Pikilia Salads Mezze Main Sides

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SALADS MAIN the lola grilled lamb chops trio of tomatoes, roasted horn peppers, opal valley farms, smashed potatoes cucumber, kalamata olives, feta 34 22 herb roasted chicken santorini bell & evans farms, grilled vegetables, lola sauce little gem, grilled scallion, grilled corn, 26 nueske’s bacon, avocado, spicy feta dressing 17 marinated skirt steak PIKILIA creekstone farms 8oz skirt, au poivre, fries alexander 28 grilled chicken, grilled corn, quinoa, CHOICE OF THREE cherry tomatoes, hazelnuts, avocado french onion soup burger 24 tzatziki gruyere, caramelized onions, dijon, bechemal yogurt, dill, cucumber 20 grilled vegetables *can be made vegan IMPOSSIBLE 26 zucchini, squash, red peppers, cauliflower, melitzanosalata asparagus, fennel smoked eggplant, tahini, garlic 18 muhamarra roasted red pepper, pomegranate, walnuts MARKET FISH hummus LOLA TAVERNA PROUDLY SOURCES THE FINEST FISH MEZZE tahini, parsley, garlic, lemon IN THE WORLD, DELIVERED FRESH EVERY MORNING. grilled octopus kopanisti capers, olive oil, vinegar whipped spicy feta, chili oil fagri king salmon 24 greece new zealand 18 2 lb / 74 .5 lb / 34 spanakopita spring rolls SERVED WITH spinach, swiss chard, mint, parsley, scallions, lobster pasta leeks, feta grilled nish nush pita lavraki greece maine 17 • 1.5 lb / 36 1.5 lb / 68 crudités meatless keftedes +6 “meat”balls, sauteed spinach, feta 18 chicken gyro bao buns pickled cucumbers, tzatziki 18 king salmon tartar SIDES ouzo cured salmon, pickled onions, fennel, GREEK ISLE NYC SOHO horseradish cream lp fries smashed potatoes 24 MAGIC VIBES sautÉed spinach athens street corn shrimp orzo lemon, basil, squash blossoms 10 28.

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Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora S.E. Kaminarides, E.M. Anifantakis To cite this version: S.E. Kaminarides, E.M. Anifantakis. Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora. Le Lait, INRA Editions, 1989, 69 (6), pp.537-546. hal-00929183 HAL Id: hal-00929183 https://hal.archives-ouvertes.fr/hal-00929183 Submitted on 1 Jan 1989 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. 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.
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