1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/1292
DC FieldValueLanguage
dc.contributor.authorRobinson, Richard-
dc.contributor.authorPapademas, Photis-
dc.date.accessioned2013-01-10T11:42:18Zen
dc.date.accessioned2013-05-16T06:25:03Z-
dc.date.accessioned2015-12-02T09:27:09Z-
dc.date.available2013-01-10T11:42:18Zen
dc.date.available2013-05-16T06:25:03Z-
dc.date.available2015-12-02T09:27:09Z-
dc.date.issued2001-12-20-
dc.identifier.citationInternational journal of dairy technology, 2001, vol. 54, no. 3, pp. 94-99en_US
dc.identifier.issn1364727X-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/1292-
dc.description.abstractThree different types of hallowni cheese were assessed immediately after production and after 40 days in brine (∼12% NaCl) by f\m taste panels, using a customized evaluation form based upon a quantitative descriptive analysis schedule. The average ages of the panels were 23 and 45, respectively. The younger panel was more conscious of the overall difference bet\veen the fresh and mature cheeses, and specifically with respect to the comparative chewiness and layered appearance of the young cheese. By contrast, the older panel was more sensitive to the salty and minty attributes of the cheeses, as well as differences in cnunbliness and colour. Increasing age and/orfamiliarity with the product did not appear to change the tasters 'perceptions of the cheeses to the extent that might have been anticipateden_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.rights© Society of Dairy Technologyen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectMilken_US
dc.subjectCheeseen_US
dc.subjectSheep milken_US
dc.subjectCattleen_US
dc.titleThe sensory characteristics of different types of halloumi cheese as perceived by tasters of different agesen_US
dc.typeArticleen_US
dc.collaborationM Kalimeras Dairies Ltd.en_US
dc.collaborationUniversity of Readingen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.countryUnited Kingdomen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1046/j.1364-727x.2001.00013.xen_US
dc.dept.handle123456789/54en
dc.relation.issue3en_US
dc.relation.volume54en_US
cut.common.academicyear2001-2002en_US
dc.identifier.spage94en_US
dc.identifier.epage99en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.fulltextNo Fulltext-
crisitem.journal.journalissn1471-0307-
crisitem.journal.publisherWiley-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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