This page has only limited features, please log in for full access.

Prof. Photis Papademas
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus

Basic Info


Research Keywords & Expertise

0 Fermentation
0 Probiotics
0 lactic acid bacteria
0 Bioactive Peptides
0 donkey milk

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 01 January 2021 in Journal of Dairy Science
Reads 0
Downloads 0

The interest in milk originating from donkeys is growing worldwide due to its claimed functional and nutritional properties, especially for sensitive population groups, such as infants with cow milk protein allergy. The current study aimed to assess the microbiological quality of donkey milk produced in a donkey farm in Cyprus using culture-based and high-throughput sequencing techniques. The culture-based microbiological analysis showed very low microbial counts, whereas important food-borne pathogens were not detected in any sample. In addition, high-throughput sequencing was applied to characterize the bacterial communities of donkey milk samples. Donkey milk mostly composed of gram-negative Proteobacteria, including Sphingomonas, Pseudomonas, Mesorhizobium, and Acinetobacter; lactic acid bacteria, including Lactobacillus and Streptococcus; the endospores forming Clostridium; and the environmental genera Flavobacterium and Ralstonia, detected in lower relative abundances. The results of the study support existing findings that donkey milk contains mostly gram-negative bacteria. Moreover, it raises questions regarding the contribution of (1) antimicrobial agents (i.e., lysozyme, peptides) in shaping the microbial communities and (2) bacterial microbiota to the functional value of donkey milk.

ACS Style

P. Papademas; E. Kamilari; M. Aspri; D.A. Anagnostopoulos; P. Mousikos; A. Kamilaris; D. Tsaltas. Investigation of donkey milk bacterial diversity by 16S rDNA high-throughput sequencing on a Cyprus donkey farm. Journal of Dairy Science 2021, 104, 167 -178.

AMA Style

P. Papademas, E. Kamilari, M. Aspri, D.A. Anagnostopoulos, P. Mousikos, A. Kamilaris, D. Tsaltas. Investigation of donkey milk bacterial diversity by 16S rDNA high-throughput sequencing on a Cyprus donkey farm. Journal of Dairy Science. 2021; 104 (1):167-178.

Chicago/Turabian Style

P. Papademas; E. Kamilari; M. Aspri; D.A. Anagnostopoulos; P. Mousikos; A. Kamilaris; D. Tsaltas. 2021. "Investigation of donkey milk bacterial diversity by 16S rDNA high-throughput sequencing on a Cyprus donkey farm." Journal of Dairy Science 104, no. 1: 167-178.

Journal article
Published: 28 December 2020 in Animals
Reads 0
Downloads 0

The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

ACS Style

Photis Papademas; Panagiotis Mousikos; Maria Aspri. Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization? Animals 2020, 11, 42 .

AMA Style

Photis Papademas, Panagiotis Mousikos, Maria Aspri. Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization? Animals. 2020; 11 (1):42.

Chicago/Turabian Style

Photis Papademas; Panagiotis Mousikos; Maria Aspri. 2020. "Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?" Animals 11, no. 1: 42.

Journal article
Published: 24 October 2020 in Fermentation
Reads 0
Downloads 0

In general, it is a common practice among dairy producers to store the milk in the refrigerator directly after milking, in order to preserve it and prevent the development of spoilage microbes. However, the impact of keeping the milk in the refrigerator overnight on milk microbial diversity has been poorly investigated. This study aimed to provide a snapshot of the bacterial composition of goat milk after direct storage at −80 °C and after being kept overnight at 4 °C and then in storage at −80 °, using high-throughput sequencing (HTS). Goat milk samples from four different farms were analyzed, to reveal that milk bacterial diversity differed between the two different storage conditions. Goat milk directly stored at −80 °C was characterized by the presence of the Gram-negative contaminants Pseudomonas and Acinetobacter, in addition to the genera Corynebacterium, Chryseobacterium, Bacteroides and Clostridium. Milk samples that were kept overnight at 4 °C were characterized by a reduction in their bacterial biodiversity and the predominance of the Gram-negative, aerobic Phyllobacterium. Overall, HTS methodologies provide an in-depth identification and characterization of the goat raw milk microbiome. Further, they offer a better understanding of the contribution of cold storage conditions to milk microbiota formation. This study may assist dairy producers in improving raw milk and raw milk cheeses quality and guaranteeing consumers’ safety.

ACS Style

Eleni Kamilari; Dimitrios A. Anagnostopoulos; Photis Papademas; Marina Efthymiou; Svitlana Tretiak; Dimitrios Tsaltas. Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions. Fermentation 2020, 6, 100 .

