2016•Innovative Food Science & Emerging TechnologiesRequires access

Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

Marianna Giannoglou, Zoi Karra, Eleni Platakou, George Katsaros, Golfo Moatsou, Petros Taoukis

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Key concepts: Ripening, Organoleptic, Starter, Food science, Brine, Chemistry, Cheese ripening, Cheesemaking

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Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine — Research Paper | ScholarLens