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Characterization of microflora in homemade semi-hard white Zlatar cheese
(Elsevier Science Bv, Amsterdam, 2007)
The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria ...
Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese
(Wiley, Hoboken, 2007)
Aims: Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and ...