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935-9947 Manchester’s Newest Dining Experience is Here! ENTRÉES BakedGeuma Lamb ............... 21.99 Chicken Filotimo ............ 14.99 Choice Of 2 Sides: Chicken With Green, Red, & Yellow Peppers, Greek Potatoes, Rice, Soup Or Salad Tomatoes, Spices, & Special Sauce Choice Of 2 Lamb Kabob ................ 20.99 Sides: lemon Potatoes, French Fries, Rice, Mashed Choice Of 2 Sides: Potatoes, Soup Or Salad French Fries, Greek Potatoes, Mashed Potatoes, Rice, Greek Pasta ................ 14.00 Soup Or Salad Spaghetti Or Ziti With Garlic Butter, Feta, & Stuffed Peppers ............ 15.99 Tomatoes. Served With Garlic Bread & Soup Or Choice Of 2 Sides: Greek Potatoes, Mashed Potatoes, Salad Rice, Soup Or Salad Plaki ...................... 18.95 Greek Souvlaki (Pork) ......... 14.99 Haddock Marinated With Wine, Grilled Onions, Choice Of 2 Sides: French Fries, Onion Rings, Rice, Tomatoes, & Olive Oil. Choice Of 2 Sides: French Greek Potatoes, Soup Or Salad Fries, Mashed Potatoes, Greek Potatoes, Lemon Potatoes, Rice, Soup Or Salad Beef Filotimo .............. 15.99 Beef With Special Sauce Served Over Choice Of Rice, Athens Baked Haddock ....... .18.95 French Fries Or Mashed Potatoes Served With Soup Made With Bread Crumbs, Spinach, Feta & Olive Oil. Or Salad. Served With Choice Of 2 Sides: French Fries, Greek Potatoes, Lemon Potatoes, Rice, Soup Or Salad Mousakka ................. .16.99 Traditional Mediterranean Casserole With Layers Sword Fish ................. 18.95 Of Eggplant, Seasoned Meat Sauce, Topped With Choice Of 2 Sides French Fries, Greek Potatoes, Bechemel & Served With Soup Or Salad Lemon Potatoes, Rice, Soup Or Salad Lemon Roasted Chicken ....... 14.99 Gyro ...................... 13.99 Choice Of 2 Sides: Lemon Potatoes, Rice, French Choice Of 2 Sides French Fries, Greek Potatoes, Fries,Onion Rings, Mashed Potatoes, Soup Or Salad Lemon Potatoes, Rice, Soup Or Salad DESSERTS APPETIZERS Mezedakia GREEKDrink WINES Menu Glyka Greek Village Salad .......... 12.99 Zacharias (White) Loukaniko Greek Sausage .... .10.99 12.99 glass 35.00 bottle Keftedes 5pc. Greek Meatballs 10.00 Nasiakos Agiorgitiko (Red) Fried Zucchini ................ 9.99 14.99 glass 45.00 bottle Grape Leaves 8pcs. ........... 9.99 Santorini Wine (White) 11.99 glass 35.00 bottle Saganaki Kasseri cheese Blend .. 8.99 Baklava 4.95 Galaktoboureko 4.99 Retsina Fillo Dough With Vanilla Custard Warm Feta Dip ............... 7.99 9.00 glass 15.00 bottle Tiropita Cheese Pita .......... 7.50 GREEK COCKTAILS Feta Cheese & Greek Black Olives 6.95 Greek Mojito Homemade Tzatziki ........... 6.95 metaxa brandy, lemon juice, Kopanisti ................... 6.95 simple mint syrup, soda water Spicy Feta Cheese, Whipped With Santorini martini Rice Pudding 4.99 Olive Oil & Yogurt ouzo, pineapple juice, lime juice Melitzanosalata ............. 6.95 Mati Martini Roasted Eggplant Whipped With Garlic vodka, blue curacao, lemonade, DINE IN - TAKE OUT - DELIVERY Spanakopita ................ 6.95 heavy cream, blueberry 1279 S. Willow St. | Manchester, NH 3 LARGE BUY ANY 3 CHEESE PIZZAS GRINDERS GET A 10% $ $ 99 OFF 5 FREE FIRST-TIME OFF 21 GRINDER OR EQUAL ONLINE OF ANY ORDER $1 .50 extra per topping OR LESSER VALUE ORDERS OVER $35 Cannot be combined. Expires 2/1/21 Cannot be combined. Expires 2/1/21 Cannot be combined. Expires 2/1/21 Cannot be combined. Expires 2/1/21 Manchester, NH Manchester, PERMIT #575 PERMIT Valid up to 4 PAID LUNCH people per coupon. Manchester, NH 03103 NH Manchester, U.S. POSTAGE U.S. Expires 2/1/21 PRSRT MKTG PRSRT 1279 S Willow St, St, Willow S 1279 SPECIAL $2 OFF ANY LUNCH ORDER.

