1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Κεφάλαια βιβλίων/Book chapters
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/12620
DC FieldValueLanguage
dc.contributor.authorEugster-Meier, Elisabeth-
dc.contributor.authorFröhlich-Wyder, Marie‐Therese-
dc.contributor.authorJakob, Ernst-
dc.contributor.authorWechsler, Daniel-
dc.contributor.authorMorales, Maria Belén López-
dc.contributor.authorLicitra, Giuseppe-
dc.contributor.authorBerthier, Françoise-
dc.contributor.authorPapademas, Photis-
dc.contributor.authorArdö, Ylva-
dc.contributor.authorTavares, Tânia G.-
dc.contributor.authorXavier, Malcata F.-
dc.contributor.authorRadulovic, Zorica-
dc.contributor.authorMiocinovic, Jelena-
dc.date.accessioned2018-08-07T11:57:24Z-
dc.date.available2018-08-07T11:57:24Z-
dc.date.issued2017-10-27-
dc.identifier.citationGlobal cheesemaking technology : cheese quality and characteristics, 2017, Pages, 247-300en_US
dc.identifier.isbn9781119046165-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/12620-
dc.description.abstractThis chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© 2018 John Wiley & Sons, Ltd.en_US
dc.subjectAppenzelleren_US
dc.subjectArzua-Ulloa PDOen_US
dc.subjectCastelmagno PDOen_US
dc.subjectComte PDOen_US
dc.subjectFlaouna cheeseen_US
dc.subjectFossa cheeseen_US
dc.subjectGalician cheeseen_US
dc.subjectMahón-Menorcaen_US
dc.titleSemi-hard cheesesen_US
dc.typeBook Chapteren_US
dc.doihttps://doi.org/10.1002/9781119046165.ch3en_US
dc.collaborationBern University of Applied Sciencesen_US
dc.collaborationEducation and Research EAERen_US
dc.collaborationUniversity of Murciaen_US
dc.collaborationUniversity of Cataniaen_US
dc.collaborationUnité de Recherchesen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Copenhagenen_US
dc.collaborationUniversity of Copenhagenen_US
dc.collaborationLaboratory of Engineering of Processes, Environment, Biotechnology and Energyen_US
dc.collaborationUniversity of Portoen_US
dc.collaborationUniversity of Belgradeen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.countrySwitzerlanden_US
dc.countrySpainen_US
dc.countryItalyen_US
dc.countryFranceen_US
dc.countryCyprusen_US
dc.countryDenmarken_US
dc.countryPortugalen_US
dc.countrySerbiaen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_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-
Appears in Collections:Κεφάλαια βιβλίων/Book chapters
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