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Πεδίο DCΤιμήΓλώσσα
dc.contributor.authorPapademas, Photis-
dc.contributor.authorBintsis, Thomas-
dc.contributor.authorAlichanidis, Efstathios S.-
dc.contributor.authorArdö, Ylva-
dc.date.accessioned2018-08-07T10:18:18Z-
dc.date.available2018-08-07T10:18:18Z-
dc.date.issued2017-10-27-
dc.identifier.citationGlobal cheesemaking technology : cheese quality and characteristics, 2017, Pages, 446-452en_US
dc.identifier.isbn9781119046165-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/12618-
dc.description.abstractThis 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© John Wiley & Sons, Ltd.en_US
dc.subjectAnari cheeseen_US
dc.subjectAnthotyros cheeseen_US
dc.subjectHealthy milk mineralsen_US
dc.subjectLactoseen_US
dc.subjectManouri PDO cheeseen_US
dc.subjectMesost and Messmör cheeseen_US
dc.subjectMilk faten_US
dc.subjectWhey proteinsen_US
dc.titleWhey cheeses (heat coagulated)en_US
dc.typeBook Chapteren_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationAristotle University of Thessalonikien_US
dc.collaborationUniversity of Copenhagenen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.countryDenmarken_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1002/9781119046165.ch13en_US
cut.common.academicyear2017-2018en_US
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_3248-
item.cerifentitytypePublications-
item.openairetypebookPart-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Εμφανίζεται στις συλλογές:Κεφάλαια βιβλίων/Book chapters
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