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https://hdl.handle.net/20.500.14279/1283| Τίτλος: | Halloumi cheese : the product and its characteristics | Συγγραφείς: | Robinson, Richard Papademas, Photis |
metadata.dc.contributor.other: | Παπαδήμας, Φώτης | Major Field of Science: | Agricultural Sciences | Field Category: | Agricultural Biotechnology | Λέξεις-κλειδιά: | Cheese;Cheesemaking;Milk;Homogenized milk | Ημερομηνία Έκδοσης: | Αυγ-1998 | Πηγή: | International journal of dairy technology, 1998, vol. 51, no. 3, pp. 98-103 | Volume: | 51 | Issue: | 3 | Start page: | 98 | End page: | 103 | Περιοδικό: | International Journal of Dairy Technology | Περίληψη: | 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 |
| Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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