White brined cheeses: A diachronic exploitation of small ruminants milk in Greece

Traditional Balkan fermented milk products

“…Ripening is a two-step process: the first stage (10 days) at 15°С and the second stage (2-3 months) at temperature under 7°С [71,74]. A characteristic quality parameter for these cheeses is the presence of bacterial pores and cracks on the cutting surface, formed a few days after their production.…”

“…Brined cheeses, produced from different types of milk, with enzymatic type of coagulation, are characterized by specific organoleptic, physicochemical, and microbiological features [70,71]. The WBC production method can generally be represented by a mixed type of coagulation (enzyme-acid) of whole or standardized milk, with the participation of a milkcoagulating enzyme and lactic acid microflora, followed by draining the formed coagulum to increase the curd's acidity.…”

“…They have a smooth cut surface, without or with single eyes, dense, and compact texture and a relatively high salt content 3-8%. The color varies from snow white to pale yellow, depending on the type of milk used [72], the taste is milky, sour, and salty [62,71,73].…”

“…The formed curd is cut and salted using dry-salt. Ripening is a two-step process: the first stage (10 days) at 15°С and the second stage (2-3 months) at temperature under 7°С [71,74]. These cheeses are characterized by moderately rigid to firm consistency.…”

Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics

“…Their importance is also demonstrated by the significant increase in the number of goats during the last few decades (Haenlein, 2004;FAOSTAT, 2013). Since ancient times, cheese production has been considered an efficient way of the exploitation of milk from indigenous small ruminant breeds, (Moatsou and Govaris, 2011), but the availability of goat cheeses has been limited due to the seasonal nature of the supply of goat milk.…”