Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks.

Frece, Jadranka; Vrdoljak, Marija; Filipcic, Mija; Jelic, Marko; Canak, Iva; Jakopovic, Zeljko; Pleadin, Jelka; Gobin, Ivana; Dragicevic, Tibela Landeka; Markov, Ksenija

Frece, Jadranka; Vrdoljak, Marija; Filipcic, Mija; Jelic, Marko; Canak, Iva; Jakopovic, Zeljko; Pleadin, Jelka; Gobin, Ivana; Dragicevic, Tibela Landeka; Markov, Ksenija.

Afiliación

Frece J; Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Vrdoljak M; Polytechnic 'Marko Marulic', Petra Kresimira IV 30, HR-22300 Knin, Croatia.
Filipcic M; Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Jelic M; Polytechnic 'Marko Marulic', Petra Kresimira IV 30, HR-22300 Knin, Croatia.
Canak I; Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Jakopovic Z; Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Pleadin J; Croatian Veterinary Institute, Savska cesta 143, HR-10000 Zagreb, Croatia.
Gobin I; Faculty of Medicine, Brace Branchetta 20, HR-51000 Rijeka, Croatia.
Dragicevic TL; Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Markov K; Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.

Food Technol Biotechnol ; 54(2): 129-134, 2016 Jun.

Article en En | MEDLINE | ID: mdl-27904402

Palabras clave

cheese in lambskin sack; cow's milk; microbiological quality; natural microbiota; pathogens; sheep's milk

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2016 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Croacia

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