Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while...

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Detalles Bibliográficos
Autores principales: Thodis, Panagiotis, Kosma, Ioanna S., Nesseris, Konstantinos, Badeka, Anastasia V., Kontominas, Michael G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252536/
https://www.ncbi.nlm.nih.gov/pubmed/37297421
http://dx.doi.org/10.3390/foods12112176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252536/
https://www.ncbi.nlm.nih.gov/pubmed/37297421
http://dx.doi.org/10.3390/foods12112176

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