TITLE OF MANUSCRIPT IMPORTANT GROUPS OF MICROORGANISMS IN RAW GOAT MILK AND FRESH GOAT CHEESES DETERMINED DURING LACTATION

TITLE OF MANUSCRIPT IMPORTANT GROUPS OF MICROORGANISMS IN RAW GOAT MILK AND FRESH GOAT CHEESES DETERMINED DURING LACTATION

The total counts of microorganisms, coliform bacteria, psychrotrophic microorganisms, lactic acid bacteria, enterococci and many others are ranked among the important groups of microorganisms affecting the quality of milk and cheese. In the samples of raw goat milk (farms breeding I and II) collecte...

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Bibliographic Details
Main Authors: Libor Kalhotka, Květoslava Šustová, Michaela Hůlová, Jitka Přichystalová
Format: Article
Language:English
Published: Slovak University of Agriculture 2013-04-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
microorganisms
goat milk
cheese
Online Access:http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf

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http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf

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