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eISSN: 2582-8185 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in March 2026 (Volume 29, Issue 3) Submit manuscript

The microbiology of Kasseri cheese during the maturation

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  • The microbiology of Kasseri cheese during the maturation

Thomas Bintsis *

Hellenic Open University, School of Science & Technology, Patra, Greece.
 
Research Article
World Journal of Advanced Research and Reviews, 2021, 10(03), 157–167
Article DOI: 10.30574/wjarr.2021.10.3.0252
DOI url: https://doi.org/10.30574/wjarr.2021.10.3.0252
 
Received on 25 April 2021; revised on 06 June 2021; accepted on 08 June 2021
 
The microbiology of Kasseri cheese, a Protected Designation of Origin (PDO) cheese of pasta-filata type was studied in order to identify the dominant species and strains that may contribute to the maturation process. Chemical composition and microbiological quality of Kasseri cheese samples from two different dairies during the maturation was studied at 0, 7, 25, 60 and 90 days of the maturation. Lactic acid bacteria and Enterococcus spp. were found to be the dominant microflora in fresh cheese. P. pentosaceous and P. acidilactici, E. hirae, E. faecium, E. durans and E. gallinarium, together with facultatively heterofermentative lactobacilli were found to be the dominant microflora. Since these strains are dominating the microflora of Kasseri cheese during maturation, the enzymic system need to be further studied in order to select the proper strains for adjunct culture in Kasseri cheese.
 
Kasseri cheese; Pasta-filata cheese; Enterococci; Pediococci
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2021-0252.pdf

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Thomas Bintsis. The microbiology of Kasseri cheese during the maturation. World Journal of Advanced Research and Reviews, 2021, 10(3), 157-167. Article DOI: https://doi.org/10.30574/wjarr.2021.10.3.0252

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