2023•International Dairy JournalRequires access

Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage

Efthymia Kondyli, Eleni C. Pappa, Loulouda Bosnea, Anna‐Maria Vlachou, Evdokia Malamou

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Key concepts: Cheesemaking, Food science, Starter, Fermentation starter, Organoleptic, Rennet, Lactococcus lactis, Streptococcus thermophilus

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Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage — Research Paper | ScholarLens