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Effect of Various Starters on the Quality of Kefalotyri Cheese E.M
Effect of various starters on the quality of Kefalotyri cheese E.M. Anifantakis, S.E. Kaminarides To cite this version: E.M. Anifantakis, S.E. Kaminarides. Effect of various starters on the quality of Kefalotyri cheese. Le Lait, INRA Editions, 1987, 67 (4), pp.527-535. hal-00929113 HAL Id: hal-00929113 https://hal.archives-ouvertes.fr/hal-00929113 Submitted on 1 Jan 1987 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Le Lait, 1987, 67 (4), 527-536 Effect of various starters on the quality of Kefa1otyri cheese E.M. ANIFANTAKIS, S.E. KAMINARIDES Agricultural College of Athens, Votanikos, Athens, Greece. Summary The effect of 3 combinaisons of lactic acid bacteria, namely A = Streptococcus thermophilus + Lactobacillus bulgaricus, B = Streptococcus thermophilus + Lactobacil- lus bulgaricus + Lactobacillus casei, C = Streptococcus lactis + Lactobacillus bulgaricus + Lactobacillus casei, on the chemical composition, microflora and organoleptic charac- teristics of Kefalotyri cheese was studied here in. Significant differences in their pH and water soluble nitrogen during ail stages of ripening were determined. Sorne differences were also observed in the size and the tendency of the total counts and the lactobacilli of the various cheeses, during their ripening. -
Maden Hos Indvandrere Og Flygtninge I Danmark
Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER.................................................................................................................................... -
Pites (Filo Pies) and Salad Combo 12 Souvlakia and Plates Gyros
Gyros & Sandwiches 12 LUNCH M-F 11:30am-2:30pm Gyros Salads (add chicken 3) Lamb – prime shaved lamb, tzatziki, tomato- Village – tomato, cucumber, kalamata olives, barrel-aged feta 12 cucumber-onion salata Fish – daily selection, spinach pita, pesto Grilled – chicken, grilled romaine, zataar croutons, garlic dressing 13 Spring Salad – watercress, bibb lettuce, seasonal vegetables, Chicken – smoked paprika, fried pickled artichoke, garlic aioli avocado herb dressing 10 Zucchini – grilled, fava hummus, spiced carrot salad Charred Broccoli – alfalfa sprouts, buttermilk feta purée, Breakfast – scrambled eggs, house cured sausage, kaseri, sunflower seeds 10 kefalograviera and metsovone cheese Greek Mom’s Grilled Cheese – house made bread, metsovone, Pites (Filo Pies) and Salad Combo 12 kefalograviera and kaseri cheeses, creamy tomato soup dip Served with a side Village, Spring, or Green salad Spanakopita – spinach, kefalotiri & feta cheese, house made filo Greek Dip Sandwich– slow braised lamb, kasseri, kalamata olive and Mushroom Pita – roasted wild mushrooms, kefalograviera cheese, rosemary bread, lamb jus creamy mushroom sauce Meatball Sandwich – beef keftedes, red pepper aioli, crispy shallots, Tiropita Kataifi –kefalograviera & robiola, filo, orange, honey metsovone cheese, house baked zaatar roll Souvlakia and Plates Hanger Steak Sandwich – grilled, horseradish aioli, Fries – house cut, oregano spice blend 6 kefalograviera cheese, house baked roll Saganaki – kaseri cheese, metaxa, apricot and date compote 9 Bifteki Burger – grass fed -
Aristotle's Neutral Bay Small Plates
Aristotle’s Neutral Bay Historically, Greek food has been made to be shared and this tradition continues at Aristotle’s Neutral Bay. Small Plates Warm Marinated Olives Citrus zest, garlic, extra virgin olive oil 7.5 Dips with Pita Bread (2 serves) Taramosalata* White cod’s roe dip 15 Tzatziki Greek yogurt, cucumber, garlic 15 Melitzanosalata Smoked eggplant, red pepper, garlic, eschalots 15 Tirokafteri Feta, green pepper, radish, chilli 15 Santorini Fava Yellow split pea, tomato, eschalots 15 Trio of Dips Choice of 3 dips & pita bread (3 serves) 30 Extra Pita Bread* (1 serve) 3.0 Extra Gluten Free