Manufacturing process and physicochemical analysis of Kariki: a traditional cheese from the Island of Tinos Greece

Salakidou C., . and Athanasiadis V., . and Evmorfopoulos E., . and Ourailoglou D., . and Bozinou E., . and Lalas S., . Manufacturing process and physicochemical analysis of Kariki: a traditional cheese from the Island of Tinos Greece. pp. 262-268. ISSN 22317546

The present work aimed to identify for the first time the traditional manufacturing process and the physicochemical properties of the Kariki cheese originated from the Island of Tinos Greece. Various physicochemical parameters (moisture protein fat and NaCl content pH acidity fatty acid profile and pigments) were determined on cheese samples (matured for three months in a dried calabash). The samples were obtained from the only dairy company in Tinos Island that produces this type of cheese using traditional methods. The results showed that Kariki is a yellow cheese hard on the outside but soft on the inside with low moisture and acidity content and high proportion of fat comparable to similar types of cheese products. These characteristics are probably derived from the maturation process in the calabash. Kariki also showed much higher content in saturated fatty acids and lower content in monounsaturated and polyunsaturated fatty acids compared to other cheeses with similar maturing time.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(02)%202021/05%20-...

Abstract

The present work aimed to identify for the first time the traditional manufacturing process and the physicochemical properties of the Kariki cheese originated from the Island of Tinos Greece. Various physicochemical parameters (moisture protein fat and NaCl content pH acidity fatty acid profile and pigments) were determined on cheese samples (matured for three months in a dried calabash). The samples were obtained from the only dairy company in Tinos Island that produces this type of cheese using traditional methods. The results showed that Kariki is a yellow cheese hard on the outside but soft on the inside with low moisture and acidity content and high proportion of fat comparable to similar types of cheese products. These characteristics are probably derived from the maturation process in the calabash. Kariki also showed much higher content in saturated fatty acids and lower content in monounsaturated and polyunsaturated fatty acids compared to other cheeses with similar maturing time.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	manufacturing
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sampling
AGROVOC Term:	Dairy products
AGROVOC Term:	Fatty acids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9494

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