic, J., High School of Applied Professionals Studies, Vranje (Serbia)
The white soft cheese is a traditional product of Serbia and Pcinja area. The specific microbial flora is in connection with particularity of white cheese. The microbial flora, which was present in raw milk, is not static during the cheese making, but it steadily changes. There are some causes for these changes such as change of temperature, pH, and the presence of microbe products. The course of pH during cheese making is in connection with the course of the total number of bacteria. In raw milk, with the biggest pH, the total number of bacteria is the biggest. During cheese making, pH is in decrease and the total number of bacteria in cheese is in decrease too. In brine too is registered the tendency of decrease of the total number of bacteria, with the decrease of pH.
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