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CONTENTS |
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Dairying
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Characterization
of autochthonous lactic acid bacteria from an artisanal
Italian cheese |
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Giuseppe ZEPPA, Maria Grazia FORTINA, Paola
DOLCI, Anna ACQUATI, Annibale GANDINI and Pier Luigi
MANACHINI |
3 |
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Abstract
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PDF
(267 KB) |
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Traditional
manufacturing of hard chese – kachkaval on Stara Planina
mountain |
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Zora
MIJAČEVIĆ and Snežana BULAJIĆ |
11 |
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Abstract
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PDF
(143 KB) |
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Use of mono- and sesquiterpenes for
characterisation of mountain cheeses |
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Giuseppe
ZEPPA, Manuela GIORDANO, Marta BERTOLINO and Vincenzo
GERBI |
17 |
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Abstract
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PDF
(157 KB) |
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Enterococci in cheese – phenotypization and
antibiotic resistance |
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Snežana BULAJIĆ and Zora MIJAČEVIĆ |
25 |
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Abstract
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PDF
(144 KB) |
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Enumeration, isolation, and identification
of bifidobacteria from dairy products |
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Eva
VLKOVÁ, Vojtěch RADA and Iva TROJANOVÁ |
31 |
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Abstract
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PDF
(131 KB) |
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Diagnostic use of proficiency testing in
dairy laboratory |
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Oto
Hanuš,
Václava Genčurová, Pavel Hering,
Miloš Klimeš
and Radoslava
Jedelská |
37 |
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Abstract
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PDF
(224 KB) |
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The microbiological
quality of some critical control points in the cheese
production of individual Slovenian cheese-makers |
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Karmen GODIČ TORKAR and Slavica GOLC TEGER |
43 |
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Abstract
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PDF
(272 KB) |
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Economics
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The consequences of changing conditions of
the European dairy sector for the strategies of dairy
companies |
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Hannes WEINDLMAIER |
63 |
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Abstract
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PDF
(227 KB) |
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Subject index by Agrovoc
descriptors |
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Tomaž BARTOL |
81 |
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Subject
index by Agris category codes |
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Nataša SIARD |
83 |
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Author's index |
85 |
