Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

Moatsou, Golfo; Moschopoulou, Ekaterini; Anifantakis, E.

doi:10.1111/j.1471-0307.2004.00135.x

Cited by 13 publications

(15 citation statements)

References 16 publications

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“…Moisture of the cheeses in the present study up to 90 d was similar to values reported by other studies on Graviera Kritis (Kandarakis et al, 1998;Nega & Moatsou, 2012). Moisture at 210 d was approximately 28%, which was lower than the 33e34% reported by Moatsou et al (2004). Apparently, the small size of cheese wheels in the present study facilitated dehydration.…”

Section: Gross Compositionsupporting

confidence: 81%

“…In general, at 90 d, the SN/TN ratios of the present study were lower than those reported for this cheese type by Moatsou, Kandarakis, Georgala, Alichanidis, and Anifantakis (1999). Average SN/TN values for marketed Graviera Kritis cheeses was 17.3 ± 3.8% (Nega & Moatsou, 2012) and values for this index approximately 20% or more have been reported for experimental cheeses (Moatsou et al, 1999(Moatsou et al, , 2004.…”

Section: Proteolysiscontrasting

confidence: 81%

“…It is made from curds scalded up to 50 C at pH 6.2e6.3, pressed, salted in brine and ripened for at least three mo. Mean moisture content is about 33e35%, fat-in-dry matter 53e58%, protein 25e27%, saltin-moisture 4% and pH 5.5e5.8 (Kandarakis, Moschopoulou, Moatsou, & Anifantakis, 1998;Moatsou, Moschopoulou, & Anifantakis, 2004;Nega & Moatsou, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese

Moatsou

Moschopoulou

Beka

et al. 2015

International Dairy Journal

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Section: Gross Compositionsupporting

confidence: 81%

Section: Proteolysiscontrasting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese

Moatsou

Moschopoulou

Beka

et al. 2015

International Dairy Journal

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“…The addition of Lb. helveticus to cheese increased the TCA‐SN values significantly as it enhanced the peptidase activity of the microorganisms (Moatsou et al. 2004).…”

mentioning

confidence: 99%

The Effect of Adjunct Cultures on Some Chemical and Biochemical Properties of White-Brined Cheese

Tarakçı

Tunçtürk

2008

Journal of Food Biochemistry

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The influence of different adjunct cultures on some of the chemical and biochemical properties of white‐brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp. cremoris); CY, containing C culture plus yogurt culture (Streptococcus thermophilus + Lb. delbrueckii ssp. bulgaricus); CH, containing C culture plus Lactobacillus helveticus; and CYH, containing all of them. Analyses were carried out on days 2, 30, 60 and 90 of ripening. It was found that the addition of different adjunct starters to the cheese influenced (P < 0.01) the chemical composition significantly, except salt contents (P > 0.05). Total solids, protein, fat and pH values were higher in C cheese than the others. On the other hand, titratable acidity of C and CY cheeses was lower than that of CH and CYH cheeses. Although the lipolysis (acid degree value), water‐soluble nitrogen (WSN) and trichloroacetic acid‐soluble nitrogen (TCA‐SN) values of cheeses were affected significantly (P < 0.01) from these treatments, no significant differences exist (P > 0.05) among phosphotungstic acid‐soluble nitrogen values. Cheeses made with CYH culture had the highest lipolysis, WSN and TCA‐SN. Degradation rates of αs1‐ and β‐casein were higher in CYH cheese followed by CY, CH and C cheeses. Also, breakdown products of casein were higher in CY, CH and CYH cheeses compared with the control cheese. The amounts ofαs1‐ and β‐caseins of all cheese samples decreased continuously during the ripening period, while the amounts of αs1‐I casein and other breakdown products increased. PRACTICAL APPLICATIONS Starter cultures contribute to cheese sensory quality with their peptidase activity. In artisanal cheese production, the cheese is made without the deliberate addition of a starter culture relying on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Turkish white‐brined cheese. Little information on using adjunct culture in white cheese has been reported and may provide information to improve the process and ripening by enhancing the quality of the final product while preserving its typical nature. Adjunct cultures can accelerate flavor development or contribute additional flavors to cheese as it ages and control bitterness in aged cheeses, depending on the fermentation process and adjunct type. They can also accelerate cheese ripening, which may allow substantial cost savings for the cheese industry.

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“…"Graviera Kritis" is a high quality hard cheese produced with the aid of both propionic and lactic acid bacteria fermentation, which has a slightly sweet taste and very pleasant organoleptic properties. It contains a moisture up to 35-38%, fat in dry matter at least 40-47% and no more than 2% salt (Moatsou et al 2004) Traditionally, it has been assumed that harmful microorganisms in cheese made with raw milk may be eliminated or reduced to safe levels during the cheese making process. Pathogenic microorganisms in raw milk die off during the cheese making, due to high acidity and competition with starter cultures (Fox 1993).…”

mentioning

confidence: 99%

Survival of pathogens in "Graviera Kritis" cheese made with raw and pasteurized milk

Samouris

Ζdragas

Vafeas

et al. 2017

J Hellenic Vet Med Soc

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A field trial was carried out to investigate the hygienic status of Graviera 'Kritis' cheese made with raw and pasteurized milk. Graviera was manufactured in a small plant in Crete under traditional manufacturing conditions. Forty-two samples were examined during the manufacturing process for Colifoms, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., Escherìchia coli 0157:H7 and VRE (Vancomycin Resistant Enterococci). All samples were negative for Salmonella spp., E. coli 0157:H7 and VRE. Populations of Colifoms and E. coli before cooking of the curd were 3 3.5 log10MPN/g higher in cheese made with raw milk in comparison to that made with pasteurized milk and populations of both bacteria decreased sharply during the aging period in both types of cheese. L. monocytogenes type 4b was isolated from the cheeses of two trials until after the salting period and remained under the detection limit of 100 cfu/g . At the end of the ripening period, all the examined bacteria were declined or eliminated to safe level.

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Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

Cited by 13 publications

References 16 publications

Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese

Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese

The Effect of Adjunct Cultures on Some Chemical and Biochemical Properties of White-Brined Cheese

Survival of pathogens in "Graviera Kritis" cheese made with raw and pasteurized milk

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