Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in fresh...

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Bibliographic Details
Main Authors: Eleni C. Pappa, Thomas G. Bontinis, John Samelis, Kyriaki Sotirakoglou
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
Xinotyri
cheese
goat milk
raw
pasteurized
lactic acid bacteria
Online Access:https://www.mdpi.com/2311-5637/8/1/20

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