The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif

Lteif, Lama Ghassan

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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif

Lteif, Lama Ghassan

URI: http://hdl.handle.net/10938/7888

Date: 2009

Abstract:

Halloumi cheese is a popular cheese in Lebanon and the region. Today, health con scious consumers are demanding lower fat foods with sensory properties that are comparable to the full-fat counterparts. The objectives of this work were to cha racterize the

Description:

Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2009.;"Advisor : Dr. Ammar Olabi, Assistant Professor , Department of Nutrition and Food Sciences--Committee Member : Dr. Imad Toufeili, Professor , Department of Nutritio

Bibliography : leaves 62-65.

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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif

Abstract:

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