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• W2023201725 abstract "Experimental cheeses were made from raw (R), raw with starter (RS), pasteurized with starter (PS) and standardized, pasteurized with starter (PSS) goat milk to study the influence of the starter and pasteurization on the quality of Batzos cheese. Lactococcus lactis subsp lactis strains from raw milk cheese used as starter proliferated significantly (P < 0.05) only in PSS cheese. Heat treatment lowered (P < 0.05) the levels of most microbial groups. However, TC and LAB counts were higher (P < 0.05) in PSS cheese and this was accompanied by lower (P < 0.05) pH; thus, a higher rate of decrease of undesirable microorganisms in PSS cheese was recorded. Degradation of αs-casein was in R > RS and in PS > PSS, while a small reduction of β-casein during ripening and storage was recorded. The proportions of aminoacids and lipolysis products increased throughout ripening and storage." @default.
• W2023201725 created "2016-06-24" @default.
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• W2023201725 date "2006-07-01" @default.
• W2023201725 modified "2023-10-14" @default.
• W2023201725 title "Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture" @default.
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• W2023201725 doi "https://doi.org/10.1016/j.foodcont.2005.03.001" @default.
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