EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW
(2005). EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW. EKB Journal Management System, 2(2), 35-41. doi: 10.21608/ajfs.2005.19615
. "EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW". EKB Journal Management System, 2, 2, 2005, 35-41. doi: 10.21608/ajfs.2005.19615
(2005). 'EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW', EKB Journal Management System, 2(2), pp. 35-41. doi: 10.21608/ajfs.2005.19615
EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW. EKB Journal Management System, 2005; 2(2): 35-41. doi: 10.21608/ajfs.2005.19615

EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW

Alexandria Journal of Food Science and Technology
Article 4, Volume 2, Issue 2, November 2005, Page 35-41  XML PDF (84.58 K)
Document Type: Original Article
DOI: 10.21608/ajfs.2005.19615
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Abstract
Egyptian adopted provolone, mozzarella, medaffarah, halloumi and kashkaval are the most popular
cheese varieties belonging to plastic curd or “Pasta filata” cheese varieties which originated in Italy, Eastern
European and Balkan Peninsula and Middle Eastern countries. In Egypt, the previous cheese varieties
are adopted and produced.
This review considers the manufacture process, milk used, different additives to milk on chemical
composition, microbiological, rheological, and organoleptic properties of provolone, mozzarella, medaffarah
and halloumi cheese varieties.
Keywords
Egyptian plastic curd cheese; provolone cheese; Mozzarella Cheese; medaffarah cheese; halloumi cheese
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