AMA Style

Eleni Kamilari, Dimitrios A. Anagnostopoulos, Photis Papademas, Marina Efthymiou, Svitlana Tretiak, Dimitrios Tsaltas. Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions. Fermentation. 2020; 6 (4):100.

Chicago/Turabian Style

Eleni Kamilari; Dimitrios A. Anagnostopoulos; Photis Papademas; Marina Efthymiou; Svitlana Tretiak; Dimitrios Tsaltas. 2020. "Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions." Fermentation 6, no. 4: 100.

Journal article
Published: 28 September 2020 in Fermentation
Reads 0
Downloads 0

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.

ACS Style

Ashkan Rezaei; Kazem Alirezalu; Sodeif Azadmard Damirchi; Javad Hesari; Photis Papademas; Rubén Domínguez; José M. Lorenzo; Milad Yaghoubi. Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation 2020, 6, 95 .

AMA Style

Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo, Milad Yaghoubi. Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation. 2020; 6 (4):95.

Chicago/Turabian Style

Ashkan Rezaei; Kazem Alirezalu; Sodeif Azadmard Damirchi; Javad Hesari; Photis Papademas; Rubén Domínguez; José M. Lorenzo; Milad Yaghoubi. 2020. "Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese." Fermentation 6, no. 4: 95.

Journal article
Published: 29 March 2020 in LWT
Reads 0
Downloads 0

Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi's microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected. Halloumi produced with the “traditional” method, had significantly richer bacterial diversity compared to Halloumi produced with the “industrial” method. Variations detected among the bacterial communities highlight the contribution of the initial microbiome that existed in milk and survived pasteurization, as well as factors associated with Halloumi manufacturing conditions, in the final microbiota composition shaping. Identification and characterization of Halloumi microbiome provides an additional, useful tool to characterize its typicity and probably safeguard it from fraud products that may appear in the market. Also, it may assist producers to further improve its quality and guarantee consumers' safety.

ACS Style

Eleni Kamilari; Dimitrios A. Anagnostopoulos; Photis Papademas; Andreas Kamilaris; Dimitrios Tsaltas. Characterizing Halloumi cheese's bacterial communities through metagenomic analysis. LWT 2020, 126, 109298 .

AMA Style

Eleni Kamilari, Dimitrios A. Anagnostopoulos, Photis Papademas, Andreas Kamilaris, Dimitrios Tsaltas. Characterizing Halloumi cheese's bacterial communities through metagenomic analysis. LWT. 2020; 126 ():109298.

Chicago/Turabian Style

Eleni Kamilari; Dimitrios A. Anagnostopoulos; Photis Papademas; Andreas Kamilaris; Dimitrios Tsaltas. 2020. "Characterizing Halloumi cheese's bacterial communities through metagenomic analysis." LWT 126, no. : 109298.

Review
Published: 26 February 2020 in Fermentation
Reads 0
Downloads 0

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

ACS Style

Maria Aspri; Photis Papademas; Dimitrios Tsaltas. Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products. Fermentation 2020, 6, 30 .

AMA Style

Maria Aspri, Photis Papademas, Dimitrios Tsaltas. Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products. Fermentation. 2020; 6 (1):30.

Chicago/Turabian Style

Maria Aspri; Photis Papademas; Dimitrios Tsaltas. 2020. "Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products." Fermentation 6, no. 1: 30.

Journal article
Published: 01 November 2019 in International Dairy Journal
Reads 0
Downloads 0
ACS Style

Photis Papademas; Maria Aspri; Maria Mariou; Scot E. Dowd; Maria Kazou; Effie Tsakalidou. Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus. International Dairy Journal 2019, 98, 72 -83.

AMA Style

Photis Papademas, Maria Aspri, Maria Mariou, Scot E. Dowd, Maria Kazou, Effie Tsakalidou. Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus. International Dairy Journal. 2019; 98 ():72-83.

Chicago/Turabian Style

Photis Papademas; Maria Aspri; Maria Mariou; Scot E. Dowd; Maria Kazou; Effie Tsakalidou. 2019. "Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus." International Dairy Journal 98, no. : 72-83.

Journal article
Published: 11 June 2019 in Journal of Food Engineering
Reads 0
Downloads 0

Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.

ACS Style

Ilija Djekic; Alen Mujčinović; Aleksandra Nikolić; Anet Režek Jambrak; Photis Papademas; Aberham Hailu Feyissa; Kamal Kansou; Rallou Thomopoulos; Heiko Briesen; Nickolas G. Kavallieratos; Christos G. Athanassiou; Cristina L.M. Silva; Alexandrina Sirbu; Alexandru Mihnea Moisescu; Igor Tomasevic; Urška Vrabič Brodnjak; Maria Charalambides; Alberto Tonda. Cross-European initial survey on the use of mathematical models in food industry. Journal of Food Engineering 2019, 261, 109 -116.

