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Publications by E. M. Anifantakis

Evolution of the Microflora of Kopanisti Cheese During Ripening. Study of the Yeast Flora

English

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Changes in the Microflora of Serra Cheese: Evolution Throughout Ripening Time, Lactation Period and Axial Location

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Viscoelasticity of Edam Cheese During Its Ripening

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Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening

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Evolution of the Volatile Components of Ewe Raw Milk La Serena Cheese During Ripening. Correlation With Flavour Characteristics

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The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

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Physico-Chemical and Rheological Properties of Prato Cheese During Ripening

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Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening

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Proteolytic Enzymes of Ripening Cheddar Cheese

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