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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Maria Kazou, Alkmini Gavriil, Olga Kalagkatsi, Theodoros Paschos, Effie Tsakalidou
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2022-12-01
Σειρά:	Microorganisms
Θέματα:	Kopanisti cheese PDO cheese starters adjuncts lactic acid bacteria yeasts
Διαθέσιμο Online:	https://www.mdpi.com/2076-2607/11/1/66
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