A Preliminary Technology Assessment Analysis for the use of High Pressure Treatment on Halloumi Cheese
| Main Authors: | Michalis Menicou, Stavros Christofi, Niki Chartosia, Vassos Vassiliou, Marios Charalambides |
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| Format: | Article Journal |
| Bahasa: | eng |
| Terbitan: |
, 2011
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/1060369 |
Daftar Isi:
- This paper presents preliminary results of a technology assessment analysis for the use of high pressure treatment (HPT) on Halloumi cheese. In particular, it presents the importance of this traditional Cyprus cheese to the island-s economy, explains its production process, and gives a brief introduction to HPT and its application on cheese. More importantly, it offers preliminary results of HPT of Halloumi samples and a preliminary economic feasibility study on the financial implications of the introduction of such technology.