Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese

International Journal of Food Microbiology

Volumn 76, Issue 1-2, 2002, Pages 93-105

  Sarantinopoulos, Panagiotis ^a   Kalantzopoulos, George ^a   Tsakalidou, Effie ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Analysis; Enterococcus faecium; Feta cheese; Microbiological; Physicochemical; Sensory

Indexed keywords

ARTICLE; CHEESE RIPENING; CHEESEMAKING; CONTROLLED STUDY; ENTEROCOCCUS FAECIUM; FAT CONTENT; FOOD CONTROL; FOOD PROCESSING; GREECE; MICROFLORA; MILK; MOISTURE; NONHUMAN; PROTEIN DEGRADATION; STARTER CULTURE; TASTE; TEMPERATURE;

CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; COLOR; ENTEROCOCCUS FAECIUM; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; ODORS; TASTE; TIME FACTORS;

BACILLI; ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; FRAXINUS;

EID: 0037024091     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00021-1     Document Type: Article

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