Search Results - "Voutsinas, L"

Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture by Kondyli, E, Katsiari, M.C, Masouras, T, Voutsinas, L.P

“…The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris, added at the level of…”
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quality of Galotyri-type cheese made with different starter cultures by Katsiari, M.C, Voutsinas, L.P

“…The compositional, lipolytic and sensory characteristics of Galotyri-type cheese, a traditional Greek acid/rennet-curd cheese, made with four different…”
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Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures by Katsiari, M.C, Voutsinas, L.P, Kondyli, E

“…The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp…”
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Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture by Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E

“…The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of…”
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Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese by Michaelidou, A, Katsiari, M.C, Kondyli, E, Voutsinas, L.P, Alichanidis, E

“…The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in…”
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Chemical and sensory characteristics of Galotyri-type cheese made using different procedures by Kondyli, E., Katsiari, M.C., Voutsinas, L.P.

“…The objective of this study was to determine the effects of different manufacturing processes of Galotyri-type cheese on its chemical and sensory…”
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Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures by Kondyli, E, Massouras, T, Katsiari, M.C, Voutsinas, L.P

“…The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp. lactis and…”
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Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl by Katsiari, M.C, Alichanidis, E, Voutsinas, L.P, Roussis, I.G

“…Kefalograviera cheeses (five trials) of different sodium content were made from split lots of curd by varying the salting processes, i.e. brine — and dry —…”
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Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl by Katsiari, M.C, Alichanidis, E, Voutsinas, L.P, Roussis, I.G

“…Feta cheeses (five trials) of different sodium content were made, using ewes’ milk, from split lots of curd by varying the salting procedure, i.e. dry salting…”
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Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese by Michaelidou, A, Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E

“…The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp…”
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Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese by Michaelidou, A., Katsiari, M.C., Voutsinas, L.P., Polychroniadou, A., Alichanidis, E.

“…Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Yoghurt V1, were compared with one commercial yoghurt starter…”
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Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl by Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

“…Feta cheese (five trials) of different sodium content was made from split lots of curd by varying the salting procedure, i.e. dry salting with NaCl (control)…”
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Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl by Katsiari, M.C., Voutsinas, L.P., Alichanidis, E., Roussis, I.G.

“…Feta cheese (five trials) of different sodium content was made from split lots of curd by varying the salting procedure i.e., dry salting with NaCl (control)…”
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Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl by Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

“…Kefalograviera cheeses (five trials) of different sodium content were made from split lots of curd by varying the salting processes, i.e. brine—and dry—salting…”
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Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures by Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P.

“…Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for…”
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Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl by Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

“…Kefalograviera cheeses (five trials) of different sodium contents were made from split lots of curd by varying the salting processes, i.e. brine- and…”
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Improvement of sensory quality of lowfat kefalograviera-type cheese by using commercial special starter cultures by Katalari, M C, Voutainas, L P, Kondyli, E

“…Two commercially available special starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with one commercial regular…”
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Composition and nutritional value of commercial dried whey products from feta cheese manufacture by Boumba, V A, Voutsinas, L P, Philippopoulos, C D

“…Various commercial dried whey products—WHEYPRO20, WHEYPRO35 and WHEYPRO65 (with approximately 20, 35 and 65% protein, respectively) and LACTINA (a permeate…”
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Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates by Voutsinas, L.P, Katsiari, M.C, Pappas, C.P, Mallatou, H

“…Some physicochemical, microbiological and physical stability changes in sheep's milk as a result of its concentration by ultrafiltration (UF) and long-term…”
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Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 compositional, physicochemical, microbiological and organoleptic properties of cheese by Voutsinas, L.P, Katsiari, M.C, Pappas, C.P, Mallatou, H

“…Skimmed milk was concentrated by ultrafiltration (UF) to 19.37, 23.40 or 26.49% total solids (TS), mixed with cream to prepare recombined UF concentrates…”
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