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Article

12 Citations

3,600 Views

17 Pages

Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Eleni C. Pappa,
Thomas G. Bontinis,
John Samelis and
Kyriaki Sotirakoglou

Fermentation2022, 8(1), 20;https://doi.org/10.3390/fermentation8010020

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4 January 2022

Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacter...

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Article

17 Citations

4,685 Views

25 Pages

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers

Eleni C. Pappa and
Efthymia Kondyli

Dairy2023, 4(1), 43-67;https://doi.org/10.3390/dairy4010003

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3 January 2023

Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the charac...

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