Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109341
Abstract: Abstract The present work was undertaken to prepare goat milk-based Halloumi type cheese with varying fat content using ultrafiltration technique and analyze its physico-chemical, functional, textural, sensorial and microstructural characteristics. Results revealed that rennet coagulation… read more here.
Keywords: milk based; ultrafiltration; halloumi type; goat milk ... See more keywords
Effect of Transglutaminase Combined With Chitosan Composite Film on the Quality of Goat Milk Halloumi Type Cheese During Refrigeration.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of food science"
DOI: 10.1111/1750-3841.70295
Abstract: This study aimed to develop a novel approach for cheese preservation by leveraging the synergistic effects of enzyme-mediated modification and active packaging technologies. The impacts of combining transglutaminase (TG) treatment with chitosan composite films (CW… read more here.
Keywords: type cheese; halloumi type; goat milk; milk halloumi ... See more keywords