{"id":{"repo_id":"greece","oai_identifier":"oai:10442/0623"},"canonical_url":"https://search.dev.ndltd.org/etd/greece/oai:10442/0623","repository":{"repo_id":"greece","name":"Greek National Archive of PhD Theses","base_url":"https://phdtheses.ekt.gr/eadd_oai/request"},"display":{"title":"ΜΕΛΕΤΗ ΤΩΝ ΦΥΣΙΚΟΧΗΜΙΚΩΝ ΙΔΙΟΤΗΤΩΝ ΚΑΙ ΤΗΣ ΜΙΚΡΟΒΙΑΚΗΣ ΧΛΩΡΙΔΑΣ ΤΟΥ ΤΥΡΙΟΥ ΚΟΠΑΝΙΣΤΗ-ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΚΑΘΑΡΩΝ ΜΙΚΡΟΒΙΑΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ","abstract":"THE RESULTS OBTAINED FROM THE STUDY OF KOPANISTI CHEESE CAN BE SUMMARIZED AS FOLLOWS: 1. THE RELATIONSHIP BETWEEN YIELD (Y) OF CHEESE WITH 52.5% MOISTURE AND FAT (F) AND CASEIN (C) CONTENTS OF MILK WAS Y=-6.97+7.48 F-2.08 C. 2. THE CHANGES IN MOISTURE, FAT AND TOTAL NITROGEN IN CHEESE DURING ITS MATURATION WERE QUANTITATIVELY INSIGNIFICANT. ON THE CONTRARY, IN THE VARIOUS NITROGEN FRACTIONS, ELECTROPHORETIC PROFILM OF CHEESE CASEINS, FREE FATTY ACIDS AND AMINO-ACIDS CONTENT OF CHEESE, RAPID CHANGES WERE OBSERVED ATTRIBUTED TO THE STRONG LIPOLYTIC AND PROTEOLYTIC ACTIVITIES IN THE CHEESE. 3. CHANGES IN THE MICROBIAL FLORA OF KOPANISTI DURING RIPENING WERE OBSERVED. IT'S ESPECIALLY NOTED THAT IN THIS CHEESE YEASTS AND MOLDS WERE PRESENTED IN A HIGH PROPORTION FROM THE ISOLATED YEASTS THE SPECIES OF TRICHOSPORON CUTANEUM AND KLUGVEROMYCES LACTIS WERE DOMINATEDAND FROM THE MOLDS THE GENERA FORM PENICILLIUM AND ASPERGILLUS WERE FOUND, THAT DIDN'T PRODUCE ANY AFLATOXINS. 4. IT'S POSSIBLE THE SHAPING AND PACKING OF KOPANISTI CHEESE IN LOW WEIGHT PIECES, TO ENSURE ITS HYGIENIC PRESERVATION AND TOFACILITATE MARKET-CONSUMPTION. 