Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production

The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘masn...

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Bibliographic Details
Main Authors: Mirjana Bojanic Rasovic, Aleksandra Martinovic, Katharina Dürr, Konrad J. Domig, Sigrid Mayrhofer
Format: Article
Language:English
Published: University of Zagreb 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
Lactococcus lactis ssp. lactis
traditional Montenegrin cheese
starter cultures
technological properties
safety assessment
Online Access:http://hrcak.srce.hr/file/262747

Internet

http://hrcak.srce.hr/file/262747

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