Lait 63 (1983) 345-353
DOI: 10.1051/lait:1983629-63021

Préparation de fromage à pâte molle à partir du lait de brebis avec ou sans moisissure superficielle

G. KALATZOPOULOS^a, B. VEINOGLOU^a, M. BALTADJIEVA^b, T. DALLES^c and V. STAMENOVA<sup>b

a</sup>  Laboratoire de Technologie laitière, Ecole Supérieure d'Agriculture d'Athènes (Grèce)
^b  Chaire de Technologie laitière, Institut des Industries alimentaires de Plovdiv (Bulgarie)
^c  Technologie Alimentaire, Ministère de l'Agriculture, Lykovrissi - Attiki (Grèce)

Abstract - Possibilities of making soft cheeses with or without surface development of Penicillium were studied from ewes milk produced in Greece and in Bulgaria. Ste Maure cheese technology was adapted to the production of both varieties. Characteristics of obtained cheeses were the following: Humidity 40 % Fat 20 % pH 4,45 Na Cl 1,45 %. From results of tasting consumer panels, it can be claimed that new varieties of cheeses will be accepted by consumers of both countries.

Key words: Ewe's milk / Soft cheese / Molded surface