{"id":{"repo_id":"greece","oai_identifier":"oai:10442/1446"},"canonical_url":"https://search.dev.ndltd.org/etd/greece/oai:10442/1446","repository":{"repo_id":"greece","name":"Greek National Archive of PhD Theses","base_url":"https://phdtheses.ekt.gr/eadd_oai/request"},"display":{"title":"ΠΑΡΑΣΚΕΥΗ ΝΩΠΩΝ ΜΑΛΑΚΩΝ ΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΕΠΙΛΕΓΜΕΝΩΝΟΞΥΓΑΛΑΚΤΙΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ","abstract":"A NEW TYPE OF FRESH CHEESE FROM EWE'S MILK WAS MADE. CHEESE WAS MANUFACTURED BYCURDLING THE MILK IN 20-24H WITH SMALL QUANTITIES OF BOTH, RENNET AND STARTER CULTURE. ANALYSIS OF VARIANCE ON THE ORGANOLEPTIC SCORING OF THE CHEESE REVEALED THAT CHEESE MADE FROM EWE'S MILK HAD A BETTER FLAVOUR THAN CHEESE FROM COW'S MILK WHICH KEPT CONSTANT FOR A LONGER PERIOD. SUBSTANCES THAT CONTRIBUTED TO THE CHARACTERISTIC FLAVOUR OF THIS CHEESE WERE: ACETALDEHYDE, OLEIC ACID AND ACIDITY. IN ADDITION CHEESE FROM EWE'S MILK HAD AN OVERALL HIGHER BY 40% COMPARED WITH CHEESE FROM COW'S MILK. (SHORTENED)","abstract_html":"A NEW TYPE OF FRESH CHEESE FROM EWE'S MILK WAS MADE. CHEESE WAS MANUFACTURED BYCURDLING THE MILK IN 20-24H WITH SMALL QUANTITIES OF BOTH, RENNET AND STARTER CULTURE. ANALYSIS OF VARIANCE ON THE ORGANOLEPTIC SCORING OF THE CHEESE REVEALED THAT CHEESE MADE FROM EWE'S MILK HAD A BETTER FLAVOUR THAN CHEESE FROM COW'S MILK WHICH KEPT CONSTANT FOR A LONGER PERIOD. SUBSTANCES THAT CONTRIBUTED TO THE CHARACTERISTIC FLAVOUR OF THIS CHEESE WERE: ACETALDEHYDE, OLEIC ACID AND ACIDITY. IN ADDITION CHEESE FROM EWE'S MILK HAD AN OVERALL HIGHER BY 40% COMPARED WITH CHEESE FROM COW'S MILK. (SHORTENED)","abstract_has_math":false,"creators":["Βλάχος, Ιωάννης","Vlachos, Ioannis"],"institution":"Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1990,"date_issued":"1990","date_published":"1990","updated_at":"2026-07-24T02:24:56Z","subjects":["FRESH CHEESE FROM EWE'S MILK","FRESH CHEESE TECHNOLOGY FROM EWE'S MILK","STARTER CULTURE FOR FRESHCHEESE OF EWE'S MILK","ΚΑΛΛΙΕΡΓΕΙΕΣ ΝΩΠΩΝ ΠΡΟΒΕΙΩΝ ΤΥΡΙΩΝ","ΝΩΠΑ ΤΥΡΙΑ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ","ΤΕΧΝΟΛΟΓΙΑ ΝΩΠΩΝΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ","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/1446"],"render_values":[{"text":"10.12681/eadd/1446","href":"https://doi.org/10.12681/eadd/1446","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10442/hedi/1446","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Βλάχος, Ιωάννης","Vlachos, Ioannis"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1990"]},{"key":"dc:publisher","label":"Institution","values":["Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ)","Aristotle