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  5. Evaluation of microbiota in traditional artisanal cheeses from Serbia and Croatia

Evaluation of microbiota in traditional artisanal cheeses from Serbia and Croatia

来源 :The 13th International Conference on Culture Collections(ICC | 被引量 : 0次 | 上传用户：tomato20099002
【摘 要】
：
The Westem Balkan Countries (WBC) form a distinct geographical region in Europe with long experience on traditional dairy foods production by spontaneous or controlled fermentation of milk from cow, e
【作 者】
：
Ne(z)a (C)ade(z) Nata(s)a Goli(c) Bla(z)enka Kos Jagoda (S)u(s)kovi(c) Ljubi(s)a Topisirovi(c) Peter Raspor 
【机 构】
：
Collection of Industrial Microorganisms (ZIM),Biotechnical Faculty,University of Ljubljana,Jamnikarj
【出 处】
：
The 13th International Conference on Culture Collections(ICC
【发表日期】
：
2013年2期
【关键词】
：
yeast diversity artisanal cheese technological importance probiotic 
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The Westem Balkan Countries (WBC) form a distinct geographical region in Europe with long experience on traditional dairy foods production by spontaneous or controlled fermentation of milk from cow, ewe and goat.In this region, various spontaneously fermented dairy products, such as white-pickled and fresh soft cheeses are manufactured in households without using of commercial starter cultures.
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