ΠΑΡΑΣΚΕΥΗ ΝΩΠΩΝ ΜΑΛΑΚΩΝ ΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΕΠΙΛΕΓΜΕΝΩΝΟΞΥΓΑΛΑΚΤΙΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ

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)

Grantor dc:publisher

Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ)

Year dc:date

1990

Authors dc:creator

• Βλάχος, Ιωάννης
• Vlachos, Ioannis

• 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

Language dc:language

gre

Identifier

10.12681/eadd/1446

OAI identifier oai:identifier

oai:10442/1446