Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep milk (US) or 90% sheep milk–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristic according to the traditional recipes and improve their recognition.

中文翻译：

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使用绵羊或绵羊山羊奶混合物的半工业化Pindos干酪的Kashkaval生产以及利用乳清制造Urda干酪。

使用100％的羊奶（KS）或添加10％的羊奶（KG）成功生产了Pindos奶酪的Kashkaval。Urda奶酪是使用100％的羊奶（美国）或90％的羊奶-10％的山羊（UG）乳清粉生产的，这些乳清粉是从Pindos奶酪的喀什卡瓦尔生产的。两种奶酪的制作均考虑到了其传统的奶酪制作方法。对这些奶酪的化学，微生物和感官特性进行了评估。通常，在KS和KG奶酪之间以及在US和UG奶酪之间，在理化，质地特征，可溶性氮含量和总脂肪酸含量方面均未观察到显着差异。根据消费者对健康产品的需求，乌达奶酪的脂肪含量较低。在成熟和储存60天和90天时，KS奶酪显示出比KG奶酪更高的总挥发性化合物，并且嗜热-嗜温乳酸菌的数量也减少了。US和UG奶酪之间的微生物数量没有差异。在Urda奶酪中大量发现了丙酮，己醛，2-庚酮，乙醇和甲苯。在感官评估期间，Pindos的kashkaval和Urda奶酪均获得了高分。所获得的数据可导致根据传统配方生产具有标准特性的两种奶酪，并提高其识别度。在Urda奶酪中大量发现了乙醇和甲苯。在感官评估期间，Pindos的kashkaval和Urda奶酪均获得了高分。所获得的数据可导致根据传统配方生产具有标准特性的两种奶酪，并提高其识别度。在Urda奶酪中大量发现了乙醇和甲苯。在感官评估期间，Pindos的kashkaval和Urda奶酪均获得了高分。所获得的数据可导致根据传统配方生产具有标准特性的两种奶酪，并提高其识别度。