A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese

International Dairy Journal

Volumn 10, Issue 11, 2000, Pages 761-768

  Papademas, Photis ^a   Robinson, Richard K ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chemical characteristics; Halloumi cheese; Microbiology; Sensory

Indexed keywords

CHEESE RIPENING; CHEESE; COLONY FORMING UNIT; MICROBIAL ACTIVITY; MILK; ORGANOLEPTIC PROPERTY; SHEEP; VOLATILE FATTY ACID;

EID: 0034473813     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00110-2     Document Type: Article

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