Halloumi cheese : the product and its characteristics

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

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