5 . NEW TECHNOLOGY FOR THE PRODUCTION OF KOPANISTI MAY BE ACCOMPLISHED BY USING PASTEURIZED MILK, COMMERCIAL STARTER BACTERIA AND YEASTS AND MOLDS ISOLATED FROM KOPANISTI ITSELF. A HIGH-QUALITY PRODUCT IS THUS OBTAINED FROM HYGIENIC AND ORGANOLEPTIC CHARACTERISTICS POINT OF VIEW, ENSURING A SECURE METHOD OF STANDARDIZATION BASED ON THE ABOVE TECHNOLOGY.","abstract_html":"THE RESULTS OBTAINED FROM THE STUDY OF KOPANISTI CHEESE CAN BE SUMMARIZED AS FOLLOWS: 1. THE RELATIONSHIP BETWEEN YIELD (Y) OF CHEESE WITH 52.5% MOISTURE AND FAT (F) AND CASEIN (C) CONTENTS OF MILK WAS Y=-6.97+7.48 F-2.08 C. 2. THE CHANGES IN MOISTURE, FAT AND TOTAL NITROGEN IN CHEESE DURING ITS MATURATION WERE QUANTITATIVELY INSIGNIFICANT. ON THE CONTRARY, IN THE VARIOUS NITROGEN FRACTIONS, ELECTROPHORETIC PROFILM OF CHEESE CASEINS, FREE FATTY ACIDS AND AMINO-ACIDS CONTENT OF CHEESE, RAPID CHANGES WERE OBSERVED ATTRIBUTED TO THE STRONG LIPOLYTIC AND PROTEOLYTIC ACTIVITIES IN THE CHEESE. 3. CHANGES IN THE MICROBIAL FLORA OF KOPANISTI DURING RIPENING WERE OBSERVED. IT'S ESPECIALLY NOTED THAT IN THIS CHEESE YEASTS AND MOLDS WERE PRESENTED IN A HIGH PROPORTION FROM THE ISOLATED YEASTS THE SPECIES OF TRICHOSPORON CUTANEUM AND KLUGVEROMYCES LACTIS WERE DOMINATEDAND FROM THE MOLDS THE GENERA FORM PENICILLIUM AND ASPERGILLUS WERE FOUND, THAT DIDN'T PRODUCE ANY AFLATOXINS. 4. IT'S POSSIBLE THE SHAPING AND PACKING OF KOPANISTI CHEESE IN LOW WEIGHT PIECES, TO ENSURE ITS HYGIENIC PRESERVATION AND TOFACILITATE MARKET-CONSUMPTION. 5 . NEW TECHNOLOGY FOR THE PRODUCTION OF KOPANISTI MAY BE ACCOMPLISHED BY USING PASTEURIZED MILK, COMMERCIAL STARTER BACTERIA AND YEASTS AND MOLDS ISOLATED FROM KOPANISTI ITSELF. A HIGH-QUALITY PRODUCT IS THUS OBTAINED FROM HYGIENIC AND ORGANOLEPTIC CHARACTERISTICS POINT OF VIEW, ENSURING A SECURE METHOD OF STANDARDIZATION BASED ON THE ABOVE TECHNOLOGY.","abstract_has_math":false,"creators":["Καμιναρίδης, Στέλιος"],"institution":"Γεωργικό Πανεπιστήμιο Αθηνών","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1987,"date_issued":"1987","date_published":"1987","updated_at":"2026-07-24T02:25:21Z","subjects":["FREE AMINO