| dc.contributor.author |
Moatsou, G |
en |
| dc.contributor.author |
Moschopoulou, E |
en |
| dc.contributor.author |
Anifantakis, E |
en |
| dc.date.accessioned |
2014-06-06T06:45:57Z |
|
| dc.date.available |
2014-06-06T06:45:57Z |
|
| dc.date.issued |
2004 |
en |
| dc.identifier.issn |
1364727X |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1471-0307.2004.00135.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2731 |
|
| dc.subject |
Biochemical characteristics |
en |
| dc.subject |
Curd wash |
en |
| dc.subject |
Graviera Kritis |
en |
| dc.subject |
Organoleptic characteristics |
en |
| dc.subject |
Starters |
en |
| dc.subject |
Swiss-type cheese |
en |
| dc.subject.other |
lactic acid |
en |
| dc.subject.other |
propionic acid |
en |
| dc.subject.other |
acidity |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
cheesemaking |
en |
| dc.subject.other |
food handling |
en |
| dc.subject.other |
food processing |
en |
| dc.subject.other |
Graviera Kritis cheese |
en |
| dc.subject.other |
high temperature procedures |
en |
| dc.subject.other |
molecular weight |
en |
| dc.subject.other |
organoleptic property |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
priority journal |
en |
| dc.subject.other |
protein degradation |
en |
| dc.title |
Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/j.1471-0307.2004.00135.x |
en |
| heal.publicationDate |
2004 |
en |
| heal.abstract |
The objective of the present study was to improve the characteristics of Graviera Kritis cheese. The influence of lactic acid and propionic acid starters was studied and then the effect of washing and salting the curd combined with the use of starters was investigated. Although the traditional technology without starters resulted in the highest organoleptic characteristics, it was shown that the use of starters could improve texture characteristics of the cheeses if it is combined with a curd wash to control acidity development. Lower pH values and higher contents of low molecular weight nitrogenous substances were consistent with texture defects. Moreover, the ripening at higher temperatures increasedproteolysis levels and decreased cheese quality. |
en |
| heal.journalName |
International Journal of Dairy Technology |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
57 |
en |
| dc.identifier.doi |
10.1111/j.1471-0307.2004.00135.x |
en |
| dc.identifier.spage |
215 |
en |
| dc.identifier.epage |
220 |
en |