Publications by Konstantinos Koutsaris

Publications by authors named "Konstantinos Koutsaris"

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

Golfo Moatsou Evangelia Zoidou Evangelia Choundala Konstantinos Koutsaris Olga Kopsia

Foods

June 2019

This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii.

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- Konstantinos Koutsaris focuses on developing healthier dairy products, particularly reduced-fat and reduced-sodium alternatives, as seen in his study on semi-hard sheep milk cheese.
- His research investigates the incorporation of denatured whey proteins and the effects of different salting techniques (using NaCl/KCl brine) on the cheese's characteristics and ripening process.
- The findings aim to balance flavor and health benefits in cheese production, addressing consumer demands for reduced-fat dairy options without compromising taste.

Publications by authors named "Konstantinos Koutsaris"

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

Synopsis of recent research by authors named "Konstantinos Koutsaris"