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https://hdl.handle.net/20.500.14279/1293| Τίτλος: | Microbiological quality of white-brined cheeses: A review | Συγγραφείς: | Bintsis, Thomas Papademas, Photis |
Major Field of Science: | Agricultural Sciences | Field Category: | AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences | Λέξεις-κλειδιά: | Domiati;Feta;Halloumi;Microbiology;White-brined cheeses | Ημερομηνία Έκδοσης: | Αυγ-2002 | Πηγή: | International Journal of Dairy Technology, 2002, vol. 55, no. 3, pp. 113-120 | Volume: | 55 | Issue: | 3 | Start page: | 113 | End page: | 120 | Περιοδικό: | International Journal of Dairy Technology | Περίληψη: | 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 |
| Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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