![\"\"](\"https:\/\/veterinarska-stanica-journal.hr\/wp-content\/uploads\/2022\/10\/EminaMUFTIC-2.jpg\")
<\/p>\n<\/p>\n
E. Mufti\u0107<\/strong>*, A. Mu\u0161anovi\u0107<\/strong>, N. Fazlovi\u0107<\/strong>, K. \u010caklovica<\/strong>, M. Smajlovi\u0107<\/strong>, A. Magoda<\/strong>, N. Grada\u0161\u010devi\u0107<\/strong>, A. Smajlovi\u0107<\/strong> and E. \u010clanjak-Kudra<\/strong><\/p>\n <\/a><\/p>\n <\/a> ▲<\/a><\/p>\n This study aimed to assess the microbiological quality of Livno cheese and milk as its raw material. It also investigated potential differences in microorganism presence and quantity between milk and cheese to understand the impact of milk processing on microbiological quality. A total of 15 raw milk and 15 Livno ripened cheese samples were analysed for the presence of Salmonella<\/em> spp. and Listeria monocytogenes<\/em>. Detection and quantification were performed for the following microorganisms: coagulase-positive staphylococci, aerobic mesophilic bacteria (for milk samples), E. coli<\/em>, Enterobacteriaceae<\/em>, sulfite-reducing clostridia (for cheese samples), yeasts and moulds. Salmonella<\/em> spp. was not detected in any of the samples. Microbiological analysis of milk revealed varying levels of aerobic mesophilic bacteria, E. coli<\/em>, Enterobacteriaceae<\/em>, yeasts, moulds, and L. monocytogenes<\/em>. Coagulase-positive staphylococci were detected in only two of 15 raw milk samples. In 15 Livno cheese samples, all tested microorganisms were below detectable levels except for E. coli<\/em> (found in two samples) and Enterobacteriaceae<\/em> (found in three samples). Statistical tests indicated significant differences in microbial presence and quantity between milk and cheese, except for coagulase-positive staphylococci. Key words:<\/strong> foodborne pathogens; public health; Livno cheese; dairy industry; milk processing<\/em><\/p><\/blockquote>\n <\/a> ▲<\/a><\/p>\n The microbiological quality of highly consumed dairy products such as cheese, plays a crucial role in ensuring food safety and overall consumer health. Additionally, the microbiological quality of cheeses directly impacts their organoleptic properties. The presence of specific strains of bacteria and moulds contributes to the development of unique flavours and textures, enhancing the overall consumer experience. A well-maintained microbiological profile not only ensures the safety of cheeses but also promotes their distinct and desirable sensory attributes.<\/p>\n Livno cheese is one of the most popular indigenous cheeses in Bosnia and Herzegovina (B&H), consumed weekly by 64% of the consumers surveyed (Mati\u0107 et al<\/em>., 2014). Its production dates back to 1886, and the place of origin is the area of southwestern B&H, i.e., the wide area of the Livno Polje field (Kirin et al., 2003). Over time, the characteristics of Livno cheese changed primarily due to the transition from sheep\u2019s milk to cow\u2019s milk, or their mixture. A further important change occurred with the introduction of pasteurisation of milk for cheese making and the use of dairy cultures. Therefore, the primary objective of this study was to evaluate the microbiological quality of raw milk and the widely consumed Livno cheese manufactured from that milk. The second objective was to ascertain whether there was a difference in the presence or number of microorganisms between milk and Livno cheese in order to verify the impact of milk processing on microorganisms.<\/p>\n <\/a> ▲<\/a><\/p>\n The sampling and transport of cow\u2019s milk and cheese samples were carried out according to BAS EN ISO 7218:2008 Microbiology of food and animal feed \u2012 General requirements and guidance for microbiological examinations. After sampling, the samples were transported to the laboratory at temp. +4\u00b0C, and were immediately analysed. First, raw cow\u2019s milk was sampled, followed by a sampling of Livno cheese made from that milk after 66 days of ripening. A total of 15 milk samples (approximately 200 mL each) and 15 cheese samples (200 g each) were collected from the dairy located in the Livno Polje field in southwestern Bosnia and Herzegovina, where Livno cheese is traditionally manufactured.