Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

International Journal of Dairy Technology

Volumn 57, Issue 4, 2004, Pages 215-220

  Moatsou, Golfo ^a   Moschopoulou, Ekaterini ^a   Anifantakis, Emmanouel ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Biochemical characteristics; Curd wash; Graviera Kritis; Organoleptic characteristics; Starters; Swiss type cheese

Indexed keywords

LACTIC ACID; PROPIONIC ACID;

ACIDITY; ARTICLE; CHEESE; CHEESEMAKING; FOOD HANDLING; FOOD PROCESSING; GRAVIERA KRITIS CHEESE; HIGH TEMPERATURE PROCEDURES; MOLECULAR WEIGHT; ORGANOLEPTIC PROPERTY; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION;

EID: 8744286613     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00135.x     Document Type: Article

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