Free fatty acid content of some traditional Greek cheese varieties

Australian Journal of Dairy Technology

Volumn 61, Issue 1, 2006, Pages 26-31

  Georgala, Aikaterini K ^a   Kaminarides, Stelios E ^a   Anifantakis, Emmanuel M ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33645988239     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (39)

1. Abd El-Salam, M.H., Alichanidis, E. and Zerfiridis, G.K. (1993), Domiati and Feta type cheeses. In Cheese: Chemistry, Physics and Microbiology, Vol. 2. (Ed P.F. Fox). Chapman and Hall, London, pp 301-335.
2. Alichanidis, E., Anifantakis, E.M., Polychroniadou, A. and Nanou, M. (1984), Suitability of some microbial coagulants for Feta cheese manufacture. J. Dairy Res. 51, 141-147.
3. Anifantakis, E. (1976), Influence d' une pressure d' agneau sur la qualite du fromage Kefalotyri. Lait 551-552, 76-83.
4. Anifantakis, E (1991a), Some facts about dairying of Greece. In Greek Cheeses - A Tradition of Centuries. National Dairy Committee of Greece, Athens, Greece, pp 7-25.
5. Anifantakis, E. (1991b), Cheeses in brine-Feta cheese. In Greek Cheeses - A Tradition of Centuries, National Dairy Committee of Greece, Athens, Greece, pp 27-42.
6. Anifantakis, E. (1991c), Traditional Feta cheese. In Feta and Related Cheeses (Eds R.K. Robinson and A.Y. Tamime), Ellis Horwood Limited, England, pp 49-69.
7. Anifantakis, K. (1991d), Greek Graviera. In Greek Cheeses - A Tradition of Centuries, National Dairy Committee of Greece, Athens, Greece, pp 73-77.
8. Anifantakis, F. (1991e), Kefalotyri. In Greek Cheeses - A Tradition of Centuries, National Dairy Committee of Greece, Athens, Greece, pp 68-72.
9. Anifantakis, E (1991f), Kefalograviera. In Greek Cheeses - A Tradition of Centuries, National Dairy Committee of Greece, Athens, Greece, pp 78-80.
10. Banks, J.M., Brechany, E.Y., Christie, W.W., Hunter, M.A. and Muir, D.D. (1992), Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour. Food Res. Int. 25, 365-373.
11. Bosset, J.O. and Liardon, R. (1984), The aroma composition of Swiss Gruyere cheese. II. The neutral volatile components. Lebensmittel Wissenschaft und Technologie 17, 359-362.
12. Codex Alimentarius (2003a), Vol. 2, Chapter IX, Article 83, Graviera Kritis cheese. National Printing Office, Athens, Greece, pp 914-917.
13. Codex Alimentarius (2003b), Vol. 2, Chapter IX, Article 83, Feta cheese. National Printing Office, Athens, Greece, pp 943-946.
14. Codex Alimentarius (2003c), Vol. 2, Chapter IX, Article 83, Kalathaki Limnou cheese. National Printing Office, Athens, Greece, pp 950-953.
15. Collins, Y.F., McSweeney, P.L.H. and Wilkinson, M.G. (2003), Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int. Dairy J. 13, 841-866.
16. Efthymiou, C. (1967), Major free fatty acids of Feta cheese. J. Dairy Sci. 50, 20-24.
17. Fox, P.F., Law, J., Mc Sweeney, P.L.H. and Wallace, J. (1993), Biochemistry of cheese ripening. In Cheese: Chemistry, Physics and Microbiology, Vol. 1. (Ed P.F. Fox), Chapman and Hall, London, pp 389-439.
18. Fox, P.F. and Wallace, J.M. (1997), Formation of flavour compounds in cheese. Adv. in Applied Microb. 45, 17-85.
19. Georgala, A.K., Kandarakis, I.G., Kaminarides, S.E. and Anifantakis, E.M. (1999), Volatile free fatty acid content of Feta and white-brined cheeses. Aust. J. Dairy Technol. 54, 5-8.