<\/p>\n Sample preparation was performed in accordance with BAS EN ISO 6887-5:2022 Microbiology of the food chain \u2014 Preparation of test samples, initial suspension and decimal dilutions for microbiological examination \u2014 Part 5: Specific rules for the preparation of milk and milk products. During sample preparation for analysis, the surface of the container containing the sample at the point where the opening is performed was cleaned with a cotton swab soaked in 96% ethanol to prevent cross-contamination of the sample.<\/p>\n For the detection of Salmonella<\/em> spp. and L. monocytogenes<\/em>, 25 g or 25 mL of the sample, or 10 g or 10 mL for the detection of other microorganisms, was weighed into a sterile Erlenmeyer flask.<\/p>\n Before use, buffered peptone water (BPW) (Condalab, Spain) was tempered to room temperature, and then added according to the ratio of 9 x mg or 9 x V mL, i.e., 90 mL BPW to 10 g\/mL sample, or 225 ml BPW to 25 g\/mL sample. The flasks were then put on an orbital shaker (J.P. SELECTA, Spain) for 15 minutes.<\/p>\n If the microbiological examination required decimal dilutions, 1 mL of the initial dilution was transferred using a sterile pipette or micropipette to a test tube containing 9 mL BPW. Then, the test tube was covered to perform homogenisation with a Vortex mixer (5 to 10 s) to obtain the dilution (10-2<\/sup> or 0.01). Subsequent dilutions were successively prepared in the previously described manner (10-3<\/sup>, 10-4<\/sup>, etc.).<\/p>\n All 30 samples were analysed for the presence of Salmonella<\/em> spp. and L. monocytogenes<\/em>. Detection and quantification were performed for the following microorganisms: coagulase-positive staphylococci, aerobic mesophilic bacteria (for milk samples), E. coli<\/em>, Enterobacteriaceae<\/em>, sulfite-reducing clostridia (for cheese samples), yeasts and moulds. Analyses were performed in the Laboratory for Microbiology of Food and Animal Feed of the Veterinary Institute, Faculty of Veterinary Medicine, University of Sarajevo.<\/p>\n Microbiological analysis of milk and cheese was carried out in accordance with the valid editions of the following ISO standards:<\/p>\n \u2014 BAS EN ISO 6579-1:2018\/A1:2022 Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella<\/em> \u2014 Part 1: Detection of Salmonella<\/em> spp. To perform the method for detecting and enumerating the mentioned microorganisms, the original dehydrated media and their supplements, reagents and chemicals prescribed by the applied ISO standards were used.<\/p>\n Statistical analysis was performed using statistical tools (MS Excel and R Studio\u00ae<\/sup>). Fisher\u2019s exact test was performed instead of Pearson\u2019s chi-square test due to the smaller number of samples to determine whether there are differences in the measured parameter (the presence of a certain microorganism) in the two groups (raw milk and Livno cheese). The Student\u2019s T-test (two-tailed) was performed to determine whether there is a significant difference between the average number of microorganisms between milk and Livno cheese.<\/p>\n <\/a> ▲<\/a><\/p>\n In the total of 15 raw milk samples, Salmonella<\/em> spp. was not detected (Table 1).<\/p>\n The quantities of other tested microorganisms (cfu) per mL milk are presented in Figure 1.<\/p>\n The average count of aerobic mesophilic bacteria, E. coli<\/em>, Enterobacteriaceae<\/em> and yeasts was 5.41 log10<\/sub> cfu\/mL, 2.96 log10<\/sub> cfu\/mL, 4.99 log10<\/sub> cfu\/mL and 3.40 log10<\/sub> cfu\/mL, respectively. Moulds were detected in 13 of 15 samples, with an average count of 2.41 log10<\/sub> cfu\/mL. L. monocytogenes<\/em> was detected in 10 of 15 samples, with an average count of 1.64 log10<\/sub> cfu\/mL. Coagulase-positive staphylococci were detected in two of 15 samples, with an average count of 1.11 log10<\/sub> cfu\/mL.<\/p>\n In the total of 15 Livno cheese samples, Salmonella<\/em> spp., L. monocytogenes<\/em>, Sulfite-reducing clostridia, yeasts, moulds and coagulase-positive staphylococci were not detected (<1 log10<\/sub> cfu\/g). Results of Fisher\u2019s exact and Student\u2019s t test showed statistically significant P values (P<\/em><0.05) for all microorganisms determined in milk and cheese, except Coagulase-positive staphylococci (P<\/em>>0.05).