Microbiological quality of white‐brined cheeses: a review
Τhomas Bintsis, Photis Papademas
International Journal of Dairy Technology
Abstract
White‐brined cheeses are widely produced in the North‐east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white‐brined cheeses and their significance with respect to the quality and safety of the final products are discussed in this review.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
white-brined cheeses are manufactured as artisanal cheeses
“Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.”
white-brined cheeses are produced in North-east Mediterranean area and the Balkans
“White‐brined cheeses are widely produced in the North‐east Mediterranean area and the Balkans.”
white-brined cheeses are manufactured on an industrial scale
“Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.”