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Production of brined soft cheese from frozen ultrafiltered sheep's milk. 2. Compositional, physico-chemical, microbiological and organoleptic properties of cheese.

Author(s) : VOUTSINAS L. P., KATSIARI M. C., PAPPAS C. P., MALLATOU H.

Type of article: Article

Summary

Given the inferior quality and the absence of a significant rise in yields, the manufacture of sheep's cheese from ultrafiltered and frozen concentrate is not suitable to industrial-scale production.

Details

  • Original title: Production of brined soft cheese from frozen ultrafiltered sheep's milk. 2. Compositional, physico-chemical, microbiological and organoleptic properties of cheese.
  • Record ID : 1996-0359
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 52 - n. 3
  • Publication date: 1995

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