%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