Type of the Paper (Article

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) origi- nating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and anti- biotic sensitivity. The selected isolates were then tested for various technological properties, includ- ing growth in methylene blue, proteolytic activity, acidification, curd formation ability in both...