Changes in the microbiological and chemical characteristics of an artisanal, low-fat cheese made from raw ovine milk during ripening

International Journal of Dairy Technology

Volumn 55, Issue 1, 2002, Pages 12-17

  Nikolaou, E ^a   Tzanetakis, N ^a   Litopoulou Tzanetaki, E ^a   Robinson, R K ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Batzos cheese; Lactic acid bacteria (LAB); Lipolysis; Microflora; Ovine milk; Proteolysis

Indexed keywords

BETA CASEIN; CASEIN; MILK FAT; SODIUM CHLORIDE;

AMINO ACID COMPOSITION; CHEESE RIPENING; CHEESEMAKING; COLIFORM BACTERIUM; CONFERENCE PAPER; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD QUALITY; FOOD STORAGE; HYDROLYSIS; HYGIENE; LACTIC ACID BACTERIUM; LACTOBACILLUS PARACASEI; MICROFLORA; MOISTURE; PH; PRIORITY JOURNAL; SHEEP; SPRING; STAPHYLOCOCCUS; SUMMER;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI; OVIS; OVIS ARIES; STAPHYLOCOCCUS;

EID: 0036320326     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00032.x     Document Type: Conference Paper

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