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dc.rights.licenseopenAccess-
dc.contributor.authorMladenovic, Katarina-
dc.contributor.authorGrujović, Mirjana-
dc.contributor.authorKocic-Tanackov, Suncica-
dc.contributor.authorBulut, Sandra-
dc.contributor.authorILIČIĆ, MIRELA-
dc.contributor.authorDegenek, Jovana-
dc.contributor.authorSemedo-Lemsaddek, Teresa-
dc.date.accessioned2022-01-17T12:25:50Z-
dc.date.available2022-01-17T12:25:50Z-
dc.date.issued2021-
dc.identifier.issn2076-2607en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13807-
dc.description.abstractThis research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitter ness, odor intensification and the development of molds on the surface. The presence of fungi, as sociated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic re sistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.en_US
dc.language.isoenen_US
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceMicroorganismsen_US
dc.subjecttraditional goat cheeseen_US
dc.subjectripeningen_US
dc.subjectsensory propertiesen_US
dc.subjectantibiotic resistanceen_US
dc.subjectsafetyen_US
dc.subjectphysico-chemical characteristicsen_US
dc.titleSerbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristicsen_US
dc.typearticleen_US
dc.description.versionPublisheden_US
dc.identifier.doi10.3390/microorganisms10010090en_US
dc.type.versionPublishedVersionen_US
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