prikaz prve stranice dokumenta Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
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Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
Food Technology and Biotechnology, 54 (2016), 2; 129-134. https://doi.org/10.17113/ftb.54.02.16.4418
Frece, Jadranka; Vrdoljak, Marija; Filipčić, Mija; Jelić, Marko; Čanak, Iva; Jakopović, Željko; Pleadin, Jelka; Gobin, Ivana; Landeka Dragičević, Tibela; Markov, Ksenija

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

Citirajte ovaj rad

Frece, J., Vrdoljak, M., Filipčić, M., Jelić, M., Čanak, I., Jakopović, Ž. ... Markov, K. (2016). Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology, 54. (2), 129-134. doi: 10.17113/ftb.54.02.16.4418

Frece, Jadranka, et al. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology, vol. 54, br. 2, 2016, str. 129-134. https://doi.org/10.17113/ftb.54.02.16.4418

Frece, Jadranka, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević i Ksenija Markov. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology 54, br. 2 (2016): 129-134. https://doi.org/10.17113/ftb.54.02.16.4418

Frece, J., et al. (2016) 'Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks', Food Technology and Biotechnology, 54(2), str. 129-134. doi: 10.17113/ftb.54.02.16.4418

Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, i sur.. Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology [Internet]. 2016. [pristupljeno 27.04.2024.];54(2):129-134. doi: 10.17113/ftb.54.02.16.4418

J. Frece, et al., "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks", Food Technology and Biotechnology, vol. 54, br. 2, str. 129-134, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:737949. [Citirano: 27.04.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:737949
Podaci o radu
Naslov (engleski)Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
AutorJadranka Frece
MBZ: 227625
AutorMarija Vrdoljak
MBZ: 375001
AutorMija Filipčić
AutorMarko Jelić
MBZ: 277601
AutorIva Čanak
MBZ: 347362
AutorŽeljko Jakopović
MBZ: 350723
AutorJelka Pleadin
MBZ: 273891
AutorIvana Gobin
AutorTibela Landeka Dragičević
MBZ: 187724
AutorKsenija Markov
MBZ: 132383
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za mikrobiologiju i parazitologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow’s and sheep’s milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitted by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did find Escherichia coli in sheep’s milk and cheese and yeast and mould in both types of milk and cheese. Staphylococcus xylosus prevailed in lambskin sacks. Despite the high incidence of S. aureus, even in the final product, staphylococcal enterotoxin was detected in only two sheep’s cheese samples. Among the lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei prevailed in cow’s cheese, whereas Leuconostoc mesenteroides and Lactobacillus plantarum prevailed in sheep’s cheese. In the lambskin sacks Leuconostoc mesenteroides and Lactobacillus plantarum prevailed. Our findings give an important insight into the fermentation and microbial ecology of the cheese in lambskin sacks.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 54, br. 2, str. 129-134
p-ISSN1330-9862
DOIhttps://doi.org/10.17113/ftb.54.02.16.4418
URN:NBNurn:nbn:hr:184:737949
Datum objave publikacije2016
URL dokumentahttp://bib.irb.hr/804633
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2022-02-28 07:54:12