Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: A review

Dairy Science and Technology

Volumn 88, Issue 4-5, 2008, Pages 495-510

  Alichanidis, Efstathios ^a   Polychroniadou, Anna ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

East Mediterranean cheese; Ewe's cheese; Goat's cheese; Pasta filata cheese; Whey cheese; White brined cheese

Indexed keywords

ANIMALIA; BOS; BOVIDAE; CAPRA HIRCUS; OVIS ARIES;

EID: 57049101498     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst:2008023     Document Type: Conference Paper

References (58)

1. Abd El-Salam M.H., Alichanidis E., Cheese Varieties Ripened in Brine, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese. Chemistry, Physics and Microbiology, Vol. 2, 3rd edn., Elsevier, London, UK, 2004, pp. 227-249.
2. Alichanidis E., Cheeses ripened in brine, in: McSweeney P.L.H. (Ed.), Cheese Problems Solved, CRC Press, Cambridge, UK, 2007, pp. 330-342.
3. Alichanidis E., Anifantakis E.M., Polychroniadou A., Nanou M., Suitability of some microbial coagulants for Feta cheese manufacture, J. Dairy Res. 51 (1984) 141-147.
4. Anastasiou R., Georgalaki M., Manolopoulou E., Kandarakis I., De Vuyst L., Tsakalidou E., The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production, Int. Dairy J. 17 (2007) 208-217.
5. Anifantakis E.M., Greek Cheeses: a Tradition of Centuries, National Dairy Committee of Greece, Athens, Greece, 1991, pp. 63-67.
6. Anifantakis E.M., Greek Cheeses: a Tradition of Centuries, National Dairy Committee of Greece, Athens, Greece, 1991, pp. 88-96.
7. Anifantakis E.M., Kaminarides S.E., Contribution to the study of Halloumi cheese made from sheep's milk, Austr. J. Dairy Technol. 58 (1983) 29-31.
8. Anifantakis E.M., Moatsou G., Feta and other Balkan cheeses, in: Tamime A.Y. (Ed.), Brined Cheeses, Blackwell Publisher, Oxford, UK, 2006, pp. 43-71.
9. Boyazoglu J., Flamant J.C., Mediterranean systems of animal production, in: Galaty J.G., Johnson D.L. (Eds.), The World of Pastoralism, Guilford Press, New York, USA, pp. 353-393.
10. Boyazoglu J., Morand-Fehr P., Mediterranean dairy sheep and goat products and their quality. A critical review, Small Ruminant Res. 10 (2001) 1-11.
11. Carič M., Ripened Cheese Varieties Native to the Balkan Countries, in: Fox P.F. (Ed.), Cheese. Chemistry, Physics and Microbiology, Vol. 2, 2nd edn., Chapman & Hall, London, UK, 1993, pp. 263-279.
12. Coulon J.-B., Delacroix-Buchet A., Martin B., Pirisi A., Relationships between ruminant management and sensory characteristics of cheeses: a review, Lait 84 (2004) 221-241.
13. Durlu-Özkaya F., Gün I., Traditional Turkish cheeses, Proc. Int. Symposium on 'Historical Cheeses of Countries around the Archipelago Mediterraneo', Thessaloniki, Greece, 6-8 December 2007, pp. 65-88.
14. ElMayda E., Manufacture of local cheese from raw milk in Syria, in: Proceedings International Symposium on 'Historical Cheeses of Countries around the Archipelago Mediterraneo', Thessaloniki, Greece, 6-8 December 2007, pp. 55-64.
15. El Soda M., Abd El-Salam M.H., Cheeses matured in brine, in: Roginski H., Fuquay J.W., Fox P.F. (Eds.), Encyclopedia of Dairy Sciences, Vol. 1, Academic Press, London, UK, 2003, pp. 406-411.
16. Ferit Atasoy A., Yetişmeyen A., Türkoǧlu H., Özer B., Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk, Food Control 19 (2008) 278-285.
17. Georgala A., Moschopoulou E., Aktypis A., Massouras T., Zoidou E., Kandarakis I., Anifantakis E., Evolution of lipolysis during ripening of traditional Feta cheese, Food Chem. 90 (2005) 73-80.
18. Güven M., Karaca O.B., Proteolysis levels in white cheeses salted and ripened in brines prepared from various salts, Int. J. Dairy Technol. 54 (2001) 29-33.
19. Hayaloglu A.A., Brechany E.Y., Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese, Lait 87 (2007) 39-57.
20. Hayaloglu A.A., Güven M., Fox P.F., Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir', Int. Dairy J. 12 (2002) 635-648.
21. Hayaloglu A.A., Özer B.H., Fox P.F., Cheeses of Turkey: 2. Varieties ripened under brine, Dairy Sci. Technol. 88 (2008) 225-244.
22. Humeid M.A., Tukan S.K., Yamani M.I., In - bag steaming of white brined cheese as a method for preservation, Milchwissenschaft 45 (1990) 513-516.
23. Kamber U., Traditional cheeses of Turkey: cheeses common to all regions, Food Rev. Int. 24 (2008) 1-38.
24. Kamber U., The traditional cheeses of Turkey: Mediterranean region, Food Rev. Int. 24 (2008) 119-147.
25. Kamber U., Terzi G., The traditional cheeses of Turkey: Southeast Anatolia region, Food Rev. Int. 24 (2008) 62-73.
26. Kaminarides S., Paraschopoulos N., Beri I., Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidifications on the manufacture and quality of kasseri cheese, Int. J. Dairy Technol. 52 (1999) 11-19.
27. Kaminarides S., Stamou P., Massouras T., Changes in organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine, Food Chem. 100 (2007) 219-225.
28. Kandarakis I., Moatsou G., Georgala A.I.K., Anifantakis E., Effect of draining temperature on the biochemical characteristics of Feta cheese, Food Chem. 72 (2001) 369-378.
