Research highlights

 

CHEESE SCIENCE

Α. Enzymes and microorganisms in dairy technology

--Casein and cheese peptide degradation by enzymes and bacteria
of dairy origin
--Low temperature inactivation of extracellular lipases and
proteinases from milk psychrotrophic bacteria
--Development of biosensor for the evaluation of clothing activity
of rennet

Β. Cheese manufacture and ripening

--Manufacture and ripening of cheeses with lower NaCl
--Manufacture and ripening of goat cheeses and cheeses with
lower fat
--Manufacture and ripening of cheese made from refrigerated milk
or inoculated by psychrotrophic bacteria