Skoči na glavni sadržaj

Stručni rad

Microbial contamination of equipments and supplies used in semi-hard cheese production

Emilija Stojanović ; Mlekara "Odžačanka", Odžaci
R. Žakula
Marija Škrinjar


Puni tekst: hrvatski pdf 1.234 Kb

str. 99-106

preuzimanja: 833

citiraj


Sažetak

The microbiological contamination of equipments and supplies used in the manufacture of trapist cheese was investigated. The experiments were carried out through all seasons of one year. The results indicate that the surface of dairy equipments and supplies was contaminated with bacteria and moulds in various extent during the year. The highest viable counts of microorganisms was found during the winter and the lowest in summer. The dominate bacterial population were conforms and Staphylococcus. The main moulds were Penicillium species.

Ključne riječi

semi-hard cheese; microbial contamination of equipments and supplies

Hrčak ID:

104621

URI

https://hrcak.srce.hr/104621

Datum izdavanja:

2.4.1987.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.335 *