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A Preliminary Technology Assessment Analysis for the use of High Pressure Treatment on Halloumi Cheese

Authors: Michalis Menicou, Stavros Christofi, Niki Chartosia, Vassos Vassiliou, Marios Charalambides

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.

Keywords: technology assessment, Economic feasibility analysis, high pressure treatment, Halloumi cheese

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1060369

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