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...
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| Published in | Food reviews international Vol. 32; no. 3; pp. 256 - 279 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
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Philadelphia
Taylor & Francis
02.07.2016
Taylor & Francis Ltd |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Hosri, Chadi Banon, Sylvie Salameh, Christelle Scher, Joël |
| Author_xml | – sequence: 1 givenname: Christelle surname: Salameh fullname: Salameh, Christelle email: christelle.salameh@univ-lorraine.fr organization: Faculty of Agricultural Sciences and Food Sciences, Holy Spirit University of Kaslik – sequence: 2 givenname: Sylvie surname: Banon fullname: Banon, Sylvie organization: Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine – sequence: 3 givenname: Chadi surname: Hosri fullname: Hosri, Chadi organization: Department of Veterinary Sciences, Faculty of Agriculture and Veterinary Medicine, Lebanese University – sequence: 4 givenname: Joël surname: Scher fullname: Scher, Joël organization: Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine |
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| CitedBy_id | crossref_primary_10_5897_AJMR2016_8264 crossref_primary_10_14720_aas_2016_108_2_5 crossref_primary_10_46413_boneyusbad_790343 crossref_primary_10_3168_jds_2020_19308 crossref_primary_10_1111_1471_0307_12399 crossref_primary_10_3168_jds_2019_17496 crossref_primary_10_1016_j_foodres_2023_112762 crossref_primary_10_1016_j_idairyj_2021_105092 crossref_primary_10_3390_microorganisms10061079 crossref_primary_10_1016_j_smallrumres_2016_10_022 crossref_primary_10_1111_ijfs_14620 crossref_primary_10_3390_fermentation8100492 crossref_primary_10_5356_orient_55_117 crossref_primary_10_47115_bsagriculture_1192082 crossref_primary_10_1016_j_fm_2023_104266 crossref_primary_10_3390_agronomy12051150 |
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| Title | An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region |
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