Quality of a Graviera-type cow cheese and a low-fat cow plus ewe cheese from raw and refrigerated cow's milk

Experimental cheeses a) Graviera-type from cow's milk, and b) a low-fat semi-hard cheese from mixture of cow's milk and ewe's skim milk were made using raw or cold stored cow's milk. In Graviera-type cheese manufacture propionibacteria and relatively high salting were used in order to avoid bitterness. In low-fat cheese manufacture a cheese-making scheme for low-fat cow cheese was applied. Graviera-type cheeses were of good appearance with some eyes in the interior, and with the typical bitter taste to a smaller extent. These cheeses from refrigerated milk were of lower organoleptic quality. Low-fat cheeses had about 8% fat, with moisture in the non fat substance (MNFS) of 56-57%. These cheeses were of good texture, only slightly elastic, but of moderate flavour. In these cheeses, cold storage of cow's milk led to some increase of bitterness.