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.