“Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue

by Golfo Moatsou
Published 2019-10-01

CHEESE and WHEY: The Outcome of Milk Curdling

by Golfo Moatsou, Ekaterini Moschopoulou
Published 2021-05-01

Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics

by George Panopoulos, Golfo Moatsou, Chrysanthi Psychogyiopoulou, Ekaterini Moschopoulou
Published 2020-03-01

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

by Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou, Golfo Moatsou
Published 2021-01-01

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese

by Golfo Moatsou, Evangelia Zoidou, Evangelia Choundala, Konstantinos Koutsaris, Olga Kopsia, Katerina Thergiaki, Lambros Sakkas
Published 2019-06-01

Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

by Golfo Moatsou, Ekaterini Moschopoulou, Evangelia Zoidou, Aggeliki Kamvysi, Dimitra Liaskou, Vassiliki Tsigkou, Lambros Sakkas
Published 2021-08-01

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

by Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, Evangelia Gkotzia, Anastasis Karvounis, Antonia Samara, Petros Taoukis, Golfo Moatsou
Published 2019-08-01