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Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese

Journal of the science of food and agriculture | 12 Dec 2012

F Karali, A Georgala, T Massouras and S Kaminarides
Abstract
Kopanisti is a Protected Designation of Origin (PDO) traditional soft Greek cheese manufactured exclusively in the Cycladic island complex. It is made from raw bovine, ovine or caprine milk or a mixture of them without the addition of any lactic acid cultures. It has a spreadable texture, an intense salty and peppery taste and a strong flavour. Although Kopanisti cheese has properties similar to those of mould-ripened cheeses, its volatile compound content has never been reported. In this study the volatile compound content and lipolysis level of ten commercial Kopanisti samples were investigated.
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Concepts
Volatile, Acid, Cattle, Greece, Lactic acid, Pasteurization, Cheese, Milk
MeSH headings
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