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A Preliminary Technology Assessment Analysis for the use of High Pressure Treatment on Halloumi Cheese
Abstract: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.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1060369Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1355
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