Stručni rad

Microbiological aspects of processed cheese production

Ljerka Kršev ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Sažetak

In this work has been examined the most frequent microbial population of processed cheeses. Here we have presented the ways and possibilities of contamination of processed cheese by undesirable microorganisms and also the possibilities of wiping out the presence and the development of undesirable microorganisms and their spores.

Ključne riječi

processed cheese; microbiological aspects

Hrčak ID:

108943

URI

https://hrcak.srce.hr/108943

Datum izdavanja:

1.11.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.822 *