Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milk

 
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2000 (EN)
Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milk (EN)

Lalos, G. T. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Lalos, G. T. (EN)

Kefalograviea and low-fat Kefalograviera were made from raw and refrigerated ewe's milk. Several modifications of conventional Kefalograviera cheesemaking were applied in the manufacture of low-fat cheeses. Low-fat Kefalograviera cheeses had 52-54% moisture, about 10% fat and MNFS 58-60%, while these parameters for Kefalograviera cheeses were 37-39%, about 31% and 54-56% respectively. Low-fat cheeses were of good texture, 'greasy' and not bitter. Cold storage of milk accelerated flavour development of Kefalograviera, and enhanced flavour of low-fat Kefalograviera cheeses. (EN)

cheddar cheese (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Milchwissenschaft-Milk Science International (EN)

English

2000

<Go to ISI>://000084916700007

VOLKSWIRTSCHAFTLICHER VERLAG (EN)



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