Abstract: Effects of pasteurization method,calcium chloride and squeeze pressure on the yield,physicochemical composition,texture and sensory quality of Halloumi cheese were investigated. The results showed that under the 65℃,30 min pasteurization condition,the yield and protein content of Halloumi cheese reached 11.67% and 21.20%,respectively,which were significantly higher than that under the 75℃,15 s condition (p<0.05). When the addition of calcium chloride was 0.015%,the highest yield (11.80%),springiness,cohesiveness and texture quality of Halloumi cheese were obtained. Besides,higher squeeze pressure resulted in lower protein and moisture content and meanwhile the lower yield. However,when a stepwise pressure (prepress for 20 minutes at 0.2 MPa and then press for 40 minutes at 0.6 MPa) was applied,the yield and protein and moisture content of Halloumi cheese reached 11.96%,21.46% and 49.41%,respectively. Therefore,when the pasteurization method was 65℃,30 min,the addition of calcium chloride was 0.015%,and the pressing method was a stepwise pressure (cheeses were treated at 0.2 MPa for 20 minutes and then treated at 0.6 MPa for 40 minutes),Halloumi cheese had the highest yield and the best quality. This conclusion can provide a reference for the industrial production of Halloumi cheese.