ACIDS","Free fatty acids","KOPANISTI CHEESE","MICROBIAL CULTURES","MICROBIAL FLORA","New technology","Physicochemical properties","Quality assessment","Ripening","ΚΟΠΑΝΙΣΤΗ","ΜΙΚΡΟΒΙΑΚΕΣ ΚΑΛΛΙΕΡΓΕΙΕΣ","Μικροβιακή χλωρίδα","ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ","Τυρί","Φυσικοχημικές ιδιότητες","Ωρίμανση","Γεωπονικές Επιστήμες και Κτηνιατρική","Agricultural and Veterinary Sciences","Γεωπονία, Δασολογία και Αλιεία","Agriculture, Forestry and Fisheries"],"languages":["gre"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/0623"],"render_values":[{"text":"10.12681/eadd/0623","href":"https://doi.org/10.12681/eadd/0623","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10442/hedi/0623","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Καμιναρίδης, Στέλιος"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1987"]},{"key":"dc:publisher","label":"Institution","values":["Γεωργικό Πανεπιστήμιο Αθηνών","Agricultural University of Athens"]},{"key":"dc:type","label":"Dc Type","values":["PhD Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["FREE AMINO ACIDS","Free fatty acids","KOPANISTI CHEESE","MICROBIAL CULTURES","MICROBIAL FLORA","New technology","Physicochemical properties","Quality assessment","Ripening","ΚΟΠΑΝΙΣΤΗ","ΜΙΚΡΟΒΙΑΚΕΣ ΚΑΛΛΙΕΡΓΕΙΕΣ","Μικροβιακή χλωρίδα","ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ","Τυρί","Φυσικοχημικές ιδιότητες","Ωρίμανση","Γεωπονικές Επιστήμες και Κτηνιατρική","Agricultural and Veterinary Sciences","Γεωπονία, Δασολογία και Αλιεία","Agriculture, Forestry and Fisheries"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["gre"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/0623","http://hdl.handle.net/10442/hedi/0623"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["THE RESULTS OBTAINED FROM THE STUDY OF KOPANISTI CHEESE CAN BE SUMMARIZED AS FOLLOWS: 1. THE RELATIONSHIP BETWEEN YIELD (Y) OF CHEESE