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
Galotyri is a Greek PDO acid-curd, traditionally ripened, soft spread cheese produced from boiled (>80–90 ℃), naturally acidified ewes’ or ewes’/goats’ milk in the regions of Epirus and Thessaly. In this survey study, the microbiology of an industrial Galotyri cheese variety (11 batches) was...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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AIMS Press
2019-08-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.3.685/fulltext.html |