An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region

被引：14

作者：

Salameh, Christelle ^{[1
,2
]}

Banon, Sylvie ^{[1
]}

Hosri, Chadi ^{[3
]}

Scher, Joel ^{[1
]}

机构：

[1] Univ Lorraine, Lab Ingn Biomol LIBio, 2 Av Foret Haye,TSA 40602, F-54518 Vandoeuvre Les Nancy, France

[2] Holy Spirit Univ Kaslik, Fac Agr Sci & Food Sci, Jounieh, Lebanon

[3] Lebanese Univ, Fac Agr & Vet Med, Dept Vet Sci, Beirut, Lebanon

来源：

FOOD REVIEWS INTERNATIONAL | 2016年 / 32卷 / 03期

关键词：

Characteristics; fermented milks; Mediterranean; traditional; white cheeses; LACTIC-ACID BACTERIA; GREEK WHEY CHEESE; SHELF-LIFE; SENSORY CHARACTERISTICS; PARTIAL SUBSTITUTION; FETA CHEESE; RHEOLOGICAL PROPERTIES; CHEMICAL-COMPOSITION; STARTER CULTURES; HALLOUMI CHEESE;

D O I：

10.1080/87559129.2015.1075210

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Traditional dairy products have always been an important component of different communities' diet, especially in Mediterranean rural areas, where people used to produce fermented milks and cheeses in order to preserve milk and prevent its spoilage. The aim of this article is to review the major traditional fermented milks, white brined cheeses, fresh cheeses, and varieties ripened in animal skin bag that are produced in the Mediterranean region. An update on the latest scientific developments concerning their manufacturing process, and some chemical and microbiological characteristics, is presented.

引用

页码：256 / 279

页数：24