Quality of a Graviera-type cow cheese and a low-fat cow plus ewe cheese from raw and refrigerated cow's milk

dc.contributor.authorLalos, G. T.en
dc.contributor.authorRoussis, I. G.en
dc.date.accessioned2015-11-24T16:45:48Z
dc.date.available2015-11-24T16:45:48Z
dc.identifier.issn0026-3788-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/8985
dc.rightsDefault Licence-
dc.subjectreduced-faten
dc.subjecttechnologyen
dc.titleQuality of a Graviera-type cow cheese and a low-fat cow plus ewe cheese from raw and refrigerated cow's milken
heal.abstractExperimental cheeses a) Graviera-type from cow's milk, and b) a low-fat semi-hard cheese from mixture of cow's milk and ewe's skim milk were made using raw or cold stored cow's milk. In Graviera-type cheese manufacture propionibacteria and relatively high salting were used in order to avoid bitterness. In low-fat cheese manufacture a cheese-making scheme for low-fat cow cheese was applied. Graviera-type cheeses were of good appearance with some eyes in the interior, and with the typical bitter taste to a smaller extent. These cheeses from refrigerated milk were of lower organoleptic quality. Low-fat cheeses had about 8% fat, with moisture in the non fat substance (MNFS) of 56-57%. These cheeses were of good texture, only slightly elastic, but of moderate flavour. In these cheeses, cold storage of cow's milk led to some increase of bitterness.en
heal.accesscampus-
heal.fullTextAvailabilityTRUE-
heal.identifier.secondary<Go to ISI>://000085025700004-
heal.journalNameMilchwissenschaft-Milk Science Internationalen
heal.journalTypepeer reviewed-
heal.languageen-
heal.publicationDate1999-
heal.publisherVOLKSWIRTSCHAFTLICHER VERLAGen
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.typejournalArticle-
heal.type.elΆρθρο Περιοδικούel
heal.type.enJournal articleen

Αρχεία

Φάκελος/Πακέτο αδειών

Προβολή: 1 - 1 of 1
Φόρτωση...
Μικρογραφία εικόνας
Ονομα:
license.txt
Μέγεθος:
1.74 KB
Μορφότυπο:
Item-specific license agreed upon to submission
Περιγραφή: