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Volume 92, Issue 9 , Pages 4135-4145 , September 2009

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi¹

Received 23 January 2009 ,Accepted 12 May 2009.

Principal components plot of Halloumi samples and attributes. Cow-F=full-fat bovine cheese; Sheep-F=full-fat ovine cheese; Cow-R=reduced-fat bovine cheese; Sheep-R=reduced-fat ovine cheese; Cow-L=low-

Principal components plot of Halloumi samples and attributes. Cow-F=full-fat bovine cheese; Sheep-F=full-fat ovine cheese; Cow-R=reduced-fat bovine cheese; Sheep-R=reduced-fat ovine cheese; Cow-L=low-fat bovine cheese; Sheep-L=low-fat ovine cheese.
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