Please use this identifier to cite or link to this item:
Title: Whey cheeses (heat coagulated)
Authors: Papademas, Photis 
Bintsis, Thomas 
Alichanidis, Efstathios S. 
Ardo, Ylva 
Keywords: Anari cheese;Anthotyros cheese;Healthy milk minerals;Lactose;Manouri PDO cheese;Mesost and Messmör cheese;Milk fat;Whey proteins
Category: Animal and Dairy Science
Field: Agricultural Sciences
Issue Date: 27-Oct-2017
Publisher: Wiley
Source: Global cheesemaking technology : cheese quality and characteristics, 2017, Pages, 446-452
Abstract: This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft, high-moisture, fragile cheese, with a very mild nutty sweet flavour, and it can be sold in vacuum packs either slightly salted or not. Anari cheese is usually dried, under cold air streams, in specially designed drying rooms until it becomes hard and easy to grate. Anthotyros cheese has a compact, closed body and a typical mild pleasant flavour. Manouri is a whey cheese which is manufactured in Thessaly, Western and Central Macedonia. Manouri cheese has a compact, closed body and a rich flavour with creamy, fatty notes. Mesost and Messmör are unripened whey cheeses that differ from each other only in water content. Mesost and Messmör contain milk sugar, lactose, whey proteins and sometimes milk fat.
ISBN: 9781119046165
DOI: 10.1002/9781119046165.ch13
Rights: © John Wiley & Sons, Ltd.
Type: Book Chapter
Appears in Collections:Κεφάλαια βιβλίων/Book chapters

Show full item record

Page view(s) 50

Last Week
Last month
checked on Aug 19, 2019

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.