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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, fat, and ash cont...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Aravindi Nipunika Gamage, Rajivini Jeyasiri, Dinelka Dananji Hettiarachchi, Sachini Sandaranga Munasinghe, Nadeesha Dilrukshi
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2023-05-01
Schriftenreihe:Engineering Proceedings
Schlagworte:
cheese
Halloumi
microbiology
physicochemical
sensory
Online-Zugang:https://www.mdpi.com/2673-4591/37/1/109
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