University Of Thessaloniki (AUTH)"]},{"key":"dc:type","label":"Dc Type","values":["PhD Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["FRESH CHEESE FROM EWE'S MILK","FRESH CHEESE TECHNOLOGY FROM EWE'S MILK","STARTER CULTURE FOR FRESHCHEESE OF EWE'S MILK","ΚΑΛΛΙΕΡΓΕΙΕΣ ΝΩΠΩΝ ΠΡΟΒΕΙΩΝ ΤΥΡΙΩΝ","ΝΩΠΑ ΤΥΡΙΑ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ","ΤΕΧΝΟΛΟΓΙΑ ΝΩΠΩΝΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ","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/1446","http://hdl.handle.net/10442/hedi/1446"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["A NEW TYPE OF FRESH CHEESE FROM EWE'S MILK WAS MADE. CHEESE WAS MANUFACTURED BYCURDLING THE MILK IN 20-24H WITH SMALL QUANTITIES OF BOTH, RENNET AND STARTER CULTURE. ANALYSIS OF VARIANCE ON THE ORGANOLEPTIC SCORING OF THE CHEESE REVEALED THAT CHEESE MADE FROM EWE'S MILK HAD A BETTER FLAVOUR THAN CHEESE FROM COW'S MILK WHICH KEPT CONSTANT FOR A LONGER PERIOD. SUBSTANCES THAT CONTRIBUTED TO THE CHARACTERISTIC FLAVOUR OF THIS CHEESE WERE: ACETALDEHYDE, OLEIC ACID AND ACIDITY. IN ADDITION CHEESE FROM EWE'S MILK HAD AN OVERALL HIGHER BY 40% COMPARED WITH CHEESE FROM COW'S MILK. (SHORTENED)","ΠΑΡΑΣΚΕΥΑΣΤΗΚΕ ΝΕΟΣ ΤΥΠΟΣ ΝΩΠΟΥ ΤΥΡΙΟΥ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΠΗΞΗ ΣΥΝΔΥΑΣΜΕΝΗΣ ΔΡΑΣΗΣ ΜΙΚΡΩΝ ΠΟΣΟΤΗΤΩΝ ΠΥΤΙΑΣ ΚΑΙ ΟΞΥΓΑΛΑΚΤΙΚΗΣ ΚΑΛΛΙΕΡΓΕΙΑΣ ΓΑΙ 20-24 ΩΡΕΣ. Η ΑΝΑΛΥΣΗ ΠΑΡΑΛΛΑΚΤΙΚΟΤΗΤΑΣ ΤΗΣ ΑΞΙΟΛΟΓΗΣΗΣ ΤΩΝ ΚΡΙΤΩΝ ΓΙΑ ΤΑ ΤΥΡΙΑ ΠΟΥ ΠΑΡΑΣΚΕΥΑΣΤΗΚΑΝ ΕΔΕΙΞΕ ΟΤΙ ΤΑ ΤΥΡΙΑ ΠΟΥ ΠΡΟΕΡΧΟΝΤΑΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΕΙΧΑΝ ΚΑΛΥΤΕΡΑ ΧΑΡΑΚΤΗΡΙΣΤΙΚΑ ΑΡΩΜΑΤΟΣ ΚΑΙ ΓΕΥΣΗΣ ΚΑΙ ΕΠΙ ΜΑΚΡΟΤΕΡΟ ΧΡΟΝΙΚΟ ΔΙΑΣΤΗΜΑ ΣΥΝΤΗΡΗΣΗΣ ΑΠΟΑΥΤΑ ΠΟΥ ΠΡΟΕΡΧΟΝΤΑΝ ΑΠΟ ΑΓΕΛΑΔΙΝΟ ΓΑΛΑ. ΤΑ ΣΤΟΙΧΕΙΑ ΠΟΥ ΠΡΟΣΔΙΔΟΥΝ ΧΑΡΑΚΤΗΡΙΣΤΙΚΗ ΓΕΥΣΗ-ΑΡΩΜΑ Σ'ΑΥΤΟ ΤΟ ΤΥΡΙ ΕΙΝΑΙ, Η ΑΚΕΤΑΛΔΕΥΔΗ, ΤΟ ΟΛΕΙΚΟ ΟΞΥ ΚΑΙ Η ΟΞΥΤΗΤΑ. ΕΠΙΠΡΟΣΘΕΤΑ, ΤΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΕΧΕΙ ΚΑΤΑ 40% ΜΕΓΑΛΥΤΕΡΗ ΑΠΟΔΟΣΗ ΣΕ ΝΩΠΟ ΤΥΡΙ,ΑΠΟ ΤΟ ΑΓΕΛΑΔΙΝΟ. (ΠΕΡΙΚΟΠΗ)"]},{"key":"dc:title","label":"Title","values":["ΠΑΡΑΣΚΕΥΗ ΝΩΠΩΝ ΜΑΛΑΚΩΝ ΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΕΠΙΛΕΓΜΕΝΩΝΟΞΥΓΑΛΑΚΤΙΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ","MANUFACTURE OF FRESH CHEESE FROM EWE'S MILK WITH SELECTED STARTER