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Traditional Serbian cheese production has a long history and generates  products with rich flavor profiles. To enable the industrial manufacture of  these home-made Serbian cheeses, the lactic acid bacteria present in them  needs to be characterized. Five fresh white cheeses made from raw cow’s milk  without commercial starter cultures were collected from households on the  mountain Stara Planina, Serbia. According to phenotypical and molecular  analysis, 262 isolated Lwere found to belong to Lactococcus,  Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique  bacterial composition of each cheese indicates that the preservation of  household industry is the way to maintain production of distinct cheeses

Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia