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- Title
Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece.
- Authors
Bozoudi, Despina; Kondyli, Efthymia; Claps, Salvatore; Hatzikamari, Magdalini; Michaelidou, Alexandra; Biliaderis, Costas G.; Litopoulou‐tzanetaki, Evanthia
- Abstract
The compositional characteristics of Feta cheese manufactured in two mountainous areas from raw milk, from sheep fed by grass, and the forages’ volatile organic compounds (VOC) were studied, to differentiate the Feta cheese. Although the main compositional features did not vary greatly, the proteolysis mode was altered. The VOC profiles of the cheeses varied. While some VOCs were common to both groups of cheeses, others were discriminatory for each production area. There were common terpenes in both the bulk forage and the mature cheeses. Overall, the VOC composition of Feta could provide a basis for identification with regard to its region of origin.
- Subjects
FETA cheese; VOLATILE organic compounds; COMPOSITION of forage plants; PROTEOLYSIS; TERPENES; FODDER trees
- Publication
International Journal of Dairy Technology, 2018, Vol 71, Issue 3, p673
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12497