Stelios Kaminarides

Stelios Kaminarides
Professor
Laboratory of Dairy Research
2105294641
2105294672
skamin@aua.gr

Professor of Department of Food Science and Technology of Agricultural University of Athens
 

 

 

Communication adress :
Kaminarides Stelios
Dairy Laboratory
Department of Food Science and Technology
Agricultural University of Athens
75 Iera Odos , 11855 Athens
Tel.: +30 210-5294672 (Office)
FAX: +30 210-5294641 ( Laboratory)
Email SKAMIN@aua.gr
 

Professor Stelios Kaminarides took his first degree (B.Sc.) in 1976 and second degree (PhD) in 1988 from the Agricultural University of Athens (A.U.A). He started his professional career as Agriculturist in the milk industry "EL-ΒΙ-GAL” (1977-1979). He has worked in the A.U.A as Agriculturist researcher (1979-1980), Scientific Coworker (1980-1988), Lecturer (1988-1993), Assistant Professor (1993-2003), Associate Professor (2003 - 14.10.2010) and Professor from 15.10.2010. From 26.02.2010 until 31.08.2010 he has the direction of Dairy Laboratory. His research interests include the study, standardization and quality improvement of traditional cheeses of Greece and Cyprus, study of biochemical changes during cheese maturation, methods of detection of bovine milk in ovine cheese (adulteration), identification of yeasts, study of processed cheese and yoghurt, chromatographic separation of casein components in different kinds of milk and cheese rheology.

 

Resently publications in refereed journals :

  1. Kaminarides S. and Stachtiaris S. (2000). Production of processed cheese using Kasseri cheese and processed cheese analogues incorporating whey protein   concentrate and soybean oil. International Journal of Dairy Technology 53, 69-74.
  2. Kaminarides S. Rogoti E. and Mallatou H. (2000). Comparison of characteristics of Halloumi cheese made from sheep’s milk, goat’s milk or mixtures of these    milks. International Journal of Dairy Technology 53, 100-105.
  3. Volitaki, A. and Kaminarides, S. (2001). Detection of bovine milk in ovine Halloumi cheese by HPLC analysis of cheese caseins hydrolysed by plasmin. Μilchwissenschaft, 56, 207-210.
  4. Kaminarides, S. E. and Koukiassa P. (2002). Detection of bovine milk in ovine yoghurt by electrophoresis of para-κ-casein. Food chemistry 78, 53-55.
  5. Moatsou G., Moschopoulou E., Georgala Aik., Zoidou E., Κandarakis I., Kaminarides S. and Anifantakis E. (2004). Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese. Food chemistry 88, 517-525.
  6. Aikaterini K. Georgala, Stelios E. Kaminarides (2006). Lipolysis in various Greek cheese Varieties: A. Review. Australian Journal of Dairy Technology.61, 261-272.
  7. Kaminarides S. E., Kalogridis D. and Massouras T. (2006). Creation and quality characterization of processed cheeses derived mainly from halloumi cheese. Le Lait, 86, 333–343.
  8. Kaminarides S. E., Stamou P. and Massouras T. (2007). Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food chemistry. 100, 219-225.
  9. Kaminarides S. E., Stamou P. and Massouras T. (2007). Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content. International Journal of Food Science & Technology. 42, 1019–1028.
  10. Kaminarides S. E., Stamou P., Massouras Th. and Georgala Aik. (2009). Study of organic acids, volatile fraction and caseins of a new Hallοumi-type cheese during ripening in whey brine. International Journal of Food Science & Technology.44, 297-304.
  11. A. Nectaria, I. Kandarakis, S. Kaminarides, M. Komaitis, S. Papanikolaou (2010). Cheese whey as a renewable substrate for microbial lipid and biomass production by Zygomycetes.Engineering in Life Sciences, 10, 348-360.

 


CV Σ. Καμιναρίδης 25-05-2016.pdf