WITH 52.5% MOISTURE AND FAT (F) AND CASEIN (C) CONTENTS OF MILK WAS Y=-6.97+7.48 F-2.08 C. 2. THE CHANGES IN MOISTURE, FAT AND TOTAL NITROGEN IN CHEESE DURING ITS MATURATION WERE QUANTITATIVELY INSIGNIFICANT. ON THE CONTRARY, IN THE VARIOUS NITROGEN FRACTIONS, ELECTROPHORETIC PROFILM OF CHEESE CASEINS, FREE FATTY ACIDS AND AMINO-ACIDS CONTENT OF CHEESE, RAPID CHANGES WERE OBSERVED ATTRIBUTED TO THE STRONG LIPOLYTIC AND PROTEOLYTIC ACTIVITIES IN THE CHEESE. 3. CHANGES IN THE MICROBIAL FLORA OF KOPANISTI DURING RIPENING WERE OBSERVED. IT'S ESPECIALLY NOTED THAT IN THIS CHEESE YEASTS AND MOLDS WERE PRESENTED IN A HIGH PROPORTION FROM THE ISOLATED YEASTS THE SPECIES OF TRICHOSPORON CUTANEUM AND KLUGVEROMYCES LACTIS WERE DOMINATEDAND FROM THE MOLDS THE GENERA FORM PENICILLIUM AND ASPERGILLUS WERE FOUND, THAT DIDN'T PRODUCE ANY AFLATOXINS. 4. IT'S POSSIBLE THE SHAPING AND PACKING OF KOPANISTI CHEESE IN LOW WEIGHT PIECES, TO ENSURE ITS HYGIENIC PRESERVATION AND TOFACILITATE MARKET-CONSUMPTION. 5 . NEW TECHNOLOGY FOR THE PRODUCTION OF KOPANISTI MAY BE ACCOMPLISHED BY USING PASTEURIZED MILK, COMMERCIAL STARTER BACTERIA AND YEASTS AND MOLDS ISOLATED FROM KOPANISTI ITSELF. A HIGH-QUALITY PRODUCT IS THUS OBTAINED FROM HYGIENIC AND ORGANOLEPTIC CHARACTERISTICS POINT OF VIEW, ENSURING A SECURE METHOD OF STANDARDIZATION BASED ON THE ABOVE TECHNOLOGY.","ΑΠΟ ΤΗΝ ΠΑΡΟΥΣΑ ΜΕΛΕΤΗ ΤΟΥ ΤΥΡΙΟΥ ΚΟΠΑΝΙΣΤΗ ΠΡΟΕΚΥΨΑΝ ΠΕΡΙΛΗΠΤΙΚΑ ΤΑ ΕΞΗΣ: 1. ΣΧΕΣΗ ΠΟΥ ΣΥΝΔΕΕΙ ΤΗΝ ΑΠΟΔΟΣΗ (Α) ΤΟΥ ΓΑΛΑΚΤΟΣ ΣΕ ΤΥΡΙ ΜΕ ΥΓΡΑΣΙΑ 52,5% ΚΑΙ ΤΗΝ ΠΕΡΙΕΚΤΙΚΟΤΗΤΑ ΤΟΥ ΣΕ ΚΑΖΕΙΚΟ (Κ) ΚΑΙ ΛΙΠΟΣ (Λ) : Α=-6.97+7.48L-2.08K. 2. ΚΑΤΑ ΤΗΝ ΩΡΙΜΑΝΣΗ ΤΗΣ ΚΟΠΑΝΙΣΤΗΣ ΠΡΑΓΜΑΤΟΠΟΙΟΥΝΤΑΙ ΠΕΡΙΟΡΙΣΜΕΝΕΣ ΠΟΣΟΤΙΚΕΣ ΜΕΤΑΒΟΛΕΣΣΤΗΝ ΥΓΡΑΣΙΑ, ΣΤΟ ΛΙΠΟΣ ΚΑΙ ΣΤΙΣ ΑΖΩΤΟΥΧΕΣ ΟΥΣΙΕΣ ΤΗΣ ΣΤΟ ΣΥΝΟΛΟ ΤΟΥΣ. ΑΝΤΙΘΕΤΑ ΔΙΑΠΙΣΤΩΘΗΚΑΝ ΤΑΧΥΤΑΤΕΣ ΜΕΤΑΒΟΛΕΣ ΣΤΑ ΔΙΑΦΟΡΑ ΑΖΩΤΟΥΧΑ ΚΛΑΣΜΑΤΑ, ΣΤΟ ΗΛΕΚΤΡΟΦΟΡΗΤΙΚΟ ΠΡΟΦΙΛΜ ΤΩΝ ΚΑΖΕΙΝΩΝ ΚΑΙ ΣΤΗΝ ΠΕΡΙΕΚΤΙΚΟΤΗΤΑ ΤΗΣ ΣΕ ΕΛΕΥΘΕΡΑ ΛΙΠΑΡΑ ΟΞΕΑ ΚΑΙ ΑΜΙΝΟΞΕΑ ΠΟΥ ΑΠΟΔΙΔΟΝΤΑΙ ΣΕ ΕΝΤΟΝΗ ΠΡΩΤΕΟΛΥΤΙΚΗ ΚΑΙ ΛΙΠΟΛΥΤΙΚΗ ΔΡΑΣΤΗΡΙΟΤΗΤΑ ΣΤΟ ΤΥΡΙ. 3. ΜΕ ΤΗΝ ΩΡΙΜΑΝΣΗ ΤΟΥ ΤΥΡΙΟΥ ΕΠΕΡΧΟΝΤΑΙ ΜΕΤΑΒΟΛΕΣ ΣΤΗ ΜΙΚΡΟΒΙΑΚΗΧΛΩΡΙΔΑ ΤΟΥ. ΕΠΙΣΗΜΑΙΝΕΤΑΙ ΙΔΙΑΙΤΕΡΑ ΟΤΙ ΣΤΟ ΤΥΡΙ ΑΥΤΟ ΥΠΑΡΧΟΥΝ ΣΕ ΕΞΑΙΡΕΤΙΚΑ ΥΨΗΛΗ ΑΝΑΛΟΓΙΑ ΖΥΜΕΣ ΚΑΙ ΜΥΚΗΤΕΣ. ΑΠΟ ΤΙΣ ΖΥΜΕΣ ΠΟΥ ΑΠΟΜΟΝΩΘΗΚΑΝ ΚΥΡΙΑΡΧΟΥΣΑΝ ΤΑ ΕΙΔΗ TRICHOSPORAN CUTANEUM ΚΑΙ KLUGVEROMYCES LACTIS ΚΑΙ ΑΠΟ ΤΟΥΣ ΜΥΚΗΤΕΣ ΤΑ ΓΕΝΗ PENICILLIUM ΚΑΙ ASPERGILLUS ΠΟΥ ΔΕΝ ΗΤΑΝ ΑΦΛΑΤΟΞΙΝΟΓΟΝΑ. 4. ΕΙΝΑΙ ΔΥΝΑΤΗ Η ΣΧΗΜΑΤΟΔΟΤΗΣΗ ΚΑΙ Η ΣΥΣΚΕΥΑΣΙΑ ΤΗΣ ΚΟΠΑΝΙΣΤΗΣ ΣΕ ΤΕΜΑΧΙΑ ΜΙΚΡΟΥ ΒΑΡΟΥΣ, ΩΣΤΕ ΚΑΙ ΥΓΙΕΙΝΗ ΔΙΑΤΗΡΗΣΗ ΤΗΣ ΝΑ ΕΞΑΣΦΑΛΙΖΕΤΑΙ ΚΑΙ ΝΑ ΔΙΕΥΚΟΛΥΝΕΤΑΙ Η ΕΜΠΟΡΙΑ ΤΗΣ . 5. ΝΕΑ ΤΕΧΝΟΛΟΓΙΑ ΓΙΑ ΤΗΝ ΠΑΡΑΣΚΕΥΗ ΤΟΥ ΤΥΡΙΟΥ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΠΑΣΤΕΡΙΩΜΕΝΟΥΓΑΛΑΚΤΟΣ, ΟΞΥΓΑΛΑΚΤΙΚΩΝ ΜΙΚΡΟΟΡΓΑΝΙΣΜΩΝ ΚΑΘΩΣ ΚΑΙ ΖΥΜΩΝ ΚΑΙ ΜΥΚΗΤΩΝ ΠΟΥ ΑΠΟΜΟΝΩΘΗΚΑΝ ΑΠΟ ΤΟ ΤΥΡΙ. Η ΤΕΧΝΟΛΟΓΙΑ ΑΥΤΗ ΟΔΗΓΕΙ ΣΤΗ ΣΕ ΜΕΓΑΛΟ ΒΑΘΜΟ ΤΥΠΟΠΟΙΗΣΗ ΤΟΥΤΥΡΙΟΥ ΚΑΙ ΣΤΗΝ ΠΑΡΑΓΩΓΗ ΠΡΟΙΟΝΤΟΣ ΥΨΗΛΗΣ ΠΟΙΟΤΗΤΑΣ ΑΠΟ ΑΠΟΨΗ ΥΓΙΕΙΝΗΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΩΝ ΧΑΡΑΚΤΗΡΙΣΤΙΚΩΝ."]},{"key":"dc:title","label":"Title","values":["ΜΕΛΕΤΗ ΤΩΝ ΦΥΣΙΚΟΧΗΜΙΚΩΝ ΙΔΙΟΤΗΤΩΝ ΚΑΙ ΤΗΣ ΜΙΚΡΟΒΙΑΚΗΣ ΧΛΩΡΙΔΑΣ ΤΟΥ ΤΥΡΙΟΥ ΚΟΠΑΝΙΣΤΗ-ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΚΑΘΑΡΩΝ ΜΙΚΡΟΒΙΑΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ","STUDY OF PHYSICOCHEMICAL PROPERTIES AND MICROBIAL FLORA OF KOPANISTI CHEESE-USEOF MICROBIAL CULTURES"]}]}],"canonical_facts":{"dc:creator":["Καμιναρίδης, Στέλιος"],"dc:date":["1987"],"dc:description":["THE RESULTS OBTAINED FROM THE STUDY OF KOPANISTI CHEESE CAN BE SUMMARIZED AS FOLLOWS: 1. THE RELATIONSHIP BETWEEN YIELD (Y) OF CHEESE WITH 52.5% MOISTURE AND FAT (F) AND CASEIN (C) CONTENTS OF MILK WAS Y=-6.97+7.48 F-2.08 C. 2. THE CHANGES IN MOISTURE, FAT AND TOTAL NITROGEN IN CHEESE DURING ITS MATURATION WERE QUANTITATIVELY INSIGNIFICANT. ON THE CONTRARY, IN THE VARIOUS NITROGEN FRACTIONS, ELECTROPHORETIC PROFILM OF CHEESE CASEINS, FREE FATTY ACIDS AND AMINO-ACIDS CONTENT OF CHEESE, RAPID CHANGES WERE OBSERVED ATTRIBUTED TO THE STRONG LIPOLYTIC AND PROTEOLYTIC ACTIVITIES IN THE CHEESE. 