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Microbiology of “Orinotyri”, a ewe's milk cheese from the Greek mountains

✍ Scribed by K. Prodromou; P. Thasitou; E. Haritonidou; N. Tzanetakis; E. Litopoulou-Tzanetaki

Book ID
112245262
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
398 KB
Volume
18
Category
Article
ISSN
0740-0020

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The chemical composition, the microbiological feature and the microstructure of young and mature Brinza cheese were investigated. During ripening fat, total nitrogen, soluble nitrogen, non protein nitrogen ; peptide nitrogen, amino acid nitrogen and acidity increased while the microbial feature decr