Changes in the microflora of manouri, a traditional Greek whey cheese, during storage

International Journal of Dairy Technology

Volumn 54, Issue 3, 2001, Pages 100-106

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

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Enterobacteriaceae; Microflora; Whey cheese; Yeasts

Indexed keywords

EID: 0037895124     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/(ISSN)1471-0307     Document Type: Article

References (3)

1. Anifantakis E M (1991) Greek Cheeses: a Tradition of Centuries. Athens: National Dairy Committee of Greece.
2. Zygouris N P (1952) The Dairy Industry, 2nd edn. Athens: Ministry of Agriculture.
3. Kosikowski F (1977) Cheese and Fermented Milk Foods. New York: F V Kosikowski and Assoc.