Share

Changes in the microflora of manouri, a traditional Greek whey cheese, during storage.

Author(s) : LIOLIOU K., LITOPOULOU-TZANETAKI E., TZANETAKIS N.

Type of article: Article

Summary

Six batches of manouri cheese were manufactured and selected microbial groups were counted throughout storage for 20 days at 4 °C. The counts of all the microbial groups increased throughout storage and reached higher levels in cheeses made in summer than in those made in spring. Moreover, the microorganisms developed better on the cheese surfaces than in the interiors, especially in summer. The various bacteria or yeasts and their respective actions or properties were investigated.

Details

  • Original title: Changes in the microflora of manouri, a traditional Greek whey cheese, during storage.
  • Record ID : 2002-2036
  • Languages: English
  • Source: Int. J. Dairy Technol. - vol. 54 - n. 3
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing