Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/6451
Title: Microbiological quality of white-brined cheeses: A review
Authors: Bintsis, Thomas 
Papademas, Photis 
Keywords: Domiati;Feta;Halloumi;Microbiology;White-brined cheeses
Category: AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences
Field: Agricultural Sciences
Issue Date: Aug-2002
Publisher: Wiley
Source: International Journal of Dairy Technology, Volume 55, Issue 3, August 2002, Pages 113-120
Journal: International Journal of Dairy Technology 
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
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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