131:
25:
262:
Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling. The mix is left in large shallow tanks resulting in a part skim mixture. The following day, salt is added to the mix which is then poured into a basket with tulle and is left to drain. Salt is
266:
The fresh variant is dry, white, soft or medium hardness, with a sweet, creamy taste, with no rind and no salt. It might be eaten for breakfast with honey and fruit, or in savory dishes with oil, tomato and wild herbs. The dry variant is hard, dry, white and salty; it can have a powerful smell
259:, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.
327:
Tsiotsias, A.; Savvaidis, I.; Vassila, A.; Kontominas, M.; Kotzekidou, P. (2002). "Control of
Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese 'Anthotyros'".
581:
263:
added every day for another three to four days. At this stage, the cheese is still fresh but less soft. If left to mature, thick salt is often added to cover the exterior.
375:
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364:"Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22°C"
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243:. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to
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A block of anthotyros, lying on top of its protective paper covering
411:. Contemporary Food Engineering. Taylor & Francis. p. 88.
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Papageorgiou, Demetrios M.; Bori, Mina; Mantis, Antonios (1996).
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similar to sherry. It might be eaten on spaghetti or salads.
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in modern Greek, "flowery cheese") is a traditional fresh
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List of Greek
Protected Designations of Origin cheeses
409:
Modified
Atmosphere and Active Packaging Technologies
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49:. Unsourced material may be challenged and removed.
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376:International Association for Food Protection
8:
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109:Learn how and when to remove this message
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168:Not traditionally, but commercially yes
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7:
47:adding citations to reliable sources
247:. Anthotyros is made with milk and
14:
23:
34:needs additional citations for
904:Greek dairy products companies
208:various, usually 1/2 or 1 kilo
1:
16:Traditional Greek whey cheese
385:10.4315/0362-028X-59.11.1193
407:Arvanitoyannis, I. (2012).
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437:. Retrieved 26 April 2019.
368:Journal of Food Protection
270:Anthotyros is produced in
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176:Hard (Dry) / Soft (Fresh)
128:
346:10.1006/fmic.2001.0469
945:Sheep's-milk cheeses
43:improve this article
940:Goat's-milk cheeses
666:Ladotyri Mytilinis
935:Byzantine cuisine
917:
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909:Cuisine of Greece
661:Kopanisti Mykonou
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418:978-1-4398-0044-7
330:Food Microbiology
305:Cuisine of Greece
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141:Country of origin
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631:Kalathaki Limnou
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300:List of cheeses
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189:Protein content
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378:: 1193–1199.
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60: –
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54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
950:Whey cheeses
852:Touloumotyri
716:
696:Xynomizithra
526:Xynomizithra
490:
475:Whey cheeses
434:
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408:
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58:"Anthotyros"
53:
41:Please help
36:verification
33:
888:Tirokafteri
772:Komos Naxou
686:San Michali
531:Ziger/Sérac
340:: 117–126.
184:16.6% 65.9%
181:Fat content
165:Pasteurized
924:Categories
857:Vasilotyri
842:Tyrogliata
802:Melanotyri
787:Melichloro
717:Anthotyros
681:Pichtogalo
646:Kefalotyri
516:Schabziger
491:Anthotyros
435:Cheese.com
432:Anthotyros
311:References
223:Anthotyros
213:Aging time
197:Dimensions
124:Anthotyros
99:April 2018
69:newspapers
847:Tyrovolia
797:Metsovela
762:Froumaela
757:Foumarino
752:Florinela
732:Boukovela
671:Metsovone
656:Krasotyri
280:Macedonia
237:Anthotyro
232:Ανθότυρος
897:See also
872:Xynotyro
867:Xerotyri
837:Talagani
812:Mizithra
807:Melitiro
722:Armogalo
626:Galotyri
621:Graviera
616:Formaela
506:Mizithra
394:31195443
338:Elsevier
294:See also
245:Mizithra
881:Related
827:Skotyri
822:Prentza
817:Petroto
792:Mastelo
777:Malaxia
727:Armexia
676:Manouri
641:Kasseri
596:Anevato
511:Ricotta
501:Manouri
496:Brunost
336:(1–3).
216:10 Days
200:various
173:Texture
83:scholar
862:Volaki
832:Synoro
767:Kariki
737:Chloro
701:Xygalo
606:Batzos
415:
392:
374:(11).
282:, the
276:Thrace
272:Greece
241:cheese
205:Weight
145:Greece
85:
78:
71:
64:
56:
747:Eriki
742:Corfú
710:Other
691:Sfela
486:Anari
288:Crete
257:goats
253:sheep
251:from
227:Greek
155:Goats
90:JSTOR
76:books
611:Feta
521:Urdă
413:ISBN
390:PMID
286:and
249:whey
192:9.6%
159:Ewes
62:news
589:PDO
380:doi
342:doi
255:or
235:) (
45:by
926::
388:.
372:59
370:.
366:.
354:^
334:19
332:.
319:^
290:.
278:,
229::
157:,
565:e
558:t
551:v
467:e
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421:.
396:.
382::
348:.
344::
225:(
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
