All Stories

  1. Chemistry of Food Contaminants and Their Remediation or Mitigation
  2. Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus
  3. Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin
  4. Food safety management systems (FSMS) in the dairy industry: A review
  5. Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas
  6. Microbiology of Ice Cream and Related Products
  7. Some Volatile Plant Compounds in Halloumi Cheeses made from Ovine or Bovine Milk
  8. The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages
  9. A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese
  10. BRUCELLA | Problems with Dairy Products
  11. Halloumi cheese: the product and its characteristics
  12. Halloumi Cheese