Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened

Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened

Galotyri is the most popular traditional Greek PDO soft acid-curd cheese. This study compared the microbial numbers and types and characterized the lactic acid bacteria (LAB) biota of two artisan-type Galotyri PDO cheese varieties, one marketed fresh (Brand-K) and the other ripened (Brand-Z). Two re...

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Bibliographic Details
Main Authors: John Samelis, Athanasia Kakouri
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Fermentation
Subjects:
acid-curd cheese
Galotyri PDO
cheese microbiota
biochemical characterization
Online Access:https://www.mdpi.com/2311-5637/8/10/492

Internet

https://www.mdpi.com/2311-5637/8/10/492

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