Comparison of 2 methods of making kneaded plastic cheese from ewe's milk [Kasseri cheese, acidified cheese]

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Bibliographic Details
Published in	Lait Vol. 75; no. 2; pp. 181 - 189
Main Authors	Kaminarides, S.E. (Agricultural University of Athens (Grece). Department of Food Science and Technology, Laboratory of Dairy Technology), Siaravas, V, Potetsianaki, I
Format	Journal Article
Language	English
Published	Les Ulis EDP Sciences 1995
Subjects	ACIDIFICACION ACIDIFICATION Biological and medical sciences CHEESEMAKING CHEMICAL COMPOSITION CHEMICOPHYSICAL PROPERTIES COMPOSICION QUIMICA COMPOSITION CHIMIQUE EWE CHEESE EWE MILK FABRICACION DEL QUESO Food industries FROMAGE DE BREBIS Fundamental and applied biological sciences. Psychology GRECE GRECIA GREECE LAIT DE BREBIS LECHE DE OVEJA MADURAMIENTO Milk and cheese industries. Ice creams MURISSAGE PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE QUESO DE OVEJA RIPENING TECHNOLOGIE FROMAGERE TECHNOLOGIE TRADITIONNELLE TECNOLOGIA TRADICIONAL TRADITIONAL TECHNOLOGY Greece Europe Cheese ripening Ewe milk cheese Semi-hard cheese Kneaded plastic cheese Cheesemaking Manufacturing process Organoleptic properties Acidification Chemical composition Yield Comparative study
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