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
Appears in Collections:Άρθρα/Articles

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