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

Παρόμοια τεκμήρια

• Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened
  ανά: John Samelis, κ.ά.
  Έκδοση: (2022-09-01)
• Major technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota
  ανά: John Samelis, κ.ά.
  Έκδοση: (2019-08-01)
• Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Starter and <i>Lactiplantibacillus plantarum</i> Adjunct Strains
  ανά: John Samelis, κ.ά.
  Έκδοση: (2023-03-01)
• Effect of Coagulants in Curd forming in Cheese Making
  ανά: Dyah Hesti Wardhani, κ.ά.
  Έκδοση: (2018-12-01)
• Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety
  ανά: Charikleia Tsanasidou, κ.ά.
  Έκδοση: (2024-03-01)