Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheeseAli A. Hayaloglu, Kevin C. Deegan and Paul L.H. McSweeneyDairy Sci. Technol., 90 1 (2010) 99-109DOI: https://doi.org/10.1051/dst/2009052