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Quality of a Graviera-type cow cheese and a low-fat cow + ewe cheese from raw and refrigerated cow's milk.

Author(s) : LALOS G. T., ROUSSIS I. G.

Type of article: Article

Summary

Present results indicate that Graviera-type cheese of good appearance with some eyes and good flavour having a light bitter taste can be made by balancing propionibacteria and using highest feasible salting. Moreover, low-fat semi-hard cheese, with about 8% fat, 56-57% MNFS, and a good body and texture can be made from cow's milk and ewe's skim milk by applying the present protocol. Cold storage of cow's milk causes deterioration of Graviera-type cheeses, but has little effect on the quality of low-fat cheese.

Details

  • Original title: Quality of a Graviera-type cow cheese and a low-fat cow + ewe cheese from raw and refrigerated cow's milk.
  • Record ID : 2001-0355
  • Languages: English
  • Source: Milchwissenschaft - vol. 54 - n. 12
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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