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Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions
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LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
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Dinner Pylos
DINNER PYLOS rustic greek home cooking PYLOS honors traditional greek cuisine by bringing fresh, wholesome cooking from all regions of greece to the east village. christos valtzoglou, manager/proprietor 212-473-0220 www.pylosrestaurant.com February 2017 greek comfort foods mezethes ( appetizers served hot) pastitsio PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel 20 anginares moussaka fresh artichoke heart moussaka, layered with caramelized onions, herbs and three moussaka layers of lightly sautéed eggplant, zucchini and greek cheeses béchamel sauce (meatless) 15 potato baked in a clay dish with aromatic ground meat sauce and béchamel 20 pitakia kaisarias savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese 13 epipleon piata (side dishes) kolokythakia kai melitzanakia tyganita crisp, fried zucchini and eggplant rounds served with tzatziki 13 greek yiayia’s fried potatoes wedges of hand-cut fried potatoes served with grated greek sheep’s milk cheese and gigantes sto fourno me anitho kai aromatiki oregano 8 saltsa tomata greek giant beans baked to perfection in a honey-scented tomato-dill sauce 12 patates psites roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil 9 dolmathes avgolemono grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with agria horta wild field greens with feta seasoned with egg-lemon sauce 15 lemon, garlic and extra-virgin olive oil 10 haloumi sote me stafylia kai tsipouro
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Appetizers Our Homemade Bread
our homemade bread WITH WHITE FLOUR BREAD (BIO) €1,50/PERSON MULTIGRAIN CAROB (BIO) €1,50/PERSON appetizers KATAIFI CHEESE BALLS NEW €7,50 WITH KOPANISTI MYKONOU (SALTY & SPICY CHEESE), HONEY AND NIGELLA SEEDS ZUCCHINI BALLS €7,50 WITH YOGHURT MOUSSE TRIPLE-FRIED NAXOS POTATOES • WITH OREGANO AND THYME €5,50 • WITH EGGS OVER EASY, FETA CHEESE CREAM AND €8,50 SINGLINO FROM MANI (SMOKED SALTED PORK) OVEN BAKED VEAL MEATBALLS NEW €9,00 WITH TOMATO MARMALADE PASTRAMI ROLLS NEW €7,50 PASTRAMI FROM DRAMA IN A BAKED ROLL WITH TOMATO SAUCE AND KASSERI (TRADITIONAL CHEESE) FROM XANTHI OUR DELICACIES PLATTER €12,50 SALAMI FROM LEFKADA, PROSCIUTTO FROM DRAMA, SINGLINO FROM MANI, KOPANISTI FROM MYKONOS, KASSERI FROM XANTHI, ARSENIKO FROM NAXOS, DRIED FRUITS AND CHERRY TOMATOES SPETZOFAI NEW €9,50 WITH SPICY SAUSAGE FROM DRAMA AND GRILLED FLORINA PEPPERS SXINOUSA'S FAVA NEW €12,50 SPLIT PEAS WIITH CAPER SALAD, SUN DRIED TOMATOES, OLIVES AND CHERRY TOMATOES MARINATED HORNBEAM TART NEW €11,00 WITH GREEN SALAD, SUN DRIED TOMATOES AND TARAMA (FISH ROE) SALAD CREAM BREADED EGGS NEW €7,00 WITH CRUNCHY CRUST AND SAUT�ED GREENS www.kiouzin.com REGULAR salads ONE PERSON WILD FOREST MUSHROOMS WITH PLEUROTUS €10,50 €7,50 MEDITERRANEAN SPAGHETTI NEW €8,50 MUSHROOMS, CREAM CHEESE TRUFFLES AND FRESH WITH FRESH TOMATO, ONION, OLIVES AND CAPERS GOJI BERRIES, GREEN AND RED LOLA, BABY SPINACH AND BABY ROCA, PARSLEY, MULTICOLOR PEPPERS,CHERRY SPAGHETTI WITH MESOLONGI FISH ROE, €16,50 TOMATOES AND A VINAIGRETTE PETIMEZI (GRAPE SYRUP) WITH BASIL AND CHERRY TOMATOES SUPERFOODS
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ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M
HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb
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2010 Festival Flyer
