Microbiological study of traditional cheese produced in Rugova region of Kosovo

Keyphrases

• Cheese 100%
• Microbiological Studies 100%
• Kosovo 100%
• Traditional Cheese 100%
• Microbial Groups 50%
• Milk 33%
• Fermentation 33%
• Cheese Production 33%
• Lactobacillus Paracasei 33%
• Lactobacillus 33%
• Serial Dilution 16%
• Microbes 16%
• Starter Culture 16%
• Raw Milk 16%
• Lactic Acid Bacteria 16%
• Local Population 16%
• Curd 16%
• Gram-positive 16%
• Mesophilic Bacteria 16%
• Lactobacillus Plantarum 16%
• Enterobacter 16%
• Lactococcus Lactis 16%
• Anaerobic Bacteria 16%
• Lactobacillus Brevis 16%
• Leuconostoc 16%
• Lactis 16%
• Enterobacteria 16%
• Appropriate Temperature 16%
• Negative Strain 16%
• Lactococcus 16%
• Lactobacillus Pentosus 16%
• Milk Curd 16%
• Catalase-negative 16%

Agricultural and Biological Sciences

• Cheeses 100%
• Lactococcus 22%
• Lactobacillus 22%
• Fungi 22%
• Catalase 11%
• Starter Culture 11%
• Microorganism 11%
• Agar 11%
• Lactobacillus paracasei 11%
• Leuconostoc 11%
• Milk Curds 11%
• Lactic Acid Bacterium 11%
• Enterobacteriaceae 11%
• Enterobacter 11%
• Lactobacillus plantarum 11%
• Raw Milk 11%

Food Science

• Traditional Cheese 100%