Effect of brine time and starter cultures on changes in ph, moisture and salt-in-moisture content of white-brined sheep, goat and cow milk cheeses

Milchwissenschaft

Volumn 64, Issue 3, 2009, Pages 267-271

  Pappa, E C ^a   Sotirakoglouz, K ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

CAPRA HIRCUS; OVIS ARIES;

EID: 69549098146     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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4. Guinee, T.P., Fox, P.F. In: In: Cheese: Chemistry, Physics and Microbiology. (Ed. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee) Chapman &Hall, London, 207-259 (2004)
5. Kehagias, C, Koulouris, S., Samona, A., Malliou, S., Koumoutsis, G.: Food Microbiol. 12 413-419 (1995)
6. LlTOPOULOU-TZANETAKI, E., TZANETAKIS, N., Vafopoulou-Mastrojiannaki, A.: Food Microbiol. 10 31-41 (1993)
7. Pappa, E.C., Kandarakis, I., Anifantakis E.M., Zerfiridis, G.K.: Food Control 17 570-581 (2006)
8. Pappa, H. C, Anyfantakis, E. M.: Milchwissenschaft 56 325-329 (2001)
9. Zerfiridis, G K. Soft cheeses. In: Technology of Dairy Products-I: Cheesemaking. Giaxoudi-Giapouli, Thessaloniki, 155-198 (2001)