CULTURE"]}]}],"canonical_facts":{"dc:creator":["Βλάχος, Ιωάννης","Vlachos, Ioannis"],"dc:date":["1990"],"dc:description":["A NEW TYPE OF FRESH CHEESE FROM EWE'S MILK WAS MADE. CHEESE WAS MANUFACTURED BYCURDLING THE MILK IN 20-24H WITH SMALL QUANTITIES OF BOTH, RENNET AND STARTER CULTURE. ANALYSIS OF VARIANCE ON THE ORGANOLEPTIC SCORING OF THE CHEESE REVEALED THAT CHEESE MADE FROM EWE'S MILK HAD A BETTER FLAVOUR THAN CHEESE FROM COW'S MILK WHICH KEPT CONSTANT FOR A LONGER PERIOD. SUBSTANCES THAT CONTRIBUTED TO THE CHARACTERISTIC FLAVOUR OF THIS CHEESE WERE: ACETALDEHYDE, OLEIC ACID AND ACIDITY. IN ADDITION CHEESE FROM EWE'S MILK HAD AN OVERALL HIGHER BY 40% COMPARED WITH CHEESE FROM COW'S MILK. (SHORTENED)","ΠΑΡΑΣΚΕΥΑΣΤΗΚΕ ΝΕΟΣ ΤΥΠΟΣ ΝΩΠΟΥ ΤΥΡΙΟΥ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΠΗΞΗ ΣΥΝΔΥΑΣΜΕΝΗΣ ΔΡΑΣΗΣ ΜΙΚΡΩΝ ΠΟΣΟΤΗΤΩΝ ΠΥΤΙΑΣ ΚΑΙ ΟΞΥΓΑΛΑΚΤΙΚΗΣ ΚΑΛΛΙΕΡΓΕΙΑΣ ΓΑΙ 20-24 ΩΡΕΣ. Η ΑΝΑΛΥΣΗ ΠΑΡΑΛΛΑΚΤΙΚΟΤΗΤΑΣ ΤΗΣ ΑΞΙΟΛΟΓΗΣΗΣ ΤΩΝ ΚΡΙΤΩΝ ΓΙΑ ΤΑ ΤΥΡΙΑ ΠΟΥ ΠΑΡΑΣΚΕΥΑΣΤΗΚΑΝ ΕΔΕΙΞΕ ΟΤΙ ΤΑ ΤΥΡΙΑ ΠΟΥ ΠΡΟΕΡΧΟΝΤΑΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΕΙΧΑΝ ΚΑΛΥΤΕΡΑ ΧΑΡΑΚΤΗΡΙΣΤΙΚΑ ΑΡΩΜΑΤΟΣ ΚΑΙ ΓΕΥΣΗΣ ΚΑΙ ΕΠΙ ΜΑΚΡΟΤΕΡΟ ΧΡΟΝΙΚΟ ΔΙΑΣΤΗΜΑ ΣΥΝΤΗΡΗΣΗΣ ΑΠΟΑΥΤΑ ΠΟΥ ΠΡΟΕΡΧΟΝΤΑΝ ΑΠΟ ΑΓΕΛΑΔΙΝΟ ΓΑΛΑ. ΤΑ ΣΤΟΙΧΕΙΑ ΠΟΥ ΠΡΟΣΔΙΔΟΥΝ ΧΑΡΑΚΤΗΡΙΣΤΙΚΗ ΓΕΥΣΗ-ΑΡΩΜΑ Σ'ΑΥΤΟ ΤΟ ΤΥΡΙ ΕΙΝΑΙ, Η ΑΚΕΤΑΛΔΕΥΔΗ, ΤΟ ΟΛΕΙΚΟ ΟΞΥ ΚΑΙ Η ΟΞΥΤΗΤΑ. ΕΠΙΠΡΟΣΘΕΤΑ, ΤΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΕΧΕΙ ΚΑΤΑ 40% ΜΕΓΑΛΥΤΕΡΗ ΑΠΟΔΟΣΗ ΣΕ ΝΩΠΟ ΤΥΡΙ,ΑΠΟ ΤΟ ΑΓΕΛΑΔΙΝΟ. (ΠΕΡΙΚΟΠΗ)"],"dc:identifier":["10.12681/eadd/1446","http://hdl.handle.net/10442/hedi/1446"],"dc:language":["gre"],"dc:publisher":["Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ)","Aristotle University Of Thessaloniki (AUTH)"],"dc:subject":["FRESH CHEESE FROM EWE'S MILK","FRESH CHEESE TECHNOLOGY FROM EWE'S MILK","STARTER CULTURE FOR FRESHCHEESE OF EWE'S MILK","ΚΑΛΛΙΕΡΓΕΙΕΣ ΝΩΠΩΝ ΠΡΟΒΕΙΩΝ ΤΥΡΙΩΝ","ΝΩΠΑ ΤΥΡΙΑ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ","ΤΕΧΝΟΛΟΓΙΑ ΝΩΠΩΝΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ","Γεωπονικές Επιστήμες και Κτηνιατρική","Agricultural and Veterinary Sciences","Γεωπονία, Δασολογία και Αλιεία","Agriculture, Forestry and Fisheries"],"dc:title":["ΠΑΡΑΣΚΕΥΗ ΝΩΠΩΝ ΜΑΛΑΚΩΝ ΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΕΠΙΛΕΓΜΕΝΩΝΟΞΥΓΑΛΑΚΤΙΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ","MANUFACTURE OF FRESH CHEESE FROM EWE'S MILK WITH SELECTED STARTER CULTURE"],"dc:type":["PhD Thesis"]},"updated_at":"2026-07-24T02:24:56Z"}