Search Results - "Zerfiridis, G.K."

Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening by Pappa, E.C., Kandarakis, I., Anifantakis, E.M., Zerfiridis, G.K.

“…Teleme cheese was made from ovine, caprine and bovine milk with thermophilic, mesophilic, and mixed thermophilic–mesophilic cultures. Nine lots of cheese each…”
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Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product by Volikakis, Pantelis, Biliaderis, Costas G., Vamvakas, Costas, Zerfiridis, Gregory K.

“…Low-fat white-brined cheese was manufactured by a traditional procedure from bovine milk (70% fat reduction) containing two levels of an oat β-glucan…”
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Isolation and identification of some major water-soluble peptides in Feta cheese by Michaelidou, A, Alichanidis, E, Urlaub, H, Polychroniadou, A, Zerfiridis, G K

“…Peptides were isolated from the water-soluble fraction of Feta cheese by reversed-phase HPLC in three successive steps. Peptide sequencing was performed by…”
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Effect of some stabilizers on textural and sensory characteristics of yogurt ice cream from sheep's milk by Martinou-Voulasiki, I.S. (Aristotelian University, Thessaloniki, Greece), Zerfiridis, G.K

“…Yogurt ice cream made of 6.5% sheep's milk fat and 11.5% of nonfat milk solids (MSNF) derived by 83% from sheeps milk contained decreased lactose and increased…”
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Potential aflatoxin hazards to human health from direct mold growth on Teleme cheese by Zerfiridis, G K

“…Ninety-four commercial Teleme cheese samples were examined for aflatoxins produced by direct mold growth. The mycoflora on the cheese and in the atmosphere of…”
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