Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/26624
Title: Cheese from Non-Bovine Milk
Authors: Papademas, Photis 
Bintsis, Thomas 
Major Field of Science: Agricultural Sciences
Field Category: Agriculture Forestry and Fisheries
Keywords: Ovine;Caprine;Buffalo;Non-bovine;Cheese;Cheese categories;Maturation;Feeding regimes;Farming systems
Issue Date: 2022
Source: Encyclopedia of Dairy Sciences, 2022, pp. 91-100
Start page: 91
End page: 100
Abstract: Non-bovine milk cheeses, although mainly produced in the Mediterranean basin, are widely accepted and enjoyed worldwide. This chapter discusses the importance of non-bovine milk cheeses for local economies, cultural heritage and the role in preserving biodiversity. The special characteristics, composition, as well important parameters, such as animal feeding regimes/farming systems, and cheese-making technologies are presented. The diversity is clearly reflected in the organoleptic profile of every cheese in the relevant category i.e., soft, semi-hard, hard, mold surface-ripened, blue pasta-filata, blue-veined, whey or white-brined, making non-bovine milk cheeses unique.
URI: https://ktisis.cut.ac.cy/handle/10488/26624
ISBN: 978-0-12-818767-8
DOI: 10.1016/B978-0-12-818766-1.00216-6
Rights: © Elsevier
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Book Chapter
Affiliation : Cyprus University of Technology 
Hellenic Open University 
Appears in Collections:Κεφάλαια βιβλίων/Book chapters

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