Publications
Title | Abstract | Year(sorted ascending) Filter | PMID Filter |
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chemical and bacteriological characteristics of pichtogalo chanion cheese and mesophilic starter cultures for its production. | sixty-two samples of pichtogalo chanion cheese traditionally produced in crete, a few (3 to 6) days old, were analyzed for some chemical and bacteriological characteristics. the results of physicochemical analyses were as follows: (1) moisture content 61.63% (standard deviation 4.67); (2) fat in dry matter 54.03% (sd 7.73); (3) protein content 14.23% (sd 1.72); (4) salt content 1.02% (sd 0.38); (5) water activity (aw) 0.990 (sd 0.003); and (6) ph 4.36 (sd 0.25). none of the samples yielded salmo ... | 1998 | 9709250 |
effect of several map compositions on the microbiological and sensory properties of graviera cheese. | the shelf life of graviera cheese, a full fat cheese produced in heraklion (crete greece), was investigated. graviera cheese was stored at 4°c for up to 90 days in polyamide packages under three different modified atmosphere compositions. control cheeses were packaged in air whereas map mixtures were map(1): 40% co(2)/55% n(2)/5% o(2), map(2): 60% co(2)/40% n(2) and map(3): 50% co(2)/50% n(2). sampling of product was carried out every 10 days to investigate its sensory quality and microbiologica ... | 2011 | 21549849 |