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Τhe compositional, lipolytic and sensory characteristics of Galotyri-type cheese, a traditional Greek acid/rennet-curd cheese, made with four different commercial starter cultures [two mesophilic (MA011 and Probat 222), a thermophilic (CH-1) and a mixed mesophilic/thermophilic (CHOOZIT MT 1)] were compared. The results indicated that the compositional characteristics of Galotyri-type cheese were not...
The objective of this study was to determine the effects of different manufacturing processes of Galotyri-type cheese on its chemical and sensory characteristics, with the aim to help cheesemakers to produce cheese of more consistent and high quality. Three cheesemaking methods were evaluated, namely production of cheese using salted ewes’ milk, starter culture and rennet (SM+R), and starter culture...
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