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Publications (3)7.51 Total impact

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    ABSTRACT: The objective of this work was to study the decrease of alkaline phosphatase (ALP) activity during heat treatment of ovine and caprine milk in comparison to that of bovine milk. For this purpose, different samples from the three milk kinds were subjected to heat treatment at 59°C under different time conditions and the residual ALP activity was determined using the IDF reference method and the automated fluorimetric IDF method. The heat treatment reduced the ALP activity in bovine milk slower (P
    Small Ruminant Research 10/2006; 65(3):237-241. · 1.10 Impact Factor
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    ABSTRACT: Feta cheeses were manufactured with commercial calf rennet and artisanal liquid rennet from kids and lambs abomasa with an aim to investigate the influence of rennet type on the characteristics of this cheese variety. The two rennets had similar chymosin to pepsin ratios and they were used in quantities with the same total milk coagulating activity. The use of traditional rennet had no significant effect on the evolution of physicochemical composition (pH, total solids, ash, NaCl, fat, total protein) or on the evolution of proteolysis (water-soluble nitrogen expressed as percentage of total nitrogen, free amino acids expressed as mmol Leu, residual αs-casein and reversed phase HPLC profiles) during the ripening. The textural characteristics of mature 60d-old cheeses were not significantly different. The microbiological quality of traditional rennet significantly affected the enterococci and coliform counts of 3d-old cheeses but this influence was eliminated in the mature 60d-old cheeses. The significantly higher flavour scores of mature Feta made with traditional artisanal liquid rennet were in accordance with the significantly higher C4:0 and C10:0 FFA contents resulting from the lipase activity of traditional rennet.
    Food Chemistry 12/2004; 88(4):517-525. · 3.26 Impact Factor
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    ABSTRACT: In three different dairies (A, B and C) located in Peloponess region (Southern Greece), traditional Feta cheese trials took place February to March using mixtures of sheep's and goat's milk. Only small variations in the evolution of microbial groups were observed during the whole ripening period. The main groups, such as thermophilic cocci, mesophilic lactococci, thermophilic lactobacilli, nonstarter lactic acid bacteria (NSLAB), presumptive Leuconostoc, enterococci and micrococci, reached their highest levels during the first 16 days, and then declined approximately 1-2 log units until the end of ripening. The remaining groups investigated, comprising yeasts, coliforms and Escherichia coli, were highest at day 4. The yeasts remained constant, while coliforms and E. coli decreased sharply and were not detectable after 120 days of ripening. A number of 146 isolates (dairy A) taken from all stages of the manufacturing and ripening process were purified and studied. Lactobacillus plantarum (58/146) and isolates of related species Lactobacillus pentosus and Lactobacillus paraplantarum (16/146) were the most common microorganisms found during cheese ripening. Streptococcus thermophilus (23/146) and Lactobacillus delbrueckii subsp. bulgaricus (20/146) were detected in high levels up to 20 days, and then gradually reduced. Enterococcus faecium (29/146) was found in all manufacturing and ripening stages.
    International Journal of Food Microbiology 05/2003; 82(2):153-61. · 3.16 Impact Factor