Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening

@inproceedings{Vassiliadis2009ChangesIM,
  title={Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening},
  author={Alessandra Vassiliadis and Lefki Psoni and Sissy Nikolaou and Leena Arvanitis and Nikolaos Tzanetakis and E Litopoulou–Tzanetaki},
  year={2009}
}
Three batches of feta cheese manufactured from raw (R) and thermized (TS) milk with yogurt as a starter were studied. Enterobacteriaceae and coliforms underwent a more accelerated decrease in TS cheese. Nonstarter lactic acid bacteria (NSLAB) were counted at higher levels in R than in TS cheese throughout ripening and predominated over the other microbial groups. The composition of NSLAB in the fresh cheese was similar for both cheese types. Proteolysis products (noncasein nitrogen soluble in… CONTINUE READING