Original scientific paper

https://doi.org/10.5513/JCEA01/19.1.2024

Mikrobiološke promjene tijekom zrenja Keş sira

Seval Sevgi KIRDAR ; Milk and Dairy Technology Programme, Food Processing Department, Vocational Higher EducationSchool, Mehmet Akif Ersoy University
Ozen KURSUN YURDAKUL ; Food Hygiene and Technology Department, Faculty of Veterinary Mehmet Akif Ersoy University
Samir KALIT orcid.org/0000-0003-1460-2072 ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb
Milna TUDOR KALIT orcid.org/0000-0001-8162-8390 ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb

Abstract

Mikrobiološke promjene u Keş siru, tradicionalnom turskom siru proizvedenom iz sirovog kravljeg mlijeka bez dodatka mljekarske mikrobne kulture, praćene su tijekom 90 dana zrenja. Također su određeni fizikalno-kemijski parametri odgovorni za

Keywords

fizikalno-kemijski parametri; Keş sir; mikrobiološke promjene; tradicionalni sirevi; zrenje

Hrčak ID:

196063

URI

https://hrcak.srce.hr/196063

Publication date:

17.3.2018.

Article data in other languages: english

Visits: 904 *