Bread (1 serve) 3.5 Aristotle’s Haloumi (3) Pomegranate, red grapes, honey, balsamic, walnuts 24 Dolmades (4) Vine leaves, rice, pine nuts, Greek yogurt 20 Spanakopita* Spinach & cheese pastry 22 Zucchini Flowers (4)* Greek honey, Kefalotyri cheese, lime 23 Imam Bayildi Smoked eggplant, caramelised onion, garlic, Manouri 20 World’s Best Anchovies Fava dip, warm tomato, eschalots, pita bread 45 in a Tin for 2 (100g) With 2 shots of Plomari Ouzo 63 Seared Scallops in the Shell Spiced carrot, pastourma, Ouzo 8 each Grilled Prawns Garlic, chilli, parsley, lemon 11 each Grilled Fremantle Octopus Kalamata olive puree, preserved lemon, aioli 27 Fried Calamari * Squid Ink taramasalata, spinach puree 25 Flamed Cypriot Sausages (2) Pork & lamb, parsley, lemon, tzatziki 24 *Contains Gluten Complimentary unlimited filtered still & sparkling water 1.5% surcharge for all credit cards Large Plates Kingfish Tomatoes, olives, capers, PX, lemon 34 Astakomakaronada* -
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
From the Hundred Year Old Man, Canakkale, 1911
From The Hundred Year Old Man, Canakkale, 1911 Byline: Jane Mushabac “Shirts! Shirts!” The boy was standing in front of the mosque just down the street from his family’s house. Would you call it a street? It was dirt, it was never paved or stone, but as the men came out of the mosque, the boy sang out in a clear, soft voice, “Buy a shirt!” He had said to his mother, “Zip, zip, you make them so fast, why not make them to sell? One seam here, one seam there, I’ll sell them for you. I’ll go in front of the mosque, and when the men come out I’ll make some money, and bring it home to you.” It was the Ottoman Empire in 1911, in a port across from Europe—on the Asian side of the Strait of Dardanelles. They were living in a magnificent nowhere-land, with melons in the attic, beehives for honey on the windowsill, his grandfather’s vineyards full of grapes, but with nothing much a man could do. Study the Torah—the Bible—it was the most important thing. The men studied with the boy’s father on Shabbat. But it was not enough. His father had the shop, with kerosene lamps and the dishes and glasses that came in huge wooden crates from Austria, but how many dishes could you sell in Canakkale? His father sat in the shop and read the newspaper. He knew how to read, so he relayed the news to everyone. What was the news? What did it have to do with them? Slowly week by week the newspapers came from Istanbul and raised the same questions day after day. -
From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices. -
Mezedes Spreads Salates
welcome friends The Portalakis family believes a good friendship begins with a good meal. La Casa Ouzeria is a place where friends and families come together to experience delicious food, rich laughter and the love of Greek hospitality. Since 1996 we have enjoyed being one of Penticton’s most beloved restaurants and we can't wait to show you why. Our family honours the tradition and authenticity of housemade Greek & Italian Cuisine using only fresh and seasonal ingredients, just as our ancestors have for generations. We are excited to share our passion and these inspired dishes with you. Kali Orexi. mezedes feature soup chef’s inspired creation. 8 keftethes baked seasoned ground beef patties, tomato mint sauce, garlic pita. 13 greek wedges signature greek lemon wedged fries, tzatziki. 8 feta & olives imported Kalamata olives, Horio extra virgin olive oil. 10 uvetsi black tiger prawns, baby shrimp, feta, baked in a tomato wine sauce. 17 kalamari flashed fried, tzatziki. 14 garlic pr awns pan fried black tiger prawns, garlic butter, white wine, lemon. 15 dolmades ground beef and rice stued organic grape leaves. lemon cream. 12 spanakopita crisp phyllo pastry, fresh baby spinach, feta. 9 tiropita ricotta, parmesan, feta, flaky phyllo pastry. 9 sikotakia fresh pan fried chicken livers, sauteed vegetables, tzatziki. 13 saganaki pan fried Cretan kefalograviera cheese, fresh lemon. a greek classic. 14 meze platter a perfect sample of mezedes. kalamari, spanakopita, tiropita, 34 sikotakia, dolmades, tzatziki, homous and pita bread. spreads single spread 9 two spreads 12 Three Spreads 15 Tzatziki “Yogurt”, Homous “Chick Peas”, Taramousalata “Caviar” served with two pieces of pita. -
