Vol. 84 No. 1 (2004): ANIMAL PRODUCTION

DOI: https://doi.org/10.14720/aas.2004.84.1

Published: 10. 12. 2004

Original Scientific Article

Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese

Giuseppe ZEPPA, Maria Grazia FORTINA, Paola DOLCI, Anna ACQUATI, Annibale GANDINI, Pier Luigi MANACHINI

3–9
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Use of mono- and sesquiterpenes for characterisation of mountain cheeses

Giuseppe ZEPPA, Manuela GIORDANO, Marta BERTOLINO, Vincenzo GERBI

17–23
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Enterococci in cheese – phenotypization and antibiotic resistance

Snežana BULAJIĆ, Zora MIJAČEVIĆ

25–30
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Enumeration, isolation, and identification of bifidobacteria from dairy products

Eva VLKOVÁ, Vojtěch RADA, Iva TROJANOVÁ

31–36
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Diagnostic use of proficiency testing in dairy laboratory

Oto HANUŠ, Václava GENČUROVÁ, Pavel HERING, Miloš KLIMEŠ, Radoslava JEDELSKÁ

37–42
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The microbiological quality of some critical control points in the cheese production of individual Slovenian cheese-makers

Karmen GODIČ TORKAR, Slavica GOLC TEGER

43–61
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Review Article

The consequences of changing conditions of the European dairy sector for the strategies of dairy companies

Hannes WEINDLMAIER

63–80
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Professional Article

Traditional manufacturing of hard chese – kachkaval on Stara Planina mountain

Zora MIJAČEVIĆ, Snežana BULAJIĆ

11–15
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