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Halloumi cheese: the product and its characteristics
Author(s) -
PAPADEMAS PHOTIS,
ROBINSON RICHARD K
Publication year - 1998
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1998.tb02646.x
Subject(s) - cheesemaking , food science , farmer cheese , product (mathematics) , sheep milk , quality (philosophy) , business , traceability , mediterranean climate , manufacturing process , milk products , microbiology and biotechnology , engineering , geography , mathematics , chemistry , biology , philosophy , materials science , geometry , epistemology , archaeology , composite material , software engineering
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.