20. Greek Ministry of Agriculture (1990), Department of Statistics. Personal Communication.
21. Hanspach, I. (1981), Untersuchngen uber Freie Fettsauren als Aroma-substazen Verschiedener Kasesorten. PhD Dissertation. Justus Liebig Universitat, Giessen.
22. Horwood, J.F., Lloyd, G.T. and Stark, W. (1981), Some flavour components of Feta cheese. Aust. J. Dairy Technol. 36, 34-37.
23. Kandarakis, I., Moatsou, G., Georgala, A.K., Kaminarides, S. and Anifantakis, E. (2001), Effect of draining temperature on the biochemical characteristics of Feta cheese. Food Chem. 72, 369-378.
24. Katsiari, M.C., Voutsinas, L.P., Alichanidis, E. and Roussis, I.G. (2000), Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl. Int. Dairy J. 10, 369-373.
25. Katsiari, M.C., Voustinas, L.P., Alichanidis, E. and Roussis, I.G. (2001), Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl. Food Chem. 72, 193-197.
26. Katsiari, M.C., Voutsinas, L.P. and Kondyli, E. (2002), Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. Int. Dairy J. 12, 757-764.
27. Kondyli, E., Katsiari, M.C., Massouras, T. and Voutsinas, L.P. (2002), Free fatty acids and volatile compound of low-fat Feta-type cheese made with a commercial adjunct culture. Food Chem. 79, 199-205.
28. Kondyli, E., Massouras, T., Katsiari, M.C. and Voutsinas, L.P. (2003a), Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheeses made with commercial adjunct cultures. Int. Dairy J. 13, 47-54.
29. Kondyli, E., Massouras, T., Katsiari, M.C. and Voutsinas, L.P. (2003b), Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures. Food Chem. 82, 203-209.
30. Magakian, D.T. (1982), The effect of old brine on fresh cheese ripening. In XXI International Dairy Congress, Vol. 1., Book 1. Mir Publishers. Moscow, USSR, pp 430.
31. McSweeney, P.L.H. and Fox, P.F. (1993), Cheese: Methods of Chemical Analysis. In Cheese: Chemistry, Physics and Microbiology, Vol. 1. (Ed P.F. Fox), Chapman and Hall, London, pp 368-388.
32. McSweeney, P.L.H. and Sousa, M.J. (2000), Biochemical pathways for the production of flavour compounds in cheeses during ripening. A review. Lait 80, 293-324.
33. Nieuwenhof, F.F.J. and Hup, G. (1971), Gas-chromatographic determination of free fatty acids in cheese. Neth. Milk Dairy J. 25, 175-182.
34. Urbach G. (1997), The flavour of milk and dairy products. II. Cheese: contribution of volatile compounds. Int. J. Dairy Technol. 50, 79-89.
35. Vafopoulou, A., Alichanidis, E. and Zerfiridis, G. (1989), Accelerated ripening of Feta cheese, with heat shocked cultures or microbial proteinases. J. Dairy Res. 56, 285-296.
36. Woo, A.H., Kollodge, S. and Lindsay, R.C. (1984a), Quantification of major free fatty acids in several cheese varieties. J. Dairy Sci. 67, 874-878.
37. Woo, A.H., Kollodge, S. and Lindsay, R.C. (1984b), Concentrations of major free fatty acids and flavour development in Italian cheese varieties, J. Dairy Sci. 67, 960-968.
38. Zerfiridis, G. (1987), Technology of milk products In Cheesemaking. University of Thessaloniki, Greece, p 164.
39. Zerfiridis, G., Vafopoulou-Mastrogiannaki, A. and Litopoulou-Tzanetaki, E. (1984), Changes during ripening of commercial Gruyere cheese. J. Dairy Sci. 67, 1397-1405.