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun” -
Volos Dinner Events
1 3 3 R i c h m o n d S t W , T o r o n t o , O N PASSED CANAPES MiNimum 1 dozeN per order Greek Flatbread $2.50 Olive Oil, Tomato, Feta Cheese & Kalamata Olives Tiger PrawNs $4.00 Grilled with Corfu SeasoNiNg Grilled LemoN ChickeN Skewers $4.00 SpaNakopita - $3.00 SpiNach & Cheese Phyllo Pastry Sesame Crusted Feta - $3.00 DodoNis Feta aNd HoNey Dolmades - $3.50 Tzatziki $55 DiNNer MeNu FOR THE TABLE SagaNaki Sheep’s Milk Kefalotyri Cheese, Metaxa Brandy & LemoN FIRST COURSE (shariNg platters) Dolmades Grape Leaves, Metaxa-soaked GoldeN Raisins, Pine Nuts, Arborio Rice & Tzatziki + Soutzoukakia SmyrNa-style Meatballs, CiNNamoN, Cumin, & Tomato Sauce + Arugula Salad MaNouri Cheese, Grilled Pear & Roasted Walnuts SECOND COURSE Exohico Phyllo Pastry, Braised Lamb,Vegetables, Feta, Kefalotyri Cheeses, Lamb Jus or Seafood Kritharoto Braised GreeNs, Figs, PecaNs, whipped Feta Potato, Au Jus or Black Sesame Wild Pacific SalmoN Black Sesame Seed, SpaNakorizo, Dill Feta Cheese, Braised Rapini & Lemon Olive Oil DESSERT TraditioNal Baklava Phyllo Pastry, HoNey, WalNuts & Pistachios or Ouzo Chocolate Mousse Semi-sweet Dark Chocolate Mousse & Ouzo Chantilly or SelectioN of Sorbets aNd Ice Cream $65 DiNNer MeNu FOR THE TABLE SagaNaki Sheep’s Milk Kefalotyri Cheese, Metaxa Brandy & LemoN FIRST COURSE (shariNg platters) Calamari Tomato, Caper, OregaNo, LemoN, VOLOS Organic Olive Oil & Balsamic ReductioN + Grilled MoroccaN Octopus VOLOS OrgaNic Olive Oil & Balsamic Reduction + Arugula Salad MaNouri Cheese, Grilled Pear & Roasted Walnuts SECOND COURSE Seafood -
Menupro Dinner
Mezedes / Small Plates Oktapodi sta Karvouna GF - Grilled octopus, fennel, capers, revithia, kale, fresh herbs and latholemono. 19 Baked Feta wrapped in Filo Three Cheese Saganaki With wild cherry preserves and Kefalograviera, Feta and Haloumi sesame seeds. 10 cheeses, lemon juice and Metaxa. 12 Fig and Goat Cheese Flat Bread Cold Spreads (choice of three) With caramelized onions. 8 Tyrokafteri, Hummus,Tzatziki, Calamari (fried or grilled) Taramosalata, Melitsanosalata. 10 with tzatziki and Tyrokafteri. 10 Spanakopita Patzaria and Goat Cheese Filo, spinach, leeks, fresh herbs and GF- Golden and red beets, arugula, Epiros Feta. 10 sun-flower seeds and latholemono. 10 Drunken Clams and Mussels Kavourokeftedes GF - P.E.I. mussels and little neck Jumbo lump crab cakes served with clams with tomatoes, garlic, fresh Tyrokafteri. 14 herbs and ouzo. 12 Kakavia GF - Traditional Ionian fish soup with mussels, clams, shrimp, calamari, and see bass in saffron chardonnay wine broth. 14 Whole Fish Tsipoura G.F. -Mediterranean Gilthead Sea Bream. White firm flakes 29 Lythrini G.F.- Red snapper. White, moist and lean, with distinctive sweet flavor. 30 Lavraki G.F. - Mediterranean sea bass. Sweet delicate flavor. 28 Dover Sole G.F - Mild sweet flavor with firm small flake flesh. 36 Kirios Piata / Our Specialties Solomos Avgolemono Xifias Potatoes, spinach, capers and G.F.- Grilled swordfish, beluga Avgolemono sauce. 24 lentils, roasted red peppers, spinach, Thalasina Yuvetsi tomatoes capers kalamata olives. 24 Clams, mussels, shrimp, and kalamari, Astakomakaronada garlic, white wine and tomato orzo Lobster meat, spaghetti, pasta. 26 kefalograviera, ouzo infused tomato Garides Kritharoto cream sauce and spinach. 30 Prawns, orzo, grilled vegetables, fresh Makaronia Melani Soupias Garides herbs, pine nuts and goat cheese.