3. CHANGES IN THE MICROBIAL FLORA OF KOPANISTI DURING RIPENING WERE OBSERVED. IT'S ESPECIALLY NOTED THAT IN THIS CHEESE YEASTS AND MOLDS WERE PRESENTED IN A HIGH PROPORTION FROM THE ISOLATED YEASTS THE SPECIES OF TRICHOSPORON CUTANEUM AND KLUGVEROMYCES LACTIS WERE DOMINATEDAND FROM THE MOLDS THE GENERA FORM PENICILLIUM AND ASPERGILLUS WERE FOUND, THAT DIDN'T PRODUCE ANY AFLATOXINS. 4. IT'S POSSIBLE THE SHAPING AND PACKING OF KOPANISTI CHEESE IN LOW WEIGHT PIECES, TO ENSURE ITS HYGIENIC PRESERVATION AND TOFACILITATE MARKET-CONSUMPTION. 5 . NEW TECHNOLOGY FOR THE PRODUCTION OF KOPANISTI MAY BE ACCOMPLISHED BY USING PASTEURIZED MILK, COMMERCIAL STARTER BACTERIA AND YEASTS AND MOLDS ISOLATED FROM KOPANISTI ITSELF. A HIGH-QUALITY PRODUCT IS THUS OBTAINED FROM HYGIENIC AND ORGANOLEPTIC CHARACTERISTICS POINT OF VIEW, ENSURING A SECURE METHOD OF STANDARDIZATION BASED ON THE ABOVE TECHNOLOGY.","ΑΠΟ ΤΗΝ ΠΑΡΟΥΣΑ ΜΕΛΕΤΗ ΤΟΥ ΤΥΡΙΟΥ ΚΟΠΑΝΙΣΤΗ ΠΡΟΕΚΥΨΑΝ ΠΕΡΙΛΗΠΤΙΚΑ ΤΑ ΕΞΗΣ: 1. ΣΧΕΣΗ ΠΟΥ ΣΥΝΔΕΕΙ ΤΗΝ ΑΠΟΔΟΣΗ (Α) ΤΟΥ ΓΑΛΑΚΤΟΣ ΣΕ ΤΥΡΙ ΜΕ ΥΓΡΑΣΙΑ 52,5% ΚΑΙ ΤΗΝ ΠΕΡΙΕΚΤΙΚΟΤΗΤΑ ΤΟΥ ΣΕ ΚΑΖΕΙΚΟ (Κ) ΚΑΙ ΛΙΠΟΣ (Λ) : Α=-6.97+7.48L-2.08K. 2. ΚΑΤΑ ΤΗΝ ΩΡΙΜΑΝΣΗ ΤΗΣ ΚΟΠΑΝΙΣΤΗΣ ΠΡΑΓΜΑΤΟΠΟΙΟΥΝΤΑΙ ΠΕΡΙΟΡΙΣΜΕΝΕΣ ΠΟΣΟΤΙΚΕΣ ΜΕΤΑΒΟΛΕΣΣΤΗΝ ΥΓΡΑΣΙΑ, ΣΤΟ ΛΙΠΟΣ ΚΑΙ ΣΤΙΣ ΑΖΩΤΟΥΧΕΣ ΟΥΣΙΕΣ ΤΗΣ ΣΤΟ ΣΥΝΟΛΟ ΤΟΥΣ. ΑΝΤΙΘΕΤΑ ΔΙΑΠΙΣΤΩΘΗΚΑΝ ΤΑΧΥΤΑΤΕΣ ΜΕΤΑΒΟΛΕΣ ΣΤΑ ΔΙΑΦΟΡΑ ΑΖΩΤΟΥΧΑ ΚΛΑΣΜΑΤΑ, ΣΤΟ ΗΛΕΚΤΡΟΦΟΡΗΤΙΚΟ ΠΡΟΦΙΛΜ ΤΩΝ ΚΑΖΕΙΝΩΝ ΚΑΙ ΣΤΗΝ ΠΕΡΙΕΚΤΙΚΟΤΗΤΑ ΤΗΣ ΣΕ ΕΛΕΥΘΕΡΑ ΛΙΠΑΡΑ ΟΞΕΑ ΚΑΙ ΑΜΙΝΟΞΕΑ ΠΟΥ ΑΠΟΔΙΔΟΝΤΑΙ ΣΕ ΕΝΤΟΝΗ ΠΡΩΤΕΟΛΥΤΙΚΗ ΚΑΙ ΛΙΠΟΛΥΤΙΚΗ ΔΡΑΣΤΗΡΙΟΤΗΤΑ ΣΤΟ ΤΥΡΙ. 3. ΜΕ ΤΗΝ ΩΡΙΜΑΝΣΗ ΤΟΥ ΤΥΡΙΟΥ ΕΠΕΡΧΟΝΤΑΙ ΜΕΤΑΒΟΛΕΣ ΣΤΗ ΜΙΚΡΟΒΙΑΚΗΧΛΩΡΙΔΑ ΤΟΥ. ΕΠΙΣΗΜΑΙΝΕΤΑΙ ΙΔΙΑΙΤΕΡΑ ΟΤΙ ΣΤΟ ΤΥΡΙ ΑΥΤΟ ΥΠΑΡΧΟΥΝ ΣΕ ΕΞΑΙΡΕΤΙΚΑ ΥΨΗΛΗ ΑΝΑΛΟΓΙΑ ΖΥΜΕΣ ΚΑΙ ΜΥΚΗΤΕΣ. ΑΠΟ ΤΙΣ ΖΥΜΕΣ ΠΟΥ ΑΠΟΜΟΝΩΘΗΚΑΝ ΚΥΡΙΑΡΧΟΥΣΑΝ ΤΑ ΕΙΔΗ TRICHOSPORAN CUTANEUM ΚΑΙ KLUGVEROMYCES LACTIS ΚΑΙ ΑΠΟ ΤΟΥΣ ΜΥΚΗΤΕΣ ΤΑ ΓΕΝΗ PENICILLIUM ΚΑΙ ASPERGILLUS ΠΟΥ ΔΕΝ ΗΤΑΝ ΑΦΛΑΤΟΞΙΝΟΓΟΝΑ. 