AMA Style

Ilija Djekic, Alen Mujčinović, Aleksandra Nikolić, Anet Režek Jambrak, Photis Papademas, Aberham Hailu Feyissa, Kamal Kansou, Rallou Thomopoulos, Heiko Briesen, Nickolas G. Kavallieratos, Christos G. Athanassiou, Cristina L.M. Silva, Alexandrina Sirbu, Alexandru Mihnea Moisescu, Igor Tomasevic, Urška Vrabič Brodnjak, Maria Charalambides, Alberto Tonda. Cross-European initial survey on the use of mathematical models in food industry. Journal of Food Engineering. 2019; 261 ():109-116.

Chicago/Turabian Style

Ilija Djekic; Alen Mujčinović; Aleksandra Nikolić; Anet Režek Jambrak; Photis Papademas; Aberham Hailu Feyissa; Kamal Kansou; Rallou Thomopoulos; Heiko Briesen; Nickolas G. Kavallieratos; Christos G. Athanassiou; Cristina L.M. Silva; Alexandrina Sirbu; Alexandru Mihnea Moisescu; Igor Tomasevic; Urška Vrabič Brodnjak; Maria Charalambides; Alberto Tonda. 2019. "Cross-European initial survey on the use of mathematical models in food industry." Journal of Food Engineering 261, no. : 109-116.

Journal article
Published: 18 April 2019 in International Journal of Food Studies
Reads 0
Downloads 0
ACS Style

Maria Aspri; Kallis Souroullas; Christina Ioannou; Photis Papademas. Physico-chemical composition and antimicrobial protein content of early lactation donkey milk. International Journal of Food Studies 2019, 8, 68 -75.

AMA Style

Maria Aspri, Kallis Souroullas, Christina Ioannou, Photis Papademas. Physico-chemical composition and antimicrobial protein content of early lactation donkey milk. International Journal of Food Studies. 2019; 8 (1):68-75.

Chicago/Turabian Style

Maria Aspri; Kallis Souroullas; Christina Ioannou; Photis Papademas. 2019. "Physico-chemical composition and antimicrobial protein content of early lactation donkey milk." International Journal of Food Studies 8, no. 1: 68-75.

Journal article
Published: 16 April 2019 in International Journal of Food Studies
Reads 0
Downloads 0

The influence of early lactation on chemical composition and the concentration of antimicrobial proteins of donkey’s milk produced in Cyprus were investigated. Milk samples from 10 female donkeys in their first season of lactation were collected at 7, 15 and 30d postpartum. The average contents of donkey milk gross composition were 1.40% protein, 0.16% fat and 8.74% total solids. Results showed that lactation had a significant negative effect on protein concentration, while total solid concentration showed an increased followed by a decrease. Composition of antimicrobial proteins also showed a significant decreased during lactation period except from lactoferrin which showed an increase. On the other hand, throughout the lactation, pH and fat were constant.

ACS Style

Maria Aspri; Kallis Souroullas; Christina Ioannou; Photis Papademas. Physico-chemical composition and antimicrobial protein content of early lactation donkey milk. International Journal of Food Studies 2019, 8, 1 .

AMA Style

Maria Aspri, Kallis Souroullas, Christina Ioannou, Photis Papademas. Physico-chemical composition and antimicrobial protein content of early lactation donkey milk. International Journal of Food Studies. 2019; 8 (1):1.

Chicago/Turabian Style

Maria Aspri; Kallis Souroullas; Christina Ioannou; Photis Papademas. 2019. "Physico-chemical composition and antimicrobial protein content of early lactation donkey milk." International Journal of Food Studies 8, no. 1: 1.

Journal article
Published: 01 December 2018 in Food Chemistry
Reads 0
Downloads 0

Indigenous strains of lactic acid bacteria previously isolated from raw donkey milk samples were used to ferment donkey milk. Each sample was subjected to an in vitro simulated gastrointestinal digestion (SGID) and analysis of the digesta by HPLC-LTQ-Orbitrap XL was performed in order to obtain a comprehensive peptide profile of fermented donkey milk. Functional properties such as ACE-inhibitory, antimicrobial and antioxidant activities of the resulting fermented donkey milks, as well as characterization of the bioactive peptides produced by an in vitro SGID, were assayed. All bioactivities were found to be high in fermented milk and a further significant increase was observed after SGID. The Enterococcus faecium DM33 fermented milk exhibited the strongest antioxidant and the highest antimicrobial activities. The highest ACE-inhibitory activity was observed in milk fermented with Lactobacillus casei DM214. These findings will contribute to the development of a new functional dairy drink with anti-hypertensive, antimicrobial and/or antioxidant activities.