<\/p>\n <\/a> ▲<\/a><\/p>\n The absence of Salmonella<\/em> spp. in all samples is encouraging and suggests that appropriate measures were taken during milk production and cheese manufacturing to prevent contamination by this pathogen. However, the presence of other microorganisms, such as E. coli<\/em>, Enterobacteriaceae<\/em>, yeasts, moulds, L. monocytogenes<\/em>, and coagulase-positive staphylococci emphasises the need for continued monitoring and control strategies to ensure the safety and quality of raw milk and its derived products. According to the national legislation, the criteria for raw cow milk is less or equal to 80,000 cfu\/mL (Regulation on Raw Milk, 2011 (Official Gazette of B&H, No. 21\/11, 62\/14 and 17\/19)) as the total number of microorganisms.<\/p>\n Furthermore, according to the same legislation, nine samples tested belong to the third class of raw milk (200,001 \u2013 400,000 cfu\/mL), and six samples (L8, L9, L11, L12, L13 and L14) had slightly lower values and were classified in the second class (100,001 \u2013 200,000 cfu\/mL). The higher counts of aerobic mesophilic bacteria, Enterobacteriaceae<\/em>, and yeasts in raw milk could indicate insufficient hygiene practices during milking and storage. The detection of E. coli<\/em> and Enterobacteriaceae<\/em> in some Livno cheese samples suggests that the cheese-making process may not have effectively eliminated these microorganisms. This finding raises concerns about the potential risk of consuming contaminated cheese. Stringent control measures should be implemented during cheese production to mitigate the presence of harmful bacteria. The absence of Salmonella<\/em> spp. and L. monocytogenes<\/em> in cheese samples is a very important finding. Human infections by L. monocytogenes<\/em> have a hospitalisation rate as high as 91%, therefore it poses a great threat to human health (Jemmi and Stephan, 2006). Salmonella<\/em> spp., which was also absent in raw milk samples, remains a significant health concern in terms of foodborne illnesses. According to the report (EFSA, 2022) from European Food Safety Authority (EFSA), in 2021 there were 60,050 confirmed human cases of salmonellosis with a 14.3% increase compared with the rate in 2020. There were 6,755 cases of illness in foodborne outbreaks, therefore its absence in all samples is noteworthy. Certainly, there is an ongoing need for persistent efforts in prevention and control measures. The absence of coagulase-positive staphylococci, yeasts, moulds and L. monocytogenes<\/em> in cheese, compared to milk, indicates that the cheese-making process has effectively eliminated these microorganisms and reduced the levels of E. coli<\/em> and Enterobacteriaceae<\/em>. These findings were confirmed by the Fisher\u2019s test and student\u2019s test which showed a significant decrease in the number and presence of microorganisms in cheese compared to milk.<\/p>\n Previous research on Livno cheese was conducted by Dr\u00e1b et al<\/em>. (2020) and included the isolation and cultivation of microbial groups, yeast and fungi. This was a valuable study on the microbial diversity of indigenous Livno cheese, but its focus was not on foodborne pathogens. There are several studies regarding quality, physicochemical and sensory characteristics, nutritional value, and production technology of Livno cheese (Sari\u0107 and Bijeljac, 2003; Hrkovi\u0107 et al<\/em>., 2011; Marijan et al<\/em>., 2014; Mati\u0107 et al<\/em>., 2014; Kalit et al<\/em>., 2016). However, according to our knowledge, a study of the microbiological quality of milk, as a raw material, and then Livno cheese, as a final product, has not been conducted before.<\/p>\n Additionally, the reputation and marketability of cheese producers rely heavily on the microbiological quality of their products. Consistently delivering safe and high-quality cheeses builds consumer trust and loyalty. Conversely, any instances of contamination or foodborne outbreaks can have severe consequences for the brand, leading to reputational damage and potential legal implications.