halloumi
Selected indexed studies
- A simple and fast triplex-PCR for the identification of milk's animal origin in Halloumi cheese and yoghurt. (J Dairy Res, 2022) [PMID:35983806]
- Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. (Int J Syst Evol Microbiol, 2001) [PMID:11211271]
- The use of ensiled olive cake in the diets of Friesian cows increases beneficial fatty acids in milk and Halloumi cheese and alters the expression of SREBF1 in adipose tissue. (J Dairy Sci, 2020) [PMID:32747111]
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- A simple and fast triplex-PCR for the identification of milk's animal origin in Halloumi cheese and yoghurt. (2022) pubmed
- Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. (2001) pubmed
- The use of ensiled olive cake in the diets of Friesian cows increases beneficial fatty acids in milk and Halloumi cheese and alters the expression of SREBF1 in adipose tissue. (2020) pubmed
- Effect of Transglutaminase Combined With Chitosan Composite Film on the Quality of Goat Milk Halloumi Type Cheese During Refrigeration. (2025) pubmed
- Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus. (2021) pubmed
- Feeding olive cake silage up to 20% of DM intake in sheep improves lipid quality and health-related indices of milk and ovine halloumi cheese. (2021) pubmed
- Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese. (2011) pubmed
- The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi. (2009) pubmed
- Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese. (2019) pubmed
- Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species' origin. (2020) pubmed