APA 6th Edition Perko, B. (2002). Lactose fermentation at Camembert, made by classic and stabilised technology. Mljekarstvo, 52 (1), 5-18. Preuzeto s https://hrcak.srce.hr/1691
MLA 8th Edition Perko, Bogdan. "Lactose fermentation at Camembert, made by classic and stabilised technology." Mljekarstvo, vol. 52, br. 1, 2002, str. 5-18. https://hrcak.srce.hr/1691. Citirano 20.11.2019.
Chicago 17th Edition Perko, Bogdan. "Lactose fermentation at Camembert, made by classic and stabilised technology." Mljekarstvo 52, br. 1 (2002): 5-18. https://hrcak.srce.hr/1691
Harvard Perko, B. (2002). 'Lactose fermentation at Camembert, made by classic and stabilised technology', Mljekarstvo, 52(1), str. 5-18. Preuzeto s: https://hrcak.srce.hr/1691 (Datum pristupa: 20.11.2019.)
Vancouver Perko B. Lactose fermentation at Camembert, made by classic and stabilised technology. Mljekarstvo [Internet]. 2002 [pristupljeno 20.11.2019.];52(1):5-18. Dostupno na: https://hrcak.srce.hr/1691
IEEE B. Perko, "Lactose fermentation at Camembert, made by classic and stabilised technology", Mljekarstvo, vol.52, br. 1, str. 5-18, 2002. [Online]. Dostupno na: https://hrcak.srce.hr/1691. [Citirano: 20.11.2019.]
Sažetak In our experiments the fermentation of lactose at Camembert type cheese by classic and stabilised technology was monitored. In each of the two technologies two experiments were made. The difference between these two technologies is in pH level, which drops below 5 by classic technology and remains above 5 by stabilised technology at all times. To achieve the criteria of stabilised technology the fermentation was stopped at a desired level of pH, by dropping the cheese in brine at 14 °C. After salting and moulding cheese was transferred from the first three experiments into a ripening chamber at 11 °C. With the last experiment (stabilised technology) the cheese ripened for 3 days at 5 °C. During ripening process pH dropped below 5 in all experiments. The process of fermentation was performed by the following lactic acid bacteria: Streptococcus thermophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. As these lactic acid bacteria ferment differently D-galactose during manufacture and ripening process, the content of lactose and D-galactose was measured. Based on the results of our research the following conclusion can be made: the action of lactic acid bacteria can not be stropped even at 5 °C. The native microflora, which remains in the milk after thermisation, might be responsible for the fermentation of Dgalactose. It could be possible that the Streptococcus thermophilus enzymes were not inactivated, causing continuation of lactose fermentation even at low temperature. Mesophilic lactococci were inhibited and for that reason Dgalactose accumulated in cheese. Only after cheese were transferred into a ripening chamber at 11 °C and with low lactose concentration in medium left, mesophilic lactococci started to ferment D-galactose.