Partager

Modifications de la microflore du manouri, un fromage frais grec traditionnel, lors de l'entreposage.

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

Auteurs : LIOLIOU K., LITOPOULOU-TZANETAKI E., TZANETAKIS N.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Changes in the microflora of manouri, a traditional Greek whey cheese, during storage.
  • Identifiant de la fiche : 2002-2036
  • Langues : Anglais
  • Source : Int. J. Dairy Technol. - vol. 54 - n. 3
  • Date d'édition : 2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir la source

Indexation