<\/p>\n Lastly, prioritising and maintaining high microbiological quality in highly consumed cheeses are of paramount importance. By implementing rigorous quality control measures, cheese producers can ensure the safety, taste, and marketability of their products, safeguarding consumer health and fostering consumer confidence in the industry.<\/p>\n <\/a> ▲<\/a><\/p>\n This study highlights the microbial quality of raw milk and Livno cheese, providing insights into the presence and levels of various microorganisms. While the absence of Salmonella<\/em> spp., L. monocytogenes<\/em>, sulfite-reducing clostridia, yeasts, moulds, and coagulase-positive staphylococci in Livno cheese indicates good microbiological quality, the presence of E. coli<\/em> and Enterobacteriaceae<\/em> poses a potential risk. The results underscore the importance of implementing stringent hygiene practices and quality control measures throughout the production chain to ensure the safety of dairy products and to protect public health. Consequently, the study successfully achieved both objectives. Given the limited data from B&H concerning Livno cheese, we believe that any research on this topic is valuable. Future investigations could aim to broaden the scope of the study by including additional dairies in the analysis. <\/a> 1.\tDR\u00c1B, V., M. KAVKOV\u00c1, M. MARKVARTOV\u00c1, J. HAN\u00c1KOV\u00c1 and P. ROUBAL (2020): Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture-dependent and sequencing method. Int. J. Dairy Technol. 73, 202-214. 10.1111\/1471-0307.12638 <\/a> ▲<\/a><\/p>\n Cilj je ovog istra\u017eivanja bio ocijeniti mikrobiolo\u0161ku kakvo\u0107u livanjskog sira i mlijeka kao sirovine za njegovu proizvodnju. Osim toga \u017eeljeli smo istra\u017eiti potencijalne razlike u prisutnosti i koli\u010dini mikroorganizama izme\u0111u mlijeka i sira u svrhu razumijevanja tehnolo\u0161kog postupka na mikrobiolo\u0161ku kakvo\u0107u kona\u010dnog proizvoda. Ukupno 15 uzoraka sirovog mlijeka i 15 uzoraka livanjskog sira analizirano je na prisutnost Salmonella<\/em> spp. i Listeria monocytogenes<\/em>. Detekcija i kvantifikacija izvedene su za sljede\u0107e mikroorganizme: koagulaza-pozitivni stafilokoki, aerobne mezofilne bakterije (za uzorke mlijeka), E. coli<\/em>, Enterobacteriaceae<\/em>, sulfit-reduciraju\u0107e klostridije (za uzorke sira), kvasci i plijesni. Salmonella<\/em> spp. nije ustanovljena niti u jednom uzorku. Mikrobiolo\u0161ka analiza mlijeka otkrila je razli\u010dite razine aerobnih mezofilnih bakterija, E. coli<\/em>, Enterobacteriaceae<\/em>, kvasaca, plijesni i L. monocytogenes, dok su koagulaza-pozitivni stafilokoki bili prisutni samo u dva uzorka. U 15 uzoraka Livanjskog sira, svi testirani mikroorganizmi bili su ispod detektabilnih razina, izuzev E. coli<\/em> (prona\u0111ena u dva uzorka) i Enterobacteriaceae<\/em> (prona\u0111eni u tri uzorka). Statisti\u010dki testovi ukazuju na zna\u010dajne razlike u prisutnosti i koli\u010dini mikroorganizama izme\u0111u mlijeka i sira osim za koagulaza-pozitivne stafilokoke. S obzirom na va\u017enost mikrobiolo\u0161ke kakvo\u0107e sira za sigurnost hrane i zdravlje potro\u0161a\u010da, ovo istra\u017eivanje pru\u017ea vrijedne uvide u proizvodnju i kontrolu kakvo\u0107e ovog tradicionalnog bosanskohercegova\u010dkog sira.<\/p>\n Klju\u010dne rije\u010di:<\/strong> patogeni prenosivi hranom, javno zdravstvo, livanjski sir, mljekarska industrija, prerada mlijeka<\/em><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":" E. Mufti\u0107*, A. Mu\u0161anovi\u0107, N. Fazlovi\u0107, K. \u010caklovica, M. Smajlovi\u0107, A. Magoda, N. Grada\u0161\u010devi\u0107, A. Smajlovi\u0107 and E. \u010clanjak-Kudra Emina<\/p>\n","protected":false},"author":8,"featured_media":0,"menu_order":8,"comment_status":"closed","ping_status":"open","template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[1515,2158,2160,2161,2159],"issuem_issue":[2128],"ppma_author":[1636,2155,518,1642,515,2157,2156,514,1639],"class_list":["post-7058","article","type-article","status-publish","format-standard","hentry","category-original-scientific-articles","tag-dairy-industry","tag-foodborne-pathogens","tag-livno-cheese","tag-milk-processing","tag-public-health","issuem_issue-veterinarska-stanica-55-4"],"yoast_head":"\n
