Microbiological quality of white-brined cheeses: a review

被引：77

作者：

Bintsis, T ^{[1
]}

Papademas, P ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Fac Agr, Lab Food Microbiol & Hyg, GR-54006 Thessaloniki, Greece

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2002年 / 55卷 / 03期

关键词：

domiati; feta; halloumi; microbiology; white-brined cheeses;

D O I：

10.1046/j.1471-0307.2002.00054.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance with respect to the quality and safety of the final products are discussed in this review.

引用

页码：113 / 120

页数：8

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