http://wiki.phantis.com/index.php?title=Anthotiros&feed=atom&action=historyAnthotiros - Revision history2024-03-29T09:17:49ZRevision history for this page on the wikiMediaWiki 1.32.0http://wiki.phantis.com/index.php?title=Anthotiros&diff=15263&oldid=prevLazarus at 22:08, June 5, 20062006-06-05T22:08:21Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 22:08, June 5, 2006</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Anthotiros''' is traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in [[Greece]] for many centuries from whey of ewe's and goat's milk or mixtures, with the addition of small quantities of milk and/or cream, in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[Peloponnese]], [[Ionian Islands]], [[Aegean Islands]], [[Crete|Crete island]] and [[Epirus]].</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Anthotiros''' is traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in [[Greece]] for many centuries from whey of ewe's and goat's milk or mixtures, with the addition of small quantities of milk and/or cream, in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[Peloponnese]], [[Ionian Islands]], [[Aegean Islands]], [[Crete|Crete island]] and [[Epirus]].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>There are two types of '''anthotiros''': '''''fresh''''' and '''''dried'''''. '''Fresh anthotiros''' has soft texture, mild taste, very pleasant organoleptic properties, and is consumed as table cheese or used in the preparation of cheese-pastries. '''Dried anthotiros''' has hard texture, salty taste, a very rich flavour and is consumed as grated or table cheese. '''Fresh anthotiros''' contains up to 70% moisture and fat in dry matter of at least 65% while <del class="diffchange diffchange-inline">Dried Anthotiros </del>contains 40% and 65%, respectively. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>There are two types of '''anthotiros''': '''''fresh''''' and '''''dried'''''. '''Fresh anthotiros''' has soft texture, mild taste, very pleasant organoleptic properties, and is consumed as table cheese or used in the preparation of cheese-pastries. '''Dried anthotiros''' has hard texture, salty taste, a very rich flavour and is consumed as grated or table cheese. '''Fresh anthotiros''' contains up to 70% moisture and fat in dry matter of at least 65% while <ins class="diffchange diffchange-inline">'''''dried anthotiros''''' </ins>contains 40% and 65%, respectively. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Greek Cheese]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Greek Cheese]]</div></td></tr>
</table>Lazarushttp://wiki.phantis.com/index.php?title=Anthotiros&diff=15260&oldid=prevIrlandos at 21:49, June 5, 20062006-06-05T21:49:12Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 21:49, June 5, 2006</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''Anthotiros''' is traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in [[Greece]] for many centuries from whey of ewe's and goat's milk or mixtures, with the addition of small quantities of milk and/or cream, in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[<del class="diffchange diffchange-inline">Pelopponese</del>]], [[Ionian Islands]], [[Aegean Islands]], [[Crete|Crete island]] and [[Epirus]].</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''Anthotiros''' is traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in [[Greece]] for many centuries from whey of ewe's and goat's milk or mixtures, with the addition of small quantities of milk and/or cream, in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[<ins class="diffchange diffchange-inline">Peloponnese</ins>]], [[Ionian Islands]], [[Aegean Islands]], [[Crete|Crete island]] and [[Epirus]].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>There are two types of '''anthotiros''': '''''fresh''''' and '''''dried'''''. '''Fresh anthotiros''' has soft texture, mild taste, very pleasant organoleptic properties, and is consumed as table cheese or used in the preparation of cheese-pastries. '''Dried anthotiros''' has hard texture, salty taste, a very rich flavour and is consumed as grated or table cheese. '''Fresh anthotiros''' contains up to 70% moisture and fat in dry matter of at least 65% while Dried Anthotiros contains 40% and 65%, respectively. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>There are two types of '''anthotiros''': '''''fresh''''' and '''''dried'''''. '''Fresh anthotiros''' has soft texture, mild taste, very pleasant organoleptic properties, and is consumed as table cheese or used in the preparation of cheese-pastries. '''Dried anthotiros''' has hard texture, salty taste, a very rich flavour and is consumed as grated or table cheese. '''Fresh anthotiros''' contains up to 70% moisture and fat in dry matter of at least 65% while Dried Anthotiros contains 40% and 65%, respectively. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Greek Cheese]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Greek Cheese]]</div></td></tr>
</table>Irlandoshttp://wiki.phantis.com/index.php?title=Anthotiros&diff=15259&oldid=prevLazarus at 21:46, June 5, 20062006-06-05T21:46:14Z<p></p>
<p><b>New page</b></p><div>'''Anthotiros''' is traditional Greek whey cheese with Controlled Denomination of Origin (DOC). It has been manufactured in [[Greece]] for many centuries from whey of ewe's and goat's milk or mixtures, with the addition of small quantities of milk and/or cream, in the regions of [[Macedonia]], [[Thrace]], [[Thessaly]], [[Sterea Hellas]], [[Pelopponese]], [[Ionian Islands]], [[Aegean Islands]], [[Crete|Crete island]] and [[Epirus]].<br />
<br />
There are two types of '''anthotiros''': '''''fresh''''' and '''''dried'''''. '''Fresh anthotiros''' has soft texture, mild taste, very pleasant organoleptic properties, and is consumed as table cheese or used in the preparation of cheese-pastries. '''Dried anthotiros''' has hard texture, salty taste, a very rich flavour and is consumed as grated or table cheese. '''Fresh anthotiros''' contains up to 70% moisture and fat in dry matter of at least 65% while Dried Anthotiros contains 40% and 65%, respectively. <br />
<br />
[[Category:Greek Cheese]]</div>Lazarus