Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1...

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Bibliographic Details
Main Authors: John Samelis, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas, Athanasia Kakouri
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Fermentation
Subjects:
acid-curd cheese
Galotyri-like cheese
cheese microbiota
biochemical characterization
metagenomic analysis
Online Access:https://www.mdpi.com/2311-5637/7/2/67

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https://www.mdpi.com/2311-5637/7/2/67

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