Free Access
| Issue |
Lait
Volume 63, Number 629-630, 1983
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|
|---|---|---|
| Page(s) | 354 - 361 | |
| DOI | https://doi.org/10.1051/lait:1983629-63022 | |
Lait 63 (1983) 354-361
DOI: 10.1051/lait:1983629-63022
a Laboratoire de Technologie laitière, Ecole Supérieure d'Agriculture d'Athènes (Grèce)
b Chaire de Technologie laitière, Institut des Industries alimentaires de Plovdiv (Bulgarie)
Key words: Goat's milk / Semi hard cheese / Edam
DOI: 10.1051/lait:1983629-63022
Préparation d'un fromage semi-dur à partir du lait de chèvre
G. KALATZOPOULOSa, B. VEINOGLOUa, M. BALTADJIEVAb, C. ALEXANDROPOULOSa, V. STAMENOVAb and A. SFIAKIANOSaa Laboratoire de Technologie laitière, Ecole Supérieure d'Agriculture d'Athènes (Grèce)
b Chaire de Technologie laitière, Institut des Industries alimentaires de Plovdiv (Bulgarie)
Abstract - Attempts to make semi hard cheeses from goat's milk were simultaneously tried in Greece and in Bulgaria. Edam cheese technology was adapted to specificities of goat's milk. Characteristics of obtained cheeses were the following:
Moisture 39 %; Fat 30 %; Proteins 26,5 %; NaCl 2,0 %.
From results of tasting panel, it is assumed that new cheese will correspond to consumer habits of both countries
Key words: Goat's milk / Semi hard cheese / Edam