4. ΕΙΝΑΙ ΔΥΝΑΤΗ Η ΣΧΗΜΑΤΟΔΟΤΗΣΗ ΚΑΙ Η ΣΥΣΚΕΥΑΣΙΑ ΤΗΣ ΚΟΠΑΝΙΣΤΗΣ ΣΕ ΤΕΜΑΧΙΑ ΜΙΚΡΟΥ ΒΑΡΟΥΣ, ΩΣΤΕ ΚΑΙ ΥΓΙΕΙΝΗ ΔΙΑΤΗΡΗΣΗ ΤΗΣ ΝΑ ΕΞΑΣΦΑΛΙΖΕΤΑΙ ΚΑΙ ΝΑ ΔΙΕΥΚΟΛΥΝΕΤΑΙ Η ΕΜΠΟΡΙΑ ΤΗΣ . 5. ΝΕΑ ΤΕΧΝΟΛΟΓΙΑ ΓΙΑ ΤΗΝ ΠΑΡΑΣΚΕΥΗ ΤΟΥ ΤΥΡΙΟΥ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΠΑΣΤΕΡΙΩΜΕΝΟΥΓΑΛΑΚΤΟΣ, ΟΞΥΓΑΛΑΚΤΙΚΩΝ ΜΙΚΡΟΟΡΓΑΝΙΣΜΩΝ ΚΑΘΩΣ ΚΑΙ ΖΥΜΩΝ ΚΑΙ ΜΥΚΗΤΩΝ ΠΟΥ ΑΠΟΜΟΝΩΘΗΚΑΝ ΑΠΟ ΤΟ ΤΥΡΙ. Η ΤΕΧΝΟΛΟΓΙΑ ΑΥΤΗ ΟΔΗΓΕΙ ΣΤΗ ΣΕ ΜΕΓΑΛΟ ΒΑΘΜΟ ΤΥΠΟΠΟΙΗΣΗ ΤΟΥΤΥΡΙΟΥ ΚΑΙ ΣΤΗΝ ΠΑΡΑΓΩΓΗ ΠΡΟΙΟΝΤΟΣ ΥΨΗΛΗΣ ΠΟΙΟΤΗΤΑΣ ΑΠΟ ΑΠΟΨΗ ΥΓΙΕΙΝΗΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΩΝ ΧΑΡΑΚΤΗΡΙΣΤΙΚΩΝ."],"dc:identifier":["10.12681/eadd/0623","http://hdl.handle.net/10442/hedi/0623"],"dc:language":["gre"],"dc:publisher":["Γεωργικό Πανεπιστήμιο Αθηνών","Agricultural University of Athens"],"dc:subject":["FREE AMINO ACIDS","Free fatty acids","KOPANISTI CHEESE","MICROBIAL CULTURES","MICROBIAL FLORA","New technology","Physicochemical properties","Quality assessment","Ripening","ΚΟΠΑΝΙΣΤΗ","ΜΙΚΡΟΒΙΑΚΕΣ ΚΑΛΛΙΕΡΓΕΙΕΣ","Μικροβιακή χλωρίδα","ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ","Τυρί","Φυσικοχημικές ιδιότητες","Ωρίμανση","Γεωπονικές Επιστήμες και Κτηνιατρική","Agricultural and Veterinary Sciences","Γεωπονία, Δασολογία και Αλιεία","Agriculture, Forestry and Fisheries"],"dc:title":["ΜΕΛΕΤΗ ΤΩΝ ΦΥΣΙΚΟΧΗΜΙΚΩΝ ΙΔΙΟΤΗΤΩΝ ΚΑΙ ΤΗΣ ΜΙΚΡΟΒΙΑΚΗΣ ΧΛΩΡΙΔΑΣ ΤΟΥ ΤΥΡΙΟΥ ΚΟΠΑΝΙΣΤΗ-ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΚΑΘΑΡΩΝ ΜΙΚΡΟΒΙΑΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ","STUDY OF PHYSICOCHEMICAL PROPERTIES AND MICROBIAL FLORA OF KOPANISTI CHEESE-USEOF MICROBIAL CULTURES"],"dc:type":["PhD Thesis"]},"updated_at":"2026-07-24T02:25:21Z"}