prikaz prve stranice dokumenta Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
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Scientific paper - Original scientific paper
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

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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, no. 2, 2016, pp. 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 and Ksenija Markov. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology 54, no. 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), pp. 129-134. doi: 10.17113/ftb.54.02.16.4418

Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, and sur.. Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology [Internet]. 2016 [cited 2024 November 20];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, no. 2, pp. 129-134, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:737949. [Accessed: 20 November 2024]

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Metadata
Title (english)Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
AuthorJadranka Frece
MBZ: 227625
AuthorMarija Vrdoljak
MBZ: 375001
AuthorMija Filipčić
AuthorMarko Jelić
MBZ: 277601
AuthorIva Čanak
MBZ: 347362
AuthorŽeljko Jakopović
MBZ: 350723
AuthorJelka Pleadin
MBZ: 273891
AuthorIvana Gobin
AuthorTibela Landeka Dragičević
MBZ: 187724
AuthorKsenija Markov
MBZ: 132383
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Microbiology and Parasitology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 54, no. 2, pp. 129-134
p-ISSN1330-9862
DOIhttps://doi.org/10.17113/ftb.54.02.16.4418
URN:NBNurn:nbn:hr:184:737949
Publication2016
Document URLhttp://bib.irb.hr/804633
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-02-28 07:54:12