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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 ...19989709250
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