Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese
Nalaz i aktivnost bakterija mlečne kiseline u autohtonom sjeničkom siru
Abstract
In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient.
U radu je prikazana prevalenca bakterija mlečne kiseline tokom procesa proizvodnje i zrenja autohtonog sjeničkog sira. Aktivnost bakterija mlečne kiseline je procenjena na osnovu promene pH vrednosti i koeficijenta zrelosti tokom perioda zrenja od 90 dana.
Keywords:
autochthonous Sjenica cheese / lactic acid bacteria / pH and ripening coefficient / autohtoni sjenički sir / bakterije mlečne kiseline / pH i koeficijent zrelostiSource:
Prehrambena industrija - mleko i mlečni proizvodi, 2011, 22, 1, 52-54Publisher:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Mijačević, Zora AU - Bulajić, Snežana PY - 2011 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/824 AB - In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient. AB - U radu je prikazana prevalenca bakterija mlečne kiseline tokom procesa proizvodnje i zrenja autohtonog sjeničkog sira. Aktivnost bakterija mlečne kiseline je procenjena na osnovu promene pH vrednosti i koeficijenta zrelosti tokom perioda zrenja od 90 dana. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese T1 - Nalaz i aktivnost bakterija mlečne kiseline u autohtonom sjeničkom siru VL - 22 IS - 1 SP - 52 EP - 54 UR - https://hdl.handle.net/21.15107/rcub_veterinar_824 ER -
@article{ author = "Mijačević, Zora and Bulajić, Snežana", year = "2011", abstract = "In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient., U radu je prikazana prevalenca bakterija mlečne kiseline tokom procesa proizvodnje i zrenja autohtonog sjeničkog sira. Aktivnost bakterija mlečne kiseline je procenjena na osnovu promene pH vrednosti i koeficijenta zrelosti tokom perioda zrenja od 90 dana.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese, Nalaz i aktivnost bakterija mlečne kiseline u autohtonom sjeničkom siru", volume = "22", number = "1", pages = "52-54", url = "https://hdl.handle.net/21.15107/rcub_veterinar_824" }
Mijačević, Z.,& Bulajić, S.. (2011). Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 22(1), 52-54. https://hdl.handle.net/21.15107/rcub_veterinar_824
Mijačević Z, Bulajić S. Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2011;22(1):52-54. https://hdl.handle.net/21.15107/rcub_veterinar_824 .
Mijačević, Zora, Bulajić, Snežana, "Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 22, no. 1 (2011):52-54, https://hdl.handle.net/21.15107/rcub_veterinar_824 .