Citation
Pappa, E.C. and Kondyli, E. and Vlachou, A.M. and Kakouri, A. and Malamou, E. (2021) Evolution of the biochemical and microbiological characteristics of mountainous Kefalotyri cheese during ripening and storage. Food Research (Malaysia), 5. pp. 254-259. ISSN 2550-2166
Abstract
As artisanal cheeses are gaining recognition during the last years by consumers, efforts should be made to standardize their manufacture in order to produce safe products of high and constant quality, supporting the local economy and spreading them outside the region of origin. In this work, the biochemical and microbiological characteristics of Kefalotyri cheese produced during summer in the mountains of Pindos using an artisanal cheese-making procedure were studied. Sheep raw cheese milk was used without starter culture addition for Kefalotyri cheese manufacture. At 90 days of ripening and storage (the date that hard cheese can be sold in the market), its moisture was 40.4%, fat 28.8%, salt 4.1% and proteins 23.3%. Butyric acid and 3methyl butanoic acid were the most abundant volatile compounds found in this cheese. Mesophilic lactic acid bacteria and cocci were dominated; high numbers of thermophilic lactic acid bacteria and cocci, enterococci and Enterobacteriaceae were also present and the microbiological data revealed a rather satisfactory hygienic sanitary condition of the cheeses.
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Abstract
As artisanal cheeses are gaining recognition during the last years by consumers, efforts should be made to standardize their manufacture in order to produce safe products of high and constant quality, supporting the local economy and spreading them outside the region of origin. In this work, the biochemical and microbiological characteristics of Kefalotyri cheese produced during summer in the mountains of Pindos using an artisanal cheese-making procedure were studied. Sheep raw cheese milk was used without starter culture addition for Kefalotyri cheese manufacture. At 90 days of ripening and storage (the date that hard cheese can be sold in the market), its moisture was 40.4%, fat 28.8%, salt 4.1% and proteins 23.3%. Butyric acid and 3methyl butanoic acid were the most abundant volatile compounds found in this cheese. Mesophilic lactic acid bacteria and cocci were dominated; high numbers of thermophilic lactic acid bacteria and cocci, enterococci and Enterobacteriaceae were also present and the microbiological data revealed a rather satisfactory hygienic sanitary condition of the cheeses.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | cheese |
| AGROVOC Term: | milk products |
| AGROVOC Term: | fermented foods |
| AGROVOC Term: | statistical methods |
| AGROVOC Term: | biochemical analysis |
| AGROVOC Term: | microbiological analysis |
| AGROVOC Term: | microorganisms |
| AGROVOC Term: | food safety |
| Geographical Term: | Greece |
| Depositing User: | Mr. Khoirul Asrimi Md Nor |
| Date Deposited: | 26 Jan 2026 01:23 |
| Last Modified: | 26 Jan 2026 01:23 |
| URI: | http://webagris.upm.edu.my/id/eprint/3203 |
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