29. Katsiari M.C., Alichanidis E., Voutsinas L.P., Roussis I.G., Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl, Int. Dairy J. 10 (2000) 635-646.
30. Katsiari M.C., Voutsinas L.P., Alichanidis E., Roussis I.G., Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl, Int. Dairy J. 10 (2000) 369-373.
31. Kindstedt P., Carič M., Milanovič S., Pasta-filata Cheeses, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese. Chemistry, Physics and Microbiology, Vol. 2, 3rd edn., Elsevier, London, UK, 2004, pp. 251-277.
32. Kocak C., Aydemir S., Seydim Z.B., Levels of proteolysis in important types of Turkish cheese, in: Proceedings IDF Symposium on 'Cheese ripening', Prague, Czech Republic, 21-25 March 2004, Abstracts, Int. Dairy Fed., Brussels, Belgium, p. 76.
33. Macej O., Jovanovic S., Dozet N., Seratlic S., Vucic T. Savíc Z., Autochthonous technology of Sjenica cheese production at Sjenica-Pester plateau region, Mlekarstvo 3 (2004) 931-933.
34. Mallatou H., Pappa E., Massouras T., Changes in free fatty acids during the ripening of Telemes cheese made with ewes', goats', cows or mixtures of ewes' and goats' milk, Int. Dairy J. 13 (2003) 211-219.
35. Manolkidis C., Polychroniadou A., Alichanidis E., Observations suivies sur la protéolyse pendant la maturation du fromage 'Télé mé', Lait 50 (1970) 128-136.
36. McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review, Lait 80 (2000) 293-324.
37. Michaelidou A., Alichanidis E., Polychroniadou A., Zerfiridis G., Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine, Int. Dairy J. 15 (2005) 663-668.
38. Michaelidou A., Katsiari M.C., Kondyli E., Voutsinas L.P., Alichanidis E., Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese, Int. Dairy J. 13 (2003) 179-189.
39. Milci S., Goncu A., Alpkent Z., Yaygin H., Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk, Int. Dairy J. 15 (2005) 625-630.
40. Moatsou G., Kandarakis I., Moschopoulou E., Anifantakis E., Alichanidis E., Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk, Int. J. Dairy Technol. 54 (2001) 69-77.
41. Moatsou G., Moschopoulou E., Georgala A., Zoidou E., Kandarakis I., Kaminarides S., Anifantakis E., Effect of artisanal liquid rennet from kids and lambs abomassa on the characteristics of Feta cheese, Food Chem. 88 (2004) 517-525.
42. Özer B.H., Robinson R.K., Grandison A.S., Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese), Int. J. Dairy Technol. 56 (2003) 171-176.
43. Papademas P., Halloumi Cheese, in: Tamime A.Y. (Ed.), Brined Cheeses, Blackwell Publisher, Oxford, UK, 2006, pp. 117-138.
44. Papademas P., Robinson R.K., Halloumi cheese: the product and its characteristics, Int. J. Dairy Technol. 51 (1998) 98-103.
45. Papademas P., Robinson R.K., A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese, Int. Dairy J. 10 (2000) 761-768.
46. Papademas P., Robinson R.K., Some volatile compounds in Halloumi cheese made from ovine and bovine milk, Lebensm.-Wiss. Technol. 35 (2002) 512-516.
47. Pappa E.C., Kandarakis I., Anifantakis E.M., Zerfiridis G.K., Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening, Food Control 17 (2006) 570-581.
48. Pintado M.E., Macedo A.C., Malcata F.X., Review: Technology, chemistry and microbiology of whey cheeses, Food Sci. Technol. Int. 7 (2001) 105-116.
49. Polychroniadou A., Vlachos I., Les acides aminés du fromage Télémé, Lait 59 (1979) 234-243.
50. Ramos M., Fontecha J., Juarez M., Amigo L., Mahfouz M.B., El-Shibiny S., Total and free fatty acids composition and protein fractions of market Domiati cheese, Egypt. J. Dairy Sci. 16 (1988) 165-174.
51. Raphaelides S.N., Antoniou K.D., Vassiliadou S., Georgaki C., Gravanis A., Ripening effects on the rheological behaviour of Halloumi cheese, J. Food Eng. 76 (2006) 321-326.
52. Sahan N., Yasar K., Hayaloglu A.A., Karaca O.B., Kaya A., Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese, J. Dairy Res. 75 (2008) 1-7.
53. Saldamli I., Kaytanli M., Utilization of Fromase, Maxiren and Rennilase as alternative coagulating enzymes to rennet in Turkish cheese production, Michwissenschaft 53 (1998) 22-25.
54. Simov Z.I., Simova E.D., Beshkova D.M., Impact of two starter cultures on proteolysis in Kashkaval cheese, World J. Microbiol. Biotechnol. 22 (2006) 147-156.
55. Toufeili I., Özer B., Brined Cheeses from the Middle-East and Turkey, in: Tamime A.Y. (Ed.), Brined Cheeses, Blackwell Publisher, Oxford, UK, 2006, pp. 188-210.
56. Tzanetakis N., Litopoulou-Tzanetaki E., Changes in numbers and kinds of lactic acid bacteria in Feta and Telemes, two Greek cheeses from ewes' milk, J. Dairy Sci. 75 (1992) 1389-1393.
57. Yamani M.I., Al-Nabulsi A., Haddadin M.S., Robinson R., The isolation of salt-tolerant lactic acid bacteria from ovine and bovine milks for use in the production of nabulsi cheese, Int. J. Dairy Technol. 51 (1998) 86-89.
58. Yazici F., Dervisoglu M., Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage, J. Food Eng. 56 (2003) 361-369.