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Title: Freeze drying of feta
Authors: Papakosta, Stergiani
Supervisors: Zinoviadou, Kyriaki
Adamidis, Tryfon
Subjects LC: Dissertations, Academic
Cheese - Microbiology
Feta cheese
Dairy processing
Keywords: Greek feta cheese
Freeze-drying technique
Food chemistry
Food analysis
Issue Date: 2021
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: In this work report we will see a laboratory project which refers to the Freeze - Dried of feta. Four different samples of Greek feta were used, each of which had a net weight of 5kg. The samples were Dodoni, Valma, Xorio and MEVGAL. First took the sample Dodoni and cut it into small pieces 2 * 2, all the pieces were 60 in total. After need to place them in an aluminum container and cover them with cling film and place them in the freezer for one day. The next day need to put all three samples in the freezer dryer machine and use them for three different hours (0, 6, 24 and 48h). Sample D1 will be removed from the machine in 6 hours, D2 in 24 hours and D3 in 48 hours. At time zero is the fresh feta sample used for the analyzes. The same method was used for the other three samples. As soon as they come out of the machine they are placed directly in a drying container which is very well sealed. Then the analyzes that were made and the materials and methods, as well as results and discussion, are mentioned. Three analyzes were performed which are the Color, the Hardness and the Water activity of feta. It also mentions some things about feta like its history and what its benefits are.
Description: Includes photographs, charts, and bibliographical references.
Length: 25 pages
Type: Dissertation
Publication Status: Not published
Repository: DAPL
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

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