%0 Journal Article
%T Microbiological properties and chemical composition of macedonian traditional white brined cheese
%A Mojsova Sandra
%A Jankuloski Dean
%A Sekulovski Pavle
%A Angelovski Ljupco
%J Macedonian Veterinary Review
%D 2013
%I Ss.Cyril and Methodius University, Skopje
%X The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe¡¯s milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bacteria and Enterobaceriaceae as a predominant groups of microorganisms. Pathogenic bacteria were not detected. The pH of the cheeses was within the range of 4.04 ¨C 5.05, the moisture content within 46.97 ¨C 51.58%, total protein from 18 ¨C 21.37%, fat content from 26 - 30% and NaCl from 4.38 ¨C 5.43%.
%K traditional
%K ewe¡¯s milk cheese
%K pathogen bacteria
%K lactic acid bacteria
%U http://www.macvetrev.mk/2013-1/Mac%20Vet%20Rev%202013;%2036%20%281%29;%2013-18.pdf