Study of the technology of Manouri cheese made the traditional way
1984
Veinoglou, V. | Kandarakis, I. (Agricultural College, Athens (Greece). Lab. of Dairy Technology) | Baltadjeva, M. | Vlasseva, R. (Food Technology Inst., Plovdiv (Bulgaria))
The technology of "Manouri" cheese - popular in Greece-prepared the traditional way was studied. Also the chemical composition of samples of Manouri from the market were examined, from which it was found that there is a wide discrepancy in the main constituents. From trials made to improve the technology of traditionaly made Manouri the following were ascertained: It is possible to make good quality manouri by adding to the whey cream and omitting whole milk, in which case a reduction takes place in the amount of nitrogen that is transferred to the cheese. It is possible to standardise the cheese, particularly it's fat content
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