Some microbiological and chemical characteristics of traditional cheese (Bieno sirenje)
2012
Levkov, V., Institute of Animal Science, Skopje (The Former Yugoslav Republic of Macedonia) | Gjorgovska, N., Institute of Animal Science, Skopje (The Former Yugoslav Republic of Macedonia) | Kostadinov, T., Institute of Animal Science, Skopje (The Former Yugoslav Republic of Macedonia)
Aim of the study was to assess some microbiological and chemical characteristics during the ripening period of the beaten cheese. Microbiological analysis have been conducted during one year including TVC (7.05-8.79 log cfu/g), LAB (6.45-8.69 log cfu/g), coliform bacteria (4.54-7.14 log cfu/g), Salmonella sp., yeasts (3.31-5.83 log cfu/g) and moulds. Chemical analysis of beaten cheese include: moisture (38.58%), dry matter (61.4%), total protein (26.2%), ash (8.25%), salt (6.3%) and pH (5.15) of samples. To gain a traditional cheese with good quality, it is necessary to monitor the process of production, sanitation of equipment and tools as well as introduction of good manufacturing practice.
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