Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account...

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Detalles Bibliográficos
Autores principales: Pappa, Eleni C., Kondyli, Efthymia, Bosnea, Loulouda, Mataragas, Marios, Giannouli, Agathi, Tsiraki, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353602/
https://www.ncbi.nlm.nih.gov/pubmed/32503193
http://dx.doi.org/10.3390/foods9060736

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353602/
https://www.ncbi.nlm.nih.gov/pubmed/32503193
http://dx.doi.org/10.3390/foods9060736

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