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Characterization of microflora in homemade semi-hard white Zlatar cheese
(Elsevier Science Bv, Amsterdam, 2007)
The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria ...
Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese
(Elsevier Science Bv, Amsterdam, 2008)
The Bukuljac cheese is traditionally homemade cheese, produced from heat-treated goat's milk without the addition of any bacterial starter culture. The presence of lactic acid bacteria (LAB) in Bukuljac cheese has been ...