Abstract
The transfer of radiocesium during all phases of kefalograviera cheese making was monitored, and the corresponding transfer coefficients were determined. To reduce the radiocesium concentration of the final product, modifications of the standard cheese making procedure, as single and double curd washing, were investigated.The transfer coefficients from milk to cheese were determined as .33 and .22, .15 for the standard and the modified (single and double curd washing) procedures, respectively. Milk to curd transfer coefficients were also measured and total Cs recovery was verified.Changes in the composition and taste of the product due to the modifications of the standard procedure were also investigated and remedies are proposed.
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