A Preliminary Technology Assessment Analysis for the use of High Pressure Treatment on Halloumi Cheese
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.
[1] http://en.wikipedia.org/wiki/Area_and_population_of_European_countri
es .
[2] http://en.wikipedia.org/wiki/Halloumi.
[3] http://www.kathimerini.com.cy/index.php?pageaction=kat&modid=1&a
rtid=45113&show=Y
[4] C. O'Connor, Traditional Cheesemaking Manual, International
Livestock Centre for Africa (ILCA), 1993.
[5] Ph. Papademas., R. K. Robinson, "Halloumi cheese: the product and its
characteristics," International journal of Dairy Technology, Vol.51,
No.3, 1998, pp. 98-103.
[6] E. M. Anifantakis, S. E. Kaminarides, "Changes in the microflora and
the quality of Halloumi cheese kept in 10% brine at 4 ┬░C and 20 ┬░C.,"
Greek Dairy Federation Bulletin 1, 1984, pp. 5-15.
[7] V. S. Gohil, M. A. Ahmed, R. Davies, R. K. Robinson, "Incidence of
Listeria spp. in retail foods in the United Arab Emirates," Journal of
Food Protection, 1995, Vol. 58, pp. 102-104.
[8] A.J. Trujillo et al., "Application of high pressure treatment for cheese
production," Food Research International, Vol.33, 2000, pp. 311-316.
[9] C. E. O-Reilly, A. L. Kelly, P. M. Murphy, T. P. Beresford, "High
pressure treatment: applications in cheese manufacture and ripening,"
Trends in Food Science & Technology, Vol.12, 2001, pp. 51-59.
[10] http://ohioline.osu.edu/fse-fact/0001. html .
[11] D. D. Voigt, F. Chevaliera, M. C. Qianc, A. L. Kelly, "Effect of highpressure
treatment on microbiology, proteolysis, lipolysis and levels of
flavour compounds in mature blue-veined cheese," Innovative Food
Science & Emerging Technologies, Vol.11, No.1, 2010, pp. 68-77.
[12] E. Moschopoulou, T. Anisa, G. Katsaros, P. Taoukis, G. Moatsou,
"Application of high-pressure treatment on ovine brined cheese: Effect
on composition and microflora throughout ripening," Innovative Food
Science & Emerging Technologies, Vol.11, No.4, 2010, pp. 543-550.
[13] W. Messens, D. Van de Walle, J. Arevalo, K. Dewettinck, A.
Huyghebaert, "Rheological Properties of High-pressure-treated Gouda
Cheese," International Dairy Journal, 2000, Vol. 10, pp. 359-367.
[14] P. Kolakowski, A. Reps, A. Babuchowski, "Characteristics of Pressure
Ripened Cheeses," Journal of Food and Nutrition Sciences, Vol. 7, No.
48, 1998, pp. 473-483.
[15] http://www.hiperbaric.com/.
[1] http://en.wikipedia.org/wiki/Area_and_population_of_European_countri
es .
[2] http://en.wikipedia.org/wiki/Halloumi.
[3] http://www.kathimerini.com.cy/index.php?pageaction=kat&modid=1&a
rtid=45113&show=Y
[4] C. O'Connor, Traditional Cheesemaking Manual, International
Livestock Centre for Africa (ILCA), 1993.
[5] Ph. Papademas., R. K. Robinson, "Halloumi cheese: the product and its
characteristics," International journal of Dairy Technology, Vol.51,
No.3, 1998, pp. 98-103.
[6] E. M. Anifantakis, S. E. Kaminarides, "Changes in the microflora and
the quality of Halloumi cheese kept in 10% brine at 4 ┬░C and 20 ┬░C.,"
Greek Dairy Federation Bulletin 1, 1984, pp. 5-15.
[7] V. S. Gohil, M. A. Ahmed, R. Davies, R. K. Robinson, "Incidence of
Listeria spp. in retail foods in the United Arab Emirates," Journal of
Food Protection, 1995, Vol. 58, pp. 102-104.
[8] A.J. Trujillo et al., "Application of high pressure treatment for cheese
production," Food Research International, Vol.33, 2000, pp. 311-316.
[9] C. E. O-Reilly, A. L. Kelly, P. M. Murphy, T. P. Beresford, "High
pressure treatment: applications in cheese manufacture and ripening,"
Trends in Food Science & Technology, Vol.12, 2001, pp. 51-59.
[10] http://ohioline.osu.edu/fse-fact/0001. html .
[11] D. D. Voigt, F. Chevaliera, M. C. Qianc, A. L. Kelly, "Effect of highpressure
treatment on microbiology, proteolysis, lipolysis and levels of
flavour compounds in mature blue-veined cheese," Innovative Food
Science & Emerging Technologies, Vol.11, No.1, 2010, pp. 68-77.
[12] E. Moschopoulou, T. Anisa, G. Katsaros, P. Taoukis, G. Moatsou,
"Application of high-pressure treatment on ovine brined cheese: Effect
on composition and microflora throughout ripening," Innovative Food
Science & Emerging Technologies, Vol.11, No.4, 2010, pp. 543-550.
[13] W. Messens, D. Van de Walle, J. Arevalo, K. Dewettinck, A.
Huyghebaert, "Rheological Properties of High-pressure-treated Gouda
Cheese," International Dairy Journal, 2000, Vol. 10, pp. 359-367.
[14] P. Kolakowski, A. Reps, A. Babuchowski, "Characteristics of Pressure
Ripened Cheeses," Journal of Food and Nutrition Sciences, Vol. 7, No.
48, 1998, pp. 473-483.
[15] http://www.hiperbaric.com/.
@article{"International Journal of Biological, Life and Agricultural Sciences:54165", author = "Michalis Menicou and Stavros Christofi and Niki Chartosia and Vassos Vassiliou and Marios Charalambides", title = "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.", keywords = "Economic feasibility analysis, high pressure treatment, Halloumi cheese, technology assessment", volume = "5", number = "11", pages = "679-6", }