\nEmina MUFTI\u0106<\/strong>* (Corresponding author, e-mail: emina.muftic@ffsa.unsa.ba), DVM, Senior Teaching and Research Assistant, University of Sarajevo \u2013 Faculty of Pharmacy, Bosnia and Herzegovina; Anela MU\u0160ANOVI\u0106<\/strong>, student, University of Sarajevo \u2013 Veterinary Faculty, Neira FAZLOVI\u0106<\/strong>, DVM, Senior Teaching and Research Assistant, University of Sarajevo \u2013 Veterinary Faculty; Kenan \u010cAKLOVICA<\/strong>, DVM, MS, PhD, Associate Professor, University of Sarajevo \u2013 Veterinary Faculty, Muhamed SMAJLOVI\u0106<\/strong>, DVM, MS, PhD, Full Professor, University of Sarajevo \u2013 Veterinary Faculty, Amina MAGODA<\/strong>, Chem. Eng., University of Sarajevo \u2013 Veterinary Faculty, Ned\u017ead GRADA\u0160\u010cEVI\u0106<\/strong>, DVM, MS, PhD, Associate Professor, University of Sarajevo \u2013 Veterinary Faculty, Ahmed SMAJLOVI\u0106<\/strong>, DVM, MS, PhD, Associate Professor, University of Sarajevo \u2013 Veterinary Faculty, Enida \u010cLANJAK-KUDRA<\/strong>, DVM, MS, PhD, Associate Professor, University of Sarajevo \u2013 Veterinary Faculty, Bosnia and Herzegovina<\/div>\n![\"\"](\"https:\/\/veterinarska-stanica-journal.hr\/wp-content\/uploads\/2021\/03\/pdf.png\")
<\/a>https:\/\/doi.org\/10.46419\/vs.55.4.7<\/a><\/div>\n<\/p>\n\nAbstract<\/a>Introduction<\/a>Material and methods<\/a>Results<\/a>Discussion<\/a>Conclusion<\/a>References<\/a>Sa\u017eetak<\/a><\/span><\/div>\n<\/div>\n\n
Abstract<\/h2>\n
\n
\nGiven the importance of cheese microbiology for food safety and consumer health, this research provides valuable insights into the production and quality control of this traditional Bosnian cheese.<\/p>\nIntroduction<\/h2>\n
\n
\nCheese production involves using various microorganisms, including bacteria, yeasts, and moulds, which contribute to the flavour, texture, and aroma of the final product. However, inadequate control, production, and trade can lead to the growth of harmful pathogens, such as Salmonella<\/em> spp., Listeria monocytogenes<\/em>, or Escherichia coli<\/em>, posing significant risks to consumers. Stringent monitoring and control measures are necessary throughout production, from raw milk collection to ageing and packaging. These measures involve regular testing for the presence of pathogenic bacteria, ensuring proper sanitation practices, and implementing effective quality management systems.<\/p>\n
\nIn recent times, modern cheesemaking equipment has introduced and enabled new improvements, especially in the salting and ripening of cheese. However, the basic production parameters and characteristics of this cheese remained unique and recognisable (Kirin et al<\/em>., 2003.). In regard to its properties, Livno cheese belongs to the hard, full-fat cheeses that ripen for 60\u201390 days (Kirin et al<\/em>., 2003; Mati\u0107 et al<\/em>., 2014). Livno cheese of high quality on the cut has round, regularly spaced holes, medium size, yellowish colour and a well-formed rind (Sari\u0107 and Bijeljac, 2003).<\/p>\nMaterial and methods<\/h2>\n
\nSampling<\/h3>\n
Laboratory analysis<\/h3>\n
\n\u2014 BAS EN ISO 11290-1:2018 Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes<\/em> and of Listeria<\/em> spp. \u2014 Part 1: Detection method;
\n\u2014 BAS EN ISO 6888-1:2023 Microbiology of the food chain – Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus<\/em> and other species);
\n\u2014 BAS EN ISO 21528-2:2018 Microbiology of the food chain – Horizontal method for the detection and enumeration of Enterobacteriaceae<\/em> \u2014 Part 2: Colony-count technique;
\n\u2014 BAS EN ISO 4833-1:2014 Microbiology of the food chain – Horizontal method for the enumeration of microorganisms \u2014 Part 1: Colony count at 30\u00b0C by the pour plate technique;
\n\u2014 BAS ISO 16649-2:2008 Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli<\/em> \u2014 Part 2: Colony-count technique at 44\u00b0C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide;
\n\u2014 BAS ISO 21527-1:2009 Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds \u2014 Part 1: Colony count technique in products with water activity greater than 0.95.
