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Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese
Author(s) -
MOATSOU GOLFO,
MOSCHOPOULOU EKATERINI,
ANIFANTAKIS EMMANOUEL
Publication year - 2004
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 - 10.1111/j.1471-0307.2004.00135.x
Subject(s) - organoleptic , food science , ripening , salting , lactic acid , cheese ripening , texture (cosmology) , chemistry , cheesemaking , biology , bacteria , computer science , genetics , artificial intelligence , image (mathematics)
The objective of the present study was to improve the characteristics of Graviera Kritis cheese. The influence of lactic acid and propionic acid starters was studied and then the effect of washing and salting the curd combined with the use of starters was investigated. Although the traditional technology without starters resulted in the highest organoleptic characteristics, it was shown that the use of starters could improve texture characteristics of the cheeses if it is combined with a curd wash to control acidity development. Lower pH values and higher contents of low molecular weight nitrogenous substances were consistent with texture defects. Moreover, the ripening at higher temperatures increased proteolysis levels and decreased cheese quality.