Halloumi cheese: the product and its characteristics

被引：40

作者：

Papademas, P ^{[1
]}

Robinson, RK ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 1998年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1471-0307.1998.tb02646.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Halloumi, the traditional cheese of Cyprus, is extremely popular in the Middle East and rite 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 oil rile 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.

引用

页码：98 / 103

页数：6

共 29 条

[1]

ANIFANTAKIS EM, 1983, AUST J DAIRY TECHNOL, V38, P29

[2]

ANIFANTAKIS EM, 1984, GREEK DAIRY FEDERATI, V1, P5

[3]

ANIFANTAKIS EM, 1981, J AGR RES, V5, P441

[4] SIMPLE EMPIRICAL AND FUNDAMENTAL METHODS TO DETERMINE OBJECTIVELY THE STRETCHABILITY OF MOZZARELLA CHEESE [J].

APOSTOLOPOULOS, C .

JOURNAL OF DAIRY RESEARCH, 1994, 61 (03) :405-413

[5]

*CYPR ORG STAND CO, 1981, CYS 96, P1

[6]

*CYPR ORG STAND CO, 1982, CYS 96 2, P1

[7]

*CYPR ORG STAND CO, 1985, CYS 94, P1

[8]

*CYPR ORG STAND CO, 1980, CYS 95, P1

[9]

ECONOMIDES S, 1987, TECHNICAL B 90

[10]

FOX PF, 1986, CHEESE CHEM PHYSICS, V1, P1

← 1 2 3 →