MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE
نویسندگان
چکیده
This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants cheeses were analysed for their parameters. From pathogenic microflora following parameters examined: a total number Coliforms, E. coli, staphylococci, Molds, Yeast, Listeria and Salmonella. lactic acid bacteria Lactococcus Lactobacillus bacteria. In all examined cheese samples not detected. was dominant in four at beginning ripening period till day 20. After that end (60 day) predominant.  
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ژورنال
عنوان ژورنال: Journal of Agriculture and Plant Sciences
سال: 2023
ISSN: ['2545-4447', '2545-4455']
DOI: https://doi.org/10.46763/japs23211069m