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The influence of milk powder characteristics on the properties of Halloumi cheese made from recombined milk



The influence of milk powder characteristics on the properties of Halloumi cheese made from recombined milk



Journal of the Society of Dairy Technology 44(2): 41-45



The properties of Halloumi cheese made from recombined milks that had been prepared using dried milk processed by different methods were investigated. With dried skim milk, decreases in heat treatment of the liquid skim milk before drying were found to improve the stretch and melt properties of the cheese. In contrast, the level of solids in the skim milk concentrate before drying had no effect on the cheese characteristics. Ultrafiltration was also used to concentrate milk for spray-drying.

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Accession: 002252832

Download citation: RISBibTeXText

DOI: 10.1111/j.1471-0307.1991.tb00631.x


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