Dinner Line Taverna Grill Greek Pastries Schedule of Events (Hellenic Center) (Courtyard between hall and church) (Available in the hall & near gift booth) FRIDAY (11AM - 10PM) Two lines inside the church hall allow you to order a dinner plate Baklava ..........................................................$2.50 11:00 am Food areas open/band Gyro ................................................................$6.50 Layers of butter-drenched filo pastry, spices and 4:00 pm Church Tour and the following a-la-carte specialties. These items are only Savory pita filled with grilled seasoned meat chopped nuts, drizzled with honey syrup. available in the hall (with the exception of salads). topped with tomatoes, onions and tzatziki sauce. 5:30 pm Hara/Glenzethes Dance Chocolate Baklava ......................................$2.75 6:30 pm Church Tour Chicken Dinner (Kotopoulo) ......................$9.75 Souvlakia .....................................................$7.00 7:00 pm Hara/Glenzethes Dance Grilled chicken shish-ke-bob marinated in lemon, One-quarter chicken baked Greek style served with manestra, Pasta .............................................................$3.75 olive oil and spices. Topped with onions, tomatoes Layered custard dessert topped with almonds. 8:00 pm Church Tour Greek style green beans and dinner roll. and tzatziki sauce served on warm pita bread. 9:00 pm Glenzethes Dance Ergolavos .......................................................$2.50 Roast Lamb Dinner (Arni) .........................$12.50 Loukaniko ......................................................$6.50 Almond, macaroon crescents covered with almonds. SATURDAY (11AM - 10PM) Sliced roast lamb cooked with Greek seasoning, garlic & lemon, Grilled seasoned sausage topped with onion, tomatoes 11:00 am Food areas open/band served with Greek style green beans, manestra and dinner roll. Vanilla KoK ...................................................$3.75 and tzatziki sauce served on warm pita bread. A delicious honey sponge cake with custard filling.
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Evolution of the Microflora of Kopanisti Cheese During Ripening. Study Of
Lait (1989) 69, 537-546 537 © Elsevier/INRA Original article Evolution of the microflora of Kopanisti chee se during ripening. Study of the yeast flora S.E. Kaminarides and E.M. Anifantakis Agricultural University of Athens, Athens, Greece (received 25 May 1988, accepted 5 July 1989) Summary - The microflora of Kopanisti cheese during its ripening was studied. For this, samples were taken from the surface and the interior of the cheese 1, 8, 16, 32 and 46 days after its manu- facture and the total streptococci, lactobacilli, yeast and molds counts as weil as coliforms were de- termined. The results showed the changes in these microbial parameters during cheese ripening as weil as the differences between the surface and the interior of the cheese. 86 strains of yeast from the cheese sampies were also isolated and identified out of which the following species were found : Trichosporon cutaneum (T. beigelil), Kluyveromyces lactis (KI. marxianus var. lactis), Saccharomyc- es exiguus, Saccharomyces cerevisiae, Rhodotorula rubra, (Rh. mudlaginosa), Trichosporon penici/- latum (Geotrichum penicillatum), Candida lusitaniae (Clavispora lusitaniae) and Debaryomyces han- senii. Kopanisti cheese - maturation - identification - yeasts Résumé - Evolution de la flore microbienne du fromage Kopanisti au cours de la maturation. Étude des levures. Nous avons étudié la flore microbienne qui se développe à la surface et à /'inté- rieur du fromage Kopanisti durant sa maturation. Dans ce but, des échantillons ont été examinés, 1, B, 16, 32 et 46 j après la fabrication. Nous avons dénombré la flore microbienne totale, les streptoco- ques, les lactobacilles, les levures, les moisissures et les bactéries coliformes. Les résultats obtenus ont démontré, d'une part l'évolution de ces groupes microbiens durant la maturation du fromage, d'autre part la différence entre la surface et la partie interne.
