Analysis of variables that influence microbiological quality in fresh cheese production
In this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination duri...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2010-12-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93748 |