Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece-Reference-Cited by-同舟云学术

Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece

Published:2018-01-08 Issue:3 Volume:71 Page:673-682
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Bozoudi Despina¹,Kondyli Efthymia²,Claps Salvatore³,Hatzikamari Magdalini¹,Michaelidou Alexandra¹,Biliaderis Costas G¹,Litopoulou-Tzanetaki Evanthia¹^ORCID

Affiliation:

1. Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124 Thessaloniki Greece

2. Dairy Research Institute; NAGREF; Ethnikis Antistaseos 3, Katsikas Ioannina 45221 Greece

3. Unita di Ricerca per la Zootecnia Estensiva; CRA-ZOE, Consilio per la Ricerca e Sperimentazione in Agricoltura; Bella (PZ) Italy

Funder

GSRT Greek Ministry of Education

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12497/fullpdf

Reference39 articles.

1. Variation in organic acids content during ripening of pickled white cheese;Akalin;Journal of Dairy Science,2002

2. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

3. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;Ayad;International Dairy Journal,1999

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