Marta Kiš

Identification and Antimicrobial Susceptibility Screening of Lactic Acid Bacteria from Traditional Cheese Paški Sir, Croatia

Abstract Paški sir, a hard sheep’s cheese, has been produced for decades in households on the island of Pag, Croatia, and is now manufactured under controlled conditions in local cheesemaking facilities. Extensive and ecological sheep breeding and cheese production result in low chemical input or hazards and final prod...