The application of autochthonous lactic acid bacteria in white brined cheese production
نویسندگان
چکیده
White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of the milk type, region of production, manufacturing protocols, composition and sensory properties, etc. Traditionally, they were usually made from cow’s, sheep’s and goat’s milk, but nowadays they are mainly produced from cow’s milk. Currently, Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović
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