ACS Style

Maria Aspri; Giulia Leni; Gianni Galaverna; Photis Papademas. Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion. Food Chemistry 2018, 268, 476 -484.

AMA Style

Maria Aspri, Giulia Leni, Gianni Galaverna, Photis Papademas. Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion. Food Chemistry. 2018; 268 ():476-484.

Chicago/Turabian Style

Maria Aspri; Giulia Leni; Gianni Galaverna; Photis Papademas. 2018. "Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion." Food Chemistry 268, no. : 476-484.

Review
Published: 01 July 2018 in Food Research International
Reads 0
Downloads 0

The aim of this review paper is to assess the applicability of donkey's milk to infants suffering from Cow Milk Protein Allergy (CMPA) compared to human and other available milk types. The bioactive and immune-supportive character which could be beneficial as a fortifier to the formula-fed infants is described while limitations of this type of milk are also discussed. Studies showed that human and donkey's milk have similar, overall, chemical composition as well as protein homogeneity and antigenic similarities. Several in vitro and in vivo studies showed that donkey's milk has nutraceutical and functional properties that can support immunity, alter metabolism and beneficially modify gut microbiota. Clinical studies illustrated that donkeys' milk is well tolerated (82.6%-88%) by infants. Finally, the effect that processing (i.e. thermal, non-thermal treatments, drying methods) has on donkey milk components is also discussed pointing out the need for minimally processing this type of milk.

ACS Style

Kallis Souroullas; Maria Aspri; Photis Papademas. Donkey milk as a supplement in infant formula: Benefits and technological challenges. Food Research International 2018, 109, 416 -425.

AMA Style

Kallis Souroullas, Maria Aspri, Photis Papademas. Donkey milk as a supplement in infant formula: Benefits and technological challenges. Food Research International. 2018; 109 ():416-425.

Chicago/Turabian Style

Kallis Souroullas; Maria Aspri; Photis Papademas. 2018. "Donkey milk as a supplement in infant formula: Benefits and technological challenges." Food Research International 109, no. : 416-425.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0
ACS Style

Thomas Bintsis; Efstathios Alichanidis; Irem Uzunsoy; Barbaros Özer; Photis Papademas; Zorica Radulovic; Jelena Miocinovic. White-Brined Cheeses. Global Cheesemaking Technology 2017, 349 -367.

AMA Style

Thomas Bintsis, Efstathios Alichanidis, Irem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic, Jelena Miocinovic. White-Brined Cheeses. Global Cheesemaking Technology. 2017; ():349-367.

Chicago/Turabian Style

Thomas Bintsis; Efstathios Alichanidis; Irem Uzunsoy; Barbaros Özer; Photis Papademas; Zorica Radulovic; Jelena Miocinovic. 2017. "White-Brined Cheeses." Global Cheesemaking Technology , no. : 349-367.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0
ACS Style

Photis Papademas; Thomas Bintsis. Index. Global Cheesemaking Technology 2017, 453 -461.

AMA Style

Photis Papademas, Thomas Bintsis. Index. Global Cheesemaking Technology. 2017; ():453-461.

Chicago/Turabian Style

Photis Papademas; Thomas Bintsis. 2017. "Index." Global Cheesemaking Technology , no. : 453-461.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0

This chapter aims at describing the most important parameters that one should take into consideration when embarking on the journey of transforming milk into cheese. Cow's milk, the major ingredient used in global cheesemaking, is produced by several breeds. A high‐milk‐producing cow breed is the Holstein‐Friesian, representing 90% of total cow's milk production. The chapter discusses the basic milk components and how they affect cheesemaking. Milk quality is certainly affected by animal nutrition, and taints in milk occur when are animals are fed unsuitable types of herbage. Animal feeding strategies could lead to enrichment of milk with important fatty acids such as conjugated linoleic acid (CLA). Milk for cheesemaking may be acidified by its indigenous LAB or by using a ‘backslop’ culture, that is, a volume of whey retained from a previous day's cheesemaking. In such cases, the rate of acidification is unpredictable, and the growth of undesirable bacteria very often leads to defective cheeses.

ACS Style

Thomas Bintsis; Photis Papademas. An Overview of the Cheesemaking Process. Global Cheesemaking Technology 2017, 120 -156.

AMA Style

Thomas Bintsis, Photis Papademas. An Overview of the Cheesemaking Process. Global Cheesemaking Technology. 2017; ():120-156.

