Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (<i>Allium sativum</i>) and Pepper (<i>Piper nigrum</i>)

This study aimed to develop a Halloumi cheese using cow’s milk and fortify it with garlic and pepper to evaluate its physicochemical, microbiological, and sensory properties. The developed Halloumi cheese showed a significant increase (<i>p</i> < 0.05) in its total solids, protein, fa...

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書誌詳細

出版年:	Engineering Proceedings
主要な著者:	Aravindi Nipunika Gamage, Rajivini Jeyasiri, Dinelka Dananji Hettiarachchi, Sachini Sandaranga Munasinghe, Nadeesha Dilrukshi
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-05-01
主題:	cheese Halloumi microbiology physicochemical sensory
オンライン･アクセス:	https://www.mdpi.com/2673-4591/37/1/109