Microbiological quality of white-brined cheeses: A review

Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/1293

Title:	Microbiological quality of white-brined cheeses: A review
Authors:	Bintsis, Thomas Papademas, Photis
Major Field of Science:	Agricultural Sciences
Field Category:	AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences
Keywords:	Domiati;Feta;Halloumi;Microbiology;White-brined cheeses
Issue Date:	Aug-2002
Source:	International Journal of Dairy Technology, 2002, vol. 55, no. 3, pp. 113-120
Volume:	55
Issue:	3
Start page:	113
End page:	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
URI:	https://hdl.handle.net/20.500.14279/1293
ISSN:	1364727X
DOI:	10.1046/j.1471-0307.2002.00054.x
Rights:	© Wiley
Type:	Article
Affiliation :	Aristotle University of Thessaloniki
Publication Type:	Peer Reviewed
Appears in Collections:	Άρθρα/Articles

CORE Recommender

88

checked on Nov 9, 2023

69

Last Week
0

Last month
0

checked on Oct 29, 2023

526

Last Week
1

Last month
1

checked on Nov 21, 2024

Check