The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality
The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacte...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1239 |