Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese

This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a protein-to-fat ratio of 2.9 and pH 5.1, were manufactur...

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Bibliographic Details
Main Authors: Lambros Sakkas, Ekaterini Moschopoulou, Golfo Moatsou
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
cheese ripening
reduced-fat sheep milk cheese
reduced-salt cheese
salting method
meltability
proteolysis
Online Access:https://www.mdpi.com/2304-8158/12/24/4501

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