Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/6442
Title: Halloumi cheese : the product and its characteristics
Authors: Robinson, Richard
Papademas, Photis 
Keywords: Cheese
Cheesemaking
Milk
Homogenized milk
Issue Date: 1998
Publisher: Wiley
Source: International journal of dairy technology, 1998, Volume 51, Issue 3, Pages 98-103
Abstract: Halloumi, the traditional cheese of Cyprus, is extremely popular in the Middle East and the Mediterranean regions of Europe and in recent years exports from Cyprus have risen. The basic cheesemaking process places halloumi in the family of white brined cheeses, but some of its characteristics are quite unique. This paper reviews the studies that have been carried out on the chemical composition, manufacturing procedure(s), sensory quality and storage of halloumi, and considers some proposed developments, such as the use of reconstituted milk powders or homogenized milk
URI: http://ktisis.cut.ac.cy/handle/10488/6442
ISSN: 1364727X
DOI: 10.1111/j.1471-0307.1998.tb02646.x
Rights: © 1998 Society of Diary Technology
Appears in Collections:Άρθρα/Articles

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