Chicago/Turabian Style

Thomas Bintsis; Photis Papademas. 2017. "An Overview of the Cheesemaking Process." Global Cheesemaking Technology , no. : 120-156.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0

This chapter reviews various semi‐hard cheeses, such as Appenzeller, Arzua‐Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi‐hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua‐Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi‐hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón‐Menorca variety is a half‐fat to full‐fat pressed cheese which varied from semi‐hard to hard cheese according to its ripening time. Full‐fat pressed cheese made from Majorero goat's milk which varied from semi‐hard to hard cheese, according to its ripening time.

ACS Style

Elisabeth Eugster-Meier; Marie-Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler; Maria Belén López Morales; Giuseppe Licitra; Françoise Berthier; Photis Papademas; Ylva Ardö; Tânia G. Tavares; F. Xavier Malcata; Zorica Radulovic; Jelena Miocinovic. Semi-hard Cheeses. Global Cheesemaking Technology 2017, 247 -300.

AMA Style

Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic, Jelena Miocinovic. Semi-hard Cheeses. Global Cheesemaking Technology. 2017; ():247-300.

Chicago/Turabian Style

Elisabeth Eugster-Meier; Marie-Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler; Maria Belén López Morales; Giuseppe Licitra; Françoise Berthier; Photis Papademas; Ylva Ardö; Tânia G. Tavares; F. Xavier Malcata; Zorica Radulovic; Jelena Miocinovic. 2017. "Semi-hard Cheeses." Global Cheesemaking Technology , no. : 247-300.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0
ACS Style

Giuseppe Licitra; Margherita Caccamo; Florence Valence; Sylvie Lortal; Photis Papademas; Thomas Bintsis. Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality. Global Cheesemaking Technology 2017, 157 -172.

AMA Style

Giuseppe Licitra, Margherita Caccamo, Florence Valence, Sylvie Lortal, Photis Papademas, Thomas Bintsis. Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality. Global Cheesemaking Technology. 2017; ():157-172.

Chicago/Turabian Style

Giuseppe Licitra; Margherita Caccamo; Florence Valence; Sylvie Lortal; Photis Papademas; Thomas Bintsis. 2017. "Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality." Global Cheesemaking Technology , no. : 157-172.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0
ACS Style

Photis Papademas; Thomas Bintsis; Efstathios Alichanidis; Ylva Ardö. Whey Cheeses (Heat Coagulated). Global Cheesemaking Technology 2017, 446 -452.

AMA Style

Photis Papademas, Thomas Bintsis, Efstathios Alichanidis, Ylva Ardö. Whey Cheeses (Heat Coagulated). Global Cheesemaking Technology. 2017; ():446-452.

Chicago/Turabian Style

Photis Papademas; Thomas Bintsis; Efstathios Alichanidis; Ylva Ardö. 2017. "Whey Cheeses (Heat Coagulated)." Global Cheesemaking Technology , no. : 446-452.

Book chapter
Published: 27 October 2017 in Global Cheesemaking Technology
Reads 0
Downloads 0
ACS Style

Photis Papademas; Thomas Bintsis. Front Matter. Global Cheesemaking Technology 2017, 1 .

AMA Style

Photis Papademas, Thomas Bintsis. Front Matter. Global Cheesemaking Technology. 2017; ():1.

Chicago/Turabian Style

Photis Papademas; Thomas Bintsis. 2017. "Front Matter." Global Cheesemaking Technology , no. : 1.

Research article
Published: 17 October 2017 in Journal of Food Quality
Reads 0
Downloads 0

The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes’ milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw milk, and Lactobacillus casei/paracasei predominated in the starter culture. Lactococcus lactis was isolated in high frequency (27.9% of the isolates) at the beginning, while Lactobacillus spp. (20%) and Saccharomyces unisporus (17.9%) were isolated at the end of fermentation. After assessing their technological potential, selected strains could be used as starters to ferment milk for artisanal Trachanas production.

ACS Style

Despina Bozoudi; Maria Agathokleous; Iacovos Anastasiou; Photis Papademas; Dimitris Tsaltas. Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus. Journal of Food Quality 2017, 2017, 1 -6.

AMA Style

Despina Bozoudi, Maria Agathokleous, Iacovos Anastasiou, Photis Papademas, Dimitris Tsaltas. Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus. Journal of Food Quality. 2017; 2017 ():1-6.

Chicago/Turabian Style

Despina Bozoudi; Maria Agathokleous; Iacovos Anastasiou; Photis Papademas; Dimitris Tsaltas. 2017. "Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus." Journal of Food Quality 2017, no. : 1-6.