Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region
Traditional beaten cheese was manufactured in two different farms located in Mariovo region (southern Macedonia) during the summer period using raw ewe’s milk. High counts of all microbial groups were found in ewe’s milk (aerobic mesophilic bacteria 5.22x106-1.25x107 CFU•mL-1, presumptive lactococci...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2014-09-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186551 |