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.
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