\n\u2014 BAS ISO 15213:2008 Microbiology of the food chain – Horizontal method for the detection and enumeration of Clostridium<\/em> spp. \u2014 Part 1: Enumeration of sulfite-reducing Clostridium<\/em> spp. by colony-count technique.<\/p>\nStatistical analysis<\/h3>\n
Results<\/h2>\n
\n![\"\"](\"https:\/\/veterinarska-stanica-journal.hr\/wp-content\/uploads\/2023\/12\/table01-microbiological-quality.png\")
ND \u2013 not detected.<\/figcaption><\/figure>\n![\"\"](\"https:\/\/veterinarska-stanica-journal.hr\/wp-content\/uploads\/2023\/12\/figure01-microbiological-quality.png\")
\nE. coli<\/em> was detected in two of 15 samples, and Enterobacteriaceae<\/em> in three of 15 samples (Table 2).<\/p>\n![\"\"](\"https:\/\/veterinarska-stanica-journal.hr\/wp-content\/uploads\/2023\/12\/table02-microbiological-quality.png\")
ND \u2013 not detected.<\/figcaption><\/figure>\nDiscussion<\/h2>\n
\n
\nThese findings underscore the importance of implementing good agricultural and manufacturing practices to minimise microbial contamination. In B&H, the criteria for raw milk and Livno cheese are regulated by two legislative acts: the Guidelines for microbiological criteria for food (Food Safety Agency of B&H, 2013), which provides non-binding recommendations for food business operators, and the Regulation on Microbiological Criteria for Foodstuffs, 2013 (Official Gazette of BiH, No. 11\/13, 79\/16 and 64\/18); which establishes mandatory criteria that products must adhere to. The raw milk used in this study underwent pasteurisation and technological processes to produce Livno cheese, which is the final product intended for human consumption. The microbiological analysis of Livno cheese demonstrated compliance with the mandatory criteria for E. coli<\/em> and coagulase-positive staphylococci outlined in the Regulation on microbiological criteria for foodstuffs (2013). Additionally, the microbial results of Livno cheese aligned with the recommended values for Salmonella<\/em> spp., E. coli<\/em>, coagulase-positive staphylococcus\/Staphylococcus aureus<\/em>, and sulfite-reducing clostridia, as stipulated in the Guidelines.<\/p>\nConclusion<\/h2>\n
\n
\nMoreover, investigating the antibiotic resistance patterns and molecular characteristics of isolated foodborne pathogens in Livno cheese could be a promising avenue for further research.<\/p>\n
\nReferences<\/strong> [… show]<\/span><\/a><\/span><\/p>\n ▲<\/a><\/p>\n
\n2.\tEFSA (2022): The European Union One Health 2021 Zoonoses Report. EFSA Journal, 20(12).
\n3.\tGuidelines for microbiological criteria for food, (2013). URL link: https:\/\/fsa.gov.ba\/wp-content\/uploads\/2021\/09\/Smjernice-vodic-za-mikrobioloske-kriterije-za-hranu.pdf (Accessed on 01.09.2023.)
\n4.\tHRKOVI\u0106, A., A. HOD\u017dI\u0106, Z. SARI\u0106, M. HAMAMD\u017dI\u0106, M. VEGARA, E. \u0160ALJI\u0106, and E. JUHAS-PA\u0160I\u0106 (2011): Utjecaj kemijskog sastava ov\u010djeg mlijeka na kemijski sastav Livanjskog i Travni\u010dkog sira. Mljekarstvo 61, 2.
\n5.\tJEMMI, T. and R. STEPHAN (2006): Listeria monocytogenes: food-borne pathogen and hygiene indicator. Rev. Sci. Tech. Off. Int. Epiz. 25, 2.
