Application of autochthonous lactic acid bacteria in the white brined cheese production | Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva
2008
Đerovski, J., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Radulović, Z., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Barać, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Paunović, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Obradović, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Puđa, P., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Autochthnous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening.
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