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Original scientific paper

Fermented milks

Ksenija Stefanović ; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
Branka Bačić

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According to data published in literature by other authors, E. coli should not be present in fermented milks. The research organized by K. Stefanović and B. Bačić could prove the presence of E. coli in samples of fermented milks taken from, retail shops. The number of E. coli is reduced during keeping. After 3 days of storage at 4-6 °C, or after 1-2 day at 22 °C, there was no E. coli present. High per cent of fat in fermented milk favours the resistance of E. coli during storage.


milk; fermented milks

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