Whey cheeses (heat coagulated)

Photis Papademas; Thomas Bintsis; Efstathios Alichanidis; Ylva Ardö

doi:10.1002/9781119046165.ch13

Whey cheeses (heat coagulated)

Photis Papademas^*, Thomas Bintsis, Efstathios Alichanidis, Ylva Ardö

^*Corresponding author af dette arbejde

Abstract

This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft, high-moisture, fragile cheese, with a very mild nutty sweet flavour, and it can be sold in vacuum packs either slightly salted or not. Anari cheese is usually dried, under cold air streams, in specially designed drying rooms until it becomes hard and easy to grate. Anthotyros cheese has a compact, closed body and a typical mild pleasant flavour. Manouri is a whey cheese which is manufactured in Thessaly, Western and Central Macedonia. Manouri cheese has a compact, closed body and a rich flavour with creamy, fatty notes. Mesost and Messmör are unripened whey cheeses that differ from each other only in water content. Mesost and Messmör contain milk sugar, lactose, whey proteins and sometimes milk fat.

Originalsprog	Engelsk
Titel	Global Cheesemaking Technology : Cheese Quality and Characteristics
Redaktører	Photis Papademas, Thomas Bintsis
Antal sider	7
Forlag	Wiley
Publikationsdato	15 sep. 2017
Sider	446-452
ISBN (Trykt)	9781119046158
DOI	https://doi.org/10.1002/9781119046165.ch13
Status	Udgivet - 15 sep. 2017

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10.1002/9781119046165.ch13

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N2 - This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft, high-moisture, fragile cheese, with a very mild nutty sweet flavour, and it can be sold in vacuum packs either slightly salted or not. Anari cheese is usually dried, under cold air streams, in specially designed drying rooms until it becomes hard and easy to grate. Anthotyros cheese has a compact, closed body and a typical mild pleasant flavour. Manouri is a whey cheese which is manufactured in Thessaly, Western and Central Macedonia. Manouri cheese has a compact, closed body and a rich flavour with creamy, fatty notes. Mesost and Messmör are unripened whey cheeses that differ from each other only in water content. Mesost and Messmör contain milk sugar, lactose, whey proteins and sometimes milk fat.

AB - This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft, high-moisture, fragile cheese, with a very mild nutty sweet flavour, and it can be sold in vacuum packs either slightly salted or not. Anari cheese is usually dried, under cold air streams, in specially designed drying rooms until it becomes hard and easy to grate. Anthotyros cheese has a compact, closed body and a typical mild pleasant flavour. Manouri is a whey cheese which is manufactured in Thessaly, Western and Central Macedonia. Manouri cheese has a compact, closed body and a rich flavour with creamy, fatty notes. Mesost and Messmör are unripened whey cheeses that differ from each other only in water content. Mesost and Messmör contain milk sugar, lactose, whey proteins and sometimes milk fat.

KW - Anari cheese

KW - Anthotyros cheese

KW - Healthy milk minerals

KW - Lactose

KW - Manouri PDO cheese

KW - Mesost and Messmör cheese

KW - Milk fat

KW - Whey proteins

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BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

Whey cheeses (heat coagulated)

Abstract

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