Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/6451
Title: Microbiological quality of white-brined cheeses: A review
Authors: Bintsis, Thomas
Papademas, Photis 
Keywords: Cheese;Microbiology;Brined cheeses;Cheese--Ripening [from old catalog];Food--Quality;microbial contamination;Quality control;Wine and wine making;Bacteria
Issue Date: 2002
Publisher: Wiley
Source: International journal of dairy technology, 2002, volume 55, issue 3, pages 113-120
Abstract: White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance with respect to the quality and safety of the final products are discussed in this review
URI: http://ktisis.cut.ac.cy/handle/10488/6451
ISSN: 1364727X
DOI: 10.1046/j.1471-0307.2002.00054.x
Rights: © 2002 Society of dairy technology
Type: Article
Appears in Collections:Άρθρα/Articles

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