bakterije

bakterije

Microscopic, single cell organisms found everywhere. Bacteria are integral to the production of every type of cheese. They promote complex flavor development, rind growth, and acidification. The large majority of bacteria in cheese are beneficial and non-pathogenic.

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Besedna vrsta: noun
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Industrija/področje: Dairy products
Category: Cheese
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koliformne bakterije

Medical; Herbal medicine

Crijevni bacili koji su gram - negativni, probavljaju šećere i mogu biti aerobni i anaerobni. Obično su iz porodice Enterobacteriaceae; Escherichia coli je najpoznatija u ...

acidorezistentne bakterije

Health care; Tuberculosis

Bakterije koje upijaju određene boje nakon što su isprane u kiseloj otopini. Većina acidorezistentnih bakterija su mikobakterije. Kad u obojenom razmazu sputuma ili u drugom ...

anaerobne bakterije

Health care; Dentistry

Bacteria that do not need oxygen to grow; they are generally associated with periodontal disease.

kiselina

Dairy products; Cheese

A character description of cheese with sour flavors.

plavo

Dairy products; Cheese

It is a white cheese with blue veins and sometimes crumbly interior. This cheese usually has tangy, piquant, spicy and peppery flavor. Use in salad dressings with cream cheese for ...

gorgonzola

Dairy products; Cheese

Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the ...

gouda

Dairy products; Cheese

Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a ...

mascarpone

Dairy products; Cheese

A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the ...

mozzarella

Dairy products; Cheese

The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is ...