Synopsis of recent research by authors named "Golfo Moatsou"
- Golfo Moatsou's recent research focuses on innovative technologies and processes in dairy science that aim to enhance product quality, nutritional value, and sustainability in dairy production.
- Key studies include exploring the effects of salting and ripening on sheep milk cheese properties, the incorporation of yogurt acid whey in ice cream to mitigate environmental impacts, and techniques to reduce acid whey generation in Greek strained yogurt production.
- Moatsou's work also highlights the potential functional benefits of whey protein hydrolysates and examines various processing methods to optimize dairy product characteristics, addressing both health benefits and environmental sustainability in the dairy industry.
