Free Access
| Issue |
Lait
Volume 54, Number 538, 1974
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|---|---|---|
| Page(s) | 553 - 559 | |
| DOI | https://doi.org/10.1051/lait:197453828 | |
Lait 54 (1974) 553-559
DOI: 10.1051/lait:197453828
Assistant à la chaire de Technologie à l'Ecole supérieure d'Agriculture d'Athènes (Grèce)
DOI: 10.1051/lait:197453828
Technologie des fromages grecs
Dr Georges KALATZOPOULOSAssistant à la chaire de Technologie à l'Ecole supérieure d'Agriculture d'Athènes (Grèce)
Abstract - The technology of greek cheese
Information on the processing of typical national cheese was given. The 80 p. 100 of the produced greek cheese is made from sheep milk.
Among the different varieties Feta is a soft cheese made from sheep milk, wich is very popular in all the country. The ripening is made in barrels.
A local hard cheese is kefalotyri, the characteristic of which is the high content in salt (4-5 p. 100).
Two types of whey cheese are produced in Greece, especialy from the whey of kefalotyri cheese: Mizythra a hard whey cheese and Manouri a soft whey cheese made with addition of 20-25 p. 100 goat milk.
A Gruyere type cheese is also produced from sheep milk