Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria

• Published in: International dairy journal Vol. 123; p. 105183
• Main Authors: Rhoades, Jonathan, Anastasiou, Iro, Michailidou, Sofia, Koinidis, Antonis, Doulgerakis, Christos, Alexa, Elena A., Alvarez-Ordóñez, Avelino, Argiriou, Anagnostis, Likotrafiti, Eleni
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2021

The microbiological characteristics of Greek Protected Designation of Origin (PDO) cheeses were determined and isolated bacteria were investigated. Six cheese types were examined: Anevato, Batzos, Feta, Galotyri, Kalathaki Limnou and Kopanisti. The highest levels of faecal indicator bacteria, presum...