Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening-Reference-Cited by-同舟云学术

Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening

Published:2006-07 Issue:7 Volume:17 Page:570-581
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Pappa E.C.,Kandarakis I.,Anifantakis E.M.,Zerfiridis G.K.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

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3. Teleme cheese from deep-frozen curd;Alichanidis;Journal of Dairy Science,1981

4. Anifantakis, E. M. (1991). Greek cheeses––A tradition of centuries. In National dairy committee of Greece, Athens (pp. 27–42).

5. Bentley, J. (1979). The manufacture of goat’s cheese. In Proceedings of the 2nd national goat breeders’ conference. Perth: Goat Breeders’ Society of Australia.

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