Impact of Commercial Protective Culture on Manouri PDO Cheese
Manouri is a Greek whey cheese, with a Protected Denomination of Origin recognition, produced by heating the cheese whey and added milk and/or cream at high temperatures (88–90 °C) to form a coagulum. High-heat treatment results in the inactivation of any indigenous microorganisms from the raw mater...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/1/35 |
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