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Microbiological quality of white‐brined cheeses: a review
Author(s) -
Bintsis T,
Papademas P
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00054.x
Subject(s) - food science , cheesemaking , quality (philosophy) , white (mutation) , dairy industry , microbiology and biotechnology , biology , philosophy , biochemistry , epistemology , gene
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.