Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milk
| dc.contributor.author | Lalos, G. T. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:45:49Z | |
| dc.date.available | 2015-11-24T16:45:49Z | |
| dc.identifier.issn | 0026-3788 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8986 | |
| dc.rights | Default Licence | - |
| dc.subject | cheddar cheese | en |
| dc.subject | reduced-fat | en |
| dc.subject | technology | en |
| dc.subject | salt | en |
| dc.title | Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milk | en |
| heal.abstract | Kefalograviea and low-fat Kefalograviera were made from raw and refrigerated ewe's milk. Several modifications of conventional Kefalograviera cheesemaking were applied in the manufacture of low-fat cheeses. Low-fat Kefalograviera cheeses had 52-54% moisture, about 10% fat and MNFS 58-60%, while these parameters for Kefalograviera cheeses were 37-39%, about 31% and 54-56% respectively. Low-fat cheeses were of good texture, 'greasy' and not bitter. Cold storage of milk accelerated flavour development of Kefalograviera, and enhanced flavour of low-fat Kefalograviera cheeses. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000084916700007 | - |
| heal.journalName | Milchwissenschaft-Milk Science International | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2000 | - |
| heal.publisher | VOLKSWIRTSCHAFTLICHER VERLAG | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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