%0 Journal Article
	%A Michalis Menicou and  Stavros Christofi and  Niki Chartosia and  Vassos Vassiliou and  Marios Charalambides
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 59, 2011
	%T A Preliminary Technology Assessment Analysis for the use of High Pressure Treatment on Halloumi Cheese
	%U https://publications.waset.org/pdf/5062
	%V 59
	%X 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.
	%P 817 - 822