The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening

Kopanisti is a Greek PDO cheese, which is traditionally produced by the addition of an amount of over-mature Kopanisti, called Mana Kopanisti, to initiate cheese ripening. The aim of this study was the production of four types of Kopanisti cheese (A–D) using pasteurized cow milk, and a combination o...

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Detalles Bibliográficos
Autores principales: Kazou, Maria, Gavriil, Alkmini, Kalagkatsi, Olga, Paschos, Theodoros, Tsakalidou, Effie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863000/
https://www.ncbi.nlm.nih.gov/pubmed/36677358
http://dx.doi.org/10.3390/microorganisms11010066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863000/
https://www.ncbi.nlm.nih.gov/pubmed/36677358
http://dx.doi.org/10.3390/microorganisms11010066

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