Microbiological and Sensory Quality of Artisanal Sour Cream

Microbiological and Sensory Quality of Artisanal Sour Cream

Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected...

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Main Authors: Darija Bendelja Ljoljić, Melita Boroša, Ivica Kos, Luka Cvetnić, Ivan Vnučec, Nataša Hulak, Biljana Radeljević, Vesna Jaki Tkalec
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Applied Sciences
Subjects:
sour cream
hygiene standards
microbiological quality
physicochemical properties
sensory analysis
Online Access:https://www.mdpi.com/2076-3417/15/15/8234
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