Izvorni znanstveni članak
Research of aflatoxin B1 influence on development of microorganisms during Trappist cheese ripening
Dragojlo Obradović
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Angelina Nikolin
Marija Šutić
Sažetak
The effect of aflatoxin Bi on Trappist cheese microflora is presented. It has been shown that curding of milk with aflatoxin B1 is prolonged. The total bacterial number in the curd was also smaller in comparison with standard sample. Higher bacterial numbers in the further course of cheese ripening indicated that aflatoxin had a slight stimulation on the cheese microflora.
Ključne riječi
cheese; Trappist; ripening; aflatoxin; microorganisms
Hrčak ID:
109936
URI
Datum izdavanja:
2.4.1981.
Posjeta: 757 *