Quality of a Graviera-type cow cheese and a low-fat cow plus ewe cheese from raw and refrigerated cow's milk
(EN)
Lalos, G. T.
(EN)
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
(EL)
Lalos, G. T.
(EN)
Experimental cheeses a) Graviera-type from cow's milk, and b) a low-fat semi-hard cheese from mixture of cow's milk and ewe's skim milk were made using raw or cold stored cow's milk. In Graviera-type cheese manufacture propionibacteria and relatively high salting were used in order to avoid bitterness. In low-fat cheese manufacture a cheese-making scheme for low-fat cow cheese was applied. Graviera-type cheeses were of good appearance with some eyes in the interior, and with the typical bitter taste to a smaller extent. These cheeses from refrigerated milk were of lower organoleptic quality. Low-fat cheeses had about 8% fat, with moisture in the non fat substance (MNFS) of 56-57%. These cheeses were of good texture, only slightly elastic, but of moderate flavour. In these cheeses, cold storage of cow's milk led to some increase of bitterness.
(EN)
