An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region

Traditional dairy products have always been an important component of different communities' diet, especially in Mediterranean rural areas, where people used to produce fermented milks and cheeses in order to preserve milk and prevent its spoilage. The aim of this article is to review the major...

Full description

Saved in:
Bibliographic Details
Published inFood reviews international Vol. 32; no. 3; pp. 256 - 279
Main Authors Salameh, Christelle, Banon, Sylvie, Hosri, Chadi, Scher, Joël
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 02.07.2016
Taylor & Francis Ltd
Subjects
Characteristics
fermented milks
Food engineering
Life Sciences
Mediterranean
traditional
white cheeses
Online AccessGet full text

Cover

More Information
Summary:Traditional dairy products have always been an important component of different communities' diet, especially in Mediterranean rural areas, where people used to produce fermented milks and cheeses in order to preserve milk and prevent its spoilage. The aim of this article is to review the major traditional fermented milks, white brined cheeses, fresh cheeses, and varieties ripened in animal skin bag that are produced in the Mediterranean region. An update on the latest scientific developments concerning their manufacturing process, and some chemical and microbiological characteristics, is presented.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2015.1075210