摘要：The authors investigated the influence of war and the disturbed traffic and goods services in the Republic of Croatia on microbiological quality of home-made dairy products. It appears that changed conditions significantly decreased microbiological quality of home-made dairy products that became significant potential sources of bacterial poisoning. Namely, required conditions of microbiological quality were not satisfied in 80% of investigated samples of homemade sour cream, 61.5% of home-made butter, 100% of kajmak samples, 65% of different hard cheeses samples, what is 73.58% of all investigated samples (n = 53) and that is much more than in similar investigations performed in previous years. The reasons of microbiological nonconformity of analysed samples were Salmonella (5.66%), coagulase - positive Staphyllococci (45.28%), sulphito-reducing Clostridia (13.20%) and Proteus (22.64%) species Escherichia coli (24.52%), yeast (cream 7.55%) and lipolytic Bacteria (butter, kajmak 13.20%). Due to their contamination by Salmonella, coagulase-positive Staphylococci and sulphoreducting Clostridia species, dairy products should be, according to Regulations (1983), in 58.49% cases treated as incorrect and unsuitable for human use.
关键词：microbiological quality; milk and home-made dairy products; production in disturbed war conditions; non conformity of analyzed samples expressed as percentage
