Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

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• 作者：Efstathios Alichanidis (1)
  Anna Polychroniadou (1)
  
• 关键词：East ; Mediterranean cheese ; white brined cheese ; whey cheese ; pasta filata cheese ; goat’s cheese ; ewe’s cheese ; pasta filata ; fromage de l’est méditerranéen ; fromage blanc saumuré ; fromage de lactosérum ; fromage à pate filée ; fromage de chèvre ; fromage de brebis
• 刊名：Dairy Science & Technology
• 出版年：2008
• 出版时间：July 2008
• 年：2008
• 卷：88
• 期：4-5
• 页码：495-510
• 全文大小：304KB
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• 作者单位：Efstathios Alichanidis (1)
  Anna Polychroniadou (1)
  
  1. Department of Food Science and Technology, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
  

文摘

Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats. Thus, the majority of traditional cheeses in these countries were -and most of them still are -made from the milk of these two animals. The relatively high ambient temperature, the lack of refrigeration facilities and the fact that most of the cheeses were produced in family enterprises or in small artisanal units led the cheese market to be dominated (> 50%) by “white brined cheeses-(WBC), which are ripened and stored under brine until consumption, e.g. Feta, Domiati and Beyaz-Peynir. WBC have no rind, no gas holes and are soft to semi-hard with an acidic (pH ?4.5), salty and, some of them, piquant taste. To improve keeping quality, the drained curd of some WBC is additionally scalded at very high temperatures (90-00 °C), e.g. Halloumi and Nabulsi. Traditional cheeses of the region also include pasta filata semi-hard cheeses (e.g. Kashkaval), the curd of which after draining and acidification (pH ?5.2) is subjected to a texturising process (heating, kneading and stretching at ?75 °C). They usually have a flat-cylindrical shape, no holes and straw-yellow to yellow colour. Whey cheese production (e.g. Myzithra, Manouri, Lor, Anari, Urda and Skuta) was developed very early in this area, since the whey from sheep’s and goat’s milk cheese is very rich in protein. The yield can be improved if the milk of these small ruminants and/or cream is added to the whey.