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Fermented foods are an important part of diets in many parts of the world and are known from ancient times. Traditional fermented cereal foods are widely used in the diet of people in the Middle East, Asia, Africa and some parts of Europe. The technology of making these products as well as the type of milk and cereal used are of the main factors that influence their nutritional value. Nutritional and safety benefits have been attributed to fermented foods which are an important part of people diets. 'Trahanas' in Cyprus and Greece and 'Tarhana' in Turkey are two of the oldest traditional fermented milk/cereal foods and very nutritive foods due to the nutritional properties of wheat and milk/yoghurt. This work is a review on the nutritional value of these products.

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The intense lipolysis contributes greatly to the strong flavour and peppery taste of Kopanisti cheese. The flavour of Kopanisti is attributable mainly to the volatile fatty acids and various other volatile compounds as well as to the interactions occurring between them.

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Four cheesemakings of Graviera Kritis cheese (chee ses A-D) were made from a mixture of ewe' s and goal' s milk. Three of these were made with mixed cultures of thermophilic + propionic or mesophilic + thermophilic + propionic starters, while the fourth one was made traditionally without starter cultures. The effect of increasing the temperature of ripening was also determined. The pH 4.4-soluble nitrogen (SN) and trichloroacetic acid (TCA-SN) fractions increased mainly during the warm room ripening. The use of starters caused no significant differences in the ratios of nitrogen fractions of the four mature cheeses (age> 90 d), whatever the ripening temperature. Nitrogen fractions were significantly correlated with cheese age. At 180 d of ripening, the percentage of pH 4.4-SN in total nitrogen (TN) was 20.7-22.8 % and that of TCA-SN in TN was 19.1-19.3 %. Polyacrylamide gel electrophoretic (PAGE) results showed that chymosin and plasmin action was intense during the maturation of the cheeses. The proportion of hydrophilic peptides was higher in the water soluble nitrogen (WSN) fraction of the cheeses made with starter cultures at both ripening temperatures. Free amino acids (FAA) were not significantly different in the four types of cheeses, reaching 208-246 mmol·kg-' after 180 d of ripening. The changes in total FAA and in the most abundant FAA during the ripening were significantly correlated with chee se age (r > 0.940). The ripening at higher temperature increased the main FAA and the total FAA content in ail types of cheeses, in particular in the chee se made without starter cultures. © InralElsevier, Paris. * Correspondence and reprints. mg@auadec.aua.gr Graviera Kritis cheese / starter culture / proteolysis Résumé -Effet des levains sur la protéolyse du fromage Graviera Kritis. Quatre fabrications de fromages Graviera Kritis ont été réalisées à partir d'un mélange de lait de brebis et de chèvre. Trois d'entre elles ont été ensemencées en levains mixtes, lactiques thermophiles + propioniques ou lactiques mésophiles + thermophiles + propioniques et la dernière a été réalisée traditionnellement, sans levains. Les fractions azotées solubles à pH 4,4 (pH 4,4-SN) et dans l'acide trichloroacétique 12 % The starters used and the corresponding names of the chee ses were as follows: Cheese A: Streptococcus thermophilus + Lactobacillus helveticus (1: 1) + Propionibacterium freudenreichii subsp. shermanii Cheese B: Lactococcus Lactis subsp. lactis + Lactococcus lactis subsp. cremoris + Str. thermophilus + Lb. helveticus (1: 1: 10:2) + P. freudenreichii subsp. shermanii Cheese C: Le. lactis subsp. lactis + Le. lactis subsp. cremoris + Str. thermophilus + Lb. helveticus (2.5:2.5: 1:1) + P. freudenreichii subsp. shermanii Cheese D: Without starters

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