期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2014
卷号：8
期号：3-4
页码：115-122
语种：Croatian
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Traditional fresh cheese is a product obtained by heat coagulation of raw cow’s milk, which is sold exclusively at the markets. The aim of this study was to determine the microbiological shelf life of fresh cheese to declare the product. Twelve samples of the fresh cheese from the family farms in the vicinity of Zagreb were analyzed. Microbiological and sensory analysis of cheese as well as acidity were determined first, third and sixth day of storage. Although, the acidity of the cheeses, as well as the sensory score were relatively good and stable throughout the storage period, the results of microbiological analyzes indicate unsatisfactory microbiological quality of cheese, and quickly decay. Based on microbiological analysis, it can be concluded that the durability of analyzed cheeses was only one day.
