Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese
Katarina Veljović, Amarela Terzić-Vidojević, M. Vukasinovic, Ivana Strahinić, Jelena Begović, Jelena Lozo +2 more
Journal of Applied Microbiology
Abstract
In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
Zlatar cheese can be used as a source strains for the preparation of potential starter cultures
“Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production.”