Found: 14
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Semi industrial production of Tsalafouti dairy product.
- Published in:
- AIMS Agriculture & Food, 2022, v. 7, n. 2, p. 444, doi. 10.3934/agrfood.2022028
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- Article
Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or asteurized Goat's Milk.
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- Food Technology & Biotechnology, 2017, v. 55, n. 4, p. 496, doi. 10.17113/ftb.55.04.17.5338
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- Article
Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13788
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- Article
Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A-producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture.
- Published in:
- Journal of Food Safety, 2017, v. 37, n. 3, p. n/a, doi. 10.1111/jfs.12326
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- Article
Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 3, p. 20, doi. 10.3390/fermentation8010020
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- Publication type:
- Article
Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 1, p. 20, doi. 10.3390/fermentation8010020
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- Publication type:
- Article
Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made 'Pasta Filata' Kashkaval cheese curds.
- Published in:
- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 447, doi. 10.1111/1471-0307.12601
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- Publication type:
- Article
Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements.
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- Polymers (20734360), 2020, v. 12, n. 11, p. 2647, doi. 10.3390/polym12112647
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- Article
Farmers Profile and Characterization of Sheep and Goat Dairy Chain in Northwestern Greece.
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- Sustainability (2071-1050), 2021, v. 13, n. 2, p. 833, doi. 10.3390/su13020833
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- Article
Physicochemical Characteristics of Commercially Available Greek Yoghurts.
- Published in:
- Dairy, 2024, v. 5, n. 3, p. 436, doi. 10.3390/dairy5030034
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- Publication type:
- Article
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers.
- Published in:
- Dairy, 2023, v. 4, n. 1, p. 43, doi. 10.3390/dairy4010003
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- Article
Compositional Differences of Greek Cheeses of Limited Production.
- Published in:
- Foods, 2023, v. 12, n. 12, p. 2426, doi. 10.3390/foods12122426
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- Publication type:
- Article
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese.
- Published in:
- Foods, 2022, v. 11, n. 3, p. 417, doi. 10.3390/foods11030417
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- Publication type:
- Article
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 736, doi. 10.3390/foods9060736
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- Article