Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk

MILCI S., GONCU A., Alpkent Z., YAYGIN H.

INTERNATIONAL DAIRY JOURNAL, cilt.15, sa.6-9, ss.625-630, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 6-9
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.idairyj.2004.10.009
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.625-630
  • Anahtar Kelimeler: Halloumi cheese, characteristics, ovine milk, bovine milk, caprine milk
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Halloumi cheeses were produced in duplicate from pure ovine, caprine and bovine milks and the chemical, microbiological and sensory properties determined during ripening at 4 degrees C. Total solids, fat, protein, salt, total titratable acidity (SH), pH, ash, water-soluble nitrogen fraction (WSN), fat in dry matter and ripening degree values were determined at 1, 30, 60 and 90 days. The origin of the milk significantly (P < 0.05) affected the rat, protein, salt, pH and fat in dry matter values of the cheese samples. Ripening time had a significant effect (P < 0.05) on the total solids, fat, fat in dry matter, protein, WSN, pH, SH, ripening degree and ash content values of the cheese samples. Streptococcus ssp. and total mesophilic aerobic bacteria were significantly affected (P < 0.05) by the origin of the milk. In sensory evaluations, Halloumi cheese produced from caprine milk was preferred with respect to appearance, texture, odour and taste. (c) 2005 Elsevier Ltd. All rights reserved.