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Publication of an Amendment Application Pursuant To
26.6.2012 EN Official Journal of the European Union C 186/11 OTHER ACTS EUROPEAN COMMISSION Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2012/C 186/09) This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1). Statements of objection must reach the Commission within six months from the date of this publication. AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 AMENDMENT APPLICATION ACCORDING TO ARTICLE 9 ‘ΚΟΠΑΝΙΣΤΗ’ (KOPANISTI) EC No: EL-PDO-0117-0450-09.03.2011 PGI ( ) PDO ( X ) 1. Heading in the product specification affected by the amendment: — Name of product — Description of product — Geographical area — Proof of origin — ☒ Method of production — Link — ☒ Labelling — National requirements — Other (to be specified) 2. Type of amendment(s): — Amendment to single document or summary sheet — ☒ Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet have been published — Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) ( 1 ) OJ L 93, 31.3.2006, p. 12. C 186/12 EN Official Journal of the European Union 26.6.2012 — Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) 3. Amendment(s): 3.1. Method of production: The method for producing ‘Kopanisti’, as it is currently produced in organised cheese dairies, has been improved and differs slightly from the method used for domestic cheese-making so as to facilitate production, improve quality, use the raw materials available on each island and reduce costs.
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WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming
WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming Schedule for July, 2020 as of 06/15/20 Wednesday, July 1, 2020 12am 100 Days, Drinks, Dishes and Destinations. CC #205 In the culinary adventure series 100 DAYS, DRINKS, DISHES & DESTINATIONS, Emmy and James Beard Award-winning wine expert Leslie Sbrocco travels the world with glass and fork in hand, indulging in delicacies, uncovering local hangouts, meeting talented artisans and visiting both up-and-coming and acclaimed restaurants, wineries and breweries. This season, Leslie explores San Francisco's Chinatown and Calistoga, California before jetting off to Vienna, Austria; Budapest, Hungary; and Normandy, France. TVG 12:30 Nick Stellino: Storyteller in the Kitchen. CC #203 The Vegetarian. While pondering life as a vegetarian, Nick discovers some fabulous new dishes loaded with spectacular flavors. Dishes include: Chilled Cantaloupe Soup / Salmon with Spinach and Pancetta Cream Sauce / Biancomangiare (Sicilian Almond Pudding). TVG 1am Moveable Feast with Fine Cooking. CC #705 Beachside In Brighton. We are in Brighton, a beautiful English seaside resort town, in this episode of Moveable Feast with Fine Cooking. Host Alex Thomopoulos is here to cook a feast with acclaimed chefs Michael Bremner and Sam Lambert. To gather the freshest fish, the chefs head to Brighton & Newhaven Fish Sales, where fisherman deliver the daily catch straight from the sea, then to inland to Namayasai, a gem of a farm that grows an exquisite array of Japanese vegetables. And finally, they travel to Saddlescombe Farm & Newtimber Hill, where sheep graze in the scenic British countryside. Back at Chef Michael's waterfront restaurant, Murmur, the trio cooks a delectable feast with the daily catch and an Herby White Wine Butter Sauce, Fire-Roasted Lamb, and Shrimp Shu Mai.
