Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening

Food Control

Volumn 17, Issue 7, 2006, Pages 570-581

  Pappa, E C ^a   Kandarakis, I ^b   Anifantakis, E M ^b   Zerfiridis, G K ^c  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Milk; Ripening; Starters; Teleme; White brined cheese

Indexed keywords

BOVINAE; CAPRA; CAPRA HIRCUS; OVIS;

EID: 29844453493     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.03.004     Document Type: Article

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