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Comparison of the characteristics of halloumi cheese made from ovine milk, caprine milk or mixtures of these milks
- Kaminarides, S., Rogoti, E., Mallatou, H.
- International journal of dairy technology 2000 v.53 no.3 pp. 100-105
- water content, cheeses, ewe milk, goat milk, ingredients, rheological properties, physical properties, chemical composition, casein, milk fat, yields, acidity, pH, protein content, ash, nitrogen, firmness, texture, sensory evaluation, application rate, sensory properties