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Ithaki Mediterranean Catering
Eat, Drink, and Be Married. Let Ithaki do the work for you. Catering by Ithaki will give your wedding day the perfect touch of flavor and color. Our team is dedicated to making your dream day a reality. We only use the highest quality, seasonal ingredients. From early spring to late fall, we take advantage of our rich earth. All of our produce comes from local farms such as Marini’s, Appleton, Aprilla, Wilsons and many more. Ithaki’s culinary team can customize menus for any budget and any style of event. From Greek to Italian, French, Modern American, vegetarian, vegan, organic, or any other specialty cuisine, we create the perfect menu for your special day. ITHAKI 978 689 5740 25 Hammatt Street FAX 978 356 1955 Ipswich, MA 01938 www.ithakicuisine.com 1 | Page PASSED HORS D'OUVRES Mini Spanakopita- Fresh baby spinach, imported feta and herbs in phyllo Mini Tiropita- Greek cheese pie baked in phyllo Dolmadakia- Grape leaves stuffed with rice ground beef and herbs Lobster Salad- Avocado mayonnaise, red endive Mediterranean Sea Bass Ceviche- Citrus cured sea bass, olive oil, fennel and capers Vegetarian Dolmadakia- Grapeleaves stuffed with rice, golden raisins, pine nuts, herbs Spring Rolls- Local asparagus and goat cheese Braised Escargot- Gorgonzola, garlic, butter sauce, puff pastry Smoked Duck Wrapped Scallops Prime Tenderloin Carpaccio- Shaved tenderloin, sour dough crostini, horseradish creme, caramelized onions Mini Spiced Ground Lamb Kebab- Spiced ground lamb, yogurt dipping sauce Lobster Macaroni and Cheese Spoon- cheesy lobster
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Private Dining Menu
Our dining room provides a beautiful space to enjoy classically prepared, organic Greek fare. The warmth of the wood-fired oven, married with rustic yet refined visual references to Greece, is the perfect backdrop for events large and small. Parties of twenty or fewer can easily be accommodated at our elegant banquette table, set below a lit wall of Grecian vases and enormous mirrors…it lends a real sense of intimacy in our open-format environment. Groups of thirty or more can be seated at multiple, long tables or treated to a cocktail party at our expansive copper-clad bar. Our wonderful, vaulted room is also available for Private Events…where your guests can enjoy full use of the space for landmark gatherings, fundraisers, rehearsal dinners or any special occasion. From Chef’s tasting menus to full five course meals…from free-flowing organic Greek wine to personalized signature cocktails...from well appointed tablescapes to impact florals we can easily and graciously entertain your special guests. Fred Burrell | Events Director 510.981.8339 [email protected] PATHOS organic greek restaurant 2430 shattuck avenue www.pathosrestaurant.com DINNER ||| Salates ||| . choose one ( 1 ) (note: salads are seasonal and, thusly subject to change) Horiatiki [available seasonally] Local heirloom tomatoes | cucumber | feta | kalamatas | Basil | allium fruta fresca seasonal fruit | arugula | manouri | toasted nuts | walnut- champagne vinaigrette ||| orektiko ||| . please select three ( 3 ) all appetizers served family style . HTAPODI grilled octopus | shaved red onion | capers marides fried smelts | LEMON AIOLI spanakopita spinach | feta | mint | dill | fennel | leeks gigantes giant horse beans | tomato sauce | fresh herbs keftedes free range niman lamb meatballs saganaki kefalotiri | tomato | lemon | oregano | retsina Dolmades minced niman lamb | rice | parsley | mint | dill | leeks triada melitzanosalata | tzatziki | tirokafteri | pita .
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Technews National Dairy Development Board
Technews National Dairy Development Board For Efficient Dairying October-December 2018 Issue No. 96 Goat Milk: Composition & Processing Technology This bulletin includes technical information based on latest developments on products, systems, techniques etc. reported in journals, companies’ leaflets and books and based on studies and experience. The technical information in different issues is on different areas of plant operation. It is hoped that the information contained herein will be useful to readers. The theme of information in this issue is “Goat Milk: Composition & Technology of Processing” It may be understood that the information given here is by no means complete. In this issue: • Introduction • Physical Properties • Composition • Flavor of goat milk • Somatic cell count • Heat stability • Goat Milk Processing Technology • Shelf life • Goat Milk Products Technews Issue no.96 INTRODUCTION The goat is one of the most versatile domestic animals in adaptation to arid and humid, tropical and cold, desert and mountain conditions providing people with many important products, such as meat, milk, cashmere, mohair, skins, leather, draught and pack power, and manure for crops and gardens. The growing interest in goat milk is not only focused on the sustenance of the poor and rural people with small land holdings and to educate them of the value and acceptability of goat milk, but also as an important “super” dairy food product with special medical, nutritional, biological, and immunological characteristics. Physical Properties Properties Goat Cow Specific Gravity (Density) 1.029-1.039 1.023-1.039 Viscosity (cP) 2.12 2.0 Surface Tension 52.0 42.3-52.1 Conductivity (Ώ-1/cm) 0.0043-0.0139 0.0040-0.0055 ( dyn /cm) Refractive index 1.450±0.39 1.451±0.35 Freezing point (-°C) 0.540-0.573 0.530-0.570 Acidity (LA %) 0.14-0.23 0.15-0.18 pH 6.50-6.80 6.65-6.71 2 Technews Issue no.96 Composition Although there are certain species-specific differences in composition of milk, the basic nutrient composition of goat milk is similar to that of cow milk.
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