\n6.\tKALIT, S., A. MATI\u0106, K. SALAJPAL, Z. SARI\u0106 and M. T. KALIT (2016): Proteolysis of Livanjski cheese during ripening. J. Cent. Eur. Agric. 17, 1320-1330. 10.5513\/JCEA01\/17.4.1852
\n7.\tKIRIN, S., \u017d. MARIJAN and D. MIHALJEVI\u0106 (2003): Livanjski sir. Mljekarstvo 53, 281-291.
\n8.\tLANDEKA, V., M. ALJI\u010cEVI\u0106, A. SESAR and L. KOZA\u010cINSKI (2019): Microbiological quality of fresh cow\u2019s milk cheese sold at Sarajevo and Zagreb farmers\u2019 markets. Vet. stn 50, 435-443.
\n9.\tLJEVAKOVI\u0106-MUSLADIN, I., M. VODNICA- MARTUCCI, M. KRILANOVI\u0106 and L. KOZA- \u010cINSKI (2022): Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area. Vet. stn. 53, 141-153. 10.46419\/vs.53.2.3
\n10.\tMARIJAN, A., P. D\u017dAJA, T. BOGDANOVI\u0106, I. \u0160KOKO, \u017d. CVETNI\u0106, V. DOBRANI\u0106, N. ZDOLEC, E. \u0160ATROVI\u0106 and K. SEVERIN (2014): Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese. Mljekarstvo 64, 159-169. 10.15567\/mljekarstvo.2014.0303
\n11.\tMATI\u0106, A., S. KALIT, K. SALAJPAL, S. IVANKOVI\u0106 and Z. SARI\u0106 (2014): Preferencije potro\u0161aca i sastav livanjskog sira u odnosu na njegova senzorska svojstva. Mljekarstvo 64, 170- 177. 10.15567\/mljekarstvo.2014.0304
\n12.\tREBI\u0106, V., M. ALJI\u010cEVI\u0106, V. LANDEKA, D. ME\u0160INOVI\u0106 and A. KARI\u0106 (2023): Pathogen presence in cottage cheese sold for public consumption at Sarajevo Canton markets. Vet. stn. 54, 425-434. 10.46419\/VS.54.4.7
\n13.\tRegulation on microbiological criteria for foodstuffs (\u201eOfficial Gazette of BiH\u201c no. 11\/13, 79\/16 and 64\/18), (2013).
\n14.\tRegulation on raw milk (\u201cOfficial Gazette of B&H\u201d, no. 21\/11, 62\/14 and 17\/19), (2011). URL link: https:\/\/www.fsa.gov.ba\/old\/images\/pravni-propisi\/bs- Pravilnik_o_sirovom_mlijeku_21-11.pdf (Accessed on 01.09.2023.)
\n15.\tSAMELIS, J., A. KAKOURI, E. KONDYLI and E. C. PAPPA (2019): Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft-made \u2018Pasta Filata\u2019 Kashkaval cheese curds. Int. J. Dairy Technol. 72(3), 447-455. 10.1111\/1471-0307.12601
\n16.\tSARI\u0106, Z. and S. BIJELJAC (2003): Autohtoni sirevi Bosne i Hercegovine. Mljekarstvo 53, 2.
\n<\/em><\/p>\n<\/div>\n\n
Mikrobiolo\u0161ka kakvo\u0107a livanjskog sira<\/h2>\n
\nEmina MUFTI\u0106<\/strong>, DVM, vi\u0161a asistentica, Univerzitet u Sarajevu \u2013 Farmaceutski fakultet; Bosna i Hercegovina; Anela MU\u0160ANOVI\u0106<\/strong>, studentica, Univerzitet u Sarajevu \u2013 Veterinarski fakultet; Neira FAZLOVI\u0106<\/strong>, DVM, vi\u0161a asistentica, Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Kenan \u010cAKLOVICA<\/strong>, DVM, MS, PhD, izvanredni profesor, Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Muhamed SMAJLOVI\u0106<\/strong>, DVM, MS, PhD, redoviti profesor, Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Amina MAGODA<\/strong>, kem.ing., Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Ned\u017ead GRADA\u0160\u010cEVI\u0106<\/strong>, DVM, MS, PhD, izvanredni profesor, Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Ahmed SMAJLOVI\u0106<\/strong>, DVM, MS, PhD, izvanredni profesor, Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Enida \u010cLANJAK-KUDRA<\/strong>, DVM, MS, PhD, izvanredni profesor, Univerzitet u Sarajevu \u2013 Veterinarski fakultet, Bosna i Hercegovina<\/div>\n
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