Microbiological research of homemade cheese in various cooling periods

GOLBAN, Rita

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"Modern Trends in the Agricultural Higher Education", international scientific symposium (2023)
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dc.contributor.author	GOLBAN, Rita
dc.date.accessioned	2024-01-23T08:39:50Z
dc.date.available	2024-01-23T08:39:50Z
dc.date.issued	2023
dc.identifier.citation	GOLBAN, Rita. Microbiological research of homemade cheese in various cooling periods. In: International Scientific Symposium "Modern Trends in the Agricultural Higher Education", October 5-6, 2023: Book of Abstracts. Chisinau, 2023, p. 136. ISBN 978-9975-64-360-3.	en_US
dc.identifier.isbn	978-9975-64-360-3
dc.identifier.uri	http://repository.utm.md/handle/5014/25968
dc.description	Only Abstract	en_US
dc.description.abstract	The scientific research reflected in this study aimed to investigate the microflora of fresh homemade cheese in various periods of refrigeration according to the classic microbiological laboratory conduct. The evaluations of the recorded values regarding the number of microorganisms visualized under microscopy, the microbial colonies of Streptococcus, Lactobacillus, yeast cells and conditionally pathogenic species in this fresh food product and after some refrigeration intervals recorded microbiological indices of a normal bacterial microflora.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	homemade cheese	en_US
dc.subject	bacteriology	en_US
dc.subject	Lactobacillus	en_US
dc.subject	Streptococcus	en_US
dc.subject	microbial flora	en_US
dc.subject	brânză de casă	en_US
dc.subject	analiză bacteriologică	en_US
dc.subject	floră microbiană	en_US
dc.title	Microbiological research of homemade cheese in various cooling periods	en_US
dc.type	Article	en_US