Whey-cheese production using freeze-dried kefir culture as a starter

Journal of Applied Microbiology

Volumn 103, Issue 4, 2007, Pages 1170-1183

  Dimitrellou, D ^a   Kourkoutas, Y ^a   Banat, I M ^b   Marchant, R ^b   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Cheese preservation; Cheese ripening; Cheese spoilage; Freeze drying; Myzithra cheese

Indexed keywords

CHEESES; GAS CHROMATOGRAPHY; QUALITY CONTROL; SPOILAGE;

ACID CONCENTRATIONS; CHEESE PRESERVATION; CHEESE RIPENING; CHEESE SPOILAGE; FREEZE DRYING; FREEZE-DRIED KEFIR; MYZITHRA CHEESE; QUALITY CHARACTERISTIC; SHELF LIFE; STARTER CULTURES;

LACTIC ACID;

CARBOXYLIC ACID; FOOD PROCESSING; FOOD PRODUCTION; FOOD QUALITY; FREEZE DRYING; GROWTH; INHIBITION; PATHOGEN;

ARTICLE; BACTERIUM CULTURE; CHEESE; CONTROLLED STUDY; FLAVOR; FREEZE DRYING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PRESERVATION; QUALITY CONTROL; SOLID PHASE MICROEXTRACTION; WHEY;

EID: 34848834136     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03337.x     Document Type: Article

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