Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 %) made from raw (RMC) or pasteurized (PMC) goat’s milk...

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Bibliographic Details
Main Authors: Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, John Samelis
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
microbiological and physicochemical characteristics
goat’s milk
soft Xinotyri cheese
lipolysis
volatiles
proteolysis
Online Access:https://hrcak.srce.hr/file/283749

Internet

https://hrcak.srce.hr/file/283749

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