• Biology
  • Published 2013

Microbiological properties and chemical composition of Macedonian traditional white brined cheese.

@inproceedings{Sandra2013MicrobiologicalPA,
  title={Microbiological properties and chemical composition of Macedonian traditional white brined cheese.},
  author={Mojsova Sandra and Jankuloski Dean and Sekulovski Pavle and Angelovski Ljupco and Ratkova Marija and Prodanov Mirko},
  year={2013}
}
Available online at www.macvetrev.mk The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe's milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bacteria and Enterobaceriaceae as a predominant groups of microorganisms. Pathogenic bacteria were not detected. The pH of the cheeses was within the range of 4.04 - 5.05, the moisture content within 46.97 - 51.58… CONTINUE READING

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