Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/1283| Title: | Halloumi cheese : the product and its characteristics | Authors: | Robinson, Richard Papademas, Photis |
metadata.dc.contributor.other: | Παπαδήμας, Φώτης | Major Field of Science: | Agricultural Sciences | Field Category: | Agricultural Biotechnology | Keywords: | Cheese;Cheesemaking;Milk;Homogenized milk | Issue Date: | Aug-1998 | Source: | International journal of dairy technology, 1998, vol. 51, no. 3, pp. 98-103 | Volume: | 51 | Issue: | 3 | Start page: | 98 | End page: | 103 | Journal: | International Journal of Dairy Technology | 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: | https://hdl.handle.net/20.500.14279/1283 | ISSN: | 1364727X | DOI: | 10.1111/j.1471-0307.1998.tb02646.x | Rights: | © Wiley | Type: | Article | Affiliation : | University of Reading | Publication Type: | Peer Reviewed |
| Appears in Collections: | Άρθρα/Articles |
CORE Recommender
SCOPUSTM
Citations
44
checked on Nov 9, 2023
WEB OF SCIENCETM
Citations
50
36
Last Week
0
0
Last month
0
0
checked on Oct 29, 2023
Page view(s)
640
Last Week
0
0
Last month
0
0
checked on Nov 21, 2024
Google ScholarTM
Check
Altmetric
Items in KTISIS are protected by copyright, with all rights reserved, unless otherwise indicated.