Comparison of Microbiological Parameters of Fresh Goat Cheeses Produced on Farms in the Czech Republic Using Conventional and Organic Farming Method

Comparison of Microbiological Parameters of Fresh Goat Cheeses Produced on Farms in the Czech Republic Using Conventional and Organic Farming Method

The paper deals with microbiological parameters of goat cheeses produced on two farms during several years. The first farm used conventional farming method with about 130 dairy goats and the second one applied organic farming method with approximately 500 dairy goats. In samples of fresh goat cheese...

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Bibliographic Details
Main Authors: Libor Kalhotka, Jitka Přichystalová, Lenka Dostálová, Květoslava Šustová, Michaela Hůlová, Eva Burdová, Jan Kuchtík
Format: Article
Language:English
Published: Mendel University Press 2019-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
coliform bacteria
lactic acid bacteria
psychrotrophic microorganisms
total count of microorganisms
cheese
milk
Online Access:https://acta.mendelu.cz/67/3/0695/

Internet

https://acta.mendelu.cz/67/3/0695/

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