Brač cheese is a traditional Croatian cheese manufactured from the raw sheep milk. The aim
of the research was to estimate the contribution of initial salt in moisture content to the …

The probiotic adjunct Lactobacillus plantarum K25 was inoculated into milk to produce
probiotic cheese. The effect of Lb. plantarum K25 on cheese composition, microbiological …

Cheese ripening acceleration is of continuous interest for the industry. High-pressure (HP)
treatment of starter cultures used in cheese-manufacturing offers the potential to accelerate …

This study aims to determine the effects of the autochthonous probiotic bacteria
Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis …

The aim of this work was to investigate primary proteolysis of white brined goat cheese
prepared from raw milk and to correlate with the results obtained with high-molarity Tris …

Sažetak Livanjski cheese belongs to the group of hard cheeses which is traditionally
produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of …

The aim of this study was to investigate the sensory profile of semi-hard goat cheese
preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50: 50) …

The effect of high hydrostatic pressure (HHP)(100 to 700 MPa) combined with temperature
(20 to 40° C) on the activity of 5 aminopeptidases (PepN, PepX, PepY, PepC, and PepA) of …

Utjecaj peptida i aminokiselina na formiranje arome sira Page 1 N. MIKULEC i sur.: Formiranje
arome sira, Mljekarstvo 60 (4), 219-227 (2010) 219 Pregledni rad - Review UDK: 637.3.057 …

Objetivou-se, com a realização deste trabalho, avaliar o efeito do nível de células somáticas
sobre a microbiota e a proteólise do queijo Mussarela, durante o período de …