Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Bulajić Snežana; Mijačević Zora; Ledina Tijana; Golić Bojan

doi:10.1515/acve-2015-0044

Acta Veterinaria (Dec 2015)

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

Bulajić Snežana,
Mijačević Zora,
Ledina Tijana,
Golić Bojan

Affiliations

Bulajić Snežana: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevaroslobođenja 18, 11 000 Belgrade, Serbia
Mijačević Zora: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevaroslobođenja 18, 11 000 Belgrade, Serbia
Ledina Tijana: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevaroslobođenja 18, 11 000 Belgrade, Serbia
Golić Bojan: Veterinary Institute of Republic of Srpska “Dr Vaso Butozan”, Branka Radičevića 18, 78000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina

DOI: https://doi.org/10.1515/acve-2015-0044
Journal volume & issue: Vol. 65, no. 4
pp. 518 – 537

Abstract

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Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep’s milk in the southern part of Serbia - Sjenica Pester plateau.

Published in Acta Veterinaria

ISSN: 1820-7448 (Online)
Publisher: Sciendo
Country of publisher: Serbia
LCC subjects: Agriculture: Animal culture: Veterinary medicine
Website: https://sciendo.com/journal/ACVE

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