APA 6th Edition Samaržija, D., Lukač Havranek, J., Antunac, N. i Sikora, S. (2001). Characteristics and Role of Mesophilic Lactic Cultures. Agriculturae Conspectus Scientificus, 66 (2), 113-120. Preuzeto s https://hrcak.srce.hr/12443
MLA 8th Edition Samaržija, Dubravka, et al. "Characteristics and Role of Mesophilic Lactic Cultures." Agriculturae Conspectus Scientificus, vol. 66, br. 2, 2001, str. 113-120. https://hrcak.srce.hr/12443. Citirano 24.01.2021.
Chicago 17th Edition Samaržija, Dubravka, Jasmina Lukač Havranek, Neven Antunac i Sanja Sikora. "Characteristics and Role of Mesophilic Lactic Cultures." Agriculturae Conspectus Scientificus 66, br. 2 (2001): 113-120. https://hrcak.srce.hr/12443
Harvard Samaržija, D., et al. (2001). 'Characteristics and Role of Mesophilic Lactic Cultures', Agriculturae Conspectus Scientificus, 66(2), str. 113-120. Preuzeto s: https://hrcak.srce.hr/12443 (Datum pristupa: 24.01.2021.)
Vancouver Samaržija D, Lukač Havranek J, Antunac N, Sikora S. Characteristics and Role of Mesophilic Lactic Cultures. Agriculturae Conspectus Scientificus [Internet]. 2001 [pristupljeno 24.01.2021.];66(2):113-120. Dostupno na: https://hrcak.srce.hr/12443
IEEE D. Samaržija, J. Lukač Havranek, N. Antunac i S. Sikora, "Characteristics and Role of Mesophilic Lactic Cultures", Agriculturae Conspectus Scientificus, vol.66, br. 2, str. 113-120, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/12443. [Citirano: 24.01.2021.]
Sažetak The use of lactococci is widespread and has the longest tradition in industrial mesophilic lactic cultures technology. The principal concern of the dairy industry is the reliability and stability of these cultures. This paper describes the major technologically important properties of mesophilic lactic cultures when they are used for fermentation of milk and the production of cheese. This paper includes some of the specific properties of lactococci strains which can help in making the right choice of strains, depending on the product being produced. For example, most dairy fermentation require rapid acid production, ability to produce desired changes in milk and lack of off-flavour
production. Certain strains of lactococci have the ability to produce exopolysaccharides or bacteriocines thus contributing to sensory properties of dairy products. In addition, these bacteria make important contribution