The microbial diversity of artisanal Livanjski cheese from traditional farms and dairies was
analysed. The polyphasic approach included the isolation of microorganisms by using …

Sažetak Food sensory properties, analyses and chemical composition are very important
because they provide information about product quality and end-user acceptance or …

Sažetak The indigenous Travnik (Vlasic) cheese is produced in central Bosnia in the area of
Mt. Vlasic. This cheese belongs to the group of white soft cheeses, ripened in brine under …

This study aimed to assess the microbiological quality of Livno cheese and milk as its raw
material. It also investigated potential differences in microorganism presence and quantity …

Microbiological quality of Livno cheese Page 1 387 VETERINARSKA STANICA 55 (4), 2024. |
https://doi.org/ 0.46419/vs.55.4.7 ORIGINAL SCIENTIFIC ARTICLE / IZVORNI ZNANSTVENI …

Sir je polutvrdi ili tvrdi proizvod mlijeka, dobiven zgrušavanjem mlijeka i odvajanjem
gruša od sirutke. Ispitivanje je obuhvatilo 46 uzoraka sira proizvedenih na poljoprivrednim …

Cheese is a semi-solid or solid milk product, obtained by curdling milk and separating the
curds from the whey. The examination included 46 samples of cheese produced on …

Brački sir je punomasni, tvrdi ovčji sir te se kao i većina hrvatskih tradicijskih sireva proizvodi
od sirovog ovčjeg mlijeka, o čijem sastavu i sposobnosti zgrušavanja u najvećoj mjeri ovisi i …