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The material of investigation was consisted of samples of fresh and ripened cheeses made from raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24 hours. It was isolated totall ...

Nomads from Greece implemented the tradition of kachkaval cheese making on Stara Planina, 100 years ago. At the beginning, the kachkaval was made exclusively from sheep's milk, during the graying period. In the past, kachkaval was made on "bačija" dairies, and besides the kachkaval the significant b ...